Today is the birthday of Sandy Dvore (August 28, 1934-November 20, 2020). He was a prolific American artist, graphic designer, and title designer. This short biography from his Wikipedia page gives the highlights:
Around 1962, he met Hollywood publicist Guy McElwaine playing baseball, who represented Natalie Wood, Warren Beatty, Judy Garland and Tony Bennett and needed ads created. Through this connection, Dvore became well known for designing back cover art for Sammy Davis Jr. in Variety. Dvore then illustrated an ad for Judy Garland for Judy at Carnegie Hall which caught the attention of American theatrical agent and film producer Freddie Fields. The pair worked together for 13 years on numerous projects. Dvore would go on to illustrate hundreds of ads for stars like Frank Sinatra, Liza Minnelli, Natalie Wood, David Bowie, Mick Jagger, and Steve McQueen. His minimal but vibrant illustrated trade ads held the coveted back pages of The Hollywood Reporter and Variety for years.
Sandy Dvore is best known for his work in designing television title sequences, such as the walking partridges in The Partridge Family, and the brush-stroke logo and paintings from the long-running soap opera The Young and the Restless. His film title credits include the 1976 film Lipstick and the 1972 Blaxploitation thriller Blacula. He also designed the opening credits for selected seasons of the nighttime soap opera Knots Landing.
Dvore’s work in graphic design won him an Emmy Award in 1987 for Carol, Carl, Whoopi and Robin.
But as memorable as that work is, that’s not why I’m sharing his birthday here, as you might expect. He also worked on a more beer-related project. Robert Leo Hulseman, whose father founded the Solo Cup Company. In the 1970s, Hulseman hired Dvore to design a new plastic cup for the company. Here’s the story, from the now-defunct design blog Design-Ago:
One rainy day in early 1970’s Los Angeles…
Leo Hulesman, founder of the Solo cup company, stopped by the studio of Hollywood designer Sandy Dvore.
“I heard you’re the best commercial artist around.” Said Hulesman.
This was true. Dvore was the hottest designer in Hollywood. His work appeared everywhere from billboards to trade ads and most famously, every week in the Hollywood Reporter and Variety publications. At the time, these were the most important pieces of the Hollywood community. EVERYONE looked to these weekly magazines to see what their peers were doing.
Hulesman was looking for a design for his new venture, children’s records that would be a promotional giveaway on the Solo cup box. You see, Dora Hall, a singer who was also Mrs. Hulesman, had given up her career in Ziegfield Follies to raise their children. This was a chance for her to get back to performing again and do something her children could enjoy.
“I’m doing very well now” said Dvore. “I’ve got some major projects and I really don’t want to do small piece work. It would take up a lot of time.”
“What if I give you a retainer?” Said Hulesman.
“He was sharp”, Dvore thought.
At the time Dvore was doing big name television projects, The Partidge Family and The Waltons.
“I could send you a chunk of money…” “What kind of number are we talking?” Asked Hulseman.
“$17,500” stated Dvore.
“Why don’t we just make it a flat $25,000.” Replied Hulesman.
They shook hands and Hulesman smiled. He enjoyed the banter as he, like Dvore, was a self made man from Chicago.
“He liked that I could handle myself.” Dvore remembered. “We became friends and I enjoyed knowing him.”
Hulesman enjoyed sharing the success he had. He would pay for entire television specials for his wife Dora so she could have an opportunity perform.
When it’s time to change.
“The Solo company at the time had an old serif logo right out of a type book.” Dvore remembers.
Dvore looked at the two O’s in the SOLO logo and the idea came to him, simple as that. He hadn’t been asked to create a new logo either. He just thought,
“as a artist, we can do better.”
Hulesman had his feet propped up on Dvore’s desk when he showed him what he had come up with.
“We should change your logo, this should be the logo for your company.” Dvore slid the concept to Hulesman.
The negative space in the SOLO, O’s replaced with cups, along with a new san-serif type.
Hulesman looked at it and replied, “send it to the company.”
And, one short phone call later, it became the logo you still see everywhere today.
Sometimes, but not often, it IS that easy.
A relationship of trust formed between Dvore and Hulesman. Which is why Dvore felt comfortable proposing new ideas.
