Beer Birthday: George Wendt

October 17, 2018 By Jay Brooks Leave a Comment

Today is the 70th 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.

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.

Wendt 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.

Myles na Gopaleen, Inventor Of Stout Trousers

October 5, 2018 By Jay Brooks Leave a Comment

Today is the birthday of Irish novelist, playwright and satirist Brian O’Nolan, who was “considered a major figure in twentieth century Irish literature. Born in Strabane, County Tyrone, he is regarded as a key figure in postmodern literature.” Under the pen name Flann O’Brien, he wrote two influential novels, “At Swim-Two-Birds” and “The Third Policeman.” In 1940, he began writing a daily column for The Irish Times entitled the “Cruiskeen Lawn,” which trasnaltes roughly as “the full little jug.” He originally started writing it under the pseudonym “An Broc” (the badger) but quickly changed it to “Myles na gCopaleen” and finally “Myles na Gopaleen,” which is the one that stuck. He continued writing it until shortly before he died in 1966. Many of them have been collected in book form, and today I was perusing “The Best of Miles,” published in 1968, and discovered this little gem in a chapter entitled “Research Bureau,” about his patented new “Stout Trousers,” that would allow a person to conceal eight bottles of stout in his pants.

“Before the leaves of autumn fall, the Research Bureau, spurred on by the exhortations of Sir Myles na Gcopaleen (the da) will have provided new patent emergency trousers for the plain people of Ireland. These garments, conventional enough in appearance, will be fitted with long eel-like pockets reaching down to the ankles. The pockets will be the exact diameter of a bottle of stout and not by any coincidence, for they are designed to deal with the nuisance of those brown-paper Saturday-night parcels. It will be possible to stow four shots in each leg. At first, walking in the ‘loaded’ position will necessarily be rather slow and straight-legged but practice will tell in the long-run, which should be undertaken only after short runs have been mastered.

What will happen if a man gets an accidental blow in the leg and has his bottles smashed? Nothing. The pockets are stout-proof and the beer will lie safely in the bottom until it can be syphoned into a guest’s mouth, in the privacy of the home. Indeed, many men, disdaining the rather precious affectation of bottles, will have their trousers filled with draught stout or porter and saunter home on their puffy, tubular and intoxicating legs. Where bottles are discarded, however, one must be careful to avoid overcrowded trams and ‘buses. Should a fat lady sit down beside you and crush you with her great girth to make way for her loud children, great cascades of stout may emerge from your pockets, ascending to the roof and drenching everybody with the frothy brew.”

I’m not really sure why nobody ever made Stout Trousers for real. This photo below is the closest I could find of what I imagine the pants would look like.

Historic Beer Birthday: John Gorrie

October 3, 2018 By Jay Brooks Leave a Comment

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.

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.

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.

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.

GABF Medal Streaks

September 28, 2018 By Jay Brooks 8 Comments

A few days ago, I posted the results of this year’s Great American Beer Festival, a list of the medal winners, along with some statistics and a few photographs from the ceremony. A comment thread ensued about the longest streak of winning medals, meaning how many years in a row has a brewery won at least one medal. Intrigued, I reached out to the BA’s economist Bart Watson to see if that was a data point that the Brewers Association tracked. They do not, but one of the leading candidates, Iron Hill Brewery’s Mark Edleson, pointed out that the GABF website could be filtered not only by year but also by “All Years” and then you could search for a particular brewery and see which years they won. One problem with that is, as Bart pointed out, is that brewery names have on occasion changed, as have some ownership situations, over the years, but apart from that you could look at some of the leading candidates, at least. Undaunted, I started noodling through the data, somewhat randomly, but having been around almost thirty years, I tried as many of the old breweries I could remember.

At first, I thought I’d spend maybe an hour or so on this, just for fun, but as is typical for me it got out of hand and I’ve been doing searches off and on for a few days now. Obviously, I don’t have the time to search every brewery that’s won a medal since 1983, but I did search a lot of them. If you know of one I missed or just want to look up your favorite brewery, start at the BA’s GABF Winners page. Set the drop-down menu to “All Years” and then type in the brewery name you want to check in the “Search” field. I’d suggest using the fewest number of names as possible to weed out name changes like brewery to brewing co., etc. If the name itself is unique then leave off brewing entirely, although if it’s a place name you’ll probably need to include it. If you do find one that has a streak of three or more years, please comment below and I’ll add it to this list. Thanks.

