Today is the birthday of Francis Straub (September 7, 1877-?). He was the eldest son of Peter Straub, who founded the Straub Brewery in St. Mary’s, Pennsylvania in 1872. Francis was trained as a brewer and took over the duties of brewmaster at the family brewery after his father died in 1913. The brewery is still owned and operated today by the Straub family.
Francis, usually known as Frank, with his wife and family in the early 1900s.
The Straub family had been brewing a local beer for generations. As expected Peter learned a trade important to the brewing art. He became a Cooper, a craftsman who makes wooden barrels. Peter aspired to be a brewer and at the age of 19 in 1869 immigrated to the United States for a better and more prosperous life. Upon his arrival in the United States he found employment at the Eberhardt and Ober Brewing Company in Pennsylvania. Peter admired his employers’ pledge to forfeit $1,000 if any adulteration was found in their beer, and as he honed his brewing skills to a sharp edge, he adhered faithfully to this promise. Eventually he tired of city life and moved north to Brookville, where he perfected his brewing process while working in the Christ and Algeir Brewery.
Peter later moved to Benzinger (St. Marys), where he met and married Sabina Sorg of Benzinger. The couple settled in Benzinger and had ten children: Francis X., Joseph A., Anthony A., Anna M., Jacob M., Peter M. (who died at two years of age), Peter P., Gerald B., Mary C., and Alphons J.
Peter’s employment in Benzinger was with the Joseph Windfelder Brewery and he worked there until he purchased the Benzinger Spring Brewery (founded by Captain Charles C. Volk in 1855) from his father-in-law, Francis Xavier Sorg. It was then that Straub Beer and the Straub Brewery was born.
The Straub Family in 1904. Francis is in the second row, the fourth 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.
Francis (in the center) with his brothers Jacob and Peter.
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.
The Benzinger Spring Brewery in 1895.
And this account is by Erin L. Gavlock, from 2009, at the Pennsylvania Center for the Book at Penn State:
Straub owned and operated the Benzinger Spring Brewery until he died in 1912 and left the company to his son, Anthony. Anthony Straub changed the name of the brewery to “Peter Straub Sons’ Brewery,” the only alteration he would make to his father’s business. From there, Peter Straub’s beer would become a Pennsylvania legend.
The Bavarian Man, a long-time image of the Straub Brewery that recalls its German roots.
Fast-forward over a hundred years from Straub’s humble beginnings to today and one will find the Straub Brewing pledge remains unchanged. The company still serves only unadulterated beer to its customers, proclaiming to be “The Natural Choice.” “Our all grain beer is brewed from Pennsylvania Mountain Spring water and we don’t add any sugar, salt, or preservatives to our recipes,” brew master Tom Straub told St. Marys’ Daily Press. “You can say our beer is a fresher, healthier choice than many of the selections in the marketplace.” Although time and technology have forced a transformation in brewing techniques and standards, the taste, ingredients, and the location of Straub have remained constant. Still located in St. Marys, the brewery depends upon the same mountain water from the Laurel Run Reservoir to blend with all-natural ingredients of cornflakes (used to produce fermentable sugars), barley and hops. “Our brewing process is virtually unchanged since our great, great, grandfather, Peter Straub, perfected it in 1872,” Straub’s promises. The reason behind sticking to the fresh taste of the original recipe is simple: people like it. Through the century, Straub has grown a dedicated patronage in western Pennsylvania with its traditional flavor. “Our style of brewing has pretty much stayed the same over the years, but what is interesting is that our popularity has grown and the reputation of our hand-crafted beer has increased,” Straub CEO Bill Brock said. “It is nice to know that we are becoming increasingly popular not for something we’ve changed, but rather for something we’ve always done well.”
