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Historic Beer Birthday: Theodor Schwann

December 7, 2019 By Jay Brooks Leave a Comment

yeast-cell
Today is the birthday of Theodor Schwann (December 7, 1810–January 11, 1882). He “was a German physiologist. His many contributions to biology include the development of cell theory, the discovery of Schwann cells in the peripheral nervous system, the discovery and study of pepsin, the discovery of the organic nature of yeast, and the invention of the term metabolism.”

Theodor_Schwann_Litho

So Schwann appears to have made several important contributions to science, but his most important one, for my purposes, is that his discovery of the organic nature of yeast influenced Pasteur.

Schwann was the first of Johannes Peter Müller’s pupils to break with vitalism and work towards a physico-chemical explanation of life. Schwann also examined the question of spontaneous generation, which led to its eventual disconfirmation. In the early 1840s, Schwann went beyond others who had noted simply the multiplication of yeast during alcoholic fermentation, as Schwann assigned the yeast the role of primary causal factor, and then went further and claimed it was alive. Embattled controversy ensued as eminent chemists alleged that Schwann was undoing scientific progress by reverting to vitalism.

After publishing anonymous mockery in a journal of their own editorship, they published a purely physicochemical if also hypothetical explanation of the interaction resulting in fermentation. As both the rival perspectives were hypothetical, and there was not even an empirical definition of ‘life’ to hold as a reference frame, the controversy—as well as interest itself—fell into obscurity unresolved. Pasteur began fermentation researches in 1857 by approximately just repeating and confirming Schwann’s, yet Pasteur accepted that yeast were alive, thus dissolving the controversy over their living status, and then Pasteur took fermentation researches further.

In retrospect, the germ theory of Pasteur, as well as its antiseptic applications by Lister, can be traced to Schwann’s influence.

Theodor_Schwann_Oval

In his biography on Famous Scientists, under the section entitled “Microbes, Yeast and Fermentation” it discusses his influence on Pasteur’s work on yeast in fermentation:

Schwann identified the role that microorganisms played in alcohol fermentation and putrefaction. He carried out a variety of fermentation experiments and by 1836 had gathered enough evidence to convince himself that the conversion of sugar to alcohol during fermentation was a biological process that required the action of a living substance (yeast) rather than a chemical process of sugar oxidation.

Unfortunately, Schwann’s explanation of fermentation was ridiculed by other scientists. Acceptance only came with Louis Pasteur’s work over a decade later. Pasteur later wrote in a letter to Schwann:

“For twenty years past I have been travelling along some of the paths opened up by you.”


LOUIS PASTEUR
Letter to Schwann, 1878

Rising_bubbles_from_yeast_fermentation

In a deeper dive about the history of yeast on Think Write Publish, entitled “For the Love of Yeast: A little cell at the cutting edge of big science,” by Molly Bain and Niki Vermeulen, in Chapter 2, they discuss Schwann, Pasteur and others unlocking the secrets of yeast’s role in fermentation:

People had been using yeast—spooning off its loamy, foamy scum from one bread bowl or wine vat and inserting it in another—for thousands of years before they understood what this seething substance was or what, exactly, it was doing. Hieroglyphs from ancient Egypt already suggested yeast as an essential sidekick for the baker and brewer, but they didn’t delineate its magic—that people had identified and isolated yeast to make bread rise and grape juice spirited was magic enough. As the great anatomist and evolutionary theory advocate Thomas Henry Huxley declared in an 1871 lecture, “It is highly creditable to the ingenuity of our ancestors that the peculiar property of fermented liquids, in virtue of which they ‘make glad the heart of man,’ seems to have been known in the remotest periods of which we have any record.”

All the different linguistic iterations of yeast—gäscht, gischt, gest, gist, yst, barm, beorm, bären, hefe—refer to the same descriptive action and event: to raise, to rise, to bear up with, as Huxley put it, “‘yeasty’ waves and ‘gusty’ breezes.” This predictable, if chaotic and muddy, pulpy process—fermentation—was also known to purify the original grain down to its liquid essence—its “spirit”—which, as Huxley described it, “possesses a very wonderful influence on the nervous system; so that in small doses it exhilarates, while in larger it stupefies.”

Though beer and wine were staples of everyday living for thousands and thousands of years, wine- and beer-making were tough trades—precisely because what the gift of yeast was, exactly, was not clear. Until about 150 years ago, mass spoilage of both commercial and homemade alcoholic consumables was incredibly common. Imagine your livelihood or daily gratification dependent on your own handcrafted concoctions. Now, imagine stumbling down to your cellar on a damp night to fetch a nip or a barrel for yourself, your neighbors, or the local tavern. Instead you’re assaulted by a putrid smell wafting from half of your wooden drums. You ladle into one of your casks and discover an intensely sour or sulfurous brew. In the meantime, some drink has sloshed onto your floor, and the broth’s so rancid, it’s slick with its own nasty turn. What caused this quick slippage into spoilage? This question enticed many an early scientist to the lab bench—in part because funding was at the ready.

In a 2003 article on yeast research in the journal Microbiology, James A. Barnett explains that because fermentation was so important to daily life and whole economies, scientific investigations of yeast began in the seventeenth century and were formalized in the eighteenth century, by chemists—not “natural historians” (as early biologists were called)—who were originally interested in the fermentation process as a series of chemical reactions.

In late eighteenth-century Florence, Giovanni Valentino Fabbroni was part of the first wave of yeast research. Fabbroni—a true Renaissance man who dabbled in politics and electro-chemistry, wrote tomes on farming practices, and helped Italy adapt the metric system—determined that in order for fermentation to begin, yeast must be present. But he also concluded his work by doing something remarkable: Fabbroni categorized yeast as a “vegeto-animal”—something akin to a living organism—responsible for the fermentation process.

Two years later, in 1789 and in France, Antoine Lavoisier focused on fermentation in winemaking, again regarding it as a chemical process. As Barnett explains, “he seem[ed] to be the first person to describe a chemical reaction by means of an equation, writing ‘grape must = carbonic acid + alcohol.’” Lavoisier, who was born into the aristocracy, became a lawyer while pursuing everything from botany to meteorology on the side. At twenty-six, he was elected to the Academy of Sciences, bought part of a law firm specializing in tax collection for the state, and, while working on his own theory of combustion, eventually came to be considered France’s “father of modern chemistry.” The French government, then the world’s top supplier of wine (today, it ranks second, after Italy), needed Lavoisier’s discoveries—and badly, too: France had to stem the literal and figurative spoiling of its top-grossing industry. But as the revolution took hold, Lavoisier’s fame and wealth implicated him as a soldier of the regime. Arrested for his role as a tax collector, Lavoisier was tried and convicted as a traitor and decapitated in 1794. The Italian mathematician and astronomer Joseph-Louis Lagrange publicly mourned: “It took them only an instant to cut off his head, and one hundred years might not suffice to reproduce its like.”

Indeed, Lagrange was onto something: the new government’s leaders were very quickly in want of scientific help for the wine and spirits industries. In 1803, the Institut de France offered up a medal of pure gold for any scientist who could specify the key agent in the fermenting process. Another thirty years passed before the scientific community had much of a clue—and its discovery tore the community apart.

By the 1830s, with the help of new microscope magnification, Friedrich Kützing and Theodor Schwann, both Germans, and Charles Cagniard-Latour, a Frenchman, independently concluded that yeast was responsible for fermenting grains. And much more than that: these yeasts, the scientists nervously hemmed, um, they seemed to be alive.

Cagniard-Latour focused on the shapes of both beer and wine yeasts, describing their cellular bulbous contours as less like chemical substances and more resembling organisms in the vegetable kingdom. Schwann pushed the categorization even further: upon persistent and continued microscopic investigations, he declared that yeast looks like, acts like, and clearly is a member of the fungi family—“without doubt a plant.” He also argued that a yeast’s cell was essentially its body—meaning that each yeast cell was a complete organism, somewhat independent of the other yeast organisms. Kützing, a pharmacist’s assistant with limited formal training, published extensive illustrations of yeast and speculated that different types of yeast fermented differently; his speculation was confirmed three decades later. From their individual lab perches, each of the three scientists concluded the same thing: yeast is not only alive, but it also eats the sugars of grains or grapes, and this digestion, which creates acid and alcohol in the process, is, in effect, fermentation.

This abrupt reframing of fermentation as a feat of biology caused a stir. Some chemist giants in the field, like Justus von Liebig, found it flat out ridiculous. A preeminent chemistry teacher and theorist, von Liebig proclaimed that if yeast was alive, the growth and integrity of all science was at grave risk: “When we examine strictly the arguments by which this vitalist theory of fermentation is supported and defended, we feel ourselves carried back to the infancy of science.” Von Liebig went so far as to co-publish anonymously (with another famous and similarly offended chemist, Friedrich Wöhler) a satirical journal paper in which yeasts were depicted as little animals feasting on sugar and pissing and shitting carbonic acid and alcohol.

Though he himself did little experimental research on yeast and fermentation, von Liebig insisted that the yeasts were just the result of a chemical process. Chemical reactions could perhaps produce yeast, he allowed, but the yeasts themselves could never be alive, nor active, nor the agents of change.
Von Liebig stuck to this story even after Louis Pasteur, another famous chemist, took up yeast study and eventually became the world’s first famous microbiologist because of it.

These long-term investigations into and disciplinary disputes about the nature of yeast reordered the scientific landscape: the borders between chemistry and biology shifted, giving way to a new field: microbiology—the study of the smallest forms of life.