“Why are all your cups white? You should have some colored cups.”
With this idea Dvore took the colors from his recent Partridge Family art and applied the same blue, yellow and red to the cups.
And in another short phone call to the factory, the Solo cup company started producing color cups.
“I even used the same color numbers from the Partridge Family logo.” Recalls Dvore.
And so, once again, a simple yet smart idea, a phone call, and the rest is history, the red Solo cup was born.
Whoever would have thought a cup would be so famous?
It has inspired songs, drinking games, tattoo’s, merchandise and created plenty of hazy memories.
Why red became the go-to, and a cultural icon is anyone’s guess.
“It’s become the most well known and most seen thing I have ever done.” Dvore states today.
Every day, millions of people get their morning cup of coffee and before they take a sip there it is, the Solo cup logo.
Every night, people attend a party or have a game of beer pong and there it is again, the red Solo cup.
Last year I decided to concentrate on Bock ads. Bock, of course, may have originated in Germany, in the town of Einbeck. Because many 19th century American breweries were founded by German immigrants, they offered a bock at certain times of the year, be it Spring, Easter, Lent, Christmas, or what have you. In a sense they were some of the first seasonal beers. “The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced ‘Einbeck’ as ‘ein Bock’ (a billy goat), and thus the beer became known as ‘Bock.’ A goat often appears on bottle labels.” And presumably because they were special releases, many breweries went all out promoting them with beautiful artwork on posters and other advertising.
Wednesday’s poster is for Falken Schaffhauser’s Bock, and was published in 1934. This one was made for the Bierbrauerei Falken Schaffhausen, or Falcon Brewery, of Schaffhausen, Switzerland. The brewery was founded in 1799, and is still in business today, and is “considered the only independent brewery in the Schaffhausen region,” and is Switzerland’s 5th largest brewery. This one is for their Schaffhauser Bock and shows a group of protestors carrying signs, though in the end they’re just beer signs. It was created by Swiss artist Arnold Oechslin.
Last year I decided to concentrate on Bock ads. Bock, of course, may have originated in Germany, in the town of Einbeck. Because many 19th century American breweries were founded by German immigrants, they offered a bock at certain times of the year, be it Spring, Easter, Lent, Christmas, or what have you. In a sense they were some of the first seasonal beers. “The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced ‘Einbeck’ as ‘ein Bock’ (a billy goat), and thus the beer became known as ‘Bock.’ A goat often appears on bottle labels.” And presumably because they were special releases, many breweries went all out promoting them with beautiful artwork on posters and other advertising.
Tuesday’s ad is for Shreveport Bock Beer, which was published on August 26, 1904. This one was for, I think, the Shreveport Brewery of Shreveport, Louisiana, which was originally founded in 1902, but only appears to have been in business until 1906. This ad ran in The Shreveport Times, also of Shreveport, Louisiana.
Last year I decided to concentrate on Bock ads. Bock, of course, may have originated in Germany, in the town of Einbeck. Because many 19th century American breweries were founded by German immigrants, they offered a bock at certain times of the year, be it Spring, Easter, Lent, Christmas, or what have you. In a sense they were some of the first seasonal beers. “The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced ‘Einbeck’ as ‘ein Bock’ (a billy goat), and thus the beer became known as ‘Bock.’ A goat often appears on bottle labels.” And presumably because they were special releases, many breweries went all out promoting them with beautiful artwork on posters and other advertising.
Monday’s ad is for Atlas Bock Beer, which was published on August 25, 1933. This one was for, I think, the Atlas Brewing Co. (or Atlas Beverage Co.) of Chicago, Illinois, which was originally founded in 1891 as the Bohemian Brewing Co. of Chicago, but was renamed Atlas in 1896. This ad ran in The Daily Argus Leader, of Sioux Falls, North Dakota. I love that the name of the restaurant was “The Eat Shoppe.”
Today is the birthday of Hans Adolf Krebs (August 25, 1900-November 22, 1981). He was a German-born British physician and biochemist. He was the pioneer scientist in study of cellular respiration, a biochemical pathway in cells for production of energy. He is best known for his discoveries of two important chemical reactions in the body, namely the urea cycle and the citric acid cycle. The latter, the key sequence of metabolic reactions that produces energy in cells, often eponymously known as the “Krebs cycle,” earned him a Nobel Prize in Physiology or Medicine in 1953. And it’s the Krebs cycle that is his relation to brewing, as it’s also known as the respiratory phase, the second aerobic state of the fermentation process immediately following the lag period.
