Just For Fun » Brookston Beer Bulletin

Historic Beer Birthday: Peter P. Straub Jr.

February 4, 2023 By Jay Brooks Leave a Comment

straub
Today is the birthday of Peter P. Straub Jr. (February 4, 1893-October 29, 1972). He was the son of Peter Straub, who founded the Straub Brewery in St. Mary’s, Pennsylvania in 1872. The brewery is still owned and operated today by the Straub family.

Peter P. Straub Jr. in the early 1900s.Peter Jr. was president of the brewery after his brother Andrew.

straub-family-1904
The Straub Family in 1904. Peter Jr. is in the second row, the first person from the left.

Early on, Peter introduced his sons to the world of brewing. Straub used wooden kegs for his beer. He always placed a red band around his barrels to ensure that people would know they were drinking his beer and so that he would get them back. As a lasting trademark tribute to Peter, the brewery continues to place a bright red band around each of its barrels. Red has become a trademark color for the brewery.

Peter (on the right) with his brothers Jacob and Francis.

Following Peter’s death on December 17, 1913, his sons assumed control of the brewery, renaming it the Peter Straub Sons Brewery. During this time, the brewery produced Straub Beer as well as other beer, such as the pilsner-style Straub Fine Beer and Straub Bock Beer. In 1920, the Straub Brothers Brewery purchased one half of the St. Marys Beverage Company, also called the St. Marys Brewery, where St. Marys Beer was produced. During Prohibition, which lasted from January 29, 1920, until December 5, 1933, the brewery produced nonalcoholic near-beer. On July 19, 1940 they purchased the remaining common stock and outstanding bonds of the St. Marys Beverage Company.

straub-brewery-1895-closeup
The Benzinger Spring Brewery in 1895.

Historic Beer Birthday: William Sebastian Sohn

February 4, 2023 By Jay Brooks Leave a Comment

Today is the birthday of William Sebastian Sohn (February 4, 1852-February 26, 1902). He was born in Cincinnti, Ohio, the son of Johann Georg Sohn, who co-founded the Hamilton Brewery, which was later known as the J. G. Sohn & Company Brewery. It was also known as the Clyffside Brewing Co., and used the trade name Feldsbrau. William took over after his death, and it was sold in 1907 and became known as the William G. Sohn Brewing Co. and later the Mohawk Brewing Co. After prohibition, it reopened as the Clyffside Brewing. After World War 2, it was renamed the Red Top Brewing before closing for good in 1958.

This is his obituary, as reprinted in “Centennial History of Cincinnati and Representative Citizens, Volume 2,” by Charles Theodore Greve, published in 1904.

Here’s Sohn’s obituary from the Cincinnati Enquirer:

Historic Beer Birthday: Louis Camille Maillard

February 4, 2023 By Jay Brooks Leave a Comment

maillard-reaction
Today is the birthday of French physician and chemist Louis Camille Maillard (February 4, 1878-May 12, 1936) who was the Doogie Howser of his era, joining the faculty of the University of Nancy when he was only sixteen. He rose to prominence thanks to his work on kidney disorders and later taught medicine at the prestigious University of Paris.

But his biggest contribution, especially to brewing, was an accidental discovery he made in 1912, which today we call the Maillard Reaction, or Browning Reaction.

Here’s the basic description, from Wikipedia:

The Maillard Reaction a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Seared steaks, pan-fried dumplings, biscuits (widely known in North America as cookies), breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (284 to 329 °F). At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels), as the amino groups (RNH3+) are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, a potential carcinogen called acrylamide can be formed.

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to make reaction flavors.

It was, and is, for food science and understanding how heat and cooking create flavors. If you want to dive deeper, the Warwick Medical School has an article on the Historical Development of the reaction, and NPR’s Food for Thought on the centenary of Malliard’s discovery posted 100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked.

But it was also very important to brewing, too, especially when it comes to malting and roasting malt to get different flavors and colors in the beer. For example, here’s UC Davis professor Charlie Bamforth writing about the Malliard Reaction in his book Grape vs. Grain.

Not surprisingly, John Mallett, in his recent book Malt: A Practical Guide from Field to Brewhouse, mentions Malliard’s contributions to brewing science.

Mallet-malliard-1
Mallet-malliard-2

The chemistry website Compound Interest has a good explanation with their post, Food Chemistry – The Maillard Reaction.