Dr_Theodor_Schwann

Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: History, Science, Yeast

Historic Beer Terrorist Birthday: Carrie Nation

November 25, 2019 By Jay Brooks Leave a Comment

hatchet
Today is the birthday of Carrie Nation (November 25, 1846–June 9, 1911). Many biographies of her today refer to her as a “famous leader and activist,” a “temperance crusader” or “temperance advocate.” But she was also a terrorist who tried to impose her will by smashing up bars. One simple definition of terrorism is “the unlawful use of violence and intimidation, especially against civilians, in the pursuit of political aims.” That’s exactly what she was doing, and why she was celebrated by temperance groups, especially the Woman’s Christian Temperance Union, which she was a member of and also started a local branch. None of these groups did much to stop her destroying private property and terrorizing people she disagreed with, because even though they wouldn’t come out publicly in favor of such tactics, in private they were just fine with the results. That she’s still revered in some circles today strikes me as quite odd. She was a criminal, and yet has her own page on The State Historical Society of Missouri’s “Historic Missourians,” (which is doubly odd since she was born in Kentucky and only moved to Missouri when she was a young girl). Many biographies refer to her “passionate activism against alcohol” or her “passion for fighting liquor” as positive attributes, which certainly seems like revisionist history and apologists for criminal behavior to me. Certainly, the bar owners and patrons whom she encountered have a considerably different opinion of her “passion.” According to Wikipedia, “She described herself as ‘a bulldog running along at the feet of Jesus, barking at what He doesn’t like,’ and claimed a divine ordination to promote temperance by destroying bars.”

carrie-nation

Here’s her entry from Wikipedia:

Nation was born in Garrard County, Kentucky, to George and Mary (née Campbell) Moore. Her father was a successful farmer, stock trader, and slaveholder of Irish descent. During much of her early life, her health was poor and her family experienced financial setbacks. The family moved several times in Kentucky and finally settled in Belton, Missouri in 1854. She had poor education and informal learning.

In addition to their financial difficulties, many of her family members suffered from mental illness, her mother at times having delusions. There is speculation that the family did not stay in one place long because of rumors about Nation’s mother’s mental state. Some writers have speculated that Nation’s mother, Mary, believed she was Queen Victoria because of her love of finery and social airs. Mary lived in an insane asylum in Nevada, Missouri, from August 1890 until her death on September 28, 1893. Mary was put in the asylum through legal action by her son, Charles, although there is suspicion that Charles instigated the lawsuit because he owed Mary money.

The family moved to Texas as Missouri became involved in the Civil War in 1862. George did not fare well in Texas, and he moved his family back to Missouri. The family returned to High Grove Farm in Cass County. When the Union Army ordered them to evacuate their farm, they moved to Kansas City. Carrie nursed wounded soldiers after a raid on Independence, Missouri. The family again returned to their farm when the Civil War ended.

In 1865 Carrie met Charles Gloyd, a young physician who had fought for the Union, who was a severe alcoholic. Gloyd taught school near the Moores’ farm while deciding where to establish his medical practice. He eventually settled on Holden, Missouri, and asked Nation to marry him. Nation’s parents objected to the union because they believed he was addicted to alcohol, but the marriage proceeded. They were married on November 21, 1867, and separated shortly before the birth of their daughter, Charlien, on September 27, 1868. Gloyd died in 1869 of alcoholism.

Influenced by the death of her husband, Nation developed a passionate activism against alcohol. With the proceeds from selling her inherited land (as well as that of her husband’s estate), she built a small house in Holden. She moved there with her mother-in-law and Charlien, and attended the Normal Institute in Warrensburg, Missouri, earning her teaching certificate in July 1872. She taught at a school in Holden for four years. She obtained a history degree and studied the influence of Greek philosophers on American politics.

carrie-nation-carrie-movie

In 1874, Carrie married David A. Nation, an attorney, minister, newspaper journalist, and father, 19 years her senior.

The family purchased a 1,700 acre (690 ha) cotton plantation on the San Bernard River in Brazoria County, Texas. As neither knew much about farming, the venture was ultimately unsuccessful. David Nation moved to Brazoria to practice law. In about 1880, Carrie moved to Columbia to operate the hotel owned by A. R. and Jesse W. Park. Her name is on the Columbia Methodist Church roll. She lived at the hotel with her daughter, Charlien Gloyd, “Mother Gloyd” (Carrie’s first mother-in-law), and David’s daughter, Lola. Her husband also operated a saddle shop just southwest of this site. The family soon moved to Richmond, Texas to operate a hotel.

David Nation became involved in the Jaybird–Woodpecker War. As a result, he was forced to move back north to Medicine Lodge, Kansas in 1889, where he found work preaching at a Christian church and Carrie ran a successful hotel.

She began her temperance work in Medicine Lodge by starting a local branch of the Woman’s Christian Temperance Union and campaigning for the enforcement of Kansas’ ban on the sale of liquor. Her methods escalated from simple protests to serenading saloon patrons with hymns accompanied by a hand organ, to greeting bartenders with pointed remarks such as, “Good morning, destroyer of men’s souls.” She also helped her mother and her daughter who had mental health problems.

Dissatisfied with the results of her efforts, Nation began to pray to God for direction. On June 5, 1900, she felt she received her answer in the form of a heavenly vision. As she described it:

The next morning I was awakened by a voice which seemed to me speaking in my heart, these words, “GO TO KIOWA,” and my hands were lifted and thrown down and the words, “I’LL STAND BY YOU.” The words, “Go to Kiowa,” were spoken in a murmuring, musical tone, low and soft, but “I’ll stand by you,” was very clear, positive and emphatic. I was impressed with a great inspiration, the interpretation was very plain, it was this: “Take something in your hands, and throw at these places in Kiowa and smash them.”

Responding to the revelation, Nation gathered several rocks – “smashers”, she called them – and proceeded to Dobson’s Saloon on June 7. Announcing “Men, I have come to save you from a drunkard’s fate”, she began to destroy the saloon’s stock with her cache of rocks. After she similarly destroyed two other saloons in Kiowa, a tornado hit eastern Kansas, which she took as divine approval of her actions.

hatchetpin
She even sold hatchet pins.

Nation continued her destructive ways in Kansas, her fame spreading through her growing arrest record. After she led a raid in Wichita, Kansas, her husband joked that she should use a hatchet next time for maximum damage. Nation replied, “That is the most sensible thing you have said since I married you.” The couple divorced in 1901; they had no children. Between 1902-06 she lived in Guthrie, Oklahoma.

Alone or accompanied by hymn-singing women, she would march into a bar and sing and pray while smashing bar fixtures and stock with a hatchet. Her actions often did not include other people, just herself. Between 1900 and 1910, she was arrested some 30 times for “hatchetations”, as she came to call them. Nation paid her jail fines from lecture-tour fees and sales of souvenir hatchets. The souvenirs were provided by a Topeka, Kansas pharmacist. Engraved on the handle of the hatchet, the pin reads, “Death to Rum”.

In April 1901, Nation went to Kansas City, Missouri, a city known for its wide opposition to the temperance movement, and smashed liquor in various bars on 12th Street in downtown Kansas City. She was arrested, hauled into court and fined $500 ($13,400 in 2011 dollars), although the judge suspended the fine so long as Nation never returned to Kansas City. She would be arrested over 32 times—one report is that she was placed in the Washington DC poorhouse for three days for refusing to pay a $35 fine.

Nation also conducted women’s rights marches in Topeka, Kansas. She led hundreds of women that were part of the Home Defender’s Army to march in opposition to saloons.

In Amarillo, Texas, Nation received a strong response, as she was sponsored by the noted surveyor W.D. Twichell, an active Methodist layman.

Carrie_Nation_postcard
A common sight in bars and taverns at the time.

Nation’s anti-alcohol activities became widely known, with the slogan “All Nations Welcome But Carrie” becoming a bar-room staple. She published The Smasher’s Mail, a biweekly newsletter, and The Hatchet, a newspaper. Later in life she exploited her name by appearing in vaudeville in the United States and music halls in Great Britain. In October 1909, various press outlets reported that Nation claimed to have invented an aeroplane.

Nation, a proud woman more given to sermonizing than entertaining, found these venues uninspiring for her proselytizing. One of the number of pre-World War I acts that “failed to click” with foreign audiences, Nation was struck by an egg thrown by an audience member during one 1909 music hall lecture at the Canterbury Theatre of Varieties. Indignantly, “The Anti-Souse Queen” ripped up her contract and returned to the United States. Seeking profits elsewhere, she sold photographs of herself, collected lecture fees, and marketed miniature souvenir hatchets.

Suspicious that President William McKinley was a secret drinker, Nation applauded his 1901 assassination because drinkers “got what they deserved.”

Near the end of her life, Nation moved to Eureka Springs, Arkansas where she founded the home known as “Hatchet Hall”. In poor health, she collapsed during a speech in a Eureka Springs park. She was taken to a hospital in Leavenworth, Kansas, the Evergreen Place Hospital and Sanitarium located on 25 acres at Limit Street and South Maple Avenue just outside the city limits of Leavenworth.

Evergreen Place Hospital was founded and operated by Dr. Charles Goddard, a professor at the University of Kansas School of Medicine and a distinguished authority on nervous and mental troubles, liquor and drug habits.

Nation died there on June 9, 1911. She was buried in an unmarked grave in Belton City Cemetery in Belton, Missouri. The Woman’s Christian Temperance Union later erected a stone inscribed “Faithful to the Cause of Prohibition, She Hath Done What She Could” and the name “Carry A. Nation.”

