Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 878136A: Brew-House Equipment

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patent-logo
Today in 1908, US Patent 878136 A was issued, an invention of Max Henius, for his “Brew-House Equipment.” There’s no Abstract, although in the description it includes this summary:

The gist of my invention lies in centering about a single point on the brew-house floor, on which the entire apparatus employed in producing the wort is located, all the controlling means for governing and inspecting the operation of the different parts, whereby all such means are rendered conveniently accessible to the manipulation and view of a single operator whose position of duty is at such centering point.

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Beer In Ads #1810: Alexander Hamilton — “Father Of American Credit”

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Wednesday’s ad is for Budweiser, from 1915, No. 3 in a series they did in 1914-15 called “Framers of the Constitution of the U.S.A.” The third one features Alexander Hamilton, and tells the story of Hamilton creating the Constitution, and his contributions to creating credit. And apparently he was also a fan of beer. “During Hamilton’s lifetime he used his great influence to encourage and protect the brewing industry. Among all the Fathers of the Republic none knew better than he that honestly-brewed barley-malt beers make for true temperance.”

Bud-framers-1915-alex-hamilton

Norman Rockwell’s Beer

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art-beer
Today is the birthday of American illustrator and painter Norman Rockwell (February 3, 1894-November 8, 1978) one of the 20th centuries most famous artists. Known for his wholesome depictions of everyday American life, his paintings appeared on the covers of the Saturday Evening Post for almost fifty years, and he frequently did work involving the Boy Scouts, Boys’ Life and such patriotic subjects as “The Four Freedoms.” For a long time, I had assumed his conspicuous absence from the “Beer Belongs” series of ads that the brewing industry did from the 1940s through the 1960s employing some of the best known illustrators of the day, was because he wanted to maintain his wholesome image. But I later found out that he had done quite a bit of advertising work, including for at least one beer company, the Jacob Schmidt Brewing Co.

There’s also “Man with Sandwich and Glass of Beer,” which I believe was painted for an unspecified beer ad, between 1947 and 1950. I far as I can tell, it was never used, as I’ve been unable to turn up the illustration in any actual advertisement. If someone as famous as Rockwell had done the ad, it would be highly collectible and would turn up somewhere.

rockwell-beer-and-sandwich

But several years earlier, in 1930, he did do an illustration for the Jacob Schmidt Brewing Co., and specifically for their brand, Schmidt’s City Club Beer, which they started brewing in the 1920s as a non-alcoholic beer, though after 1933 it became a golden lager.

Schmidts-City-Club-Beer--Labels-Jacob-Schmidt-Brewing-Company
The City Club Beer label in 1933.

It looks like they continued to use the image, and who can blame them, for years afterwards, both in other ads and merchandising. For example, they used the artwork as the back of a deck of promotional playing cards for the brewery in 1954.

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I’d seen the ad before, and searched in vain for a decent size image of it, finding only small ones. But then over the summer, “thrifting” (which is what my son calls going to yard sales and thrift shops), I found a coffee table book of Norman Rockwell’s advertising work published in 1985. And lo and behold, there was the beer ad. So I picked up the book, scanned the ad, and here it is below in all of its glory. One of the few beer ads by one of the best known illustrators in America. It includes all his trademark folksy charm, and it still relatively subtle for an advertisement, which the wooden case of beer being the most prominent sign of the brand. The bottles have the City Club labels on them, but they’re hard to see sitting on the table. A very cool ad and definitely one of my favorites.

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Click here to see the artwork full size.

U. Penn Students Win Prize For 9 Times Faster Brewing Process

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u-penn
I tend to be skeptical of anyone who claims to be able to shorten the brewing process, especially by up to nine times, since brewing is a pretty time-honored process, improved little by little over the centuries. And generally speaking, speeding up fermentation has rarely resulted in better beer. Of course, there was that flourish of decades beginning with the industrial revolution that speeded up that process considerably, but since then things have slowed down to a more manageable pace. But that’s exactly what got the winners of this year’s Y-Prize, from the University of Pennsylvania, the grand prize $10,000, “for developing a process that speeds up the fermentation process in beer production by up to nine times — while maintaining alcohol quality and composition.”