Here’s a description of the Krebs cycle from Life Fermented:
The Krebs cycle, also known as the tricarboxylic acid (TCA) cycle or the citric acid cycle, is a circular and repeating set of reactions which requires oxygen. In beer making, this would occur in the first stage of fermentation when the yeast is pitched into a well aerated wort, and carries on until all oxygen is used up.
Pyruvate (are you tired of this word yet?) is first converted to acetyl-CoA (pronounced “Co-A”) in the following reaction:
pyruvate + 2 NAD+ + CoA-SH → acetyl-CoA + CO2 + NADH, with the help of the pyruvate dehydrogenase (PDH) complex. Note that this is the first time CO2 is produced, and yet more NADH is generated.
This acetyl-CoA then enters into a cycle of reactions which nets two molecules of CO2, one GTP (guanosine triphosphate, another unit of energy equivalent to ATP), three NADH, and one FADH2 (flavin adenine dinucleotide, which functions similarly to NADH). After the cycle completes, another acetyl-CoA molecule enters and the cycle repeats itself.
But wait, this just made more NADH, and we need to regenerate NAD+ so glycolysis can continue. Both the NADH and FADH2 now donate their electrons to a process called the electron transport chain/ oxidative phosphorylation. The result is a return of NAD to the NAD+ state, and a large amount of ATP cellular energy.
Because the Krebs cycle is so efficient at producing ATP energy units, this is the yeast’s preferred pathway. But, you’ll notice a rather conspicuous absence: ethanol. This is only formed in the absence of oxygen.
Here’s a biography of Krebs, from the Nobel Prize website:
Sir Hans Adolf Krebs was born at Hildesheim, Germany, on August 25th, 1900. He is the son of Georg Krebs, M.D., an ear, nose, and throat surgeon of that city, and his wife Alma, née Davidson.
Krebs was educated at the Gymnasium Andreanum at Hildesheim and between the years 1918 and 1923 he studied medicine at the Universities of Göttingen, Freiburg-im-Breisgau, and Berlin. After one year at the Third Medical Clinic of the University of Berlin he took, in 1925, his M.D. degree at the University of Hamburg and then spent one year studying chemistry at Berlin. In 1926 he was appointed Assistant to Professor Otto Warburg at the Kaiser Wilhelm Institute for Biology at Berlin-Dahlem, where he remained until 1930.
In I930, he returned to hospital work, first at the Municipal Hospital at Altona under Professor L. Lichtwitz and later at the Medical Clinic of the University of Freiburg-im-Breisgau under Professor S. J. Thannhauser.
In June 1933, the National Socialist Government terminated his appointment and he went, at the invitation of Sir Frederick Gowland Hopkins, to the School of Biochemistry, Cambridge, where he held a Rockefeller Studentship until 1934, when he was appointed Demonstrator of Biochemistry in the University of Cambridge.
In 1935, he was appointed Lecturer in Pharmacology at the University of Sheffield, and in 1938 Lecturer-in-Charge of the Department of Biochemistry then newly founded there.
In 1945 this appointment was raised to that of Professor, and of Director of a Medical Research Council’s research unit established in his Department. In 1954 he was appointed Whitley Professor of Biochemistry in the University of Oxford and the Medical Research Council’s Unit for Research in Cell Metabolism was transferred to Oxford.
Professor Krebs’ researches have been mainly concerned with various aspects of intermediary metabolism. Among the subjects he has studied are the synthesis of urea in the mammalian liver, the synthesis of uric acid and purine bases in birds, the intermediary stages of the oxidation of foodstuffs, the mechanism of the active transport of electrolytes and the relations between cell respiration and the generation of adenosine polyphosphates.
Among his many publications is the remarkable survey of energy transformations in living matter, published in 1957, in collaboration with H. L. Kornberg, which discusses the complex chemical processes which provide living organisms with high-energy phosphate by way of what is known as the Krebs or citric acid cycle.