Food-Chemistry-Maillard-Reaction

And finally, Popular Science’s BeerSci series discusses the Maillard Reaction in How Beer Gets Its Color.

Historic Beer Birthday: Adolph Coors

February 4, 2023 By Jay Brooks Leave a Comment

coors-red
Today is the birthday of Adolph Coors (February 4, 1847-June 5, 1929) whose full name was Adolph Hermann Josef Coors, although it’s probable that the Coors surname was originally spelled Kuhrs, or something like that. Coors was born in what today is Germany, in the town of Barmen, part of Rhenish Prussia, or Rhineland. After being orphaned as a fifteen-year old boy, he continued the apprenticeship he’d begun earlier at the Wenker Brewery in Dortmund, and later on was a paid employee. When he was 21, he stowed aboard a ship in Hamburg and made his way to New York City, where he changed the family name to its present spelling. By spring he’d moved to Chicago, and shortly thereafter became a foreman of John Stenger’s brewery in nearby Napierville, where he worked for the next four years.

At the beginning of 1872, he resigned and headed west, to Denver, Colorado. Coors took a few odd jobs, and then he purchased a partnership in the bottling firm of John Staderman, buying out his partner later the same year, assuming control of the entire business. But it was the following year, on November 14, 1873, that the Coors empire really began. On that day, Adolph Coors, along with Denver confectioner Jacob Schueler, bought the Golden City Tannery, which had been abandoned, in Golden, Colorado, and transformed it into the Golden Brewery. “By February 1874 they were producing beer for sale. In 1880 Coors purchased Schueler’s interest, and the brewery was renamed Adolph Coors Golden Brewery.”

And here’s a short biography from the Colorado Encyclopedia:

Adolph Coors (1847–1929) immigrated to the United States in 1868 after serving as a brewery apprentice in western Germany and then in the Kingdom of Prussia. After working in Chicago breweries, he moved to Colorado in 1872 and purchased a bottling company. He transformed it into the Coors Brewing Company and became one of Colorado’s wealthiest and most influential men during the early twentieth century.

After moving to Denver, Coors promptly bought into a bottling company and became the sole owner by the end of the year. In 1873 he started looking for a place to build a brewery with access to clean mountain water and found one at the abandoned Golden Tannery. He partnered with candy store owner and fellow German Jacob Scheuler to purchase the tannery and turned it into the Scheuler and Coors Brewing Company, one of the first breweries in the area. By 1874, even in the midst of economic crisis, the company was making 800 gallons of beer a day. Their beer was valued for its taste, consistency, and crispness.

Coors hired many German immigrants to run his beer factory, bottling plant, malt house, and icehouse. He invested heavily in new technology, such as metal bottle caps and increased automation. In 1879 he married Louisa Weber. The couple had six children – three daughters and three sons. That same year, he bought out Scheuler and became the sole owner of Coors Brewing. He allowed his workers to join the United Brewery Workmen of the United States and paid them well. The brewery famously provided free beer to its workers during breaks. By 1890, Coors was a millionaire, a US citizen, and a medal winner at the Chicago World’s Fair.

The movement to abolish alcohol began to gather momentum in the late nineteenth century. Coors correctly diversified his investments; beer may be recession-proof, but it would not weather Prohibition. In 1916, when Prohibition began in Colorado, Coors shifted his manufacturing from beer to milk products and porcelain. In 1933, with the repeal of Prohibition, Coors returned to his preferred product but continued to manufacture other goods.

Coors generally remained aloof from Denver high society, but he felt great kinship with his employees and identified with them as a craftsman. He instituted more breaks, better working conditions, and higher wages for his workers than did almost all other brewers. But Coors became disillusioned with his product in the early twentieth century, after pasteurization (the heating of beer to kill microbes) and mass marketing transformed the beer industry. Coors took his life in 1929 by jumping from his hotel balcony in Virginia Beach. In his will, he stipulated that his hotel bill be paid in its entirety; otherwise, he left no note and no reason for his action. Coors is remembered for his entrepreneurial spirit, his rags-to-riches immigrant story, and his dedication to the craft of brewing beer.