Current Streak

This first list is what I’m calling the “Current Streak,” meaning a streak that’s still active. This means the brewery won a medal this year, and stretching back in previous consecutive years. For purposes of compiling this, a minimum of three years of winning medals is the minimum for no better reason then it seemed sensible. One win is great, two could be a happy coincidence, but once you hit three, it feels like a streak.

22 Years: Iron Hill 1997-2018 *

19 Years: Pizza Port 2000-2018 *

17 Years: Firestone Walker 2002-2018 *^

8 Years:
- Beachwood BBQ & Brewery 2011-2018 *
- Figueroa Mountain 2011-2018 *
7 Years: Real Ale Brewing 2012-2018

6 Years:
- Cannonball Creek Brewing 2013-2018
- Karl Strauss 2013-2018 *
5 Years:
- Chuckanut 2014-2018
- Fat Head’s 2014-2018 *
4 Years:
- Alvarado Street 2015-2018
- Austin Beer Garden 2015-2018
- Boise Brewing 2015-2018
- Denver Beer Co. 2015-2018
- Grimm Brothers 2015—2018
- TAPS Fish House and Brewery – Corona 2015-2018
3 Years:
- Alesong 2016-2018
- Bruery 2016-2018
- Snake River 2016-2018
- Summit Brewing 2016-2018
- Sunriver 2016-2018
- Uberbrew 2016-2018

* = The asterisk represents an elephant in the room, meaning these medals were won by the same company, but for multiple locations. I don’t mean to detract from the awesome achievement that their streaks represent, but it feels like it needs an asterisk since having more locations, especially under the older rules of entering, represents an advantage because they entered more beers than a single brewery would have been able to enter.

^ = This is a unique situation. Firestone Walker’s Paso Robles production brewery won medals for sixteen years in a row, from 2002 to 2017. This year Firestone Walker Barrelworks, in Buellton, won a medal. However, in the new special category, without a number, the Collaboration Competition, they won a medal for their collaboration with themselves, Firestone Walker Barrelworks of Buellton won for Pixie Dusted with Firestone Walker Brewing – Paso Robles. So does that mean Paso has won 17 Years in a row, or is it only 16? I don’t really know the answer, but it’s worth a discussion.

All Streaks

This second list is what I’m calling “All Streaks,” meaning every streak, whether it’s still active or not. This means the brewery won a medal at least three years in a row. As I mentioned, I undoubtedly missed some, and I apologize in advance if I miised yours. It’s a lot of data, and I’m just one guy. If you know of one I missed, please comment below. Thanks.

22 Years:
- Anheuser-Busch 1988-2009
- Coors 1988-2009
- Iron Hill 1997-2018
19 Years: Pizza Port 2000-2018 *

17 Years: Firestone Walker 2002-2018 *^

16 Years:
- Firestone Walker – Paso Robles 2002-2017
- Goose Island 1997-2012
- Sandlot Brewery at Coors Field 1999-2014
15 Years:
- Boston Beer Co. 1985-1999
- Rock Bottom 2000-2014 *
14 Years:
- Miller Brewing 2003-2016
- New Belgium 2000-2013
13 Years: Bear Republic 2004-2016