The choice to protect and maintain the brewing customs has kept Straub a small, family owned brewery. “We’ve always thought small. We’re more about quality than quantity,” Dan Straub, former CEO, told Fredericksburg, Virginia’s Free-Lance Star. Until June 2009, Straub Beer was only distributed in glass bottles throughout Pennsylvania and Ohio. Now Straub is being brewed and distributed in aluminum cans in Rochester, New York at the High Falls Brewery. The recipe and method have not changed in the new setting and are under the careful watch of brew master Tom Straub. Despite the recent company growth, Straub still only produces about 45,000 barrels of beer per year. “We are unique; we are much larger than a micro brewery yet far, far smaller than some of the leading national brands,” said Bill Brock. In the middle ground, the brewery has managed to survive beer tycoons, economic depression, and cultural trends—a tough maneuver for a company exporting from Pennsylvania’s least populated region. “I believe the brewery has survived because of the fact that it is family owned; it is steeped in tradition and we have an absolute passion for making beer and our products,” said Brock. “From my perspective, the company and our traditions are a huge legacy and there is a clear obligation to continue these traditions.” Keeping to the family legacy has allowed Straub to persevere through the years to become the second oldest brewery in Pennsylvania after Yuengling.
Staying small and faithful to the company’s founding principles has enabled Straub to keep traditions that other larger breweries have been forced to abandon. The returnable bottle, an eco-friendly service that allows customers to send glass bottles back to the brewery for recycling, is still offered at Straub. “We stayed with the returnable bottles first of all, and I think this is really important, because we have a really strong customer base and they like the returnables,” Bill Brock said during a 2009 radio broadcast. “Over the years we maintained it while other breweries slowly fazed them out.” For Straub, a successful regional brewery, shipping bottles back to the factory is feasible, where it would create more pollution for national brands to do the same. In the future, Straub hopes to go greener and offer more returnables to customers. “We’d love for it to grow,” Brock said. “We think it is the right thing to do and if we can blend the right thing to do with making our customers happy that’s almost a perfect world.”
The family in the early 1900s. Anthony is the third from the left in the front row.
Another Peter Straub tradition kept to make customers happy is the Eternal Tap, an oasis for Elk County beer drinkers. The Eternal Tap, established long before any of the brewery’s current chief operators were born, is a “thank you” gesture for patrons, daily providing two mugs of complimentary, fresh cold beer to anyone of legal drinking age. “The roots of it go as far back as the brewery itself and I am sure that my great, great, grandfather, his workers and their friends would spend time at the end of the week enjoying a few pints of freshly brewed beer,” Brock said. According to Bloomington, Illinois’ Pantagraph, the Eternal Tap sprang up shortly after Peter Straub received the Benzinger Spring Brewery from his father-in-law as a way to draw beer enthusiasts to the taste of Straub. Since the marketing gimmick started in 1872, the Eternal Tap has not been turned off, giving free beer to customers in good times and bad.
Although Straub has been in operation for more than a century since its founder’s death, if Peter Straub were able to return to his brewery today, he might feel as if he still ran it. The original recipe, the customer appreciation, and the environmental concerns he founded his business upon are still principal brewing laws at Straub today. For the descendants of Peter Straub, keeping the tradition was second nature. “For me, being President/CEO, my job is to be faithful to the traditions and it is really not that difficult,” Brock said. “I have one of the best jobs in the world and I have been given the opportunity to continue an important tradition and legacy.”
Peter, in the middle, with his son Francis on the left, and Jacob on the right.
Today is the birthday of Henry Fink (September 7, 1835-January 10, 1898). He was born in Hesse-Cassel, Germany, but settled in Harrisburg, Pennsylvania. In 1862, along with a business partner, Christian Boyer, he bought the Barnitz Brewery (which had been founded around 1854), changing the name to Fink & Boyer, although it was also known as the Keystone Brewery. Later on, it was called the Henry Fink Brewery, then Henry Fink’s Sons and finally Fink Brewing Co., before prohibition shut it down. It reopened briefly in 1933, but closed for good the following year.