Carrie-nation-1881

And this is her biography from the Encyclopedia Britannica:

Carry Nation, in full Carry A. Nation, née Carrie Amelia Moore, (born November 25, 1846, Garrard county, Kentucky, U.S.—died June 9, 1911, Leavenworth, Kansas), American temperance advocate famous for using a hatchet to demolish barrooms.

Carry Moore as a child experienced poverty, her mother’s mental instability, and frequent bouts of ill health. Although she held a teaching certificate from a state normal school, her education was intermittent. In 1867 she married a young physician, Charles Gloyd, whom she left after a few months because of his alcoholism. In 1877 she married David Nation, a lawyer, journalist, and minister, who divorced her in 1901 on the grounds of desertion.

Carry Nation entered the temperance movement in 1890, when a U.S. Supreme Court decision in favour of the importation and sale of liquor in “original packages” from other states weakened the prohibition laws of Kansas, where she was living. In her view, the illegality of the saloons flourishing in that state meant that anyone could destroy them with impunity. Alone or accompanied by hymn-singing women, Nation, who was typically dressed in stark black-and-white clothing, would march into a saloon and proceed to sing, pray, hurl biblical-sounding vituperations, and smash the bar fixtures and stock with a hatchet. At one point, her fervour led her to invade the governor’s chambers at Topeka. Jailed many times, she paid her fines from lecture tour fees and sales of souvenir hatchets, at times earning as much as $300 per week. She herself survived numerous physical assaults.

Nation published a few short-lived newsletters—called variously The Smasher’s Mail, The Hatchet, and the Home Defender—and her autobiography, The Use and Need of the Life of Carry A. Nation, in 1904 (rev. ed., 2006). Her “hatchetation” period was brief but brought her national notoriety. She was for a time much in demand as a temperance lecturer; she also railed against fraternal orders, tobacco, foreign foods, corsets, skirts of improper length, and mildly pornographic art of the sort found in some barrooms of the time. She was an advocate of woman suffrage. Later she appeared in vaudeville, at Coney Island, New York, and briefly in 1903 in Hatchetation, an adaptation of T.S. Arthur’s Ten Nights in a Bar-Room: And What I Saw There (1854). Despite her campaign, the enactment in 1919 of national prohibition was largely the result of the efforts of more conventional reformers, who had been reluctant to support her.

Nation-SF-Call-March-1-1903
This was the front page of the newspaper, the San Francisco Call, on March 1, 1903, when Nation visited the California city.

If you’re curious if her first name is “Carry” or “Carrie,” it’s actually both. “The spelling of her first name varies; both ‘Carrie’ and ‘Carry’ are considered correct. Official records say ‘Carrie,’ which Nation used for most of her life; the name ‘Carry’ was used by her father in the family Bible. Upon beginning her campaign against liquor in the early 20th century, she adopted the name ‘Carry A. Nation,’ saying it meant ‘Carry A Nation for Prohibition.’ After gaining notoriety, Carrie officially registered ‘Carry’ as a trademark.”

hatchet

1880-american-temperance-crusader-carry-nation

Filed Under: Birthdays, Editorial, Just For Fun, Politics & Law, Related Pleasures Tagged With: History, Prohibition, Prohibitionists

Historic Beer Birthday: William Painter

November 20, 2019 By Jay Brooks Leave a Comment

crown-seal-and-cork
Today is the birthday of William Painter (November 20, 1838-July 15, 1906). He was born in Ireland, and in 1858 came to the U.S. “in search of better opportunities,” and settled in Baltimore, Maryland. He trained as a mechanical engineer and initially got a job “as a foreman at the Murrill & Keizer’s machine shop.” His biggest claim to fame is that he “invented the crown cork bottle cap and bottle opener. He worked with manufacturers to develop a universal neck for all glass bottles and started Crown Cork and Seal in 1892 to manufacture caps that could be used to seal the universal necks.”

William Painter and his father, Dr. Edward Painter : sketches and reminiscences

Over the course of his life, “Painter patented 85 inventions, including the common bottle cap, the bottle opener, a machine for crowning bottles, a paper-folding machine, a safety ejection seat for passenger trains, and a machine for detecting counterfeit currency. He was inducted to the National Inventors Hall of Fame in 2006.”

The bottle cap was arguably his most important invention. “The crown cork was patented by William Painter on February 2, 1892 (U.S. Patent 468,258). It had 24 teeth and a cork seal with a paper backing to prevent contact between the contents and the metal cap. The current version has 21 teeth. To open these bottles, a bottle opener is generally used.

The height of the crown cap was reduced and specified in the German standard DIN 6099 in the 1960s. This also defined the “twist-off” crown cap, now used in the United States, Canada, and Australia. This cap is pressed around screw threads instead of a flange, and can be removed by twisting the cap by hand, eliminating the need for an opener.”

US468258-0

He also patented several other innovations for the brewing industry, such as the Bottle Seal Or Stopper, from 1894, the Bottle Stopper, in 1885, a Closure For Sealing Bottles, in 1899, and a Capped-Bottle Opener, from 1894, to name just a few.

crown-cork-system

And here’s Painter’s obituary from the Brewers Journal in 1906:

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Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: Bottles, Crowns, History, Patent, Science of Brewing

Historic Beer Birthday: Antonie van Leeuwenhoek

October 24, 2019 By Jay Brooks Leave a Comment

microbiology
Today is the birthday of Antonie van Leeuwenhoek (October 24, 1632–August 26, 1723). He “was a Dutch tradesman and scientist, and is commonly known as ‘the Father of Microbiology.'” Apropos of nothing, “his mother, Margaretha (Bel van den Berch), came from a well-to-do brewer’s family.” Despite hi family ties, van Leeuwenhoek didn’t discover anything specifically useful to the brewing industry, but he did find that there was life pretty much everywhere he looked, using his microscope, including the “microscope—tiny “animalcules,” including yeast cells, which he described for the first time” in 1674-80.” But he laid the groundwork for later scientists to figure how exactly yeast worked. As Brian Hunt wrote in the entry for “infection” in the “The Oxford Companion to Beer,” that “the existence of yeast as a microbe was only discovered in 1674 by Antonie van Leeuwenhoek, the inventor of the modern microscope.” Or as Sylvie Van Zandycke, PhD, put it. “The yeast Saccharomyces cerevisiae was used for thousands of years in the fermentation of alcoholic beverages before anyone realized it! The Dutch scientist, Anton Van Leeuwenhoek observed the mighty cells for the first time under the microscope in 1680.”

Leeuwenhoek-1680

Here’s a short biography, from the Science Museum Brought to Life:

Leeuwenhoek was born in Delft in the Netherlands, to a family of brewers. He is known for his highly accurate observations using microscopes.

Leeuwenhoek worked as a draper, or fabric merchant. In his work he used magnifying glasses to look at the quality of fabric. After reading natural scientist Robert Hooke’s highly popular study of the microscopic world, called Micrographia (1665), he decided to use magnifying lenses to examine the natural world. Leeuwenhoek began to make lenses and made observations with the microscopes he produced. In total he made over 500 such microscopes, some of which allowed him to see objects magnified up to 200 times.

These were not the first microscopes, but Leeuwenhoek became famous for his ability to observe and reproduce what was seen under the microscope. He hired an illustrator who reproduced the things Leeuwenhoek saw.

In 1673 he began corresponding with the Royal Society of London, which had just formed. Leeuwenhoek made some of the first observations of blood cells, many microscopic animals, and living bacteria, which he described as ‘many very little living animalcules’. In 1680 his work was recognised with membership of the Royal Society – although he never attended a meeting, remaining all his life in Delft.

Board-Leeuwenhoek
Leeuwenhoek with His Microscope, by Ernest Board (1877–1934)

Here’s a story from Gizmodo, by Esther Inglis-Arkell, explaining Antonie van Leeuwenhoek’s role and iviting readers to Meet The First Man To Put Beer Under A Microscope:

The man in the picture [the same one at the top of this post] is considered the “Father of Microbiology.” He helped to discover and sketch microorganisms. When he turned his microscope on beer, he saw some of the most useful microorganisms in the world — but he failed to recognize them.

This man above is Anton van Leeuwenhoek, and he’s wearing an absolutely bitchin’ coat because he was a draper by trade. In fact, he draped so successfully that he managed to indulge his hobbies as he got older, one of which was lens making. Anton spent his days making powerful microscopes and sketching the objects he put in front of them. He discovered many things, the most interesting of which were animalcules, things that looked like tiny little animals. His sketches and descriptions, as well as his microscopes, jumpstarted the field of microbiology.

It wasn’t long before he turned his lens on beer in the process of brewing. It was 1680 when he first trained his lens on a droplet of beer. At the time, no one knew what it was that made hops, barley, and water turn into beer. Although they knew of yeast as a cloudy substance that appeared in beer after it spent some time fermenting, they were entirely ignorant of what it did; to the point where there were laws against using anything except barley, hops, and water in the beer-making process. Naturally, as soon as Anton looked at brewing beer he saw little circular blobs. He saw the way they aggregated into larger groups. He saw the way that they produced bubbles of what he thought was “air,” and floated to the surface.

Leeuwenhoek-globs

Despite his obsession with microorganisms, he utterly failed to recognize them as life. These blobs, he believed, had come loose from flour. They aggregated into groups of six as part of a chemical process. Anton was fascinated by these groups of flour globs. He modeled them in wax, because he wanted to figure out the ways six globs could stick together while all being visible from above. This is his sketch of his models.

It took another 150 years before Charles Canard-Latour figured out that the “air” was carbon dioxide and the sextets of blobs hadn’t aggregated together, they’d grown. Archaeologists believe that beer was probably first brewed around 3000 BC. That means that we used an organism for nearly 5,000 years before we realized it even existed.