A portrait of Adolph Coors by artist Bill Moomey

Coors was elected to the Colorado Business Hall of Fame in 1990, who produced a short film of his life for the induction ceremony:

And here’s an early postcard depicting the Coors Brewery in Golden, Colorado. It’s a remarkable place and you should definitely take the tour if you ever get near that part of the world.

coors-brewery-postcard

Historic Beer Birthday: Henry Uihlein II

February 3, 2023 By Jay Brooks Leave a Comment

schlitz-globe
Today is the birthday of Henry Uihlein II (February 3, 1896-June 8, 1997). He was the grandson of Henry Uihlein, who for many years was the president of the Joseph Schlitz Brewing Company early in the 20th century. Henry II was also a director of the family business for several decades until its sale in 1982.

This paid death notice was printed in the New York Times in 1997:

UIHLEIN-Henry II. Of Lake Placid, NY. Died June 8, 1997, at his winter home in Indian Wells, CA, at the age of 101. He is survived by his wife, Suzanne M. Uihlein, and by his nephews, Robert and August Rohe. Mr. Uihlein was preceded in death by his first wife, Mildred Anthony Uihlein, who died on July 9, 1990. He was a grandson of Henry Uihlein who was a longtime president of the Joseph Schlitz Brewing Company early in this century, and was himself a director of the company for several decades until its sale in 1982 to the Stroh Brewing Company. Mr. Uihlein was born in New York City on February 3, 1896, and attended public and private schools there. A promising collegiate career was cut short by tuberculosis and resulted in his spending several years in Lake Placid, NY, where he was restored to health by the altitude and climate. He married Mildred Anthony of South Orange, NJ, on June 10, 1927, and after an extended European honeymoon, they settled in Montclair, NJ, where he founded a real estate corporation. Summers were spent in Lake Placid. In 1933, the Uihleins moved to New York City where Mr. Uihlein attended to his father’s affairs until he died in 1939. In 1941, the Uihleins made Lake Placid their permanent residence, purchasing farm land from the Lake Placid Club which became known as Heaven Hill Farm. Over the succeeding decades, Mr. Uihlein developed a blue ribbon pure-breed Jersey cattle herd, a prize maple syrup operation, and a first class seed potato farm. Stock from his Jersey herd consistently took top prizes at American Jersey Club Shows. Several years ago, the Jersey herd was donated to the Miner Institute of Chazy, NY, where they continue breeding under the Heaven Hill name. Also several years ago, the maple syrup and potato operations were donated to the College of Agriculture of Cornell University under which auspices they continue to be operated as demonstration and research facilities (and in the case of the potato operation, as a disease-free source of seed potatos.) In addition to his interests in fishing, hunting, stamp collecting, and skeet shooting, Mr. Uihlein supported the sport of speed skating in Lake Placid by sponsoring a number of contestants and events, thus contributing to to Lake Placid’s reputation as a winter sports resort. He was an official timer at the 1932 Winter Olympics in Lake Placid and an active supporter of the 1980 Winter Olympics for which he was made an honorary member. In 1983, he was named to the Lake Placid Hall of Fame. Henry Uihlein also liked classic automobiles and undertook the restoration of 2 1939 DeLage automobiles. These automobiles, one a coupe and the other a convertible, are one of a kind and were the stars of the French Pavillion at the 1939 World’s Fair. More recently, they have taken top honors at the Concourse D’Legance at Pebble Beach, CA, and other national competitions. Mr. Uihlein has also been actively involved in philanthropy. In addition to funding the Cornell College of Agriculture gifts noted above, he played a major role in the creation of the Uihlein Mercy Center, a geriatric hospital and home located not far from Heaven Hill Farm in Lake Placid. He also has an administration building named after him at the Eisenhower Medical Center in Palm Desert and has served as an honorary Trustee of the Center. He has also actively supported the work of the Mayo Clinic. He will be missed by his many relatives, friends and all those whose lives he touched during his many years. Services will be held on Saturday, June 14th at 11:00 a.m. at the Uihlein Mercy Center Chapel in Lake Placid, interment to follow at North Elba Cemetery, Lake Placid, NY. Memorials may be made to Cornell University College of Agriculture, Uihlein Mercy Center, Lake Placid, NY, Eisenhower Medical Center, Palm Desert, CA, and the Mayo Clinic, Rochester, MN. For information, call the Clark Funeral Home in Lake Placid, NY.