According to Otto’s Pub & Brewery:
The Barnitz brewery was started on Forster Street in Harrisburg in 1854, becoming the Fink & Boyer brewery eight years later. The brewery was producing about 4,000 barrels of ale and porter per year. In 1875 Henry Fink became sole proprietor, and in 1881 he built a large modern plant with a capacity of 20,000 barrels of lager beer, ale, and porter annually which he called Fink’s Keystone Brewery. The brewery survived Prohibition and introduced Purple Ribbon Pilsner, Wurzburger Lager, and Derby Ale, but went out of business the following year. Ironically, the building was sold to the Commonwealth of Pennsylvania, and today the building which was subsequently built on the site houses the PLCB.
Harrisburg’s Fink brewery was one of many brewers that capitalized on Pennsylvania’s German or “Pennsylvania Dutch” heritage with this “ Schnitzelbank Song” that surely inspired many tavern-goers to break into song. Made like a sampler to teach youngsters the alphabet, it presented Pennsylvania German culture in a novel way. Many Pennsylvania brewers issued similar posters.
In “Notes and Queries: Historical, Biographical and Genealogical Relating Chiefly to Interior Pennsylvania,” edited by William Henry Engle, published in 1898, has the obituary of Henry Fink:
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 1936. 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 soldier standing in the snow, holding a pike, looking up at a glowing mug of beer in the sky above a medieval town like it’s a sign from the heavens. It was created by Swiss artist Arnold Oechslin.
Today is the birthday of Johann Peter Griess (September 6, 1829-August 30, 1888). He was born in Kirchhosbach (now part of Waldkappel), Germany. He was “an early pioneer of organic chemistry.” While known for his work on synthetic dyes, and he was the first to develop “the diazotization of aryl amines (the key reaction in the synthesis of the azo dyes), and a major figure in the formation of the modern dye industry.” He also “worked for more than a quarter of a century at the brewery of Samuel Allsopp and Sons in Burton upon Trent, which, owing to the presence of several notable figures and an increase in the scientific approach to brewing, became a significant centre of scientific enquiry in the 1870s and 1880s.”
After he finished at an agricultural private school, he joined the Hessian cavalry, but left the military shortly after. He started his studies at the University of Jena in 1850, but changed to the University of Marburg in 1851. During his student life he was several times sentenced to the Karzer (campus jail) and was also banned from the city for one year, during which time he listened to lectures of Justus Liebig at the Ludwig Maximilians University of Munich. After most of the family possession had been spent, he had to start working at the chemical factory of Oehler in Offenbach am Main in 1856. This was only possible after the recommendation of Hermann Kolbe, who was head of the chemistry department in Marburg. The devastating fire of 1857 ended the production of chemicals at the factory and a changed Peter Griess rejoined Hermann Kolbe at the University of Marburg. His new enthusiasm for chemistry yielded the discovery of diazonium salts in 1858. The discovery of a new class of chemicals convinced August Wilhelm von Hofmann to invite Griess to join him at his new position at the Royal College of Chemistry. During his time at the Royal College, he studied the reactions of nitrogen-rich organic molecules. It took him quite long to become accustomed to his new home in England, but the fact that he married in 1869 and founded a family made it clear that he did not intend to return to Germany, even though he was offered a position at the BASF. He left and started a position at the Samuel Allsopp & Sons brewery in 1862 where he worked until his retirement. His wife died after a long, severe illness in 1886; he survived her for two years and died on August 30, 1888. He is buried in Burton upon Trent.
In 1858 he described the Griess diazotization reaction which would form the basis for the Griess test for detection of Nitrite. Most of his work related to brewing remained confidential, but his additional work on organic chemistry was published by him in several articles.
Another man whose activities extended far beyond his brewery work was Griess, (Johann) Peter (1829-1888), chemist to Samuel Allsopp & Sons for 26 years from 1862 until his death. Griess’s inclusion in the dictionary rests on his discovery and subsequent work on ‘a new and versatile chemical reaction which could provide a route to a wide range of new compounds’. These diazo compounds, so called because they contained two atoms of nitrogen per molecule, were to be widely utilised in the production of azo dyes, and the dictionary hails Griess’s synthesis of them as ‘perhaps the greatest single discovery in the history of the dyestuffs industry’. Historians of chemistry place Griess in the front rank of Victorian chemists.