Krebs was elected a Fellow of the Royal Society of London in 1947. In 1954 the Royal Medal of the Royal Society, and in 1958 the Gold Medal of the Netherlands Society for Physics, Medical Science and Surgery were conferred upon him. He was knighted in 1958. He holds honorary degrees of the Universities of Chicago, Freiburg-im-Breisgau, Paris, Glasgow, London, Sheffield, Leicester, Berlin (Humboldt University), and Jerusalem.
He married Margaret Cicely Fieldhouse, of Wickersley, Yorkshire, in 1938. They have two sons, Paul and John, and one daughter, Helen.
And in the Microbe Wiki, on a page entitled “Saccharomyces cerevisiae use and function in alcohol production,” under a section called “Fermentation of alchohol,” the Krebs cycle is placed in its portion in the fermentation process:
Saccharomyces cerevisiae is able to perform both aerobic and anaerobic respiration. The process begins with the yeast breaking down the different forms of sugar in the wort. The types of sugars typically found in wort are the monosaccharides glucose and fructose. These sugars contain a single hexose, which is composed of 6 carbon atoms in the molecular formula C6H12O6. Disaccharides are formed when two monosaccharides join together. Typical disaccharides in the wort are galactose, sucrose, and maltose. The third type of fermentable sugar in the wort is a trisaccharide. This trisaccharide is formed when three monosccharides join together. Maltotriose is the trisaccharide commonly found in the wort and is composed of three glucose molecules. The wort does contain other sugars such as dextrins but it is not fermentable by yeast10. These dextrins contain four monosaccarides joined together. In order for the yeast to use the disaccharides and trisaccharides they first must be broken down to monosaccharides. The yeast does this by using different enzymes both inside and outside the cell. The enzyme invertase is used to break down sucrose into glucose and fructose. The invertase catalyzes the hydrolysis of the sucrose by breaking the O-C (fructose bond). The other enzyme used is maltase, which breaks down maltose and maltotriose into glucose inside the cell. The enzyme does this by catalyzing the hydrolysis of the sugars by breaking the glycosidic bond holding the glucose molecules together.
Once the sugars are broken down into monosaccharides the yeast can use them. The primary step is called glycolysis. In this process the glucose is converted to pyruvate using different enzymes in a series of chemical modifications. The electrons from glucose end up being transferred to energy carrying molecules like NAD+ to form NADH. ATP is also formed when phosphates are transferred from high-energy intermediates of glycolysis to ADP. In the presence of oxygen aerobic respiration can occur. This occurs in the mitochondria of the yeast. The energy of the pyruvate is extracted when it goes through metabolic processes like the Krebs cycle. The products of this type of metabolism are ATP, H2O, and CO2. However if there is no oxygen present and an abundance of sugars, as in the wort, the yeast undergo alcoholic fermentation. This type of metabolism yields much smaller amounts of energy when compared to aerobic respiration. However, because of the large supply of sugars from the different grains the wort is a very good environment for fermentative growth. The alcoholic fermentation begins with the two pyruvate acquired from glycolysis. These two pyruvate are decarboxylated by pyruvate decarboxylase to form two acetaldehydes and CO2. The CO2 is the gas that is observed during fermentation as bubbles that float to the top of the wort creating the kräusen or beer head, the foam that is very characteristic of a freshly poured beer. Pyruvate decarboxylase is a homotetramer meaning it contains four identical subunits. This also means that is has four active sites. The active sites are where the pyruvate reacts with the cofactors thiamine pyrophosphate (TPP) and magnesium to remove the carbon dioxide9. The final step to form alcohol is the addition of a hydrogen ion to the aldehyde to form ethanol. This hydrogen ion is from the NADH made during glycolysis and converts back to NAD+. The ethanol is originally believed to serve as an antibiotic against other microbes. This form of defense ensures that bacteria do not grow in the wort, thus ruining the beer with off flavors. However recently with the boom of craft beer different bacteria have been purposefully added to create what is known as sour beer. The sour taste comes from the waste products of the bacteria.
