Just For Fun Archives - Brookston Beer Bulletin

Historic Beer Birthday: Frank Ibert

January 15, 2019 By Jay Brooks Leave a Comment

Today is the birthday of Frank Ibert (January 15, 1859-January 15, 1911). He was born in Brooklyn, New York. His first brewery, founded in 1880, was the Joseph Eppig & Frank Ibert Brewery in Brooklyn. The following year, he left the brewery to his partner, allowing himself to be bought out, and founded his own brewery nearby, which he called the Frank Ebert Brewery. It opened in 1891, but was closed by prohibition in 1914. Some accounts suggest it may have opened earlier, and it does make sense that he wouldn’t have waited ten years to open another brewery.

The Frank Ibert Brewery circa 1898-1900, although another source says it’s from 1902.

This account, from Ancestry.com accompanies one version of the photo above:

Evergreen Avenue, Linden Street and Grove Street Frank IBERT Brewing Company formed in the late 1880s. The brick building that housed the Brewery itself, would be to the left of the horses. Valentine HOFMANN was the proprietor of the HOFMANN Cafe, as seen to the right of the horses, behind the people in the photo. (Valentine HOFMANN, Frank IBERT and their children.) Frank IBERT and Valentine HOFMANN were brother-in-laws. There was a passage way between the Brewery and the Cafe. The IBERT’S who was the brewmeister’s home was at 404 Evergreen Ave, right above the HOFMANN Cafe. They lived for a time on the upper floor and the HOFMANN family below. With the death of Frank IBERT in 1920s, the Brewery was sold to a son-in-law of HOFMANNS’, Frank WINTERRATH. (He married Valentine’s oldest daughter Margaret in 1907 in St. Barbara’s RC Church) WINTERRATH tried to make a go of the Cafe changing the name to “Linden Gardens.” With prohibition around the corner it did not stay in business for long, even after a go at as a speakeasy. The building was destroyed by fire in the late 1950s, leaving an empty lot where the Cafe & home once.

Here’s his obituary from the Brooklyn Daily Eagle:

A foam scraper for Ibert’s P.O.B.— “Pride of Brooklyn.”

And here’s a short account from a Hofmann family genealogy site:

Valentine went into the liquor business and became the co-owner with his brother-in-law Frank IBERT.(Margaretha’s sister, Mary Grammich married Frank Ibert). The Frank IBERT Brewing Company and HOFMANN Cafe. It was located on the corner of Evergreen,Linden and Grove, in Brooklyn. The top 2 floors were apartments. After Prohibition went into effect the brewery no longer produced beer but it did continue in the food end, becoming “The Linden Gardens” The building remained in the family until the 1950’s when it was destroyed by fire.

In 1902, Frank also patented a beer cooler.

Historic Beer Birthday: Anthony Durkin

January 15, 2019 By Jay Brooks Leave a Comment

Today is not the birthday of Anthony Durkin (1831-January 15, 1868), but instead the day he died in 1868. Before the mid-1800s, record-keeping was spotty at best and only the well-heeled and royal consistently kept birth records. Durkin was born in Ireland, in County Mayo. He made his way to San Francisco, California as a young man, in the 1850s.

Durbin at 25, in 1857.

There’s not too much I could find about him, apart from this overview, from Brewery Gems.

In 1860, he established A. Durkin & Company, at 608-610 Mission St., for the purposes of brewing ale and porter. His two partners in the company were Charles M. Armstrong, a 35 year old Irish immigrant, and a German immigrant, Louis Luhden. In naming the brewery Anthony simply referenced its location, thus the Mission Street Brewery.

In their history of the Hibernia Brewery, there’s also this:

The first serious incident occurred on June 16th, 1861. The following account was reported by the Daily Alta California:

“A beautiful child, aged seven years, daughter of George Coffee, Boiler Inspector, fell into a vat of boiling beer in the Mission Street Brewery, last evening. A young man named Thomas Kennedy attempted to rescue the child and he also fell in. John McCabe, the cooper of the establishment, was severely scalded in his efforts to get them out. The child died almost immediately. Kennedy was taken to St. Mary’s Hospital. He will probably die.”