And this is an Abstract from an article, entitled “Johann Peter Griess FRS (1829–88): Victorian brewer and synthetic dye chemist” is from “Notes and Records, The Royal Society Journal of the History of Science,” by Edwin and Andrew Yates:
The German organic chemist Johann Peter Griess (1829–88), who first developed the diazotization of aryl amines (the key reaction in the synthesis of the azo dyes), and a major figure in the formation of the modern dye industry, worked for more than a quarter of a century at the brewery of Samuel Allsopp and Sons in Burton upon Trent, which, owing to the presence of several notable figures and an increase in the scientific approach to brewing, became a significant centre of scientific enquiry in the 1870s and 1880s. Unlike the other Burton brewing chemists, Griess paralleled his work at the brewery with significant contributions to the chemistry of synthetic dyes, managing to keep the two activities separate—to the extent that some of his inventions in dye chemistry were filed as patents on behalf of the German dye company BASF, without the involvement of Allsopp’s. This seemingly unlikely situation can be explained partly by the very different attitudes to patent protection in Britain and in Germany combined with an apparent indifference to the significant business opportunity that the presence of a leading dye chemist presented to Allsopp’s. Although his work for the brewery remained largely proprietary, Griess’s discoveries in dye chemistry were exploited by the German dye industry, which quickly outpaced its British counterpart. One less well-known connection between brewing and synthetic dyes, and one that may further explain Allsopp’s attitude, is the use of synthetic dyes in identifying microorganisms—the perennial preoccupation of brewers seeking to maintain yield and quality. Developments of Griess’s original work continue to be applied to many areas of science and technology.
That’s just the abstract, of course, but you can read the whole article online.
Today is the birthday of Sir William McEwan Younger, 1st Baronet (September 6, 1905–April 15, 1992). He was a Scottish brewer and political activist.
According to Wikipedia, “His father, William Younger, was a brother of George Younger, 1st Viscount Younger, and of Robert Younger, Baron Blanesburgh; his great uncle was William McEwan, a Liberal MP for Edinburgh and the founder of McEwan’s Brewery.”
He was educated at Winchester College and at Balliol College, Oxford, before joining the firm of McEwan’s Brewery, which later became Scottish Brewers before merging with the Newcastle Brewery Company in 1961 to become Scottish & Newcastle. Younger was the first chairman and managing director of the new company.
He stood twice as the Unionist Party candidate for the West Lothian at the 1950 general election, but it was a safe seat for Labour and he came a poor second. He was honorary secretary of the Scottish Unionist Association from 1955 to 1964, and was later chairman of the Scottish Conservative and Unionist Party from 1971 to 1974.
Here’s an obituary, by Peter Lloyd, that ran in the Alpine Journal, a climbing club to which was a member:
Bill Younger, who died in 1992 after a long illness, outlived his climbing contemporaries, and it falls to me, who only knew him in the last 20 years of his life, to write his obituary. He was a great figure in the business world, especially in Edinburgh and in the Conservative Party in Scotland. He was elected to the Club in 1927 while still an undergraduate on the proposal of A M Carr Saunders and Geoffrey Winthrop Young, so totalling 65 years of membership.
On leaving Oxford he went straight into the family brewing business of McEwans and proceeded to build this up first by the acquisition of another family company, William Youngers, and later by the takeover of Newcastle Breweries and several smaller Edinburgh companies to form Scottish and Newcastle with about 10% of the market. He had an outstanding war record, enlisting in 1939 in a lowland anti-aircraft regiment of the Royal Artillery with which he served in the North African campaign, including the first siege of Tobruk, and in Italy, finishing up in command of the regiment. His double-barrelled name, evocative of beer, earned him the nickname ‘Colonel Screwtop’.
After the war he remained chairman of his company until 1969 and was also active as director of a number of other Edinburgh companies. He was Deputy Lieutenant of Midlothian and later of the City of Edinburgh and, in the seventies, Chairman of the Scottish Conservative Party. Through his charitable trust he supported many good causes, notably his college Balliol, of which he became an Honorary Fellow, many Edinburgh charities
including the Scottish Symphony Orchestra, the Mount Everest Foundation and the A C Irvine Travel Fund.