To learn more about the Krebs cycle check out this video from the University of Oklahoma’s Chemistry of Beer – Unit 7 – Chemical Concepts: Krebs Cycle:
Today is the birthday of August Uihlein (August 25, 1842-October 11, 1911). He was born in Wertheim am Main, Baden, Germany. He came to the U.S. with his grandfather and August was educated as a brewer in the U.S., working initially for the Uhrig Brewery in St. Louis. In 1867, he returned to Milwaukee, Wisconsin, where his grandfather had settled, and “joined what was now the Joseph Schlitz Brewing Company, the same brewery that had been founded by his uncle August Krug in the 1840s (Krug’s widow, Anna Maria, had married Joseph Schlitz in 1858).”
On the death of Schlitz in 1875, control of the firm passed into the hands of Uihlein and his brothers. When Mrs. Schlitz died in 1887, the Uihlein brothers acquired complete ownership of the corporation. Uihlein was secretary and chairman of the board (1874–1911). He was also actively involved in banking, real estate, and many other Milwaukee businesses.
Here’s a biography of August Uihlein from Find-a-Grave:
Brewer and business executive. He was the first of the Uihlein dynasty that owned and operated Joseph Schlitz Brewing Co. over the years. Born Georg Carl August Ühlein, son of Josef Benedikt Ühlein and Katherina Krug, in Wertheim am Main, Baden, Germany. At age eight he endured a rough immigration on the way to Milwaukee, Wisconsin, in 1850, traveling with his grandfather, Georg Krug. He survived the mid-Atlantic fire and sinking of the S.S. Helene Schlomann, during which his grandfather managed to save him and $800 in gold that was subsequently used to expand his uncle August Krug’s brewery and to hire a bookkeeper, Joseph Schlitz. He attended Milwaukee’s German-English Academy, then studied at St. Louis University in Missouri (1855 to 1857). His uncle, August Krug, died in 1856 and Schlitz became the manager of the brewery and two years later married Krug’s widow and changed the name to Joseph Schlitz Brewing Co. In 1858, at age 16, Uihlein convinced Schlitz to hire him as a bookkeeper after only 60 days training in the subject in St. Louis. August proposed to take a company inventory and revamp the brewery’s accounting system from single to double-entry bookkeeping. While holding down a full-time job (age 17) at the Second Ward Savings Bank (now First Wisconsin) without salary, he applied this training to the brewery’s accounting during evenings. For his efforts at the bank, he received a gold pen from Valentine Blatz after a year of service. He then worked the Uhrig Brewery in 1860 in St. Louis (the Uhrig family had a summer home in Milwaukee) as a bookkeeper, collector, and shipping clerk for $20 a month and two years later, shortly before his 20th birthday, he was promoted to the position of general manager. Returning to Milwaukee in 1867, he became the bookkeeper for the Joseph Schlitz brewery, and on the death of Schlitz in 1875, management control of the firm passed into the hands of him and his brothers, all nephews of the brewery’s original founder, August Krug. Along with his brothers Henry and Edward, he continued the business strategies initiated by Schlitz. The company developed a system of agencies across the United States to sell beer, and developed its own vast rail distribution network. When Mrs. Schlitz died in 1887, the Uihlein brothers acquired complete ownership of the enterprise. From a ranking of tenth largest US brewer in 1877, their national marketing plan propelled the company to third by 1895. Sitting among the top three breweries was little comfort when prohibition came about. The company met the challenge as did others, restructuring the brewery as Joseph Schlitz Beverage Co. to produce near beer, yeast, soft drinks, malt syrup and a chocolate candy named “Eline” (a phonetic play on the family name). Returning to brewing in 1933, the company launched an acquisition plan and new construction that led them to second and then first place in US beer production. For the next 40 the years the company would remain near the top and at one point was ranked as the largest in the world. August Uihlein was Schlitz company secretary from 1874 and also chairman of the board from 1880 until his death in 1911, and was prominently identified with banking, real estate, and many other Milwaukee enterprises. Interested in racing horses, he maintained a large stock farm near Kenosha and was the owner of the famous trotting-horse champion, “Harvester.” Noted for his local philanthropy, he donated large sums to the German-English Academy and to the Milwaukee Public Library. He died while visiting in Germany.