In spite of this tragic accident the business experienced steady growth and in 1863, in addition to its ale and porter, the brewery began producing lager beer. This wasn’t lager in the traditional sense, but a lager peculiar to the San Francisco area called steam beer. It was made without refrigeration but with a bottom fermenting yeast. Another steam beer producer, and major competitor, was a company that also took their name from their location, the Broadway Brewery.

In 1864, Anthony severely injured his left arm, leaving him partially disabled, but he didn’t quit brewing. Then in July of 1865, all that changed. The following is a newspaper account from the July 4th edition of the Daily Alta California:

“Anthony Durkin, the brewer who was disabled about a year since, by falling under a street car which fractured his left arm so that it was found necessary to perform the operation of excision of the elbow joint, met with another unfortunate accident while running to the fire with Engine Company No. 2, on Sunday morning. He tripped and fell while holding by the rope, and his arm, which had become in a measure useful again, went under the wheel of the engine, which crushed it into a shapeless mass, making what is termed by surgeons a ‘compound comminuted fracture’ of the worse description. Dr. Murphy, who is attending upon Mr. Durkin, has little hope of being able to avoid a full amputation this time.”

As a consequence of the accident, Anthony sold his interest in the brewery to his partner, the month after the incident.

Historic Beer Birthday: Joseph Junk

January 15, 2019 By Jay Brooks 1 Comment

Today is the birthday of German-born Joseph Junk (January 15, 1841-1887) who emigrated to the U.S. in 1868, and in 1883 opened the eponymous Joseph Junk Brewery in Chicago, Illinois. Unfortunately, he died just a few years later, in 1887, and his widow, Magdalena Junk, took over management of the brewery, renaming it Junk’s Brewery and then the Jos. Junk Brewery, which it remained until 1909. She increased production from around 4,000 barrels to 45,000 barrels of lager beer.

It then became the South Side Brewing Co. until prohibition, and afterwards reopened under that same name. But in 1937 in became the more fancifully named Ambrosia Brewing Co., then changed again one final time, to the Atlantic Brewing Co., before closing for good in 1965. It was located at 3700/3710 South Halstead and 37th Streets. According to Tavern Trove, “the brewery has been torn down. What was the Ambrosia Brewery is now the parking lot for Schaller’s Pump, a tavern located at 3714 S. Halsted, Chicago.”

Here’s a short article from the Western Brewer (Brewer’s Journal) from August 1909 reporting on the transition from Jos. Junk to South Side Brewing.

I was unable to find any photos of any of the Junk family, and in fact very little of anything, which I guess makes sense since they were the Junk Brewery, or some variation, for a relatively short time a very long time ago. Here’s what I did find.

A rare Junk bottle.

This is a South Side delivery truck taken around 1936.

The website where I found this claims it was from 1930, but American Breweries II states that it wasn’t called Ambrosia Brewing until 1937, so it’s probably from the late 1930s at the earliest. But another source says it’s from the 1950s, and indeed it as known as Ambrosia through 1959, so that’s perhaps more likely given the look of the postcard.

This is in the collection of the Chicago History Museum, but they appear to have no idea when it was taken.

This is the brewery around 1952, taken by Ernie Oest and featured at beer can history.

But by far, this is the most interesting bit of history on Joseph Junk I turned up. This is a newspaper article from the Chicago Tribune for March 29, 1902. It concerns what I can only assume is Joe and Magdalena’s son, since they refer to him as a “young man” and “member of the Chicago Brewery” rather then saying “owner.” Seems the young man went on a bender in San Francisco and ended up marrying some floozy he’d just met. But here’s the best bit. “The trouble began when the young man’s family learned that Lottie (is that not a floozy’s name?) had done a song-and-dance turn in abbreviated skirts.” Oh, the horror. It sounds like they could live with or tolerate the “song-and dance turn,” but not, I repeat not, if there were “abbreviated skirts” involved. That was the deal breaker, so they sent him off on “a Southern tour” and her packing back to Frisco, eventually settling on a payoff on $10,000, which in today’s money is over a quarter-million dollars, or roughly $276,150. It must have been the talk of polite society for months afterwards, bringing shame down on the Junk family.