Bill Younger’s mountaineering record is largely lost in the sands of time, but his companions in his Oxford days included Douglas Busk, A M Binnie and Carr Saunders. In the thirties and after the war he climbed with John Tilney and Claude Elliott. There is a splendid portrait in oils, now in the possession of his daughter, showing him as a young man against the background of the Cresta Rey on Monte Rosa.
When I knew him, in the seventies and eighties in Edinburgh, in Glen Lyon and then in his final home near Henley, we were both past anything more than walks on the Scottish hills. I remember him best in his beautiful house in Moray Place, a swell but quite without pomposity, easygoing but suddenly coming out with trenchant criticisms of the good and the great, casually dressed with a glass of whisky and a cheroot in his hand, enjoying life.
Scottish brewers get a good airing in the dictionary. Heading the list is McEwan, William (1827-1913), described as ‘a plain, blunt man’ but ‘undoubtedly one of the most successful brewers of his generation … a shrewd, hard headed, hard working businessman…one of the merchant princes of Scotland.’ The piece on McEwan also has a mention of his uncle John Jeffrey with whom he trained before in 1856 ‘he established his own business at the Fountain brewery,’ and of McEwan’s nephew William Younger who joined him as an apprentice in 1874, and who ‘played an increasingly important role … becoming managing director of the firm on its incorporation in 1889 with McEwan … devoting himself increasingly to politics.’ McEwan’s ‘presumptive only child,’ Greville [née Anderson], Dame Margaret Helen (1863-1942), ‘society hostess,’ is also in the dictionary in her own right and has her own place in brewing history having on her death left all her ordinary shares in the brewery to Younger, Sir William McEwan, of Fountainbridge, baronet (1905-1992), who would go on to become the first chairman of Scottish & Newcastle Breweries. The dictionary succinctly explains the background of this splendidly named and unconventional ‘brewer and political activist,’ thus: ‘His father was the brother of George Younger, first Viscount Younger, and of Robert Younger, Baron Blanesburgh [a judge]; his paternal grandmother, Janet, née McEwan, was the eldest sister of William McEwan, Gladstonian Liberal MP for Edinburgh and the founder of McEwan’s Brewery. He was thus brought up with a background of brewing and politics… .’ Younger (known as Bill) joined McEwans when he left Oxford shortly before the firm merged with fellow Edinburgh brewers William Younger (not a relative) as Scottish Brewers Ltd. He had good war and was: ‘Known by his men as Colonel Screwtop, the main supplier of beer to the army being McEwan Youngers.’ The dictionary contains the following intriguing passage on Bill Younger’s unconventional approach to business as managing director of Scottish Brewers: ‘… when the main rival to Scottish Brewers Ltd in Scotland was offered to him he refused the offer on the basis that the resultant combine would so dominate the Scottish brewing scene as to extinguish competition and blunt the competitive edge of his company. His business philosophy was at variance with that of the rest of the brewing industry and he took no part in the councils of the various trade associations.’
Today is the birthday of Samuel Simon Loeb (September 4, 1862-January 22, 1947). He was born in Indiana, but settled in Tacoma, Washington as a young man, and was involved in several area breweries there, first the Milwaukee Brewery (which merged to form the Pacific Brewing & Malting Company) and then the Independent Brewery, before being bought by the Seattle Brewing & Malting Co. After his brewery was acquired, Loeb remained in charge, and after retiring, he and his wife moved to Los Angeles.