12 Years:
- Alaskan 1987-1998
- New Glarus 1996-2007
- Steelhead 1991-2002 *
11 Years:
- BJ’s Restaurant & Brewery 2002-2012 *
- Boston Beer Co. 2004-2014
10 Years:
- Bend Brewing 2006-2015
- Dry Dock Brewing 2008-2017 *
- Russian River Brewing 2001-2010
- Stoudt’s 1988-1997
9 Years:
- Alaskan 2000-2008
- Capital Brewery Co. 2004-2012
- Big Horn Brewing/CB & Pott’s 2000-2008 *
- Pabst 1990-1998
- RAM Restaurant & Brewery 2006-2014 *
- Sierra Nevada 1987-1995
- Tröegs Brewing 2006-2014
8 Years:
- Anchor 2001-2008
- Barley Brown’s Brew Pub 2009-2016
- Beachwood BBQ & Brewery 2011-2018 *
- Deschutes 2007-2014
- Devils Backbone Brewing 2009-2016 *
- Figueroa Mountain 2011-2018
- Montana Brewing 2005-2012
- Pabst 2010-2017
- Pennsylvania Brewing 1997-2004
- Southampton Publick House 2000-2007
- Sun King Brewing 2010-2017
7 Years:
- AC Golden Brewing 2009-2015
- Anchor 1987-1993
- Celis Brewery 1992-1998
- Deschutes 1990-1996
- Flossmoor Station 1997-2003
- Flying Dog 2003-2009
- G. Heileman Brewing 1990-1996
- Laurelwood Brewing 2006-2012
- Leinenkugel 2002-2008
- Lost Abbey 2007-2013
- Marble Brewery 2011-2017
- Pacific Coast 1989-1995
- Pelican Brewery 2004-2010
- Prescott Brewing 1996-2002
- Pyramid Breweries 2004-2010
- Real Ale Brewing 2012-2018
- Schooner’s Grille and Brewery/Morgan Territory 2004-2010
- Sierra Nevada 2008-2014
- Tommyknocker 2002-2008
6 Years:
- Cannonball Creek Brewing 2013-2018
- Capital Brewery Co. 1987-1992
- Dogfish Head 2004-2009
- Elysian Brewing 2002-2007
- Gordon Biersch 2009-2014
- Hart/Pyramid/Thomas Kemper 1994-1999
- Hudepohl-Schoenling 1987-1992
- John Harvard’s Brew House 1997-2002
- Karl Strauss 2013-2018
- Moose’s Tooth Brewing 2003-2008
- Pabst 2003-2008
- Pug Ryan’s Brewery 2003-2008
- Rocky River Brewing 1998-2003
- Rogue 2007-2012
- Saint Arnold 2005-2010
- Snake River 1999-2004
- Snake River 2007-2012
- Stroh Brewery 1997-2002
- Uinta Brewing 2009-2014
5 Years:
- 21st Amendment Brewery 2009-2013
- Butterfield Brewing 1992-1996
- Chuckanut 2014-2018
- Cigar City Brewery 2009-2013
- Clipper City Brewing 2006-2010
- The Commons Brewery 2012-2016
- Deschutes 2001-2005
- Fat Head’s 2014-2018
- Glenwood Canyon 2009-2013
- Great Adirondack Brewing 2008-2012
- Marin Brewing 1989-1993
- Millstream Brewing 2003-2007
- New Glarus 2009-2013
- North Coast 1999-2003
- Pelican Brewery 2012-2016
- Piece Brewery 2005-2009
- Redrock Brewing 2010-2014
- Redwood Coast Brewing/Tied House 1990-1994
- Rogue 1990-1994
- Saxer Brewing 1994-1998
- Seabright Brewery 1991-1995
- Third Street AleWorks 2000-2004
- Widmer Brothers 2006-2010
4 Years:
- AleSmith Brewing 2011-2014
- Alvarado Street 2015-2018 *
- Angelic Brewing 2001-2004
- Austin Beer Garden 2015-2018
- Avery Brewing 2012-2015
- Big Time 1990-1993
- Blind Tiger 2009-2012
- Boise Brewing 2015-2018
- Boscos Brewing 2000-2003
- Boulevard Brewing 2011-2013
- Boundary Bay Brewery 2001-2004
- Chuckanut 2009-2012
- Coors 2014-2017
- Denver Beer Co. 2015-2018
- Duck-Rabbit Craft Brewery 2014-2017
- Firehouse Grill & Brewery 2008-2011
- Flossmoor Station 2005-2008
- Frankenmuth Brewing 1989-1992
- Gella’s Diner and Lb. Brewing 2007-2010
- Great Lakes 1990-1993
- Grimm Brothers 2015—2018
- Heavenly Daze Brewery & Grill 1993-1996
- Left Hand Brewing 2013-2016
- Mad River Brewing 2010-2013
- Midnight Sun Brewing 2005-2008
- Miller Brewing 1992-1995
- Miller Brewing 1997-2000
- Minneapolis Town Hall Brewery 2011-2014
- Minnesota Brewing 1992-1995
- New Belgium 1995-1998
- Nodding Heading 2002-2005
- Odell 2005-2008
- Oggi’s Pizza & Brewing 2003-2006
- Pelican Brewery 1999-2002
- Plank Road Brewery 2000-2004
- Portland Brewing/MacTarnahan’s 2000-2003