The three winners, Alexander David, Shashwata Narain and Siddharth Shah, are students in the Wharton School and the School of Engineering and Applied Science. They’ll received “$10,000 and the rights to commercialize the technology through their company,” which they’ve named “Fermento.”

Y-Prize-2016-Winners-Fermento
The Fermento Team: Alexander David, Shashwata Narain and Siddharth Shah

From UPenn:

The Fermento team selected microfluidic fabrication technology developed by Assistant Professor of Bioengineering David Issadore as the basis of their application.

The alcohol in beer is the product of yeast, which metabolically converts sugar found in barley and other grains into ethanol. This fermentation process typically occur in large batch reactors, where a concoction of boiled and strained grain liquid, known as wort, is left mixed with a carefully controlled amount of yeast.

This stage is one of the major bottlenecks of beer production. It can take up to three weeks, as maintaining the correct amount of yeast is a delicate balance.

“There is only a certain amount of yeast cells one can directly add to a batch reactor,” Narain says, “because overpopulation causes physiological stress on the yeast cells, which in turn reduces reaction rate. It takes time for yeast cells to grow and reach a critical mass to produce enough beer. Moreover, the concentration of sugar available to yeast cells is limited because in a large batch solutions, yeast cells don’t consistently interact with sugar molecules.”

Capable of delivering precisely controlled amounts of liquids to exact locations in a conveyer-belt fashion, microfluidics present a possible solution to both of these challenges. Yeast and wort can be introduced to one another in microdroplets, providing the optimal ratio for fermentation each time.

“Microdroplets to speed up fermentation have been tried in labs, but none of the technologies so far are scalable,” Narain says. “This patented technology actually makes the process industrially scalable for the first time, and in a financially feasible manner.”

So who knows. According to another report, “[t]heir advisors include executives from some of the biggest brewers in the world: MillerCoors, Anheuser-Busch InBev, Biocon India and Heineken. And say what you will about them, but those beer companies employ brewers who know how to make beer. So there may be something to it. It will be interesting to see what becomes of the idea.

Beer In Ads #1809: James Madison — “Father of the Constitution”

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Tuesday’s ad is for Budweiser, from 1915, No. 2 in a series they did in 1914-15 called “Framers of the Constitution of the U.S.A.” The second one features James Madison, and tells the story of Madison creating the Constitution, and being a moderate beer drinker. “Many a foaming glass of good barley-malt beer he drank with his bosom friend Thomas Jefferson.”

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Patent No. 3559869A: Beverage Cooler

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Today in 1971, US Patent 3559869 A was issued, an invention of John J. Reynolds, for his “Beverage Cooler.” Here’s the Abstract:

The application discloses a seamless, corrugated paper container having a top opening larger than its base and therefore capable of being nested with like containers. There is disposed therein a keg, bottle or the like of beverage desirably maintained in a cool state. The container may be coated with a moisture proof plastic and a coolant, such as ice, is disposed between the keg and the inner wall structure of the container. The latter is provided with a breakable aperture portion to receive a spigot assembly which communicates with the interior of the keg. The container also has a weakened area to receive, if desired, a drain hose, such area being below the expected water level of the container when the ice is substantially melted. Alternatively, the container is usable as an ice bucket in which case the weakened portions are not broken through.

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Brewhog Determines An Early Spring Bock For 2016

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groundhog-day
Over in Gobbler’s Knob, in Punxsutawney, Pennsylvania, Phil the Groundhog — a.k.a. the Brewhog — raised up his head this morning and looked around, and this year did not see his shadow. You know what that means? It means an early spring, and earlier spring bock for us. You can see a video of Punxsutawney Phil here. And there’s more information about Groundhog Day from the Punxsutawney Groundhog Club.