This short description of Loeb is from Brewing in Seattle, by Kurt Stream:
Here’s an account of Loeb from “An Illustrated History of the State of Washington” by H. K. Hines, published in 1893
S. S. Loeb is president of the Milwaukee Brewing Company of Tacoma, incorporated with a capital stock of $35,000, all paid up. The present officers of the company are S. S. Loeb, president, and A. Weinberg, secretary and treasurer. The brewery was formerly called the United States Brewery, and was organized by D. Stegman and M. Karcsecte. The latter sold out to John Frazier, who continued in the business till May, 1891, when the present firm bought out the concern, reincorporated and formed the Milwaukee Brewing Company. The plant was a small one when they first bought it, the output being only forty-two barrels per day. The capacity has been increased until it is now 125 barrels per day. Their trade extends throughout the Sound country.
Mr. Loeb, the president, was born in Ligonier, Indiana, on the 4th of September, 1862. He was the son of Simon Loeb, who was a prominent brewer. The subject of this sketch was reared in Chicago, where he went when a child. He became concerned in the cigar business with Ruhe Bros. (Allentown, Pennsylvania, and Chicago), and later traveled for the same firm, with whom he continued for four years. He then worked four years for Schloss, Ochs & Co., wholesale gentlemen’s furnishers. In 1889 he came to Tacoma and engaged in the wholesale liquor business, which he continued for three years, when he closed out that business, and has since given his attention to the brewing business.
Mr. Loeb was married November 18, 1890, to Miss Blanch Moses, a native of Gallipolis, Ohio. They have one child, Sidney.
Garry Flynn, on his Brewery Gems website, picks up the story of Loeb after the “Illustrated History of the State of Washington:”
In 1897, four years after the foregoing was written, Samuel sold the Milwaukee Brewery and merged it with the Anton Huth’s Puget Sound Brewery, forming a new enterprise – the Pacific Brewing & Malting Company.
In 1899, Pacific purchased the Donau Brewery and closed the Milwaukee plant. Loeb continued with his other business interests in Tacoma, as well as holding a minority interest in Pacific. As late as 1901 he was still secretary of the company. But by 1902 he and his partners from the Milwaukee Brewery decided to actively re-enter the brewing business.
You can pick up the rest of his story at Brewery Gems.
Today is the birthday of William Hamm, Jr. (September 4, 1893-August 20, 1970). He was born in Minnesota, and was the grandson of Theodore Hamm, who founded Hamm’s Brewery in St. Paul, Minnesota. He was also the son of William Hamm Sr., who took over for his father when Theodore retired and ran it until he died shortly before prohibition was repealed, when his son William Jr. took over.
William Hamm, Jr., was the grandson of Theodore Hamm, founder of the Hamms Brewery. William Jr. inherited the Chairmanship of the company from his father. In 1933, William Junior was kidnapped by the Barker-Karpis Gang as he walked home for lunch. Hamm was released after 3 days in exchange for a $100,000 ransom.
Here’s a brief history from the brewery’s Wikipedia page:
The Theodore Hamm Brewing Company was established in 1865 when, a German immigrant Theodore Hamm (1825-1903) inherited the Excelsior Brewery from his friend and business associate A. F. Keller, who had perished in California seeking his fortune in the gold fields. Unable to finance the venture himself, Keller had entered into a partnership with Hamm to secure funding. Upon Keller’s death, Hamm inherited the small brewery and flour mill in the east side wilderness of St. Paul, Minnesota. Keller had constructed his brewery in 1860 over artesian wells in a section of the Phalen Creek valley in St. Paul known as Swede Hollow. Hamm, a butcher by trade and local salon owner, first hired Jacob Schmidt as a brew master. Jacob Schmidt remained with the company until the early 1880s, becoming a close family friend of the Hamms. Jacob Schmidt left the company after an argument ensued over Louise Hamm’s disciplinary actions to Schmidt’s daughter, Marie. By 1884, Schmidt was a partner at the North Star Brewery not far from Hamm’s brewery. By 1899 he had established his own brewery on the site of the former Stalhmann Brewery site. In need of a new brewmaster, Hamm hired Christopher Figge who would start a tradition of three generations of Hamm’s Brewmasters, with his son William and grandson William II taking the position. By the 1880s, the Theodore Hamm Brewing Company was reportedly the second largest in Minnesota.
Hamm’s Brewery c. 1900.