Potato Peel Beer

January 13, 2019 By Jay Brooks Leave a Comment

My good friend Luc De Raedemaeker, who among quite a bit more, publishes the Belgian beer magaine Biere Grand Cru that started in 2014. Knowing my love (some might say obsession) with frites, my universal name for fried potatoes or fries, he included me in a tweet about an article covering a new Dutch beer that uses potato peels from a frites business.

Beer in which old bread is processed during brewing, we already had, but also when making fries a lot of ‘waste’ is produced. To put it in the words of FrietHoes say “potatoes are round, french fries square”. Throwing away the leftovers would be a shame, especially because they are still trying to make their production process as sustainable as possible. In search of a solution they came into contact with Jopen as beer lovers and the solution was not far away.

Potatoes are full of starch and you can use some of them during the brewing process. Jopen therefore developed a beer in which the leftover potato (the ‘shells’) is added to the batter. Still nice fruity hopping and ‘Klaar is Kees’. The result is a dark blond beer with a hoppy aroma of citrus fruit and a nice bitterness so that it dries super smoothly. Ideal for a pack of salty fries …

I’m in.

I’ve had a few potato beers before. Widmer Brothers made one for OBF a number of years ago, I believe. And I certainly remember a couple more. But this is even more interesting because it’s recycling at its finest. Taking the leftover potato peels from making frites is just genius. The people behind it, Friethoes, grow their own organic potatoes, operate frites shops, food trucks, and have other potato-related businesses. But the peels were going to waste. So why not? Of course, now I’m dead keen to try a bottle. So they partnered with Brouwerij Troost to brew the beer.

Until I can get my own bottle, here’s a review of it from a Dutch blog called Lauriekoek:

Beer is usually made of malt, yeast and hops. Malt does not necessarily have to be malt, other sources of sugar and starch are also suitable for fermentation. You can also use potato starch, because that too can be converted into alcohol and bubbles by yeast. And that’s what FrietHoes did, together with brewery Troost. By working in a smart way on the potato residues as part of the ingredients in the beer, FrietHoes comes a step closer to the zero waste goal.

Peeling beer is described as a Weizen. Of course this is not a Weizen in the most German sense of the word, because it differs from the traditional ingredients. It is a bit between a Weizen and a Belgian wheat beer, partly because of the addition of coriander seeds and orange peel, to give it a fresher character. Peeling beer is sweet and a little weeïg, but a bit more acidic than other white beers and with the typical notes of banana and clove that you can also find in weizen beers. The acidity in this beer is easy to combine with fatty dishes such as everything that comes out of a frying pan.

All in all, FrietHoes has succeeded in developing a beer with potato that fits well with the deep-fried delicacies that they mainly sell. Whether it is a really accessible beer, I wonder. For a number of people, perhaps it is just a bit too sour.

And here’s another review from BierNet.nl:

Friethoes Schillenbier

New: Schillenbier from Friethoes . An unofficial Weizen beer made from hops, barley and pieces of potato from Friethoes fries factory. The fries bakers worked together with Brouwerij Troost to process the remains from the fries cutting plant and use them in a new and cool product. From now on: fries and beer from Friethoes.

Brewery Troost has often brewed with other ingredients with the aim to prevent waste. In the past they also brewed Pieper Bier and Bammetjes beer.

That’s how you make beer

Friethoes Schillenbier bottleYou already knew: beer is made from malt, hops and yeast. You mainly use malt to give color and flavor to your beer. The starch in malt also provides alcohol and bubbles with the help of a little yeast. You do not need malt starch per se, you can also use potato starch.

And that is exactly what Friethoes and Troost have done: the waste is converted into a main component. In the end, fewer raw materials are needed to make the same fries and the same beer. Hoera!

Es ist (k) ein Weizen
The new Schillenbier naturally had to taste good with fries, which is why the brewers chose Weizen beer . Weizen is sweet, mild and accessible and that fits well with a first-class salty burger.

The new Schillenbier consists of 50% wheat malt, a little barley and little hops. Officially you can not call that Weizen. If you are a bit of a German, you know that according to the Reinheitsgebot you do not use beeper starch in Weizen, even if it tastes exactly the same. No Weizen.