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And surprisingly enough, Phil wasn’t the only one. There’s also Shubenacadie Sam in Canada, who likewise did not see his shadow. And in New York there’s Staten Island Chuck along with General Beau Lee in Georgia, both of whom also predicted an early spring. Fingers crossed. And if you don’t have time to watch all of the deliciously wonderful Groundhog Day film today, here it is in a slightly shorter version just over three minutes.

Patent No. 911405A: Beer Cooler

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patent-logo
Today in 1909, US Patent 911405 A was issued, an invention of John D. Hendrix, for his “Beer Cooler.” There’s no Abstract, although in the description it includes this summary:

This invention relates to beer coolers, the object of the invention being to provide a simple and effective beer cooling device which may be sold at a reasonable figure, easily installed, and one which is adapted to be taken apart in order that the several parts thereof may be easily and thoroughly cleansed.

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Beer In Ads #1808: George Washington — “Father Of His Country”

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Monday’s ad is for Budweiser, from 1915, No. 1 in a series they did in 1914-15 called “Framers of the Constitution of the U.S.A.” The first one features George Washington, and tells the story of Washington presiding over the Constitutional Convention and draws some clumsy parallels between him and Anheuser-Busch. I especially love this one. “Like all of the great men of his time, he was a moderate user of good old barley brews.”

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Bock

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typology
In support of my newly hatched scheme to have a monthly discussion about different types of beer, Typology Tuesday, I offer the second style guide for Bock, which will be our second beer, to take place in February 2016.

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Bock

bock Bock is a traditional lager style that I’d never been too fond of, until at least, I drank it in Germany. I still prefer the bocks that have more restrained sweetness, and more nutty character, but I have grown to like them a lot more than I did when I was younger. Christopher Morley wrote “Oysters going out, the new brew of Bock beer coming in; so do the saloons mark the vernal equinox.” And although they signal spring, I tend to prefer them in late winter, just before the weather turns warmer, when the air is crisp and dry, but still very cool.

What follows is information about bocks, collected from a variety of sources. If you know of any additional resources about this type of beer, please let me know.

History

Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “Ram” in German, and is often used in logos and advertisements (BJCP1)

 
 

 SpatenBockArt

Origin: germany

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A Comparison of Style Ranges

SourceSRMABVO.G.F.G.IBU
BJCP1 (6C) Dunkles Bock14-226.3-7.2%1.064-1.0721.013-1.01920-27
Brewery DB20-306.3-7.5%Varies1.018-1.02420-30
GABF2 (45A) Trad. Ger.20-306.3-7.6%1.066-1.0741.018-1.02420-30
Periodic Table7 (40)15-306.4-7.6%1.066-1.0741.018-1.02420-30
WBC6 (43A) Trad. Ger.20-306.3-7.6%1.066-1.10741.018-1.02420-30

Yeast

 Ale
 Hybrid
 Lager
 Belgian
 Brettanomyces
 Lactobacillus
 Pediococcus
 Other

BJCP Description: 6C. Dunkles Bock1

Overall Impression: A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Aroma: Medium to medium-high bready-malty-rich aroma, often with moderate amounts of rich Maillard products and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although the malts can provide a slight (low to none) dark fruit character, particularly in aged examples.

Color Range

 
 
 
 
 
 
 
 
 

Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off white head.

Flavor: Complex, rich maltiness is dominated by the toasty rich Maillard products. Some caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted or burnt character.

Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

Characteristic Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast.

Style Comparison: Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

CraftBeer.com Description

bock
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GABF/World Beer Cup Description

43. Bock
A. Subcategory: Traditional German-Style Bock
Bocks are dark brown to very dark. Traditional bocks are made with all malt, and have high malt character with aromas of toasted or nut-like malt, but not caramel. Fruity-ester aromas should be minimal if present. Diacetyl aroma should not be perceived. Hop aroma is very low. Traditional bocks have high malt sweetness. Malt flavor character should be a balance of sweetness and toasted or nut-like malt, but not caramel. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should be absent. Body is medium to full.