Unfortunately, he’s perhaps best known not for having successfully run his family’s brewery, but for an incident that occurred in June of 1933. While he was walking home for lunch on that summer day, he was kidnapped by the Barker-Karpis gang and held for a $100,000 (which is over $1.8 million in today’s dollars). The family paid the money two days later, and he was released, but the crime reverberated beyond Saint Paul and became a national story. Up until that time, the Minnesota city was corrupt and allowed gangsters and criminals to stay in the city, even finding them lodgings and women, as long as they promised to behave within the city limits. But the kidnapping broke that bargain, and within a year most of the cities corrupt police and officials had either resigned or were facing jail time. You can read more about it in “A Hamm’s ransom: How the kidnapping of one of St. Paul’s most prosperous brewers reshaped a corrupt system,” “Abducted in St. Paul!” or read accounts from the time in Read All About 1933.
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 1935. 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 man climbing a maypole, presumably to steal the beer hanging from it. It was created by Swiss artist Arnold Oechslin.
Today is the birthday of Joseph Haefner (September 3, 1848-January 10, 1916). He was born in near Bamberg, Germany. When he was 24, in 1872, he came to America, working in several breweries for fourteen years, before buying out Lawrence Knapp’s Empire Steam Brewery in 1886. He renamed it the Joseph Haefner Brewery, although it was also known as the Empire Brewery, and it’s best-known brand was Tivoli Beer. It reopened after prohibition as Haefner Brewing Co. and remained in business until 1946, when it became the Lancaster Brewing Co. for another three years, closing for good in 1949.
This biography is from the “Biographical Annals of Lancaster Co., Pa.,” published in 1903 by J. H. Beers & Co.:
JOSEPH HAEFNER, proprietor of the Empire Brewery, one of the largest enterprises of the kind in Lancaster, is a native of Germany, born in Ganstadt bei Bamberg, Sept. 3, 1848, son of John B. and Barbara (Stall) Haefner.
John B. Haefner, father of Joseph Haefner, was also a native of Germany, and for twenty years conducted a brewery in his native country, doing a large business and performing the duties of a prominent citizen. His death took place in 1899, when he was aged seventy-eight years. His wife died in 1893, at the age of seventy-two years. Both were worthy members of the Catholic Church. Mr. and Mrs. Haefner had the following children: John B. (deceased) also followed the brewing business; Peter resides in Germany and follows the butcher business; Joseph is mentioned below; Lizzie married Gottleib Smith, a farmer in Montgomery county, Pa.; Anna married William Kurtz, who conducts a hotel in Lancaster; Lena married Lawrence Rateline, a farmer in Germany.
Joseph Haefner learned his trade in Germany with his father, with whom he remained until he was sixteen years of age, then securing work in other breweries, where he continued until coming to America, in 1872. For two years he was employed in Rupert’s brewery, in New York, going then to Union Hill, N. J., where he remained one year. Coming to Lancaster, he served one year in Henry Frank’s brewery, and then went to Reading, where his knowledge of the business secured him a good position with Fred. Lauer, with whom he remained six years. Mr. Haefner then went to Pottsville, and in partnership with Peter Lauer and Lawrence Smith operated the Archard brewery for two years, and then for about five years was in Philadelphia. In 1886 Mr. Haefner returned to Lancaster and bought of Florence Knapp his present plant, which he has enlarged to thrice its original dimensions, and has more than trebled its producing capacity. This immense plant covers at present a half acre of ground and gives employment to twenty men. It is fitted with all modern improvements and is the only brewery in the locality which manufactures its own ice. This business was established in 1868 by Lawrence Knapp, and since Mr. Haefner became its proprietor has grown in importance until it ranks with the leading industries of the city.
Mr. Haefner is independent in politics. He takes a deep interest in everything looking to the advancement of the community, and votes for those whom he deems will best carry out his ideas. Fraternally he belongs to the B. P. 0. E. and the Brewers’ Association. In person Mr. Haefner exemplifies the best class of prosperous German- American citizens. Genial, pleasant, liberal in his benefactions and charitable to the poor, he has many in Lancaster who delight to call him friend. He has won his way to success through his own efforts, and well deserves the good fortune which has attended him.