Although van Leeuwenhoek did write about the wood used in beer barrels:

Leeuwenhoek-wood

Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: History, Science, The Netherlands

Beer Birthday: George Wendt

October 17, 2019 By Jay Brooks Leave a Comment

cheers
Today is the 71st birthday of George Wendt, who “is an American actor and comedian, best known for the role of Norm Peterson on the television show Cheers. He’s originally from Chicago and was an alumnus of The Second City in the mid-1970s. He began acting on television and movies, mostly in small roles, before landing the role of Norm Peterson in Cheers. “From 1982 to 1993, Wendt appeared as Norm Peterson in all 275 episodes of Cheers. For his work on Cheers, Wendt earned six Primetime Emmy Award nominations for Best Supporting Actor in a Comedy Series.” Years later he wrote, with some help, Drinking with George: A Barstool Professional’s Guide to Beer, a quasi-memior, beer book and biography of his character.

George Wendt, Nancy Johnson & Denver Mayor John Hickenlooper
Wendt with GABF director Nancy Johnson and then-Denver mayor John Hickenlooper at the 2009 GABF.

One of my favorite running gags in Cheers was the “Normisms” and I’ve been collecting them off and on for some time now. By no means complete, here are the ones I’ve uncovered, with the season and/or episode it’s from, if known.

Cheers to Norm(isms)

The NBC sitcom “Cheers” was one of the most popular shows on television, and ran for eleven seasons from 1982 until 1993. Set in a Boston bar, it was replete with beer and drinking references, most notably a running gag between the bartenders and one of their regulars, Norm Peterson, played by George Wendt. In many of the episodes, as Norm would first enter the bar each evening, everyone would yell Norm! and whoever was behind the bar would greet him, setting him up for a memorable comeback line. These became known as Normisms and they seem to have started in the first season, possibly episode 10. Over 275 episodes, at least 100 Normisms were delivered.

Season 1 (1982-83)

Endless Slumper [1.10]
Coach: What’s the story, Norm?
Norm: A thirsty guy walks into a bar. You finish it.

Let Me Count the Ways [1.14]
Coach: What’s going on, Norm?
Norm: Science is seeking a cure for thirst and I happen to be the guinea pig.

Diane’s Perfect Date [1.17]
Coach: Beer, Norm?
Norm: That’s that sudzy amber stuff, right? Been hearing good things about it.

No Contest [1.18]
Coach: What can I do for you, Norm?
Norm: I am going to need something to kill time before my second beer. How about a first one?

Someone Single, Someone Blue [1.20]
Coach: What’ll it be Norm?
Norm: Fame, fortune, fast women.
Coach: How about a beer?
Norm: Even better.

Season 2 (1983-84)

Personal Business [2.3]
Coach: Would you like a beer, Norm?
Norm: I’d like to see something in a size 54 sudzy.
____________________
Coach: Can I draw you a beer, Norm?
Norm: No, I know what they look like. Just pour me one.

No Help Wanted [2.14]
Coach: How about a beer, Norm?
Norm: Hey I’m high on life, Coach. Of course, beer is my life.

Fortune and Men’s Weight [2.17]
Coach: What’s your most troublesome problem, Norm?
Norm: Well that’s tough to say, Coach. Let’s see I’m overweight, unemployed, separated, depressed, starting to drink too much. My problem is I’ve never been happier.

Snow Job [2.18]
Coach: Beer, Normy?
Norm: Coach, I don’t know. I’ll have one next week… what the heck I’m young.
____________________
Coach: How’s a beer sound, Norm?
Norm: I dunno. I usually finish them before they get a word in.
____________________
Coach: What’s up, Norm?
Norm: Corners of my mouth, Coach.
____________________
Coach: What’s shaking, Norm?
Norm: All four cheeks and a couple of chins, Coach.
____________________
Coach: Beer, Normie?
Norm: Uh, Coach, I dunno, I had one this week. Eh, why not, I’m still young.
____________________
[Norm comes in with an attractive woman.]
Coach: Normie, Normie, could this be Vera?
Norm: With a lot of expensive surgery, maybe.
____________________
Coach: What can I do for you, Norm?
Norm: Well, I am going to need something to kill time before my second beer. Uh, how about a first one?
____________________
Coach: Beer, Norm?
Norm: Naah, I’d probably just drink it.
____________________
Coach: What’s up, Normie?
Norm: The temperature under my collar, Coach.

Season 3 (1984-85)

Rebound – Part 1 [3.1]
Coach: What will it be, Normy?
Norm: A transfusion with a head on it.

Diane Meets Mom [3.8]
Coach: What would you say to a nice beer, Normie?
Norm: Going down?
____________________
[Norm returns from the hospital.]
Coach: What’s up, Norm?
Norm: Everything that’s supposed to be.
____________________
[Norm comes in, depressed. He just stands by the door with a sullen face.]
Norm: [mutters] Afternoon, everybody.
All: Norm? (Norman?)
____________________
Sam: What’s new, Normie?
Norm: Terrorists, Sam. They’ve taken over my stomach.
They’re demanding beer.
____________________
Coach: What’ll it be, Normie?
Norm: Just the usual, Coach. I’ll have a froth of beer and a snorkel.
____________________
Coach: What would you say to a beer, Normie?
Norm: Daddy wuvs you.
____________________
Sam: What’d you like, Normie?
Norm: A reason to live. Gimme another beer.
____________________
Norm: Afternoon, everybody.
All: Norm!
Cliff: Afternoon, everybody.
All: [silence]

The Executive’s Executioner [3.21]
Sam: What will you have, Norm?
Norm: Well, I’m in a gambling mood, Sammy. I’ll take a glass of whatever
comes out of that tap.
Sam: Oh, looks like beer, Norm.
Norm: Call me Mister Lucky.
____________________
Coach: How’s it going, Norm?
Norm: Daddy’s rich and Momma’s good lookin’.
____________________
Coach: What’s doing, Norm?
Norm: Well, science is seeking a cure for thirst. I happen to be the guinea pig.
____________________
Coach: How’s life, Norm?
Norm: Not for the squeamish, Coach
____________________
Coach: Beer, Norm?
Norm: I heard of that stuff. Better give me a tall one in case I like it.
____________________
Coach: Beer, Norm?
Norm: Does a rag doll have cloth knobs?
____________________
Coach: How are you doing, Norm?
Norm: Cut the small talk and get me a beer.
____________________
Coach: What’s going down, Normie?
Norm: My butt cheeks on that bar stool.

Season 4 (1985-86)

Birth, Death, Love and Rice [4.1]
Sam: What do you say, Norm?
Norm: Any cheap, tawdry thing that’ll get me a beer.
____________________
Sam: What do you say to a beer, Normie?
Norm: Hi ya, sailor. New in town?
____________________
Norm: [coming in from the rain] Evening, everybody.
All: Norm! (Norman!)
Sam: Still pouring, Norm?
Norm: That’s funny, I was about to ask you the same thing.
____________________
Sam: What’s the good word, Norm?
Norm: Plop, plop, fizz, fizz.
Sam: Oh no, not the Hungry Heifer…
Norm: Yeah, yeah, yeah…
Sam: One heartburn cocktail coming up.
____________________
Sam: Whaddya say, Norm?
Norm: Well, I never met a beer I didn’t drink. And down it goes.
____________________
Woody: What’s your pleasure, Mr. Peterson?
Norm: Boxer shorts and loose shoes. But I’ll settle for a beer.
____________________
Woody: What can I do for you, Mr. Peterson?
Norm: Elope with my wife.
____________________
[Norm is angry.]
Woody: What can I get you, Mr. Peterson?
Norm: Clifford Clavin’s head.
____________________
Woody: How’s life, Mr. Peterson?
Norm: Oh, I’m waiting for the movie.

The Peterson Principle [4.18]
Sam: Hey, what’s happening, Norm?
Norm: Well, it’s a dog-eat-dog world, and I’m wearing Milk-Bone underwear.

Strange Bedfellows: Part 2 [4.25]
Woody: Hey, Mr. Peterson, can I pour you a beer?
Norm: Okay Woody, but be sure to stop me at 1. Ah, make that 1:30.

Strange Bedfellows: Part 3 [4.26]
Woody: How you feeling today, Mr. Peterson?
Norm: Pour.
Woody: I’m so sorry to hear that.
Norm: [pointing to the beer tap] No, I meant pour.

Ratzenberger-and-WendtWendt with John Ratzenberger on the set of Cheers.

Season 5 (1986-87)

Knights of the Scimitar [5.8]
Woody: What’s the latest, Mr. Peterson?
Norm: Zsa Zsa marries a millionaire. Peterson drinks a beer. Film at 11.
____________________
Paul: Hey Norm, how’s the world been treating you?
Norm: Like a baby treats a diaper.
____________________
Norm: Hey, everybody.
All: [silence; everybody is mad at Norm for being rich]
Norm: [carries on both sides of the conversation himself]
Norm! (Norman.)
How are you feeling today, Mr. Peterson?
Rich and thirsty. Pour me a beer.

Season 6 (1987-88)

Norm: Hey, everybody.
Woody: Norm! [nobody else in the bar says anything]
Norm: That’s it, I’m leaving.
____________________
Norm: [comes in, pretending to be Joe Average customer, as part of operation Wayne Down the Dwain]
Customer: Norm!
Norm: [quietly] Not now!
____________________
Woody: Would you like a beer, Mr. Peterson?
Norm: No, I’d like a dead cat in a glass.

A Kiss Is Still a Kiss [6.10]
Sam: How’s life treating you?
Norm: It’s not, Sammy, but that doesn’t mean you can’t.