Online Descriptions

Beer Advocate
The origins of Bock beer are quite uncharted. Back in medieval days German monasteries would brew a strong beer for sustenance during their Lenten fasts. Some believe the name Bock came from the shortening of Einbeck thus “beck” to “bock.” Others believe it is more of a pagan or old world influence that the beer was only to be brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers. Basically, this beer was a symbol of better times to come and moving away from winter.

As for the beer itself in modern day, it is a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Bock beer in general is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue. Hop bitterness can be assertive enough to balance though must not get in the way of the malt flavor, most are only lightly hopped.

Rate Beer
The dark Bock has a deep copper to dark brown color. Medium to full-bodied, malt sweetness and nutty or light toasted flavors dominate. Hop flavor and aroma can be light to non-existent.

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Glassware

flute-1 pilsner pokal mug seidel stange tulip
Flute, Pilsener Glass (or Pokal), Mug (or Seidel, Stein), Stange (Slender Cylinder)3
Tulip5

Food Pairing

germany cheese-variety chocolate steak_meat deer chicken hummus monkfish cheese-swiss
Cuisine (German) Cheese (earthy; Camembert, Fontina) General (Chocolate) Meat (Game)3
Chicken Depends on the dish, but these suggestions are good if it’s by itself, Hummus, Monkfish4
Grilled Rib-Eye, Aged Swiss, Chocolate5

Seasonality & Temperature

Season:
467633357
Spring		 Serving:
temp-45-50
45-50° F		 Storage:
temp-40-45
40-45° F*		 Beer 101:
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Bock

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Links About Bock

Further Reading

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Commercial Examples of Bock

Aass Bock, Einbecker Ur-Bock Dunkel, Great Lakes Rockefeller Bock, Kneitinger Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock1
Great Lakes Rockefeller Bock, Tommyknocker Butt Head Bock, Troegs Troegenator Double Bock5

La-Trappe-bockbier new-glraus-uff-da

Top 10 Examples

Beer Advocate

  1. La Trappe Bockbier / Bierbrouwerij De Koningshoeven B.V.
  2. St. Nikolaus Bock Bier / Pennsylvania Brewing
  3. Great Lakes Rockefeller Bock / Great Lakes Brewing
  4. Aass Bock / Aass Brewery
  5. Millstream Schokolade Bock / Millstream Brewing
  6. Spaten Holiday Bock / Spaten-Franziskaner-Bräu
  7. Schell’s Bock / August Schell Brewing
  8. Yule Bock / The Olde Mecklenburg Brewery
  9. New Glarus Uff-da / New Glarus Brewing
  10. Brewing Blondibock / Mammoth Brewing

pretty-things-st-winefreide

Rate Beer

  1. Pretty Things Lovely Saint Winefride
  2. Pretty Things Bocky Bier
  3. Calumet Bock
  4. New Glarus Uff-da Bock
  5. Maisel & Friends Marc’s Chocolate Bock
  6. La Trappe Bockbier
  7. Samuel Adams Chocolate Bock
  8. Svatý Norbert Podzimní Tmavé Pivo (Antidepressant)
  9. Full Sail Limited Edition Lager (LTD 06)
  10. U Tří Růží Klasterni Special Sv. Jilji No.1

frankfurter-bock

Key to Sources

1 = BJCP 2015
2 = GABF 2015
3 = Beer Advocate
4 = Garrett Oliver’s Brewmaster’s Table
5 = Brewers Association / CraftBeer.com
6 = World Beer Cup Guidelines 2016
7 = The Periodic Table of Beer Styles 2001
8 = GotBeer.com

Key

* = Not recommended for extended aging, unless ABV exceeds average range