beer, History

Wisconsin: Live like you mean it

There was in the United States, in the beer age, no more delightful a city than Milwaukee in which to spend a day, a year or a life.1

By the time Wisconsin gained statehood in 1848, it was already well on its way to becoming a major brewing center. Eight years prior to statehood, the Lake Brewery in Milwaukee began brewing traditional English ales and porters. While these styles were well loved among the English, their sweet taste and murky color were not what the German’s called beer. Within a year, the Germans would get their beer, when a German immigrant named Reuthlisberger founded the lager beer industry in Milwaukee, setting the course of the city for years to come.

The Germans brought with them their love of relaxation, beer and talk.1

Around 1844, the first big wave of German immigrants started migrating to the United States, with many of them settling in region that would become Wisconsin. One of the newly transplanted was Jacob Best. Prior to coming across the Atlantic, Jacob ran a small brewery in Germany, so when he arrived in Wisconsin, he picked up right where he left off by founding the Empire Brewery which later became the Pabst Brewing Company. Quickly, other beer barons with names like Schlitz and Blatz also set up shop brewing lager, making the city Milwaukee synonymous with the word beer.

Pour beer out upon a locality and it won’t be long till the ground is dotted with gardens. They will grow and bloom so long as the beer continues to nourish them.1

Along with the their love of lager, the German immigrants also brought another facet of home with them, the beer garden, a gathering place for all.  One of the most famous beer gardens not only in Milwaukee, but in the entire United States at one point in time, was the Schlitz Palm Garden. Opened in 1896, The Schlitz Garden, built when “The Beer That Made Milwaukee Famous” was sweeping the land, quickly became a major tourist attraction for the city, including a visit from Woodrow Wilson on his first presidential nomination campaign.

Beer and wine make for conversation. There is in liquors of mild alcoholic persuasion that which quickens the flow of the thoughts in a man’s cranium, loosens a notch the belt about his reticence and releases upon his tongue the fruits of his meditations1

While the German’s were busying putting their own mark on Milwaukee with the introduction of lager beer and beer gardens, there was a steadily growing temperance movement sweeping across the U.S., and within Wisconsin, that would bring about another, much resisted, change to the city.

Wisconsin to the average American unacquainted with actual conditions therein, is commonly regarded as a Gibraltar of the wets — sort of a Utopia where everybody drinks their fill and John Barlycorn still holds forth in splendor2

Prohibition in the United States lasted from 1920 to 1933 with some areas embracing it more than others. Wisconsin was not one of the more embracing states. In 1931, just two years shy of the 21st Amendment, The Treasury Department conducted a survey of Prohibition enforcement in the state of Wisconsin and found that a majority of the state was doing little to uphold the federal law. In most instances, the enforcement of Prohibition was just theater as indicated by this paragraph in the report: The writer attended police court in Superior and observed the daily collection therein from proprietors of such establishments. The line formed on the right. The violator stepped up to the judge, was asked whether he pleaded guilty or not guilty to the sale of intoxicating liquor in his particular soft-drink establishment. Before the judge had finished with the above question, the proprietor in each case would reach into his pocket, extract therefrom a roll of bills, plead guilty, and place $200 on the desk. This is the standard penalty for liquor transgressions in the city of Superior.2

However, even with flagrant disregard of the law in many parts of the state, Prohibition still made its mark. Just one year into Prohibition, the Schlitz Garden closed, ending a 25 year run of the most successful beer garden in the United States.

Once prohibition ended, the major players bounced back and regained their foothold,  quickly regaining their leading positions of producers of beer in the country. While Wisconsin was once the home to many major national breweries, things appear to be different these days, as we were only able to get our hands on one craft brewery here in Massachusetts for this weeks tasting: Lakefront Brewery.

From Lakefront Brewery, we tried 5 different styles.

Wisconsin Craft Beer

Wisconsin Craft Beer

We opened the Fixed Gear, an American Red Ale, to start the evening.

Brewed in Milwaukee for people who like beer

This beer had a deep red color when poured in the glass. The taste was caramel, with a slightly bitter aftertaste. Nothing off putting at all. This beer won two awards, The Regional Champion at the Winter U.S. Beer Tasting Championship and the Silver Medal at the Los Angels International Commercial Beer Competition, and I am not surprised. This was a nice, solid beer and I would drink it again.

Wisconsin Craft Beer

Lakefront Brewery Wisonsinite

After the Fixed Gear, we opened the Wisconsinite, a summer Weiss. The concept of this beer, brewed with 100 percent Wisconsin grown ingredients intrigued me. This is an idea I have always been curious about, can a beer have a sense of place? Do the locally grown ingredients give the beer a regional taste that can not be reproduced when using the same ingredients in a different area. In wine and coffee, this is referred to as terroir, and the debate still carries on about terroir in beer.

In the glass, this beer was a light golden color. The aroma had a slight banana characteristic, which is expected in a hefeweizen. The aroma stems from the yeast used to brew the beer which produces the same esters found in bananas.