- Redrock Brewing 2005-2008
- Russian River Brewing 2012-2015
- SKA Brewing 2013-2016
- Snake River 1994-1997
- Squatters Pub Brewery 2001-2004
- Steamworks Brewing 2013-2016
- St. Ides Brewing 1999-2002
- SweetWater Brewing 2000-2003
- TAPS Fish House and Brewery – Brea 2010-2013
- TAPS Fish House and Brewery – Corona 2015-2018
- Telegraph Brewing 2011-2014
- Third Street AleWorks 2007-2010
- Thirsty Dog Brewing 2000-2003
- Three Floyds Brewing 2010-2013
- Twenty Tank Brewery 1995-1998
- Wicked Weed Brewing 2013-2016 *
- Widmer Brothers 2001-2004
3 Years:
- Alaskan 2010-2012
- Alesong 2016-2018
- Allagash 2005-2007
- Allagash 2009-2011
- Allagash 2014-2016
- Anchor 1997-1999
- Anderson Valley 1994-1996
- Atwater Block Brewing 1997-1999
- Auburn Alehouse 2012-2014
- Avery Brewing 2007-2009
- Baltimore Brewing/DeGroen’s 1994-1996
- Baltimore Brewing/DeGroen’s 1998-2000
- Bitter End Bistro & Brewery 1998-2000
- Blitz-Weinhard 1999-2001
- Bluegrass Brewing 1996-1998
- Blue Moon Brewing 2006-2008
- Blue Point Brewing 2005-2007
- Boscos Brewing 2005-2007
- Bristol Brewing 2000-2002
- Bristol Brewing 2005-2007
- Bruery 2010-2012
- Bruery 2016-2018
- Cambridge Brewing 2006-2008
- Captain Lawrence Brewing 2007-2009
- Chama River Brewing 2008-2010
- Chicago Brewing (Las Vegas) 2011-2013
- Church Brew Works 1999-2001
- Commonwealth Brewing 1998-2000
- CooperSmith’s Pub 1991-1993
- Copper Tank Brewing 1996-1998
- Durango Brewing 2007-2009
- Eel River Brewing 2004-2006
- Elk Grove Brewery 1997-1999
- Epic Brewing 2010-2012
- Foothills Brewing 2009-2011
- Founders Brewing 2014-2016
- Four Peaks Brewing 2009-2011
- Genesee/High Falls 1993-1995
- Glenwood Canyon Brewing 2001-2003
- Glenwood Canyon Brewing 2005-2007
- Golden Pacific Brewing 1995-1997
- Grand Teton Brewing 2007-2009
- Great Basin 2013-2015
- Great Divide 2008-2010
- Grimm Brothers 2011-2013
- Hollister Brewing 2008-2010
- Hoptown Brewing 2002-2004
- Hub City Brewery 2001-2003
- Humboldt Brewery 1990-2000
- Jolly Pumpkin Artisan Ales 2008-2010
- Kona Brewing 2015-2017
- Lakefront Brewery 2006-2008
- Left Hand Brewing 2008-2010
- Lone Star 1993-1995
- Long Trail Brewing 1990-1992
- Main Street Brewery – Corona 2004-2006
- Mammoth Brewing 2000-2002
- Maui Brewing 2007-2009
- Melvin Brewing 2015-2017 *
- Mendocino 1990-1992
- Michigan Brewing 2002-2004
- Mickey Finn’s Brewery 1996-1998
- Miller Brewing 1988-1990
- Millstream Brewing 1989-1991
- Morgan Territory 2014-2016
- New Holland Brewing 2000-2002
- North Coast 1992-1994
- Oasis Brewery 1992-1994
- Old Dominion 2004-2006
- Perennial Artisan Ales 2015-2017
- P.H. Woods 2000-2002
- Pig’s Eye Brewing 2005-2007
- Powerhouse Brewing 1999-2001
- Rhino Chasers 1993-1995
- Rockies Brewing 1992-1994
- Rogue 1996-1998
- Russian River Brewing 1997-1999
- Saint Arnold 1999-2001
- Saint Arnold 2013-2015
- Schaefer Brewing 2000-2002
- Schlitz Brewing 1997-1999
- SKA Brewing 2009-2011
- SLO Brewing 2000-2002
- Sly Fox Brewing 2013-2015
- Snake River 2016-2018
- Societe 2014-2016
- Spoetzl Brewery 2004-2006
- Starr Hill Brewing 1999-2001
- Starr Hill Brewing 2003-2005
- Steamworks Brewing 2005-2007
- Stoddard’s Brewhouse & Eatery 1994-1996
- Stone Brewing 2005-2007
- Summit Brewing 2012-2014
- Summit Brewing 2016-2018
- Sunriver 2016-2018
- Sun Valley Brewing 1989-1991
- SweetWater Brewing 2011-2013
- Tabernash Brewing 1997-1999
- Telluride Brewing 2014-2016
- Thomas Kemper 1995-1997
- Titletown Brewing 2008-2010
- Triumph Brewing Co. of New Hope 2004-2006
- Triple Rock 2009-2011
- Uberbrew 2016-2018
- Uinta Brewing 1999-2001
- Wild River Brewing 1995-1997
- Willoughby Brewing 1999-2001
- Yards Brewing 2012-2014