A responsible company

Friethoes wants to make fries in a responsible and honest way. That’s why it uses as many local potatoes and local ingredients as possible, uses green electricity for their fries and 100% E-numberless sunflower oil to bake the fries.

The packaging is made of biodegradable plastic, recycled paper and cardboard and the forks in the recycled wood store. Schillenbier is an initiative and an experiment to determine the value of the waste stream. The goal is to be the first zero waste fries company in the Netherlands by 2019.

Beer Birthday: Marty Velas

January 9, 2019 By Jay Brooks Leave a Comment

Today is the 58th birthday of Marty Velas, who is the owner/brewmaster of Fanatic Brewing in Knoxville, Tennesee. I only recently met Marty at CBC in Nashville, though it’s possible out paths have crossed before, especially he’s been around for a long while, and started brewing in California around 1979, starting his first pro gig brewing at Alpine Brewing. He’s also brewed for Manhattan Beach Brewing Co., Redondo Beach Brewing Co. Huntington Beach Beer Co. Brewski’s in Hermosa Beach, Fredricksburg Brewing Co. in Texas, Turul Brewing Co. in Szalapa, Hungary and Echigo Landsbrauerei in Niigata, Japan and as the head of brewing operations at Smoky Mountain Brewery. In the 1990s, he consulted for numerous breweries and has trained over 200 successful brewers. He was also “instrumental in establishing the first craft brewery in Japan in 1994.” Join me in wishing Marty a very happy birthday.

Pete Slosberg, Marty, George Reisch and Mitch Steele at Grillshack Fries and Burgers in Nashville during CBC.

Marty in a prmotional shot for the brewery he founded in 2015.

Beer Birthday: Mark Dorber

January 9, 2019 By Jay Brooks Leave a Comment

Today is the 61st birthday of Mark Dorber, publican extraordinaire. When I first met Mark he was the publican at the White Horse in Parsons Green and we’ve judged together at both GABF and the World Beer Cup several times. More recently, he’s opened a new place a bit further northeast of London in Walberswick, on the Suffolk coast. His new pub is The Anchor. Mark is a terrific champion of cask beer and especially American beer in the UK. Join me in wishing Mark a very happy birthday.

Pulling a pint at the White Hose Strong Ale Festival in 2007.

On the floor at GABF in 2007, with Bob Pease, Ray Daniels, and John Mallet, from Bell’s Brewery.

Toshi Ishi, then from Yo-Ho Brewing in Japan, and Mark Dorber at GABF in 2008.

Just before taking the stage during GABF 2007, from left, Glenn Payne, Charlie Papazian, Mark, Garrett Oliver, Steve Hindy, Dave Alexander, and Tom Dalldorf.

Historic Beer Birthday: George Fuller

January 8, 2019 By Jay Brooks Leave a Comment

Today is the birthday of George Pargiter Fuller (January 8, 1833-April 2, 1927). He was the “the eldest surviving son of John Bird Fuller, a partner in Fuller Smith & Turner, brewers.” “Fuller inherited a share in the family brewery (in Chiswick, London) on his father’s death in 1872, and was also chairman of Avon Rubber in Melksham. He also served as High Sheriff of Wiltshire in 1878. He lived at Neston Park, Corsham, Wiltshire.” He spent most of his time, however, as a politician. He “was a member of the Wiltshire County Council, chairman of the Chippenham Rural District Council and of the Corsham Parish Council and School Board and a Justice of the Peace for Wiltshire,” and “a Liberal Party politician in the United Kingdom who sat in the House of Commons from 1885 to 1895.” Despite his lineage and ownership stake in his family’s brewery, he doesn’t appear to have been very involved in its management at all.

The Fuller’s Brewery in 1902.

Historic Beer Birthday: Richard G. Owens

January 8, 2019 By Jay Brooks Leave a Comment

Today is the birthday Richard G. Owens (January 8, 1811-November 10, 1882). He was born in Llanfair-is-Gaer, Caernarvonshire, Wales. When he was 21, in 1832, he moved to the U.S., and moved around doing various jobs for several years, settling in Milwaukee, Wisconsin in 1837. In 1840, along with two Welsh partners (William Pawlett and John Davis), Owens founded what has the distinction of being the first brewery in Milwaukee. It was initially referred to as the Milwaukee Brewery, but the name was changed shortly thereafter to the Lake Brewery once a second brewery in Milwaukee opened to avoid confusion. Some accounts claim that it was also usually known simply as “Owens’ Brewery” since he quickly bought out his partners. In 1864, he leased, and then sold, the brewery to Chicagoan M.W. Powell who ran it until 1880, when it closed for good.