This biography was written in 1982, when Uihlein was inducted into The Potato Association of America:

Henry Uihlein II, born in Milwaukee, Wisconsin on February 3, 1896, is a member of the family that owned and operated the Jos. Schlitz Brewing Company for over 100 years.

Soon after Henry was born, his family moved to New York City, where his father continued the family tradition of engaging in the brewery business. He attended public schools and then the Horace Mann Preparatory School in New York City, a part of Teachers College, which was affiliated with Columbia University. As a youth he was active in athletics, participating in baseball, ice hockey and track.

Henry aspired to a career in medicine and with that in mind enrolled at Cornell University. However, misfortune struck. He became seriously ill with tuberculosis and his father was advised that it was unlikely that Henry would live more than six months. So in 1916, in an effort to regain his health, Henry went to Lake Placid, New York, which was famous for its health sanatoria. There he gradually regained his health and as soon as he was able, resumed his interest in amateur athletics. He focused his energies and support behind speed skating, bringing national and international meets to the tiny Adirondack village. His efforts to promote winter sports in Lake Placid continued through the ’20′s, in spite of being involved in a very serious auto accident. Mr. Uihlein played a significant role in bringing the winter Olympics to Lake Placid in 1932.

In 1927, Mr. Uihlein married Mildred Anthony, whom he had met two years earlier at the Lake Placid Club. They recently celebrated their 56th wedding anniversary. After a number of years actively engaged in business in New York City, the Uihleins returned to Lake Placid in 1940, bought Heaven Hill Farm and directed their energies toward farming. Their first Jersey cattle were acquired in 1942, the beginning of a champion show herd which eventually numbered 250 head. Their sire, Brownys Masterman Jester, bred at Heaven Hill Farm, set an unprecedented record by winning five Grand Championships at the National Jersey Show. Seven head of their cattle achieved “Hall of Fame” records. Their love of Jersey cattle continues today and Heaven Hill enjoys an international reputation for their premier breeding stock.

Concurrently with the development of their Jersey herd, the Uihtein’s entered the seed potato business in order to help the war effort. Their annual production eventually reached 30,000 bushels of top quality certified seed. In 1961 Cornell University approached the Uihleins seeking to lease or purchase their Tableland Farm to establish an official seed potato farm for New York State. The Uihleins countered with an extraordinary offer–they had decided to give Cornell approximately 300 acres of prime potato land. This, along with subsequent gifts of land, became known as the Uihlein Farm of Cornell University.

In 1975 Cornell again approached Mr. Uihlein seeking his support for building a laboratory and greenhouse on the Cornell-Uihlein Farm for the specific purpose of producing pathogen-free potato seed stocks by meristem and shoot tip culture. Having always maintained a keen interest in all aspects of the research program and the production of disease-free seed stocks, Mr. Uihlein very generously agreed to fund this facility. Ground was broken in 1977; the Henry Uihlein II Laboratory was dedicated in June of 1979. Maple syrup production on Heaven Hill was an annual affair since the 1940′s, Heaven Hill having many thousands of mature sugar maples. In 1964 Henry Uihlein conceived the idea of starting a demonstration and research project under the direction of Cornell’s Department of Natural Resources for the production of maple syrup. In addition to funding the construction of the sugar house, equipment and deeding 165 acres of maple forest to Cornell, he has continued to subsidize this project.

The Uihlein’s, in a further demonstration of community spirit, donated 35 acres of land and partial funding for a $4,500,000 nursing home for the aged and chronically ill. This facility, known as the Uihlein Mercy Center, is widely known for its beauty and excellent care. Among his many other activities and interests, Mr. Uihlein served as a Director of the Jos. Schlitz Brewing Co. for 32 years, then as Director Emeritus and Lifetime Honorary Director. He has also served as Director of the Jos. Schlitz Foundation and as a trustee and president of the Lake Placid Educational Foundation. Mr. Uihlein was honored by the American Jersey Cattle Club in 1968 and was designated “Master Breeder of the Year.” He was on the Lake Placid Olympic Organizing Committee for the 1980 Winter Olympics and has been active in numerous other organizations.

Very few individuals outside the research community have contributed so much to support the development of a basic aspect of the potato industry. Mr. Uihlein’s contributions of land and buildings have made possible a foundation seed farm of unique quality. For over twenty years, scientists, farmers, and consumers in New York State and beyond have benefitted from his personal interest in and active support for research to produce disease-free potatoes.