Historic Beer Birthday: John Ewald Siebel

September 17, 2018 By Jay Brooks 2 Comments

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.

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.

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 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.

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

When Frederick The Great Went To War On Coffee

September 13, 2018 By Jay Brooks Leave a Comment

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.

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:

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.

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

Historic Beer Birthday: Johann Peter Griess

September 6, 2018 By Jay Brooks Leave a Comment

Today is the birthday of Johann Peter Griess (September 6, 1829-August 30, 1888). He was born in Kirchhosbach (now part of Waldkappel), Germany. He was “an early pioneer of organic chemistry.” While known for his work on synthetic dyes, and he was the first to develop “the diazotization of aryl amines (the key reaction in the synthesis of the azo dyes), and a major figure in the formation of the modern dye industry.” He also “worked for more than a quarter of a century at the brewery of Samuel Allsopp and Sons in Burton upon Trent, which, owing to the presence of several notable figures and an increase in the scientific approach to brewing, became a significant centre of scientific enquiry in the 1870s and 1880s.”

This is his biography from his Wikipedia page:

After he finished at an agricultural private school, he joined the Hessian cavalry, but left the military shortly after. He started his studies at the University of Jena in 1850, but changed to the University of Marburg in 1851. During his student life he was several times sentenced to the Karzer (campus jail) and was also banned from the city for one year, during which time he listened to lectures of Justus Liebig at the Ludwig Maximilians University of Munich. After most of the family possession had been spent, he had to start working at the chemical factory of Oehler in Offenbach am Main in 1856. This was only possible after the recommendation of Hermann Kolbe, who was head of the chemistry department in Marburg. The devastating fire of 1857 ended the production of chemicals at the factory and a changed Peter Griess rejoined Hermann Kolbe at the University of Marburg. His new enthusiasm for chemistry yielded the discovery of diazonium salts in 1858. The discovery of a new class of chemicals convinced August Wilhelm von Hofmann to invite Griess to join him at his new position at the Royal College of Chemistry. During his time at the Royal College, he studied the reactions of nitrogen-rich organic molecules. It took him quite long to become accustomed to his new home in England, but the fact that he married in 1869 and founded a family made it clear that he did not intend to return to Germany, even though he was offered a position at the BASF. He left and started a position at the Samuel Allsopp & Sons brewery in 1862 where he worked until his retirement. His wife died after a long, severe illness in 1886; he survived her for two years and died on August 30, 1888. He is buried in Burton upon Trent.

In 1858 he described the Griess diazotization reaction which would form the basis for the Griess test for detection of Nitrite. Most of his work related to brewing remained confidential, but his additional work on organic chemistry was published by him in several articles.