Let Sleeping Drakes Lie [6.18]
Woody: Can I pour you a draft, Mr. Peterson?
Norm: A little early, isn’t it Woody?
Woody: For a beer?
Norm: No, for stupid questions.
____________________
Woody: What’s the story, Mr. Peterson?
Norm: The Bobbsey twins go to the brewery. Let’s cut to the happy ending.

Season 7 (1988-89)

One Happy Chappy in a Snappy Serape [7.4]
Norm: I hate to change the subject but I don’t know if anyone recognizes, we seem to have a little problem here.
Woody: Oh you need another beer, Mr. Peterson.
Norm: Okay we have two problems here.
____________________
Woody: Hey, Mr. Peterson, there’s a cold one waiting for you.
Norm: I know, and if she calls, I’m not here.
____________________
Sam: Beer, Norm?
Norm: Have I gotten that predictable? Good.

Call Me, Irresponsible [7.20]
Woody: What’s going on, Mr. Peterson?
Norm: A flashing sign in my gut that says, Insert beer here.

Season 8 (1989-90)

Sam: What can I get you, Norm?
Norm: [scratching his beard] Got any flea powder?
Ah, just kidding. Gimme a beer; I think I’ll just drown the little suckers.
____________________
Feeble Attraction [8.11]
Woody: Hey, Mr. Peterson, Jack Frost nipping at your nose?
Norm: Yep, now let’s get Joe Beer nipping at my liver, huh?

Bar Wars III: The Return of Tecumseh [8.21]
Sam: What are you up to Norm?
Norm: My ideal weight if I were eleven feet tall.

Loverboyd [8.22]
Woody: Nice cold beer coming up, Mr. Peterson.
Norm: You mean, Nice cold beer going down Mr. Peterson.
____________________
Sam: What do you know there, Norm?
Norm: How to sit. How to drink. Want to quiz me?

Season 9 (1990-91)


Grease [9.6]

Woody: How would a beer feel, Mr. Peterson?
Norm: Pretty nervous if I was in the room.
____________________
Sam: What can I do for you, Norm?
Norm: Open up those beer taps and, oh, take the day off, Sam.
____________________
Woody: What’s going on, Mr. Peterson?
Norm: Another layer for the winter, Wood.
____________________
Sam: How’s life treating you, Norm?
Norm: Like it caught me sleeping with its’ wife.
____________________
[Gang yells Norm!]
Norm: Women. Can’t live with ’em, pass the beer nuts.

Season 10 (1991-92)

Where Have All the Floorboards Gone? [10.8]
Sam: Hey what’s going on, Normie?
Norm: It’s my birthday Sammy. Give me a beer, stick a candle in it, and I’ll blow out my liver.
____________________
Woody: How’s it going, Mr. Peterson?
Norm: Poor.
Woody: I’m sorry to hear that.
Norm: No, I mean pour.
____________________
Sam: How’s life in the fast lane?
Norm: Dunno, can’t get on the on-ramp.
____________________
Woody: Pour you a beer, Mr. Peterson.
Norm: Alright, but stop me at one…. make that one-thirty.

Season 11 (1992-93)

Sam: What’s the story, Norm?
Norm: Boy meets beer. Boy drinks beer. Boy meets another beer.
____________________
Sam: How about a beer, Norm?
Norm: That’s that amber sudsy stuff, right? I’ve heard good things about it!
____________________
Woody: What’s going on, Mr. Peterson?
Norm: The question is what’s going in Mr. Peterson? A beer please, Woody.
____________________
Sam: What’s up, Normie?
Norm: My nipples, it’s freezing out there.

From Unknown Seasons

Woody: How would a beer feel, Mr. Peterson?
Norm: Pretty nervous if I was in the room.
____________________
Woody: Hey, Mr. Peterson, what’s up?
Norm: The warranty on my liver.
____________________
Sam: Well, look at you. You look like the cat the swallowed the canary.
Norm: And I need a beer to wash him down.
____________________
Sam: What’ll you have, Norm?
Norm: Fame, fortune, and fast women.
Sam: How ’bout a beer?
Norm: Even better.
____________________
Woody: Hey, Mr. Peterson, you got room for a beer?
Norm: Nope, but I am willing to add on.
____________________
Sam: Little early in the day for a beer, isn’t it Norm?
Norm: So float a corn flake in it.
____________________
Sam: What’s going on, Normie?
Norm: My birthday, Sammy. Give me a beer, stick a candle in it, and I’ll blow out my liver.
____________________
Woody: How’s it hanging, Mr. Peterson?
Norm: Better when my butt is hanging off this bar stool with a beer in my hand.
____________________
Woody: What’s the latest, Mr. Peterson?
Norm: Zha-Zha marries a millionaire, Peterson drinks a beer. Film at eleven.
____________________
Sam: Hey, how’s life treating you there, Norm?
Norm: Beats me. … Then it kicks me and leaves me for dead.
____________________
Sam: What’s up Norm?
Norm: God’s in His Heaven, [pause] something, something, something.
____________________
Woody: Hey, Mr. Peterson, what do you say to a cold one?
Norm: See you later, Vera, I’ll be at Cheers.
____________________
Woody: How are you today, Mr. Peterson?
Norm: Never been better, Woody. … Just once I’d like to be better.
____________________
Woody: How’s it hanging Norm?
Norm: Oh, little to the left.
____________________
Sam: What’s new, Norm?
Norm: Most of my wife.
____________________
Woody: Hey, Mr. Peterson, how’s life?
Norm: Well, the plot’s okay, Woody, but it kind of falls apart at the end.
____________________
Woody: Hey, Mr. P. How goes the search for Mr. Clavin?
Norm: Not as well as the search for Mr. Donut. Found him every couple of blocks.
____________________
Woody: How are you Mr. Peterson?
Norm: Yeah…as if you care.
____________________
Woody: What’s shaking Mr. Peterson?
Norm: What isn’t?
____________________
Sam: How’s life Norm?
Norm: Ask a man who’s got one.
____________________
Sam: How’s the world treating you, Norm?
Norm: Like I just ran over its dog.
____________________
Sam: How are you today, Norm?
Norm: I’m on top of the world…It’s a dismal spot in Greenland.
____________________
Elderly Sam: What’s up, Norm?
Elderly Norm: Me, about thirty times a night.

Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: Humor, Television

Historic Beer Birthday: Walter Jerome Green

October 10, 2019 By Jay Brooks Leave a Comment

hop-leaf

Today is the birthday of Walter Jerome Green (October 10, 1842-January 27, 1885). He was the son of Charles Green, who founded an upstate New York hop merchant around 1840. After his son joined the business, it became known as Charles Green & Son. According to the Brewers’ Journal, he was “one of the earliest and most widely known hop merchants of Central New York.”

Walter-Jerome-Green-portrait

Here’s a portion of his obituary that mentions the hop business from Oneida County, NY Biographies:

Walter Jerome Green, who passed away in Utica on the 27th of January, 1885, was one of the city’s most prominent business men and respected residents. He was a leading factor in financial circles as a member of the banking house of Charles Green & Son, of Utica, and was also the president and owner of the Jacksonville, St. Augustine and Halifax River Railroad of Florida. He is survived by his widow and one son. His birth occurred in Hubbardsville, Madison county, New York, on the 10th of October, 1842, his father being Charles Green, who was born at Sangerfield, Oneida county, on the 28th of May, 1811. The latter was prominently identified with financial interests in Utica for a number of years, being one of the oldest and best known bankers and business men of this part of the state. David Green, the paternal grandfather of our subject, was born at South East, Putnam county, New York, his ancestors, John Alden and Priscilla Nolines, coming to America in the Mayflower. He was related to General Nathaniel Green of Revolutionary fame. His mother, who in her maidenhood bore the name of Deliverance Hatch, was a native of Cape Cod, Massachusetts. Her mother was a Sears, to which family David Green was likewise related.

The mother of Walter Jerome Green bore the maiden name of Mary Jane Hubbard and was a resident of Hubbardsville. Madison county, New York. She was a descendant of Lieutenant Joseph Kellogg, of Hadley, Massachusetts. Her parents, Oliver Kellogg and Mary (Meachem) Hubbard, were both natives of Connecticut, the former of Windsor and the latter of Simsbury, that state.

Walter Jerome Green received a liberal education in his youth, attending Cazenovia Seminary and Madison University. Desiring to become a member of the legal fraternity, he qualified for practice by an extensive course of study and was graduated from Albany University in 1864. At the end of two years, however, he abandoned a promising career as an attorney because the increasing importance of his father’s business made it desirable for him to come to his assistance. Soon afterward he was admitted to a partnership in the bank and the name of the firm became Charles Green & Son. Young though he was, his enterprising spirit soon made itself felt in the affairs of his father’s business, which gradually broadened its field, of operations and took a leading place among similar enterprises in the central part of the state. An important department in the business of the house was the trade in hops, which became so extensive as to place the firm among the largest dealers in this country. To meet the demand for reliable intelligence bearing on the hop trade, the firm published a journal known as Charles Green & Son’s Hop Paper, a large, handsomely printed, four page folio of twenty eight columns, of which an edition of about five thousand was issued, gratuitously, each quarter.

Charles-Green-Son-Dealers-In-Hops-Extra

And here’s another account from Michael Brown Rare Books:

Charles Green’s son, Walter Jerome Green became one of Utica, New York
‘s most prominent business men and respected residents. He was a leading factor in financial circles as a member of his family’s banking house of Charles Green & Son, of Utica, and was also the president and owner of the Jacksonville, St. Augustine and Halifax River Railroad of Florida. Walter’s birth occurred in Hubbardsville, Madison County, New York, on the 10th of October, 1842. He received a liberal education in his youth, attending Cazenovia Seminary and Madison University. Desiring to become a lawyer, he qualified for practice by an extensive course of study and was graduated from Albany University in 1864. At the end of two years, however, he abandoned a promising career as an attorney because the increasing importance of his father’s business made it desirable for him to come to his assistance. Soon afterward he was admitted to a partnership in the bank and the name of the firm became Charles Green & Son.