For his vision and enthusiasm, his high level of interest and unstinting generosity to seed potato research, it is most appropriate that we honor Mr. Henry Uihlein II with an Honorary Life Membership in The Potato Association of America.

And thanks to his contribution of bringing the Olympics to Lake Placid, he was inducted into the Lack Placid Hall of Fame.

Beer Birthday: Peter Catizone

February 3, 2023 By Jay Brooks Leave a Comment

Today is the 64th birthday of Peter Catizone, longtime brewmaster at Faultline Brewing, in Sunnyvale, California. He’s been brewing nearly thirty years in Silicon Valley. He started at Boulder Creek Brewing, where he brewed for ten years, before started at Faultline in 2003, almost two decades ago. He’s been making great beer — nothing fancy — in traditional styles all that time, perfecting his craft, an unsung hero. Join me in wishing Peter a very happy birthday.

Me and Peter during a visit. to the brewery in 2022.

Historic Beer Birthday: Julius Stroh

February 3, 2023 By Jay Brooks Leave a Comment

Today is the birthday of Julius Stroh (February 3, 1856-June 2, 1939). He was born in Michigan, the son of Bernard Stroh, who founded the Stroh Brewery in Detroit, Michigan in 1850. After his father died, his brother Bernard Jr. took over the brewery, but in 1908 he assumed control of the family brewery.

Julius-Strog-May-10
Julius Stroh in 1933, pouring the first glass of beer after Michigan repealed prohibition.

Given the time he was at the helm of the Stroh Brewery, there’s surprisingly little biographical information or images of him.

Stroh-family-1871
The Stroh family around 1871, with Julius on the far left.

This is what Wikipedia has to say about Stroh’s early days through Julius Stroh’s tenure:

The Stroh family began brewing beer in a family-owned inn during the 18th century in Kirn, Germany. In 1849, during the German Revolution, Bernhard Stroh (1822-1882), who had learned the brewing trade from his father, emigrated to the United States. Bernhard Stroh established his brewery in Detroit in 1850 when he was 28 and immediately started producing Bohemian-style pilsner, which had been developed at the municipal brewery of Pilsen, Bohemia in 1842. In 1865, he purchased additional land and expanded his business and adopted the heraldic lion emblem from the Kyrburg Castle in Germany and named his operation the Lion’s Head Brewery. (The lion emblem is still visible in its advertising and product labels.)

Bernhard Stroh’s original beer selling operation consisted of a basement brewing operation and was then sold door-to-door in a wheelbarrow. The new beer (Stroh’s) sold door-to-door was a lighter-lager beer, brewed in copper kettles.

The Stroh Brewery around 1864.

Bernhard Stroh Jr. took charge of the brewery on the death of his father. He changed the brewery’s name to the B. Stroh Brewing Company. With the introduction of pasteurization and refrigerated rail cars, Stroh was able to ship some of his beer as far as Florida and Massachusetts. In 1893 Stroh Bohemian Beer won a blue ribbon at the Columbian Exposition in Chicago. The company’s name was changed to The Stroh Brewery Company in 1902. In 1908, Bernhard Stroh’s brother Julius Stroh took over the brewery. After a tour of famous European breweries, he introduced the European fire-brewing method in the Stroh brewery. Common in Europe before World War I, the fire-brewing process uses a direct flame rather than steam to heat beer-filled copper kettles. The company claims that the resulting higher temperatures bring out more of the beer’s flavor.

During Prohibition, Julius Stroh operated the business under the name The Stroh Products Company, producing near beer (beer with its alcohol extracted), birch beer, soft drinks, malt products, ice cream, and ice. Though production of most of these items ceased when Prohibition ended in 1933, a special unit of the brewery continued to make Stroh’s Ice Cream (this facility remained in Detroit until February 2007, when the operation was moved to Belvidere, Illinois, though the distribution facility in Detroit still remains).

Upon Julius Stroh’s death in 1939, his son Gari Stroh assumed the presidency.

Strohs-employees-1885
Stroh employees around 1885, with Julius Stroh sitting behind the barrel.