And this short piece is from the journal “Brewery History,” from 2005. The article was called “The Brewing Connection in the Oxford Dictionary of National Biography: Part II,” and was written by Ray Anderson:

Another man whose activities extended far beyond his brewery work was Griess, (Johann) Peter (1829-1888), chemist to Samuel Allsopp & Sons for 26 years from 1862 until his death. Griess’s inclusion in the dictionary rests on his discovery and subsequent work on ‘a new and versatile chemical reaction which could provide a route to a wide range of new compounds’. These diazo compounds, so called because they contained two atoms of nitrogen per molecule, were to be widely utilised in the production of azo dyes, and the dictionary hails Griess’s synthesis of them as ‘perhaps the greatest single discovery in the history of the dyestuffs industry’. Historians of chemistry place Griess in the front rank of Victorian chemists.

And this is an Abstract from an article, entitled “Johann Peter Griess FRS (1829–88): Victorian brewer and synthetic dye chemist” is from “Notes and Records, The Royal Society Journal of the History of Science,” by Edwin and Andrew Yates:

The German organic chemist Johann Peter Griess (1829–88), who first developed the diazotization of aryl amines (the key reaction in the synthesis of the azo dyes), and a major figure in the formation of the modern dye industry, worked for more than a quarter of a century at the brewery of Samuel Allsopp and Sons in Burton upon Trent, which, owing to the presence of several notable figures and an increase in the scientific approach to brewing, became a significant centre of scientific enquiry in the 1870s and 1880s. Unlike the other Burton brewing chemists, Griess paralleled his work at the brewery with significant contributions to the chemistry of synthetic dyes, managing to keep the two activities separate—to the extent that some of his inventions in dye chemistry were filed as patents on behalf of the German dye company BASF, without the involvement of Allsopp’s. This seemingly unlikely situation can be explained partly by the very different attitudes to patent protection in Britain and in Germany combined with an apparent indifference to the significant business opportunity that the presence of a leading dye chemist presented to Allsopp’s. Although his work for the brewery remained largely proprietary, Griess’s discoveries in dye chemistry were exploited by the German dye industry, which quickly outpaced its British counterpart. One less well-known connection between brewing and synthetic dyes, and one that may further explain Allsopp’s attitude, is the use of synthetic dyes in identifying microorganisms—the perennial preoccupation of brewers seeking to maintain yield and quality. Developments of Griess’s original work continue to be applied to many areas of science and technology.

That’s just the abstract, of course, but you read the whole article online.

Exploring Beer’s Role In “The Good Life”

September 4, 2018 By Jay Brooks Leave a Comment

For our 139th Session, our host will be William Vanderburgh, who writes Craft Beer in San Diego. For his topic, he’s chosen Beer and the Good Life, which he sums up. “Beer ads famously sell us “the good life” — fit, scantily clad friends imbibing on boats and beaches in the summer sun. But that’s advertising, not real life (not often anyway). So how does beer fit into a well-lived life? What does beer mean to being a good person, or having a good life?”

His topic is fairly broad and open-ended, so interpret it in any way that makes sense to you. Bill also has a few suggestions of ways you could approach the topic to get your thinking juices flowing.

What role does beer play in your life? Does it help or hurt, on balance?
What does enjoying beer mean to you?

Creating a life full of pleasure (including the enjoyment of good food and drink) is a moral responsibility one owes to oneself and there is no better way to live.

Good beer, good food, good books, good friends–these are the things that make a good life.

How much beer is good? How much beer is bad?

Is getting drunk/wasted an appropriate part of a life well lived? Is an occasional blow-out a good way to “release” (or however you think of it)?

You could do other things with your time/money: Is it wrong to spend it on beer instead of something else? How do you balance your personal desires with your other responsibilities?

Beer and Community: Is the point of beer to help humans connect?

Beer and Justice: How can we justify enjoying a pint when so many things are wrong in the world, and in the beer world itself? There are many recent hot topics that would fit well here: Beer and gender, identity, race, class, etc.

How does blogging about beer, or talking about beer with friends, enhance your life?

Socrates said, “The unexamined life is not worth living.” Is the unexamined beer not worth drinking?

I confess that whenever I hear the phrase “the good life,” what I think of is the mid-1970s BBC television series starring Richard Briers, Felicity Kendal, Penelope Keith, and Paul Eddington, although if you’re American and it’s not ringing any bells, that may be because when it aired on PBS in the U.S., it was renamed “Good Neighbors.” I loved that show, and had such a crush on Felicity Kendal. I recently spent an enjoyable evening n Belgium discussing “The Good Life” with Roger Protz, who also loved the show.