Young though he was, his enterprising spirit soon made itself felt in the affairs of his father’s business, which gradually broadened its field, of operations and took a leading place among similar enterprises in the central part of the state. An important department in the business of the house was the trade in hops, which became so extensive as to place the firm among the largest dealers in this country. To meet the demand for reliable intelligence bearing on the hop trade, the firm published a journal known as Charles Green & Son’s Hop Paper, a large, handsomely printed, four page folio of twenty eight columns, of which an edition of about five thousand was issued, gratuitously, each quarter.

On the 26th of June, 1867, Mr. Green was united in marriage to Miss Sarah L. Swartwout, a daughter of Henry Swartwout, of Troy, New York. They had one son Walter Jerome Green, Jr.

Seeking a new field for investment of his capital Green became interested in a railroad project in Florida. His attention was drawn to the lack of modern transportation facilities in the fruit growing section of that state. He put both energy and money into the scheme. The outcome of his effort was the Jacksonville, St. Augustine and Halifax River Railroad, of which he was president and the entire owner. This road began at Jacksonville on the St. John’s River, in the northeastern corner of the state, extended southwardly and eastwardly to St. Augustine on the Atlantic coast and was thirty seven miles in length. The road connected with the Atlantic Coast Steamship Company, running outside to New Smyrna on the Halifax coast. Mr. Green’s intentions were to extend the road a distance of one hundred and six miles to New Smyrna. This would have afforded quick and cheap transportation between Jacksonville and the Halifax and Indian River country. The rail through a fertile and rapidly developing region had shortened the time of transport between the orange country of the east coast of Florida and New York by some eight days, a most important consideration under any circumstances, but more especially so in view of the perishable nature of the delicate fruit transported. While the possibilities of this section of Florida as a fruit growing country and health resort had long been known and to some extent developed, progress had been slow and uncertain owing to the lack of railroad facilities. Among the most notable results was the laying out of new towns between St. Augustine and Jacksonville.

Returning from active labors in Florida in the winter of 1884-5, he was passing some time at his home in Utica, when he was stricken with apoplexy and died on the 27th of January, 1885. He was survived by his widow and one son. On the death of Green the property was left to trustees for his son. In 1886 it was sold to H. M. Flagler of New York, who has carried out the plans and ideas of its previous owner.

1870-Charles-Green-Son-Hops-New

The Michael Brown Rare Books site also had for sale a letter to and from Walter Jerome’s father, Charles Green, and his company which details some of the history of the company.

In 1838 Charles Green entered the store of Gideon Manchester, assignee of Hart & Hunt, Hubbardsville. He bought the stock and continued the business three years. Afterwards he got into the hop business eventually bringing into business his sons, Walter J. and Charles Germaine Green. Green first started in the hop business in 1850. In 1865 a partnership was formed with his son Walter Jerome Green, under the firm name of Charles Green & Son, with headquarters at Hubbardsville. The company later appears as Charles Green & Sons when Charles Germaine Green joined the firm.

NY-New-York-HUBBARDSVILLE-1940s
This postcard of Hubbardsville is from the 1940s.

Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: Business, Hops, New York

Historic Beer Birthday: John Gorrie

October 3, 2019 By Jay Brooks Leave a Comment

frig
Today is the birthday of John Gorrie (October 3, 1803-June 29, 1855). He “was a physician, scientist, inventor, and humanitarian,” and most importantly, is credited with creating one of the very first refrigerators, an important development for the brewing industry.

john-gorrie-portrait

Here’s one brief account, from a history of refrigeration on The Sun:

The man credited with developing the first actual “fridge” was an American doctor, John Gorrie, who built an ice-maker in 1844 based on Evans’ work of decades earlier. He also pioneered air conditioning at the same time, since his idea was to blow air across the ice-making machine to cool hospital patients suffering from malaria in Florida.

Gorrie did not make the fortune he deserved. His business partner died and his leaky machines were mocked by the Press and the ice-producing firms to whom he could have been a threat. He died sick and broke aged 51.

john-gorrie-photo

Here’s his story from his Wikipedia page:

Since it was necessary to transport ice by boat from the northern lakes, Gorrie experimented with making artificial ice.

After 1845, he gave up his medical practice to pursue refrigeration products. On May 6, 1851, Gorrie was granted Patent No. 8080 for a machine to make ice. The original model of this machine and the scientific articles he wrote are at the Smithsonian Institution. In 1835, patents for “Apparatus and means for producing ice and in cooling fluids” had been granted in England and Scotland to American-born inventor Jacob Perkins, who became known as “the father of the refrigerator.” Impoverished, Gorrie sought to raise money to manufacture his machine, but the venture failed when his partner died. Humiliated by criticism, financially ruined, and his health broken, Gorrie died in seclusion on June 29, 1855. He is buried in Magnolia Cemetery.

Another version of Gorrie’s “cooling system” was used when President James A. Garfield was dying in 1881. Naval engineers built a box filled with cloths that had been soaked in melted ice water. Then by allowing hot air to blow on the cloths it decreased the room temperature by 20 degrees Fahrenheit. The problem with this method was essentially the same problem Gorrie had. It required an enormous amount of ice to keep the room cooled continuously. Yet it was an important event in the history of air conditioning. It proved that Dr. Gorrie had the right idea, but was unable to capitalize on it. The first practical refrigeration system in 1854, patented in 1855, was built by James Harrison in Geelong, Australia.

Gorrie_Ice_Machine
Schematic of Gorrie’s ice machine.

And this account, entitled “Dr. John Gorrie, Refrigeration Pioneer,” is by George L. Chapel of the Apalachicola Area Historical Society in Apalachicola, Florida, which is the location of the John Gorrie State Museum:

Dr. John Gorrie (1803 – 1855), an early pioneer in the invention of the artificial manufacture of ice, refrigeration, and air conditioning, was granted the first U.S. Patent for mechanical refrigeration in 1851. Dr. Gorrie’s basic principle is the one most often used in refrigeration today; namely, cooling caused by the rapid expansion of gases. Using two double acting force pumps he first condensed and then rarified air. His apparatus, initially designed to treat yellow fever patients, reduced the temperature of compressed air by interjecting a small amount of water into it. The compressed air was submerged in coils surrounded by a circulating bath of cooling water. He then allowed the interjected water to condense out in a holding tank, and released or rarified, the compressed air into a tank of lower pressure containing brine; This lowered the temperature of the brine to 26 degrees F. or below, and immersing drip-fed, brick-sized, oil coated metal containers of non-saline water, or rain water, into the brine, manufactured ice bricks. The cold air was released in an open system into the atmosphere.

The first known artificial refrigeration was scientifically demonstrated by William Cullen in a laboratory performance at the University of Glasgow in 1748, when he let ethyl ether boil into a vacuum. In 1805, Oliver Evans in the United States designed but never attempted to build, a refrigeration machine that used vapor instead of liquid. Using Evans’ refrigeration concept, Jacob Perkins of the U.S. and England, developed an experimental volatile liquid, closed-cycle compressor in 1834.

Commercial refrigeration is believed to have been initiated by an American businessman, Alexander C. Twinning using sulphuric ether in 1856. Shortly afterward, an Australian, James Harrison, examined the refrigerators used by Gorrie and Twinning, and introduced vapor (ether) compression refrigeration to the brewing and meat packing industries.

The granting of a U.S. Patent in 1860 to Ferdinand P.E. Carre of France, for his development of a closed, ammonia-absorption system, laid the foundation for widespread modern refrigeration. Unlike vapor-compression machines which used air, Carre used rapidly expanding ammonia which liquifies at a much lower temperature than water, and is thus able to absorb more heat. Carre’s refrigeration became, and still is, the most widely used method of cooling. The development of a number of synthetic refrigerants in the 1920’s, removed the need to be concerned about the toxic danger and odor of ammonia leaks.

The remaining problem for the development of modern air conditioning would not be that of lowering temperature by mechanical means, but that of controlling humidity. Although David Reid brought air into contact with a cold water spray in his modification of the heating and ventilating system of the British Parliament in 1836, and Charles Smyth experimented with air cycle cooling (1846 – 56), the problem was resolved by Willis Haviland Carrier’s U.S. Patent in 1906, in which he passed hot soggy air through a fine spray of water, condensing moisture on the droplets, leaving drier air behind. These inventions have had global implications.

Dr. Gorrie was honored by Florida, when his statue was placed in Statuary Hall in the U.S. Capitol. In 1899, a monument to Dr. Gorrie was erected by the Southern Ice Exchange in the small coastal town of Apalachicola, where he had served as mayor in 1837, and had developed his machine.

Reportedly born October 3, 1803 in Charleston, South Carolina, of Scots – Irish descent, he was raised in Columbia, S.C. He attended the College of Physicians and Surgeons of the Western District of New York, in Fairfield, New York, from 1825 to 1827. Although the school lasted only a few decades, it had a profound influence, second only to the Philadelphia Medical School, upon the scientific and medical community of the United States in the 19th century. Young Asa Gray, from Oneida County, New York, who by 1848 would be ranked as the leading botanist in the United States, and who in time would become a close friend of Dr. Alvin Wentworth Chapman of Apalachicola, the leading botanist in the South, served as an assistant in the school’s chemical department. In later years, Dr. Gray had distinct recollections of Gorrie as a “promising student.”