Uihlein family photo, early 1880’s – bottom row, from left; Charles, superintendent of the bottling works; Edward, vice president in charge of developing the Chicago markets; Henry, president. Top row, from left; William J., assistant superintendent of the brewery; Alfred, superintendent and brewmaster; August, secretary and chief operating officer.
Today is the birthday of John Taylor, who was nicknamed “The Bard of Beer,” although he apparently referred to himself as “The Water Poet.” (August 24, 1578-1653). He was born in Gloucester, and “after his waterman apprenticeship he served (1596) in Essex’s fleet, and was present at Flores in 1597 and at a siege of Cadiz.”
Here’s part of his biography from his Wikipedia page:
He spent much of his life as a Thames waterman, a member of the guild of boatmen that ferried passengers across the River Thames in London, in the days when the London Bridge was the only passage between the banks. He became a member of the ruling oligarchy of the guild, serving as its clerk; it is mainly through his writings that history is familiar with the watermen’s disputes of 1641–42, in which an attempt was made to democratize the leadership of the Company. He details the uprisings in the pamphlets Iohn Taylors Manifestation … and To the Right Honorable Assembly … (Commons Petition), and in John Taylors Last Voyage and Adventure of 1641.
He was a prolific, if rough-hewn writer (a wit rather than a poet), with over one hundred and fifty publications in his lifetime. Many were gathered into the compilation All the Workes of John Taylor the Water Poet (London, 1630; facsimile reprint Scholar Press, Menston, Yorkshire, 1973); augmented by the Spenser Society’s edition of the Works of John Taylor … not included in the Folio edition of 1630 (5 volumes, 1870–78). Although his work was not sophisticated, he was a keen observer of people and styles in the seventeenth century, and his work is often studied by social historians. An example is his 1621 work Taylor’s Motto, which included a list of then-current card games and diversions.
He achieved notoriety by a series of eccentric journeys: for example, he travelled from London to Queenborough in a paper boat with two stockfish tied to canes for oars, described in “The Praise of Hemp-Seed”,[2] which was re-enacted in 2006. From his journey to Scotland in 1618, on which he took no money, Taylor published his Pennyless Pilgrimage. (Ben Jonson walked to Scotland in the same year.)
Taylor is one of the few credited early authors of a palindrome: in 1614, he wrote “Lewd did I live, & evil I did dwel.” He wrote a poem about Thomas Parr, a man who supposedly lived to the age of 152. He was also the author of a constructed language called Barmoodan.
Many of Taylor’s works were published by subscription; i.e., he would propose a book, ask for contributors, and write it when he had enough subscribers to undertake the printing costs. He had more than sixteen hundred subscribers to The Pennylesse Pilgrimage; or, the Moneylesse Perambulation of John Taylor, alias the Kings Magesties Water-Poet; How He TRAVAILED on Foot from London to Edenborough in Scotland, Not Carrying any Money To or Fro, Neither Begging, Borrowing, or Asking Meate, Drinke, or Lodging., published in 1618.
John Taylor, (born Aug. 24, 1580, Gloucester, Gloucestershire, Eng.—died December 1653, London), minor English poet, pamphleteer, and journalist who called himself “the Water Poet.”
The son of a surgeon, Taylor was sent to a grammar school but became, as he said, “mired in Latin accidence” and was apprenticed to a Thames boatman. He served in the navy and saw action at Cádiz (1596) and Flores (1597). Returning to London, he worked as a waterman transporting passengers up and down the River Thames and also held a semiofficial post at the Tower of London for several years. Taylor won fame by making a series of whimsical journeys that he described in lively, rollicking verse and prose. For example, he journeyed from London to Queenborough, Kent, in a paper boat with two stockfish tied to canes for oars and nearly drowned in the attempt. He made other water journeys between London, York, and Salisbury, and The Pennyles Pilgrimage. . . (1618) describes a trip he made on foot from London to Edinburgh without money. In 1620 he journeyed to Prague, where he was received by the queen of Bohemia. His humorous accounts of his journeys won the patronage of Ben Jonson, among others. Taylor also amused the court and the public in his paper war with another eccentric traveler, Thomas Coryate. In 1630 he published 63 pieces in All the Works of John Taylor the Water Poet, although he continued to publish prolifically afterward.