To participate in the September Session, simply post a link to your session post by commenting at the original announcement, or email Bill on or before Friday, September 7.

Historic Beer Birthday: Rudolph J. Schaefer III

August 29, 2018 By Jay Brooks Leave a Comment

Today is the birthday of Rudolph J. Schaefer III (August 29, 1930-June 10, 2011). Also nicknamed “Rudie” — he was the great-great-grandson of Rudolph J. Schaefer, who was the son of Maximilian Schaefer, and he, along with his brother Frederick, founded the F&M Schaefer Brewing Company in 1842. Rudie’s great-grandfather Rudolph became the president of F&M Schaefer Brewing in 1912, and continued in that position until his death. He also bought out his uncles and their heirs, and controlled the entire company, which allowed his father Rudie to become president in 1927, a position he held until retiring in 1969. Rudie III then became president, and held that position until 1975. “In 1981 Schaefer was acquired by Stroh Brewing Company which, in turn, was acquired by Pabst Brewing Company in 1999.”

Here’s his obituary from Find-a-Grave:

Rudolph J. Schaefer III, of Stonington and Key Largo, Fla., died Friday, June 10, 2011, in his home, surrounded by his loving family.

Mr. Schaefer was born on Aug. 29, 1930 in New York City to Rudolph Jay Schaefer Jr. and Lucia (Moran) Schaefer.

Rudie attended the Rye Country Day School, Choate, Washington and Lee and graduated from Hofstra University with a bachelor of business administration. Rudie also attended the Harvard Business School PMD Management Program.

After graduation, Rudie enlisted in the Navy in June, 1952. He served active duty aboard the USS MacGowen DD678 from 1953 to 1957 in the Middle East, attaining the rank of lieutenant JG. He remained in the Naval Reserves until 1969.

Rudie married Jane A. Isdale of New Rochelle, N.Y. at St. John’s Episcopal Church in Larchmont, N.Y. in 1956.

Joining the F&M Schaefer Brewing Co. in 1957, he later served as president of the brewery from 1972 to 1975. His great-grandfather founded the F&M Schaefer Brewing Company in 1842.

Mr. Schaefer was involved, and worked on many boards throughout his life. He was vice president and board member of the New York School For The Deaf, board member of the United Hospital in Port Chester N.Y., the New Rochelle Hospital as well as L&M Hospital in New London. Rudie was also a board member of the Lincoln Savings Bank and the New London Savings Bank.

A philanthropist throughout his life, Rudie was especially proud of his work with the Mystic Seaport, serving as a trustee in 1975 and later president and chairman of the board from 1983 to 1989.

His love of the sea and yachting, sparked a life long interest in marine art. He was very proactive in supporting many aspiring marine artists. Rudie was instrumental in building the Mystic Maritime Art Gallery at the Mystic Seaport in honor of his father, Rudolph J. Schaefer Jr.

Mr. Schaefer was actively involved in many clubs and organizations including the Cruising Club of America, founder of the Stonington Country Club, Stonington Harbor Yacht Club, Ocean Reef Club, member and commodore of the Key Largo Anglers Club, New York Yacht Club. Former memberships include the American Yacht Club, Larchmont Yacht Club and the Shelter Island Yacht Club.

And here’s another obituary from the Hartford Courant, published September 18, 2011:

Extraordinary Life: Rudolph J. Schaefer III of Stonington, was a successful businessman and a generous philanthropist, but the sea was his passion. He also was an heir to the F&M Schaefer Brewing Co., New York’s longest operating brewery.

Rudie Schaefer was a successful businessman and a generous philanthropist, but the sea was his passion. He enjoyed being on the water, collecting modern marine art and working for Mystic Seaport, where he served as president of the board of trustees.

He also was an heir to the F&M Schaefer Brewing Co., New York’s longest operating brewery.