When drank, this beer didn’t really have anything that made it standout. No flavors jumped out at me, and I was left wanting of a description. This beer reminded me of a session beer, and with its 4.4 ABV, it meets the criteria. While not a bad beer, it was just not loaded with the flavors that we have often encountered over the past year, but as a session beer, I could handle a few of these.

Our next beer was the Cream City Pale Ale. Milwaukee is nicknamed the Cream City for the cream colored bricks used as a common building material in the area. The color of this beer was golden honey (not cream!), and the beer had a slightly bitter aftertaste. Other than that, there were no other descriptives I could come up with for this beer.

Finishing up the Cream City, we moved to the IPA and followed that with the IBA.

Wisconsin Craft Beer

Lakefront IPA

The IPA, while not emitting much of a smell, had that nice, enjoyable bitter taste expected in an IPA. I felt the carbonation of this beer overpowered the ability to get any aroma from it, otherwise, this was a typical, good IPA.

The IBA (Black IPA) was a nice, roasted dark color and wasn’t as bitter as the IPA. With its roasted tastes and bitter hops, this was my favorite beer of the night.

In the end, I enjoyed the Fixed Gear and the IBA the best. The others were fine, but they seemed lacking in character and didn’t have the uniqueness that some of the beers we have encountered on this journey have exhibited. Overall, another successful week was had putting us at 136 beers from 30 states in 30 weeks.

Next week, California. Thanks for reading.

1 http://www.wisconsinhistory.org/turningpoints/search.asp?id=1270
2 http://content.wisconsinhistory.org/cdm/ref/collection/tp/id/48320

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beer, History

Arkansas: The Natural State

Who would have thought an Arkansas beer would be better than a British beer

On June 15, 1836 Arkansas became the 25th state of the United States.

Prohibition was an issue in Arkansas well before statehood. In 1832, a grand jury attempted to invoke a law prohibiting the production and sale of alcohol. However, that ordinance could not be enforced, and it would take a more organized effort from the temperance movement to get the state legislature to pass the first alcohol ban in the early 1850s. Luckily for breweries, these early attempts at prohibition were geared towards whiskey and other ‘hard’ liquors,” leaving beer consumption untouched until the national Prohibition.

While the temperance movement was busy lobbying the state legislature, the first known brewery in Arkansas was started by a German immigrant named Joseph Knoble. Settling in Fort Smith Arkansas somewhere between 1848 and 1851, Joseph Knoble constructed a three-story brewery that still stands today and is listed on the National Register of Historic Places. The Knoble Brewery operated until Joseph died in 1881. With the end of the Knoble Brewery, Arkansas would have to wait until after Prohibition to see another brewery operating in the state.

After a few failed attempts in the 1950s and again in the 1990s, it would take the turn of a new century to see a true revival of the beer scene in Arkansas. Now, 80 years after the repealing of the 21st Amendment, Arkansas has nine operating breweries, with more on the way. And this week, we had the opportunity to sample a beer from Core Brewing in Springdale thanks to the great folks at the Arkansas Beer Blog.

A few years before Joseph Knoble set up shop in Arkansas, John Fuller, Henry Smith, and John Turner started the Fuller Smith & Turner Brewery just outside of London, UK. Still in operation today, Fuller’s has a well established, easily accessible line of beer, including a beer introduced in 1971, the original ESB. With its profusion of rich malt, orangey fruit, and peppery hops, the Fuller’s ESB is an award winning beer. However, it wasn’t winning any awards this week, as we used it to compare against an excellent ESB brewed far from London.

Arkansas Craft Beer

Core Brewing ESB with Fuller’s ESB

For this weeks tasting, we had a welcome guest, Walt, who happened to be visiting one of our chief samplers. It was Walt, visiting New England from Sunny Florida, that provided that excellent quote at the beginning of this post.

Knowing that we only had one beer to sample this week, and having access to the original of the style, I decided it would be interesting to try them side-by-side to see how they stack up. So, on a beautiful, sunny New England day, we gathered around the table in the backyard to try some beer.

Arkansas Craft Beer

Core Brewery ESB

From the glass, the Core was a dark gold color with a thick head and had a nice fruity aroma. At the first sip, the aroma transformed into a pleasant nutty and caramel taste, finishing with a nice bitter dry mouthfeel. What a wonderful beer.

After polishing off the Core, we opened a bottle of Fuller’s ESB to try the original. Right from the start, it was obvious these two beers were not the same. The Fuller’s was lighter in color and  much sweeter, lacking that bitter finish that stood out with the Core. Overall, this beer was considered too sweet and  “kind of wimpy.”

To be fair, the American version of an ESB has derived from that original, evolving into its own distinct incarnation, however at the end of the day, put that Fuller’s back on the shelf and treat yourself to a Core.

Again, thanks to Jonas at the Arkansas Beer Blog (check out their site), for hooking us up with a great beer for this weeks tasting. Well done Arkansas!

Thanks for reading. Next week Michigan.

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