Dr. Gorrie initially practiced in Abbeville, South Carolina, in 1828, coming to the burgeoning cotton port of Apalachicola in 1833. He supplemented his income by becoming Assistant (1834), then Postmaster in Apalachicola. He became a Notary Public in 1835. The Apalachicola Land Company obtained clear title to the area by a U.S. Supreme Court decision in 1835, and in 1836 laid out the city’s grid-iron plat along the lines of Philadelphia, Pennsylvania. Gorrie, who served as Vice-Intendant in 1836, and Intendant (Mayor), in 1837, would be an effective advocate for the rest of his life for draining the swamps, clearing the weeds and maintaining clean food markets in the city. He first served as Secretary of the Masonic Lodge in 1835, was a partner in the Mansion House Hotel (1836), President of the Apalachicola Branch Bank of Pensacola (1836), a charter member of the Marine Insurance Bank of Apalachicola (1837), a physician for the Marine Hospital Service of the U.S. Treasury Department (1837 – 1844), and a charter incorporator and founding vestryman of Trinity Episcopal Church, Apalachicola (1837).

Dr. Gorrie married Caroline Frances Myrick Beman, of a Columbia, South Carolina family, the widowed proprietress of the Florida Hotel in Apalachicola, on May 8, 1838. Shortly thereafter, he resigned his various positions in Apalachicola, and the family left the city not to return until 1840. He was named Justice of the Peace in 1841, the same year that yellow fever struck the area.

Mal-aria, Italian, “bad air”, and yellow fever, prevailed in the hot, low-lying, tropical and sub-tropical areas where there was high humidity and rapid decomposition of vegetation. Noxious effluvium, or poisonous marsh gas was thought to be the cause. The “putrid” winds from marshy lowlands were regarded as deadly, especially at night. The specific causes were unknown, and although one had quinine for malaria, the gin and tonic of India, there was no cure nor preventive vaccine, for yellow fever. The legendary Flying Dutchman was founded on the story of a ship with yellow fever onboard.

Malaria would start with shaking and violent chills, followed by high fever, and a drenching sweat. Insidious, it could recur in the victim as well as kill. Yellow fever did not recur; one either died or survived. It came in mysterious, vicious waves, killing anywhere from 12 to 70 percent of its victims. It started with shivering, high fever, insatiable thirst, savage headaches, and severe back and leg pains. In a day or so, the restless patient would become jaundiced and turn yellow. In the terminal stages, the patient would spit up mouthfuls of dark blood, the terrifying “black vomit” (vomito negro), the body temperature would drop, the pulse fade, and the comatose patient, cold to the touch, would die in about 8 to 10 hours. So great was the terror, that the victims would be buried as quickly as possible. Areas would be quarantined, and yellow flags flown. Gauze would be hung over beds to filter air; handkerchiefs would be soaked in vinegar; garlic would be worn in shoes. Bed linens and compresses would be soaked in camphor; sulfur would be burned in outdoor smudge pots. Gunpowder would be burned, and cannons would be fired. And, later, when it was over, the cleaning and fumigating would occur.

It would not be until 1901 in Havana, Cuba, that Drs. Walter Reed, Carlos Finlay and William Crawford Gorgas, with others, would demonstrate conclusively that the Aedes Aegypti, or Stegomyia Fasciata mosquito was the carrier of the yellow fever virus. It would be about the same time that the English physician, Sir Ronald Ross in India, would correctly identify the Anopheles mosquito as the carrier of the malaria protozoa. As early as 1848, in Mobile, Alabama, however, Dr. Josiah Nott first suggested that mosquitos might be involved. The yellow fever epidemic of 1841, and the hurricane and tidal wave, known locally as the “Great Tide” of 1842, destroyed Apalachicola’s rival cotton port of St. Joseph some thirty miles to the west on the deep water sound of St. Joseph’s Bay. Using Florida’s first railway (1837) to transport cotton from the Apalachicola River, St. Joseph had hosted Florida’s Constitutional Convention in 1838.

Dr. Gorrie became convinced that cold was the healer. He noted that “Nature would terminate the fevers by changing the seasons.” Ice, cut in the winter in northern lakes, stored in underground ice houses, and shipped, packed in sawdust, around the Florida Keys by sailing vessel, in mid-summer could be purchased dockside on the Gulf Coast. In 1844, he began to write a series of articles in Apalachicola’s “Commercial Advertiser” newspaper, entitled, “On the prevention of Malarial Diseases”.

He used the Nom De Plume, “Jenner”, a tribute to Edward Jenner, (1749 – 1823), the discoverer of smallpox vaccine. According to these articles, he had constructed an imperfect refrigeration machine by May, 1844, carrying out a proposal he had advanced in 1842. All of Gorrie’s personal records were accidentally destroyed sometime around 1860.

“If the air were highly compressed, it would heat up by the energy of compression. If this compressed air were run through metal pipes cooled with water, and if this air cooled to the water temperature was expanded down to atmospheric pressure again, very low temperatures could be obtained, even low enough to freeze water in pans in a refrigerator box.” The compressor could be powered by horse, water, wind driven sails, or steampower.
Dr. Gorrie submitted his patent petition on February 27, 1848, three years after Florida became a state. In April of 1848, he was having one of his ice machines built in Cincinnati, Ohio, at the Cincinnati Iron Works, and in Octobcr, he demonstrated its operation. It was described in the Scientific American in September of 1849. On August 22, 1850, he received London Patent #13,124, and on May 6, 1851, U. S. Patent #8080. Although the mechanism produced ice in quantities, leakage and irregular performance sometimes impaired its operation. Gorrie went to New Orleans in search of venture capital to market the device, but either problems in product demand and operation, or the opposition of the ice lobby, discouraged backers. He never realized any return from his invention. Upon his death on June 29, 1855, he was survived by his wife Caroline (1805 – 1864), his son John Myrick (1838 – 1866), and his daughter, Sarah (1844 – 1908). Dr. Gorrie is buried in Gorrie Square in Apalachicola, his wife and son are buried-St. Luke’s-Episcopal Cemetery, Marianna, Florida, and his daughter, in Milton, Florida.

John Gorrie Ice Machine

Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: Florida, History, Science, Science of Brewing, Scotland

An Appeal By American Brewers To the American People

September 22, 2019 By Jay Brooks Leave a Comment

the-sun

This is an interesting piece of history. This piece, sponsored by a trade group of brewers, though I’m not sure which one, whether a national organization or a more local one, something like a New York Brewers Association. It was published today, September 22, 1918, in the time before the passage of Prohibition, in an attempt to persuade citizens not to support the prohibitionists’ agenda and also that brewers were patriotic as World War was beginning. Unfortunately, it didn’t work.

An-Appeal-1918

And here’s the article transcribed.

The press has in the past few days given much space to the fact that certain American brewers loaned the sum of $375,000 to Mr. Arthur Brisbane, which sum he used in the purchase of the Washington Times.
In many publications referring to this matter the word “German” is applied to the word “brewer,” and there is continued and persistent effort to create in the minds of the readers the impression that the brewers are as a class unpatriotic. An attempt to create and foster this impression is to give birth to and nourish what is a malicious and cowardly lie!

MORE THAN NINETY-FIVE PER CENT OF ALL THE BREWERS IN THE UNITED STATES ARE AMERICAN BORN. AND IN A VERY LARGE PORTION OF CASES THEIR PARENTS WERE AMERICAN BORN.

What money they have, has been made in American business and invested in America. Since the beginning of the war brewers have been among the largest purchasers of every Liberty Bond issue, the total of their subscriptions amounting to many millions of dollars. They have contributed in large amounts to the Red Cross and other war activities.

Brewers themselves are wearing uniforms of service and the sons and grandsons of brewers are fighting under the Stars and Stripes.

In the many acts of disloyalty discovered by the Department of Justice prior to and during the war, there is not one single instance where any brewer, directly or indirectly, has in any way been found guilty of any act which could be considered disloyal.

Much publicity has been given to the fact that before the war commenced brewers of the country contributed money to the German-American Alliance for the purpose of contesting Prohibition. Not one single dollar was ever paid to the German-American Alliance by any brewer after the declaration of war between Germany and our country, and this fact is well known to every man who has investigated this subject.

It has never been shown that any American brewer has contributed, directly or indirectly, to any dissemination of any unpatriotic propaganda!

A few days ago our President issued a proclamation forbidding the manufacture of beer after December 1st. Despite the fact that this order destroys a billion dollars’ worth of property, it has been accepted by the brewers without complaint, because they realize that in the judgment of our President such a ruling is necessary to the success of the war programme.

Are certain politicians, disappointed in their ambitions, and those who are opposed to the consumption of any beverage with the slightest trace of alcohol so powerful that they can use the horrors of this distressing war to heap odium and disgrace upon a class of citizens whose loyalty, measured by whatever standard, is one hundred per cent. American?

WE ARE NOT MAKING THIS APPEAR IN BEHALF OF OUR PROPERTY OR OUR PRODUCT, BUT AS AMERICAN CITIZENS APPEALING TO YOU TO HELP PROTECT THE GOOD NAME OF OURSELVES AND OUR FAMILIES.

Filed Under: Breweries, Just For Fun, Politics & Law, Related Pleasures Tagged With: History, Media, New York, Prohibition

Historic Beer Birthday: John Ewald Siebel

September 17, 2019 By Jay Brooks 2 Comments

siebel-banner
Today is the birthday of John Ewald Siebel (September 17, 1868-December 20, 1919). Siebel was born in Germany, but relocated to Chicago, Illinois as a young man. Trained as a chemist, in 1868 he founded the Zymotechnic Institute, which was later renamed the Siebel Institute of Technology.