Rudie Schaefer III was born Aug. 29, 1930, and grew up in Larchmont, N.Y., outside Manhattan. His mother, Lucia, was a homemaker and his father was commodore of the Larchmont Yacht Club. Rudie grew up on the water, sailing small and large boats. He graduated from Rye Country Day School and Choate, then attended Washington and Lee University for two years. He obtained his bachelor’s degree in business from Hofstra University in 1952.

After graduation, he enlisted in the Navy and served in the Middle East from 1953 to 1957. He was en route to the Suez Canal during the Middle East crisis of 1956, when many people thought war was imminent. His ship was the last to go through the canal before it closed, but the issues were resolved and he did not see combat.

In the fall of 1956, he married Jane Isdale, a fellow sailor from Larchmont. They had six children; one daughter Anne, predeceased him.

F&M Schaefer, the family beer company, was founded by Schaefer’s great-grandfather Max Schaefer and Max’s brother, Frederick Schaefer, who came to New York in the late 1830s. They worked for a small brewery, owned by Sebastian Summers, but Max introduced the formula for lager beer, popular in Germany but unknown in the United States. Lager became extremely popular, and in 1842 the brothers bought the company. It was a family company for nearly 150 years, and its memorable slogan was “Schaefer: The one beer to have when you are having more than one.”

After his Navy servicer, Schaefer joined the family company in 1957, and went first to Albany to run a plant. The family moved several times as Schaefer rose in the company, and he lived in Rye while he served as president from 1972 until 1975. He retired in 1976.

In 1981, the Stroh Brewery bought the company, and Pabst Brewery bought Stroh in 1999, but Schaefer beer continues to be brewed and distributed in the Northeast and Puerto Rico.

For about five years, Schaefer was a partner in Aquasport, a company that manufactured small fishing boats in Florida.

He also was an outdoorsman who loved trap shooting, hunting and fishing. He once hooked a “grander,” a 1,000 pound black marlin, in Australia, which took 3-1/2 hours to reel in. Broken eardrums kept him from deep sea diving, but he loved going out on his 46-foot yacht built from the hull of a lobster boat.

In the early 1980s, Schaefer became one of the founders of the Stonington Country Club. A perfectionist, he would go around the course picking up rocks, or take a dinghy out to retrieve balls lost in the pond.

The high spirits that led him to dress up in crazy costumes for clown dives at the country club as a teenager never faded. He was a storyteller and had a sense of humor about himself. He liked to tell the story of how he once took a golf swing and missed, then knocked the ball into the clubhouse on the way back.

In 1982, the Schaefers moved to Stonington.

“Mystic Seaport brought us here,” said Jane Schaefer who like her husband, became an active volunteer at the seaport. Like his father, he became a trustee and served as president and chairman of the board from 1983 to 1989.

Schaefer was one of the early Pilots, a group of seaport volunteers who spend two weekends a year doing odd jobs, including painting and maintenance at the port. Schaefer’s preferred activity was shingling, and he would suit up in his tool belt and repair roofs wherever it was needed.

Schaefer had an encyclopedic knowledge of boating.

“He just knew every boat yard up and down the East Coast,” said Russell Burgess, a sailing friend. To make sure that old-boat-building techniques and sailing yarns weren’t forgotten, Schaefer funded a position for an oral historian at Mystic who interviewed boat builders, architects and famous sailors. He supported the library and was active in finding collections and boats for the museum.

Always interested in art, Schaefer was instrumental in establishing the Maritime Gallery at Mystic Seaport, a showcase for modern, international marine art and donated a building in honor of his father. Some of the younger artists whom Schaefer collected and promoted became well-known, such as Don Demers, a Maine painter whose work he first encountered at the gallery.

“Rudie took note of the paintings, introduced himself and made a point of complimenting me,” recalled Demers. Schaefer began buying Demers’ work, and in 1988, Demers had a one-man show at Mystic that sold out.

“He had a lot of influence,” Demers said. “If you got Rudie’s stamp of approval, you were validated, and that certainly happened to me.”

Schaefer’s approach to art mirrored his approach to life: He was gregarious and effusive.

“He’d pull people over and say, look at this. We’d talk and talk and talk about it,” said Demers. “It was really a joy to show him a painting.”

“He was a rare trustee,” said Paul O’Pecko, the reference librarian. “He really did give freely of his time, talent and treasure.”

“He had a motto,” said his wife. “Make one person smile every day.”

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