Historic Beer Birthday: Anton Schwarz

February 2, 2023 By Jay Brooks Leave a Comment

american-brewer-old
Today is the birthday of Anton Schwarz (February 2, 1839-September 24, 1895). In addition to having studied law, he also became a chemist and worked for several breweries in Budapest, before moving to the U.S. in 1868. Moving to New York, he got a job working for the magazine/journal American Brewer, which at the time was more like the People magazine of the brewing industry. He was quickly promoted to editor, eventually buying the publication. He turned it into a serious scientific journal, writing many of the articles himself, but is credited with helping the entire industry improve its standards and processes.

Anton-Schwarz

Here’s his entry from the Jewish Encyclopedia, published in 1906.

Austrian chemist; born at Polna, Bohemia, Feb. 2, 1839; died at New York city Sept. 24, 1895. He was educated at the University of Vienna, where he studied law for two years, and at the Polytechnicum, Prague, where he studied chemistry. Graduating in 1861, he went to Budapest, and was there employed at several breweries. In 1868 he emigrated to the United States and settled in New York city. The following year he was employed on “Der Amerikanische Bierbrauer” (“The American Brewer”) and soon afterward became its editor. A few years later he bought the publication, remaining its editor until his death. He did much to improve the processes of brewing in the United States, and in 1880 founded in New York city the Brewers’ Academy of the United States.

Schwarz’s eldest son, Max Schwarz (b. in Budapest July 29, 1863; d. in New York city Feb. 7, 1901), succeeded him as editor of “The American Brewer” and principal of the Brewers’ Academy. He studied at the universities of Erlangen and Breslau and at the Polytechnic High School at Dresden. In 1880 he followed his father to the United States and became associated with him in many of his undertakings.

Both as editor and as principal of the academy he was very successful. Many of the essays in “The American Brewer,” especially those on chemistry, were written by him. He was a great advocate of the “pure beer” question in America.

american-brewer-letterhead

When the United States Brewers’ Academy celebrated its 25th anniversary, in 1913, there was a ball where several alumni gave speeches and toasts, mentioning Schwarz’ contributions, including this from Gallus Thomann from Germany:

He also co-wrote the Theory and Practice of the Preparation of Malt and the Fabrication of Beer

Beer Advocate also has a nice story of Schwarz, entitled the O.G. Beer Geek.

Beer Birthday: Luke Nicholas

February 2, 2023 By Jay Brooks 4 Comments

epic
Today is also the 52nd birthday of Luke Nicholas, founder/brewer of Epic Brewing in New Zealand. Luke brewed for many years in New Zealand before striking out on his own, and also lived in the States for a spell working for RealBeer.com and became fond of hoppy beers. As a result, his beers are some of the hoppiest in New Zealand. He also started a real beer website just for New Zealand, RealBeer.co.nz and was instrumental in starting a Brewers Guild of NZ. Luke was kind enough to show me around the beer scene in Auckland when I was there with my family a few years ago, and we run into one another at beer events surprisingly often. He’s a great beer ambassador not just for his native country, but for great beer everywhere. You can also read about his exploits online at Luke’s Beer. Join me in wishing Luke a very happy birthday.

Me and Luke outside 21st Amendment during a visit to our shores.

And at the 2010 Craft Brewers Conference in Chicago.

P1010866
With Stephen Beaumont at CBC in Washington, DC a few years back.

two-bretts-4
Luke in New Zealand at Hallertau Brewbar & Restaurant with owner/brewer Stephen Plowman.

Historic Beer Birthday: Frank Senn

February 2, 2023 By Jay Brooks 5 Comments

senn-&-ackermann
Today is the birthday of Frank Senn (February 2, 1838-November 8, 1913) who was born in Mechtersheim, Germany, which today is known as Römerberg, but settled in St. Louis, Missouri with his parents in 1853. In Louisville, Kentucky, he opened the Frank Seen Brewery in 1874, but later sold it to his two brothers. In 1877, he took with a partner, Philip Ackermann, he opened a new brewery, the Frank Senn & Philip Ackermann Brewery. In 1892, they shortened it to the Senn & Ackermann Brewing Co., which it remained until being closed by prohibition.

Here’s a short bio, from his obituary, printed in the Western Brewer and Journal for July to December 1913.

Here’s a short history of the brewery, from the Encyclopedia of Louisville:

And another one from Germans in Louisville: A History:

senn-ackermann-history-2

After prohibition began, the building was abandoned, eventually becoming a scrapyard.

Ackerman-and-Senn-abandoned