This account from “Memoir of Milwaukee County” starts with his son, Richard G. Owens Jr., but mostly goes into the history of his father and the brewery Richard G. Owens Sr. founded.

Milwaukee in 1858.

This section of “Pioneer Brewing in Milwaukee” from the Brewing entry in the Encyclopedia of Milwaukee includes a mention of Owens:

Milwaukee’s brewing industry formed in the early 1840s, and developed rapidly along with the burgeoning frontier settlement. European immigrants brought both a local market for traditional beer styles of their homelands and the skilled brewers able to produce such beverages. Although German brewers are most known for their role in shaping the industry from its earliest origins, it was a group of Welsh immigrants—Richard G. Owens, William Pawlett, and John Davis—who established the city’s first brewery in 1840 near the North Pier (Lake Michigan) on Huron Street (now E. Clybourn), known as the Milwaukee Brewery and later the Lake Brewery. Herman Reutelschöfer established Milwaukee’s first German brewery on the northwest corner of Hanover and Virginia shortly thereafter.

Brewing proved to be a dynamic and volatile business in early Milwaukee as approximately thirty-five breweries were established between 1840 and 1860. These were primarily small artisanal shops, formed through family connections or brief partnerships that served customers in the immediate vicinity or through a connected or affiliated saloon, beer hall, or restaurant—much like modern brewpubs. Most of these early breweries were located just east and west of the Milwaukee River, north of downtown. The Milwaukee River provided water essential to the brewing process, and the ice necessary for maintaining the proper temperature for the conditioning of German lager in storage cellars that brewers dug into the bluffs along the river. Milwaukee’s early breweries were small, one- to two-story, wood-frame structures, which housed the entire brewing process—from malting to conditioning—and the residence of the brewer and his family.

Initially, brewing equipment and materials were difficult to come by in frontier Milwaukee. The pioneer brewers improvised. The first batches of Owens’ Milwaukee Brewery were produced in a five-barrel brew kettle composed of a wooden box lined with copper, with barley shipped in from Michigan City, Indiana. The Best Brewery—predecessor to the Pabst Brewing Company—acquired their first brew kettle in 1844, by appealing to a local iron maker to construct one with iron brought in from Racine and Kenosha, on the promise of future payment and free beer for life. Difficulties in securing equipment, materials, and starting capital—especially during the financial panic of 1857, and the Civil War—and the growing competition in the area strained the solvency of Milwaukee’s early breweries, and most closed within a few years after starting.

Milwaukee in 1872.

And this section of “Breweries of Wisconsin,” by Jerry Apps is about “Woen’s Brewery:”

These views of Milwaukee are from 1882.

And this article for the Milwaukee Journal newspaper from March 19, 1916, entitled “Birth of Milwaukee’s Brewing Industry is Interesting Story” and begins with Owens’ story.

Milwaukee at the beginning of the 20th century.

Historic Beer Birthday: Matthew Nunan

January 7, 2019 By Jay Brooks Leave a Comment

Today is actually the day that Matthew Nunan passed away, January 7, 1916, and was born in 1834, or possibly 1836, or maybe even 1828, but the exact date or even month is unknown. There are even some sources that give his date of death as January 13. He was born in Limerick, Ireland, and emigrated to the U.S. when he was fourteen, settling in California in 1855. Lured there by dreams of striking it rich in the goldmines, he soon tried of mining, and first opened a grocery store in San Francisco, but eventually bought the Mission Street Brewery. When they moved the brewery and built a larger one, they renamed it the Hibernia Brewery. Matthew Nunan also served two terms as Sheriff of San Francisco, 1876-1877 and 1878-1879.

Gary Flynn has a more thorough Biography of Matthew J. Numan at her terrific Brewery Gems website. He also has a lengthy history of the Mission Street Brewery (1860-1867) and [its] successor The Hibernia Brewery (1867-1920).

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