John-Ewald-Siebel-oval

Here’s his obituary from the Foreign Language Press Survey:

Professor John Ewald Siebel has died after an active life devoted to science. Besides his relatives, thousands of his admirers, including many men of science, mourn at the bier of the friendly old man. He died in his home at 960 Montana Avenue.

Professor Siebel was born September 18, 1845, in Hofkamp, administrative district of Dusseldorf [Germany], as the son of Peter and Lisette Siebel; he attended high school [Real-Gymnasium] at Hagen and studied chemistry at the Berlin University. He came to the United States in 1865 and shortly afterwards obtained employment as a chemist with the Belcher Sugar Refining Company in Chicago. Already in 1868, he established a laboratory of his own, and from 1869 until 1873 he was employed as official chemist for the city and county. In 1871 he also taught chemistry and physics at the German High School. From 1873 until 1880 he was official gas inspector and city chemist. During the following six years he edited the American Chemical Review, and from 1890 until 1900 he published the Original Communications of Zymotechnic Institute. He was also in charge of the Zymotechnic Institute, which he had founded in 1901. Until two years ago he belonged to its board of directors.

Among the many scientific works published by the deceased, which frequently won international reputation, and are highly valued by the entire world of chemical science are: Newton’s Axiom Developed; Preparation of Dialized Iron; New Methods of Manufacture of Soda; New Methods of Manufacture of Phosphates; Compendium of Mechanical Refrigeration; Thermo-and Electro-Dynamics of Energy Conversion; etc. The distilling industry considered him an expert of foremost achievement.

The deceased was a member of the Lincoln Club; the old Germania Club; the local Academy of Science; the Brauer and Braumeisterverein [Brewer and Brewmaster Association]; the American Institute for Brewing; and the American Society of Brewing Technology. Professor Siebel was also well known in German circles outside the city and state.

His wife Regina, whom he married in 1870….died before him. Five sons mourn his death: Gustav, Friedrich, Ewald, Emil and Dr. John Ewald Siebel, Jr. Funeral services will be held tomorrow afternoon at Graceland Cemetery.

Professor Siebel was truly a martyr of science. He overworked himself, until a year ago he suffered a nervous breakdown. About four months ago conditions became worse. His was an easy and gentle death.

postcard-chicago-zymotechnic-institute-and-siebes-brewing-academy-c1910

The Siebel Institute’s webpage tells their early history:

Dr. John Ewald Siebel founded the Zymotechnic Institute in 1868. He was born on September 17, 1845, near Wermelskirchen in the district of Dusseldorf, Germany. He studied physics and chemistry and earned his doctorate at the University of Berlin before moving to Chicago 1866. In 1868 he opened John E. Siebel’s Chemical Laboratory which soon developed into a research station and school for the brewing sciences.

In 1872, as the company moved into new facilities on Belden Avenue on the north side of Chicago, the name was changed to the Siebel Institute of Technology. During the next two decades, Dr. Siebel conducted extensive brewing research and wrote most of his over 200 books and scientific articles. He was also the editor of a number of technical publications including the scientific section of The Western Brewer, 100 Years of Brewing and Ice and Refrigeration.

In 1882 he started a scientific school for brewers with another progressive brewer but the partnership was short lived. Dr. Siebel did, however, continue brewing instruction at his laboratory. The business expanded in the 1890’s when two of Dr. Siebel’s sons joined the company.

The company was incorporated in 1901 and conducted brewing courses in both English and German. By 1907 there were five regular courses: a six-month Brewers’ Course, a two-month Post Graduate Course, a three-month Engineers’ Course, a two-month Maltsters’ Course and a two-month Bottlers’ Course. In 1910, the school’s name, Siebel Institute of Technology, was formally adopted. With the approach of prohibition, the Institute diversified and added courses in baking, refrigeration, engineering, milling, carbonated beverages and other related topics. On December 20, 1919, just twenty-seven days before prohibition became effective, Dr. J. E. Siebel passed away.

With the repeal of prohibition in 1933 the focus of the Institute returned to brewing under the leadership of F. P. Siebel Sr., the eldest son of Dr. J. E. Siebel. His sons, Fred and Ray, soon joined the business and worked to expand its scope. The Diploma Course in Brewing Technology was offered and all other non-brewing courses were soon eliminated. Then in October 1952, the Institute moved to its brand new, custom built facilities on Peterson Avenue where we have remained for almost 50 years.

Siebel-1902-04
Siebel Brewers Academy c. 1902-04.

Here’s another short account from the journal Brewery History, in an article entitled “A History of Brewing Science in the United States of America,” by Charles W. Bamforth:

Dr John Ewald Siebel (1845-1919) was born on September 17th 1845 at Hofcamp, near Düsseldorf. Upon visiting an uncle in US after the completion of his doctorate in chemistry and physics he became chief chemist at Belcher’s sugar refinery in Chicago, aged 21, but that company soon folded. Siebel stayed in Chicago to start an analytical laboratory in 1868, which metamorphosed into the Zymotechnic Institute.

With Chicago brewer Michael Brand, Siebel started in 1882 the first Scientific School for practical brewers as a division of the Zymotechnic Institute. True life was not breathed into the initiative until 1901 with Siebel’s son (one of five) Fred P. Siebel as manager. This evolved to become the Siebel Institute of Technology, which was incorporated in 1901 and conducted brewing courses in both English and German. Within 6 years five regular courses had been developed: a six-month course for brewers, a twomonth post graduate course, a threemonth course for engineers, a two-month malting course and a two-month bottling course.

Amongst Siebel’s principal contributions were work on a counter pressure racker and artificial refrigeration systems. Altogether he published more than 200 articles on brewing, notably in the Western Brewer and original Communications of the Zymotechnic Institute. Brewing wasn’t his sole focus, for instance he did significant work on blood chemistry.

Son EA Siebel founded Siebel and Co and the Bureau of Bio-technology in 1917, the year that prohibition arrived. Emil Siebel focused then on a ‘temperance beer’ that he had been working on for nine years. Courses in baking, refrigeration, engineering, milling and nonalcoholic carbonated beverages were offered.

John-Ewald-Siebel-edit

And here’s the entry for the Siebel Institute from the Oxford Companion to Beer, written by Randy Mosher:

siebel-institute-oxford-companion

Filed Under: Birthdays, Just For Fun, Related Pleasures Tagged With: Chicago, Education, Germany, History, Illinois, Science

When Frederick The Great Went To War On Coffee

September 13, 2019 By Jay Brooks Leave a Comment

coffee
You’re probably familiar with this great beer quote by Frederick the Great, also known as Frederick II of Prussia:

Many battles have been fought and won by soldiers nourished on beer.

Friedrich_Zweite_Alt

And it is a great quote, but the context in which he said it is even more interesting. It was from a proclamation he made on September 13, 1777. Also said during that proclamation was this. “Everybody is using coffee. If possible, this must be prevented. My people must drink beer.” He was dead set against the use of coffee by his citizens, but especially his troops. Here’s the paragraph the quote is taken from:

It is disgusting to notice the increase in the quantity of coffee used by my subjects, and the amount of money that goes out of the country as a consequence. Everybody is using coffee; this must be prevented. My people must drink beer. His Majesty was brought up on beer, and so were both his ancestors and officers. Many battles have been fought and won by soldiers nourished on beer, and the King does not believe that coffee-drinking soldiers can be relied upon to endure hardships in case of another war.

According to William H. Ukers, in Chapter VIII of “All About Coffee,” entitled “The Introduction of Coffee to Germany,” his prohibition of coffee was short-lived.

For a time beer was restored to its honored place; and coffee continued to be a luxury afforded only by the rich. Soon a revulsion of feeling set in; and it was found that even Prussian military rule could not enforce coffee prohibition. Whereupon, in 1781, finding that all his efforts to reserve the beverage for the exclusive court circles, the nobility, and the officers of his army, were vain, the king created a royal monopoly in coffee, and forbade its roasting except in royal roasting establishments. At the same time, he made exceptions in the cases of the nobility, the clergy, and government officials; but rejected all applications for coffee-roasting licenses from the common people. His object, plainly, was to confine the use of the drink to the elect. To these representatives of the cream of Prussian society, the king issued special licenses permitting them to do their own roasting. Of course, they purchased their supplies from the government; and as the price was enormously increased, the sales yielded Frederick a handsome income. Incidentally, the possession of a coffee-roasting license became a kind of badge of membership in the upper class. The poorer classes were forced to get their coffee by stealth; and, failing this, they fell back upon numerous barley, wheat, corn, chicory, and dried-fig substitutes, that soon appeared in great numbers.

The full story was told in “The World of Caffeine: The Science and Culture of the World’s Most Popular Drug,” by Bennett Alan Weinberg and Bonnie K. Bealer, excerpted below:

CaffeineWorld-1

It is disgusting to notice the increase in the quantity of coffee used by my subjects, and the amount of money that goes out of the country as a consequence. Everybody is using coffee; this must be prevented. My people must drink beer. His Majesty was brought up on beer, and so were both his ancestors and officers. Many battles have been fought and won by soldiers nourished on beer, and the King does not believe that coffee-drinking soldiers can be relied upon to endure hardships in case of another war.

CaffeineWorld-2

“Alas!” Cried the women, “take rather our bread.
Can’t live without coffee! We’ll all soon be dead!”

CaffeineWorld-3

Fred-the-Great-Ripley

Filed Under: Beers, Politics & Law, Related Pleasures Tagged With: Germany, History

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