When the English Civil Wars began Taylor moved to Oxford, where he wrote royalist pamphlets. After the city surrendered (1645), he returned to London and kept a public house, “The Crown” (later “The Poet’s Head”), until his death.
Today is the 63rd birthday of Dow Tunis. I can’t remember when I first met Dow, but it was a while ago. He’s been in the beer world almost as long as me. He’s currently the Bay Area Manager for New Glory Brewing of Sacramento, but he’s worn a lot of hats over the years. For example, he used to be the Director of Bus Development for Fieldwork Brewing, National Sales Manager for Bear Republic, CEO of Half Moon Bay Brewing, Vice-President for Business Development at Drake’s Brewing, the GM of the Bear’s Lair Pub, and the GM of the legendary 20 Tank Brewery in San Francisco. So he’s seen it all, and has managed to keep his sense of humor. He’s a great guy to share a pint with. Join me wishing Dow a very happy birthday.
Dow with Homer at the Oak Barrel.
Sandwiched between Vic from The Bistro and John Martin, from Drake’s and Triple Rock.
Again with John Martin, but a few years earlier, just a few.
Today is the birthday of Louis Wiegand (August 24, 1840-March 2, 1912). He was born in Frankfort, Germany, he emigrated to America when he was 27, in 1867. He was initially in the meat business but in 1878, along with partners Carl Durr and William Wagner, he founded the Oswego German Brewing Co. in Oswego, New York. A few years later, in 1882, he bought out his partners, and renamed if the Wiegand Brewing Co. and then the Louis Wiegand Brewing Co. When his sons joined him in the business in 1896 it became known as Louis Wiegand & Son. It was closed by prohibition in 1916 and never reopened.
This is his obituary, from the Oswego Daily Times, for Monday, March 4, 1912:
The death of Louis Wiegand senior member of L Wiegand & son brewers, which occurred at his home, No 166 East Second street, Saturday evening at 4:45 o’clock, will be received with sorrow by citizens generally. Mr. Wiegand had been in failing health since last May and for several months had been confined to his home. Born in Wirthheina, near Frankfort, Germany, in 1840, Mr. Wiegand came to Oswego in 1867, He engaged successfully in the meat business in East Bridge street for several years. In 1882, Mr. Wiegand organized the Germania Brewing Company and shortly thereafter took over the business, which he has successfully conducted ever since. Deeply interested in the St. Peter’s Cemetery association and one of its organizers, Mr. Wiegand was zealous in promoting it. He had been president of the society for several years. When It was desired to acquire more property for the extension of the cemetery, the funds on hand were not sufficient. Mr. Wiegand purchased the property and sold it to the association without profit to himself. He was a constant visitor to the cemetery and gave much of his time to plans for beautifying it.
Mr. Wiegand’s first wife died several years ago. He is survived by his second wife, formerly Miss Catherine Stoke; one son, Louis X, and a sister, Mrs. Margaret Cook, all of Oswego. The funeral will be held tomorrow morning from his home and at St Peter’s church.
Unfortunately, apart from his obituary, there was almost nothing else I could find about him, his sons or his brewery, not even any photos or breweriana.
Last year I decided to concentrate on Bock ads. Bock, of course, may have originated in Germany, in the town of Einbeck. Because many 19th century American breweries were founded by German immigrants, they offered a bock at certain times of the year, be it Spring, Easter, Lent, Christmas, or what have you. In a sense they were some of the first seasonal beers. “The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced ‘Einbeck’ as ‘ein Bock’ (a billy goat), and thus the beer became known as ‘Bock.’ A goat often appears on bottle labels.” And presumably because they were special releases, many breweries went all out promoting them with beautiful artwork on posters and other advertising.
Saturday’s poster is for Falken Schaffhauser’s Bock, and was published in 1934. This one was made for the Bierbrauerei Falken Schaffhausen, or Falcon Brewery, of Schaffhausen, Switzerland. The brewery was founded in 1799, and is still in business today, and is “considered the only independent brewery in the Schaffhausen region,” and is Switzerland’s 5th largest brewery. This one is for their Schaffhauser Bock and shows a giant goat (though honestly it looks more like a bighorn sheep) towering over a dozen men all drinking beer. It was created by Swiss artist Arnold Oechslin.