In 1874, in Lancaster, Mr. Haefner was united in marriage to Margaret Fisher, daughter of Raphael Fisher, who operated a hotel in Lancaster for a number of years. He died in 1893, at the age of seventy-four years, and his wife died in 1884. They were members of the Catholic Church, and were interred in the Catholic cemetery. The following named children were born to Mr. and Mrs. Haefner: Mary, who died at the age of four years; Miss Elizabeth, at home; and Anna, Joseph, Catherine, Lauer and Margaret. Mr. Haefner built his present fine home, opposite his place of business, in 1890.
And this is from the “American Brewers’ Review,” for 1916:
Today is the birthday of Frank B. Haberle (September 2, 1855-September 8, 1916). He was born in Syracuse, New York, the son of Benedict Haberle, who founded the Benedict Haberle Brewing Co. in 1857. Frank went to college in Germany to learn brewing, and returned to join his father in the business in 1875, when the name was changed to B. Haberle & Son. When Frank’s father Benedict died in 1881, it was incorporated as the Haberle Brewing Co. After merging with the Crystal Spring Brewing Co. in 1892, the name was again changed to the Haberle-Crystal Spring Brewing Co. (and also the Haberle Brewery) until 1920, when it was closed by prohibition. It reopened in 1933 as the Haberle Congress Brewing Co., and it remained in business until 1961, when it closed for good.
Here’s his obituary from the Herald newspaper of Syracuse, New York:
FRANK B. HABERLE, HEAD OF BREWING COMPANY, DEAD
Had Been Ill Long Time, Critically So Since Monday.
Deceased Born in This City in 1855 – Studied in Germany.
Frank B. Haberle, one of the pioneers in the brewing business of the city, died this morning at 8:30 o’clock at his home, No. 802 McBride street. He was 61 years of age.
Mr. Haberle had been in poor health for a long time. He had been seriously ill since Monday. Mr. Haberle was a lifelong resident of the city and was affiliated with more than thirty societies, some of which he had helped to ring into existence here.
Born here on September 2d, 1855, Mr. Haberle was the son of Benedict Haberle. After receiving an education in the schools of Syracuse, he went to Germany and attended college for a year. In 187- he returned to this city and engaged in the brewing business, which had been started by his father in 1857. The firm was known as Benedict Haberle & Son.
His father died in 1881 and Mr. Haberle reorganized the brewing company into a stock company, known as the Haberle Brewing company. He became president of the new concern. In 1892, the company was merged with the Crystal Springs Brewing company, under the name of the Haberle Crystal Springs Brewing company. Mr. Haberle was president of this new company up to the present time.
Mr. Haberle was active socially. His father had been one of the founders of the Syracuse Turn Verein and the Syracuse Leiderkranz. His name is on the membership roll of more than thirty societies in the city. He was affiliated with Salt Springs lodge, F. and A. M.; Syracuse lodge of Elks, Syracuse Aerie of Eagles, the Odd Fellows, Syracuse Turn Verein, Syracuse Leiderkranz, Independent Order of Foresters and several other societies.
Mr. Haberle was devoted to charity work and had done much to relieve suffering among the poor. His charitable work was carried on quietly and he avoided publicity. He was never married and politics never aroused his interest.
Mr. Haberle leaves two sisters, Mrs. Olive Biehler and Mrs. W. T. Woese; six nieces, Mrs. George O’Hara, Mrs. Burns Lyman Smith, Mrs. Leonora Haberle Warner of New York, Miss Amorita C. Schwarz, Miss Louise Haberle Schwarz and Miss Marion Schwarz; and five nephews, Frank Biehler, Benedict F. Haberle, Carl Haberle, Warren J. Haberle and Carl F. Woese.
Here’s another obituary from the Brewers Journal, Volume 47:
And this account is about the brewery, from 100 Years of Brewing:
