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Narrowboats on either side of the Brindleyplace Bridge.
A busy afternoon for tourists riding the cities Sherborne Wharf narrowboats down to the Worcester & Birmingham Canal.
The Floating Coffee Company - George
Near The Water's Edge.
Seen from the Brewmasters House.
Label design and gigposter by me and Shawn K. Knight for a very limited beer for Toxic Holocaust. Brewed by brewmaster T. Shellraiser.
Poster available on michaelhacker.bigcartel.com/product/toxic-holocaust
There is an Anheuser-Busch InBev beer plant in Cartersville, Georgia, one of twelve the conglomerate operates in the United States. Opened in 1993, the site comprises 1,700 acres, with a total plant floor area of 900,000 square feet. Annual capacity is 8 million barrels per year. The brewmaster (as of the date of this photo) is Sarah Schilling.
Cartersville, Georgia.
31 January 2016.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
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Well it's the community quarantine's fault!
I'm unable to go and shoot the stars so I have a lot of time to experiment with my Magilight!
This cute character will have a series of its own shots because I can't seem to select which one looks best!
"Heurich House Museum, also known as the Christian Heurich Mansion or Brewmaster's Castle, is a Gilded Age mansion in the Dupont Circle neighborhood of Washington D.C.
The house was built in 1892-94 by architect John Granville Meyers for German immigrant and brewer Christian Heurich. It is listed on the National Register of Historic Places. The first two floors of the house are preserved and include most of the original furnishings. In 1956, Heurich's widow deeded the house to the Historical Society of Washington, D.C. In 2003, the Historical Society moved out of the house, putting the house on the open market. Amid rumors of plans to repurpose the house, it was purchased by the Heurich House Foundation and converted into a museum. The museum is open to the public.
Dupont Circle (or DuPont Circle) is a traffic circle, park, neighborhood and historic district in Northwest Washington, D.C. The Dupont Circle neighborhood is bounded approximately by 16th Street NW to the east, 22nd Street NW to the west, M Street NW to the south, and Florida Avenue NW to the north. Much of the neighborhood is listed on the National Register of Historic Places. However, the local government Advisory Neighborhood Commission (ANC 2B) and the Dupont Circle Historic District have slightly different boundaries.
The traffic circle is located at the intersection of Massachusetts Avenue NW, Connecticut Avenue NW, New Hampshire Avenue NW, P Street NW, and 19th Street NW. The circle is named for Rear Admiral Samuel Francis Du Pont. The traffic circle contains the Dupont Circle Fountain in its center.
The neighborhood is known for its high concentration of embassies (many along Embassy Row) and think tanks (many along Think Tank Row).
Washington, D.C., formally the District of Columbia, also known as just Washington or simply D.C., is the capital city and federal district of the United States. It is located on the east bank of the Potomac River, which forms its southwestern and southern border with the U.S. state of Virginia, and it shares a land border with the U.S. state of Maryland on its other sides. The city was named for George Washington, a Founding Father and the first president of the United States, and the federal district is named after Columbia, the female personification of the nation. As the seat of the U.S. federal government and several international organizations, the city is an important world political capital. It is one of the most visited cities in the U.S. with over 20 million annual visitors as of 2016.
The U.S. Constitution provides for a federal district under the exclusive jurisdiction of Congress; the district is not a part of any U.S. state (nor is it one itself). The signing of the Residence Act on July 16, 1790, approved the creation of the capital district located along the Potomac River near the country's East Coast. The City of Washington was founded in 1791, and Congress held its first session there in 1800. In 1801, the territory, formerly part of Maryland and Virginia (including the settlements of Georgetown and Alexandria), officially became recognized as the federal district. In 1846, Congress returned the land originally ceded by Virginia, including the city of Alexandria; in 1871, it created a single municipal government for the remaining portion of the district. There have been efforts to make the city into a state since the 1880s, a movement that has gained momentum in recent years, and a statehood bill passed the House of Representatives in 2021.
The city is divided into quadrants centered on the Capitol, and there are as many as 131 neighborhoods. According to the 2020 census, it has a population of 689,545, which makes it the 23rd most populous city in the U.S. as of 2020, the third most populous city in the Mid-Atlantic, and gives it a population larger than that of two U.S. states: Wyoming and Vermont. Commuters from the surrounding Maryland and Virginia suburbs raise the city's daytime population to more than one million during the workweek. Washington's metropolitan area, the country's sixth largest (including parts of Maryland, Virginia and West Virginia), had a 2020 estimated population of 6.3 million residents; and over 54 million people live within 250 mi (400 km) of the District.
The three branches of the U.S. federal government are centered in the district: Congress (legislative), the president (executive), and the Supreme Court (judicial). Washington is home to many national monuments and museums, primarily situated on or around the National Mall. The city hosts 177 foreign embassies as well as the headquarters of many international organizations, trade unions, non-profits, lobbying groups, and professional associations, including the World Bank Group, the International Monetary Fund, the Organization of American States, AARP, the National Geographic Society, the American Red Cross, and others.
A locally elected mayor and a 13-member council have governed the district since 1973. Congress maintains supreme authority over the city and may overturn local laws. The District of Columbia does not have representation in Congress, although D.C. residents elect a single at-large congressional delegate to the House of Representatives who has no vote. District voters choose three presidential electors in accordance with the Twenty-third Amendment to the United States Constitution, ratified in 1961." - info from Wikipedia.
The fall of 2022 I did my 3rd major cycling tour. I began my adventure in Montreal, Canada and finished in Savannah, GA. This tour took me through the oldest parts of Quebec and the 13 original US states. During this adventure I cycled 7,126 km over the course of 2.5 months and took more than 68,000 photos. As with my previous tours, a major focus was to photograph historic architecture.
Now on Instagram.
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Theodor Seuss Geisel, better known to the world as Dr. Seuss, was born in 1904 in Springfield, Massachusetts. Ted's father, and grandfather were brewmasters. His mother soothed her children to sleep by chanting rhymes. Ted credited his mother with both his ability and desire to create rhymes.
--- cat in the hat. org
Turn to the Right...
Samuel Adams Cherry Wheat Beer.
"A crisp, refreshing beer, Samuel Adams Cherry Wheat (R) combines Michigan cherries with a generous portion of malted wheat to produce a bright, lively ale with a fruity finish. Light on the palate but long on complexity."
Savor the flavor responsibly (R)
Strobist: SB800 behind darkfield backdrop bouncing in my lightbox and a second SB800 above for further illumination. Both fired in commander mode. I also used a small piece of white paper behind glass to help brighten that area. I have to snoot that top strobe next time so I don't have to darken the top in Photoshop...
Okay, what's next?
Former Fitger's Brewery, 600 East Superior Street, Duluth, Minnesota. Duluth's first brewery was started by Sidney Luce in 1857. Luce built his brewery a block and a half from this site, and utilized a small, clear brook which later was known as Brewery Creek. His brewery grew, and in 1881 Michael Fink purchased the brewery. Fink built a new, larger brewery on the present Fitger's site. Fink's Lake Superior Brewery soon hired a new brewmaster, a young German named August Fitger who graduated from one of Germany's premier brewing schools. Within the year, August Fitger owned half of the brewery. Then, in 1884, Percy Anneke bought into the brewery and became Fitger's partner. The brewery was renamed the A. Fitger & Co. / Lake Superior Brewery.
Beer production continued for forty years, until Prohibition (1920 -1933). Fitger's stayed alive by turning out new products such as soda pop and candy bars such as Fitger's Flapper, the Fitger's Spark Plug, the Five Cent Fitger's Nut Goodie, the King Bee Nougat, and Fitger's Skookum. After the repeal of Prohibition, Fitger's resumed brewing beer, and business boomed during the 1930's. Production was up to 100,000 barrels a year by 1940. During this time, the Brewery also produced Silver Spray Champagne, advertised as "The Best Mixer In A Crowd." The Beerhalter family purchased the Brewery in 1944, and operated it for the next quarter century. Fitger's Brewery closed its doors on September 30, 1972, ending 115 years of brewing on the shores of Lake Superior.
The Fitger's Brewery Complex was re-opened in September of 1984 with a 48 room hotel, three full service restaurants, and a retail center. In 1995, a group of prominent Duluth business people purchased the Complex, and continue as the driving force behind all positive improvements at Fitger's, which include the construction of fourteen luxury suites, new dining options, and the beautiful Lakewalk Access. The Fitger's Brewhouse is once again brewing beer on the premises.
Judges selected New Realm Brewing's Fourteen Twenty as the day's winner, at the...
14th annual Atlanta Cask Ale Tasting (ACAT), at ...
Atlanta (Westside), Georgia, USA.
20 January 2018.
▶ More pix: here.
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▶ Brewery description:
"Fourteen Twenty Dark Mild ranks as the new brewery's very first cask ale. Based on a historical recipe [for] Adnams Mild, brewed [in] the UK in 1914, this beer was created by New Realm on its five-barrel pilot system using three types of English malts, flaked oats, and dark sugar. It's malty and complex for 4.5% ABV and 20 IBUs."
▶ Me:
---> Not boozy alcohol. Not gluttonously hopped. Not pond-scum hazy. Not gratuitous pastry gallimaufry. No, none of that. Just delightfully 'more-ish' 4.5% alcohol-by-volume cask-conditioned mild ale.
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▶ New Realm Brewing is located just off the Atlanta Beltline in the Poncey-Highland neighborhood of Atlanta, Georgia, USA. The brewery opened on 8 January 2018, only a few weeks before the festival. In partnership, it is owned by Mitch Steele, the past brewmaster of Stone Brewing (Escondido, California).
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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went to congregation ale house azusa chapter for lunch yesterday. worker was cleaning out cooked barley mash from the tank. it was steaming hot, and strangely smelled like porridge... doesn't have any taste/flavor to it, kinda like oatmeal.
I know how the science of beer but have never seen the fine details of brewing.
brewmaster then invited me up to the platform to take a peek inside the brewing tank where barley soup is swirling on its way to become beer.
In celebration of International Beer Day (August 5) 2016, we present you this beer label from the little-known Table Rock Brewery:
"TABLE ROCK
HOME BREW
'Hill Water makes the Difference'
TABLE ROCK BREWERY
Wheeling, W. Va.
A. C. HESS, BREWMASTER"
▶ Read about the namesake for Table Rock Home Brew, Wheeling's own geological curiosity, Table Rock
-beer label from collections of the Ohio County Public Library Archives
▶ Visit the Library's Wheeling History website
The photos on the Ohio County Public Library's Flickr site may be freely used by non-commercial entities for educational and/or research purposes as long as credit is given to the "Ohio County Public Library, Wheeling WV." These photos may not be reproduced in any format for profit or other presentation without the permission of The Ohio County Public Library.
Uh, not up to my usual standard as far as the scan goes, but this is just a download that somebody sent me. in fact, this scan was sent to me by my wife. before some of my girlfriends have a heart attack, i might point out that Goody is now married to somebody else. however, and i need to fess up on this too---Goody and I never got divorced. i think she is on her second marriage (after me), so she's a double bigamist. we uh, we got married in her backyard, on 8th Street in Cambridge, Ohio. i think she wore a white dress. i hope she wore a white dress, being that she was six years old. I think maybe I was five.
anyway, Goody, my wife, sent this to me. she didn't tell me i could post it on flickr, but seeing how we are still married, and seeing how she has come into possession of this since our marriage, it must be community property, and therefore, since i own half of it, i don.t need to ask her permission to post it. women are always wanting you to ask permission before you do stuff, especially if it is stuff they don't want you to do, so they can say "No!"
so in defiance of my wife's unexpressed wishes, i'm posting this photograph. these are the Pabst brothers. yes, those Pasbt brothers. they even seem to like their own product.
and why am i posting this? because Goody's mother married Mr. Pabst, after she divorced Goody's father (Art Thomas was the basketball coach in Cambridge when i was little, and since my mother and Aunt Elllen (she wasn't our aunt but we called her our aunt) both had small children at the same time, they got to be friends. Aunt Ellen was a loud woman, a smoker, and a great character with a great laugh and lots of funny stories. she was a wonderful woman.
Anyway, Aunt Ellen married Mr. Pabst. and the father of Mr. Pabst was one of these fellows here (supposedly), Ed's father had sold his share of the brewery, and when I knew him, Mr. Pabst was either a General Motors executive, or retired from being one. He was very nice to me, and let me help him load shotgun shells in his basement. He loved skeet shooting. I think Aunt Ellen got pretty good at it too. She was one of those women who usually hit her target, whatever she was aiming at. She died a couple of years ago, at 94. I would guess that my mother misses her. i'll ask her tonight.
A Prussian immigrant, was in Chicago working in the brewing trade. In 1850, operating a brewery at Canalport Avenue and 18th Street where, during the early 1860s, he made about 600 barrels of lager beer a year. Peter Schoenhofen Brewing Co. By 1868, annual output had increased to about 10,000 barrels.
Schoenhofen employed 500 people at its brewery on West 12th Street by 1910. During this time, the company was also known as the National Brewing Co.The company's Edelweiss brand of beer was a big seller. Operations shut down during Prohibition, but by 1933, after the national ban on alcohol production was lifted, the company was back in business as the Schoenhofen-Edelweiss Co.
Scanned colour negative at 2400dpi
The white building on the left is the newly-completed ICC and Symphony Hall. The Brewmaster's house in front of it awaits cleaning up. The very small arm of the canal in the foreground no longer exists. The whole of Brindley Place has yet to be developed.
Photos Courtesy of Ben Droz
Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve's new book Craft Beer Revolution tells the story of hundreds of groundbreaking breweries and how they fundamentally changed humanity's favorite beverage. Throughout 2014, Steve is hitting the road discussing the industry he loves with the craft beer leaders of every city The Mash visits. Speakers in Washington DC include:
Justin Cox, Founder & CEO of Atlas Brew Works, is a graduate of Vanderbilt University and the George Mason University School of Law. After completing a Presidential Management Fellowship with the Federal Government, he founded Atlas Brew Works focused on providing the District of Columbia and surrounding areas with fresh craft ales and lagers in the traditions of the old world and the new. Justin is a founding board member of the DC Brewers Guild where he serves as Secretary.
Will Durgin, Head Brewer of Atlas Brew Works, is a graduate of Worcester Polytechnic Institute in Worcester, MA where he studied Biology and the UC Davis Master Brewer’s Program. He formerly worked for Pyramid Breweries in Portland, OR and Telegraph Brewing in Santa Barbara, CA. He left Oregon in 2012 to found Atlas Brew Works with Justin Cox, where he is currently Head Brewer.
Brandon Skall, CEO of DC Brau, opened DC Brau with partner Jeff Hancock in 2009 to fill a glaring void in the local beer market. With extensive experience in the beverage industry, Brandon took the reins as CEO to handle the sales and business side of the brewery. DC Brau, brewed within the city limits, is available city-wide for both beer nerds and recreational beer drinkers alike to call their own.
Jeff Hancock, Brewmaster of DC Brau, was acutely aware of the empty tap handle or store shelf where a local beer ought to be found in his city until the opening of DC Brau in 2009. As Brewmaster, Jeff has leveraged his extensive experience in the commercial brewing industry to helm the day-to-day operations. Prior to opening DC Brau, Jeff apprenticed at Franklin’s Restaurant and Brewery in Hyattsville, Maryland, and brewed at Grizzly Peak Brewing and Arbor Brewing companies, both in Ann Arbor, Michigan, and at Flying Dog Brewery in Frederick, Maryland.
Chris Van Orden, moderator & co-editor of DC Beer, While his native North Jersey will always hold a dear place in his heart, Chris gives Philadelphia all the credit for his craft beer conversion. During his six plus years in the City of Brotherly Love, his book-learning was supplemented by extracurricular schooling from the local powerhouses: Victory, Yards, Weyerbacher, Sly Fox, Nodding Head, Dock Street, Monk’s, Jose Pistola’s, SPTR, the list could really go on for quite some time. He made his way to DC in 2008, fell in with a cadre of like-minded enthusiasts, and now makes beer pilgrimages on a regular basis with his loving, indulging wife. He tweets @csvanorden.
Steve Hindy is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and The Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member of Community Board 1. Hindy also serves on the Board of Transportation Alternatives and the Alcohol Beverage Manufacturer’s Research Foundation. He lives in Brooklyn with his wife, Ellen. With Potter, Hindy co-authored Beer School: Bottling Success at the Brooklyn Brewery, Forward by NYC Mayor Michael Bloomberg, published by John Wiley & Sons. His second book, The Craft Beer Revolution: How A Band Of Microbrewers Are Transforming The World’s Favorite Drink was released in the spring of 2014.
The province’s majestic red cedars are the inspiration for Brewmaster Jody’s inaugural BC beer. Hollow Tree is a Pacific Northwest style red ale. “A refreshing session brew to enjoy after a day exploring our beautiful backyard,” says Jody. “The Big Rock difference in this red ale comes from hop backing whole Cascade leaf hops. Their citrus, flowery characters are complimented by the rich caramel and toffee flavours of Carastan and Munich malts.” With an ABV of 5.8% and IBU of 55 Hollow Tree is only available in BC.
Looking towards Brewmasters Bridge on the Birmingham Main Line Canal, Westside, Birmingham, West Midlands.
On 24 January 1767 a number of prominent Birmingham businessmen, including Matthew Boulton and others from the Lunar Society, held a public meeting in the White Swan, High Street, Birmingham to consider the possibility of building a canal from Birmingham to the Staffordshire and Worcestershire Canal near Wolverhampton, taking in the coalfields of the Black Country. They commissioned the canal engineer James Brindley to propose a route. Brindley came back with a largely level route via Smethwick, Oldbury, Tipton, Bilston and Wolverhampton to Aldersley.
On 24 February 1768 an Act of Parliament was passed to allow the building of the canal, with branches at Ocker Hill and Wednesbury where there were coal mines. The first phase of building was to Wednesbury whereupon the price of coal sold to domestic households in Birmingham halved overnight. Vested interests of the sponsors caused the creation of two terminal wharves in Birmingham. The 1772 Newhall Branch and wharf (now built upon) originally extended north of, and parallel to Great Charles Street. The 1773 Paradise Street Branch split off at Old Turn Junction and headed through Broad Street Tunnel, turned left at what is now Gas Street Basin and under Bridge Street to wharves on a tuning fork-shaped pair of long basins: Paradise Wharf, also called Old Wharf. The Birmingham Canal Company head office was finally built there, opposite the western end of Paradise Street.
By 6 November 1769, 10 miles (16 km) had been completed to Hill Top collieries in West Bromwich, with a one mile summit pound at Smethwick. Brindley had tried to dig a cutting through the hill at Smethwick but had encountered ground too soft to cope with. The canal rose through six narrow (7 ft) locks to the summit level and descended through another six at Spon Lane.
In 1770 work started towards Wolverhampton. On 21 September 1772 the canal was joined with the Staffordshire and Worcestershire Canal at Aldersley Junction via another 20 locks (increased to 21 in 1784 to save water). Brindley died a few days later. The canal measured 22 miles and 5 furlongs (22⅝ miles), mostly following the contour of the land but with deviations to factories and mines in the Black Country and Birmingham.
Over the next thirty years, as more canals and branches were built or connected it became necessary to review the long, winding, narrow Old Main Line. With a single towpath boats passing in opposite directions had to negotiate their horses and ropes. In 1824 Thomas Telford was commissioned to examine alternatives. He famously travelled the route of the Old Line and reported the existing canal as:
"… little more than a crooked ditch, with scarcely the appearance of a towing path, the horses frequently sliding and staggering in the water, the hauling lines sweeping the gravel into the canal, and the entanglement at the meeting of boats being incessant; whilst at the locks at each end of the short summit at Smethwick, crowds of boatmen were always quarrelling, or offering premiums for the preference of passage; the mine owners injured by the delay, were loud in their just complaints."
Telford proposed major changes to the section between Birmingham and Smethwick, widening and straightening the canal, providing towpaths on each side, and cutting through Smethwick Summit to bypass the locks, allowing lock-free passage from Birmingham to Tipton.
By 1827 the New Main Line passed straight through, and linked to, the loops of the Old Main Line, creating Oozells Loop, Icknield Port Loop, Soho Loop, Cape Loop and Soho Foundry Loop, allowing continued access to the existing factories and wharves.
A year earlier he had built an improved Rotton Park Reservoir (Edgbaston Reservoir) on the site of an existing fish pool, bringing its capacity to 300 million imperial gallons (1,400,000 m3). A canal feeder took water to, and along, a raised embankment on the south side of the New Main Line to his new Engine Arm branch canal and across an elegant cast iron aqueduct to top up the higher Wolverhampton Level at Smethwick Summit. The reservoir also fed water to the Birmingham Level at the adjacent Icknield Port Loop.
The Smethwick Summit was bypassed by 71 ft cutting through Lunar Society member, Samuel Galton's land, creating the Galton Valley, 70 feet deep and 150 feet wide, running parallel to the Old Main Line. Telford's changes here were completed in 1829.
By 1838 the New Main Line was complete: 22⅝ miles of slow canal reduced to 15⅝; between Birmingham and Tipton, a lock-free dual carriageway. It was also called the Island Line as it was cut straight through the hill at Smethwick known as the Island.
Bushwick, Brooklyn, New York, New York City, United States
Summary
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house (1872) and addition (c.1881), engine and machine houses (Theobald Engelhardt 1885), and stable and storage building (Frederick Wunder 1890).
A German emigrant, William Ulmer (1833-1907) began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of Brewing in Brooklyn and New York
"To speak of the origins of brewing in America is to speak of the origins of the nation itself," stated historian Stanley Baron in his book, Brewed in America. While the first European settlers were dependent on beer shipments brought from England, there are also late-16th- and early-17th-century references to brewers operating in the Massachusetts Bay and Virginia colonies.
In many early colonial accounts, beer was considered safer to drink than water, and was consumed by all ages at all times of the day. Sickness, death and failure of some settlements were often attributed to a lack of supplies, including beer. In New Amsterdam, the Dutch, who were "even more partial to beer that the English," discovered that the ingredients for beer could be grown in the new world in 1626, the year Peter Minuit "purchased" Manhattan from Native Americans.
Brewing was an active industry in New York City during the 17th century, with small-scale commercial, home, and municipal breweries, including one operated by The Dutch East India Company. By the 1770s, New York City and Philadelphia were established as the colonies' brewing centers.
At least two documented commercial brewers operated in Brooklyn during the 18th century, and despite the advantage of abundant fresh water, that number grew very slowly after the turn of the 19th century. Most brews were produced for home consumption or by common brewers for sale in nearby "ordinaries" or taverns.
The few commercial brewers produced English style brews, such as ale, porter, stout, and common beer, using top-fermenting yeast. In 1840, a former brewer from Bavaria, John Wagner, who had brought lager beer yeast to this country, opened a small brewery in back of his house in Philadelphia to supply his nearby tavern. From these humble beginnings, the opening of small-scale breweries eventually led to a major switch in the American brewing industry, from English to German brewing techniques and brewery proprietors. While the industry did not change overnight, the introduction of lager beer to the American market coincided with a massive influx of German immigrants in the 1840s that revolutionized the brewing industry in New York City, Brooklyn and other cities where they settled in large numbers. The Germans provided an increased market for beer, and they favored lager:
"Lager beer - An effervescent malt beverage, brewed by using the bottom-fermentation process, in which a special yeast settles as residue at the bottom of the brewing vats. The distinctly German beer was popular in German countries in the early nineteenth century, and was introduced in the U.S. probably in the 1840s by John Wagner. Because the process for making this light, sparkling brew involved storage while fermentation occurred [which required cool temperatures], it was termed 'lager,' which is derived from the German verb lagern, meaning to stock or store."
While two New York City breweries (George Gillig and F & M Schaefer) began to brew lager in the 1840s, S. Liebmann and Sons Brewery (later renamed Rheingold), founded in 1854, was one of the first to use the bottom fermenting process in Brooklyn. As lager gained popularity beginning in the mid-1850s, the cities where most German immigrants settled became the largest brewing centers in the country, including Cincinnati, Milwaukee and St. Louis, as well as Philadelphia, Baltimore, New York City and Brooklyn. Several articles in the Brooklyn Eagle from the 1860s and 1870s focused on the growing popularity of lager beer, calling it our "National Beverage," appealing to people of all classes.
Using Long Island lake water supplied by a new gravity-fed water system, "by the 1870s Brooklyn had become a major force in American beer brewing, as numerous establishments, largely run by Germans, flourished in the borough's Eastern District (Williamsburg, Greenpoint and Bushwick)." Between the 1850s and the 1880s, 11 separate breweries operated there in a 14-square block area known as "Brewer's Row." "By the 1880s, 35 breweries had been established in Brooklyn," generating an estimated $8 million in revenue annually. The majority of these firms exclusively brewed lager beer, while the remainder brewed ale or weiss (wheat) beer.
Technology and increased demand, as well as taste, influenced the course of the brewing industry in the second half of the 19th century. Like many other industries, the use of steam power and mechanization were common by the second half of the 19th century, altering the earlier "hand-done" brewing process and allowing for greater and more consistent production with the use of less labor.
While both processes required boiling and cooling, the German brewing technique differed from the English in requiring cooler temperatures to store the beer. Like the ale breweries, lager breweries operated seasonally (from October to April) but also employed extensive cellars for storage, taking advantage of cooler underground temperatures, and used large blocks of ice to regulate temperature.
Changes in refrigeration technology, which was first employed in Brooklyn at S. Liebmann and Sons in 1870, hit most of the breweries in the 1880s, shortening the cooling stages of the brewing process and permitting a longer brewing season. Just as steam power had revolutionized the hand brewing process, in the last years of the 19th century electric power and machinery began to replace the large steam engines.
Finally, pasteurization, bottling and later canning, in combination with expanded shipping methods, allowed brewers to branch out beyond local markets. These factors all made it possible for brewers to run larger breweries with greater production and profits, and tended to eliminate the smaller competitors.
While the number of breweries increased slowly in the 1880s and 1890s, production continued to steadily increase, driven both by an increased demand and technological advances.
Prior to consolidation in 1898, Brooklyn was the fourth most populous city in the country and supported 45 breweries. The prosperity continued in the 20th century, and although the number of breweries declined, the quantity of beer produced continued to grow, reaching its peak, pre-Prohibition, output of 2.5 million barrels in 1907.
Bushwick, which was considered a major brewing center from about 1890 until the late 1940s, was supplying almost 10% of all beer consumed in the United States during the height of its production.
Eventually, the technological advances that allowed Brooklyn brewers to greatly increase their production ultimately worked against them, as "cheap rail transportation and mechanical refrigeration allowed entrepreneurs in Milwaukee, St. Louis, and Cincinnati to make inroads into the local markets. Successful breweries made larger investments in production and distribution facilities, and small firm disappeared."
Still, at the close of the 1910s, there were at least 24 breweries in Brooklyn, and 70 breweries in all the boroughs combined.
In 1920, the 18 th Amendment, the National Prohibition or Volstead Act closed many of the Brooklyn breweries,11 while others continued to manufacture near beer (less than .05% alcohol,) soft drinks or other food products. With the repeal of Prohibition in 1933, only 23 of the New York City's (including Brooklyn's) breweries resumed business, with most targeting the local market.
Over the next half of a century, brewing in the city declined. Brooklyn's last two breweries closed in 1976 (Rheingold and F & M Schaefer), marking the end of an era. However, about a decade later, during the micro-brewing revolution of 1980s, two Brooklyn entrepreneurs opened the Brooklyn Brewery in 1987. Although their first beers were contract brewed in Utica, New York, the opening of their new brewery in Williamsburg in 1996 revived an industry that once flourished in the borough. The Ulmer complex is a significant reminder of this once important and now reviving Brooklyn industry.
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering (or storage) of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery
among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway (Williamsburg) Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses (designed by architect Theobald Engelhardt) facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking (keg-filling) room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker (Ulmer's son-in-law who lived in Vigelius's former home adjacent to the brewery, demolished) owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer (his wife), John F. Becker and John W. Weber (Ulmer's sons-in-law) as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 (within the Park Slope Historic District), while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil ("round-arch style"), which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. (Despite its name, buildings constructed in the American version of the style often used economical segmentally arch-headed window openings.) The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings (see illustrations) show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. (This shorter tower remains with an altered roof and attached fire escape.) The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening (adjacent to the office) is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times (likely between tenants) before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets. (This garage remained part of the same tax lot as the brewery buildings until c.1965, but is not included in this designation.)
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition (71-83 Beaver Street), office (31 Belvidere Street), engine and machine house (35-43 Belvidere Street), and stable and storage building (28 Locust Street), occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
Bushwick, Brooklyn, New York City, New York, United States
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house and addition , engine and machine houses , and stable and storage building .
A German emigrant, William Ulmer began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer , John F. Becker and John W. Weber as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 , while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil , which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets.
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition , office , engine and machine house , and stable and storage building , occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
Bushwick, Brooklyn, New York, New York City, United States
Summary
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house (1872) and addition (c.1881), engine and machine houses (Theobald Engelhardt 1885), and stable and storage building (Frederick Wunder 1890).
A German emigrant, William Ulmer (1833-1907) began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of Brewing in Brooklyn and New York
"To speak of the origins of brewing in America is to speak of the origins of the nation itself," stated historian Stanley Baron in his book, Brewed in America. While the first European settlers were dependent on beer shipments brought from England, there are also late-16th- and early-17th-century references to brewers operating in the Massachusetts Bay and Virginia colonies.
In many early colonial accounts, beer was considered safer to drink than water, and was consumed by all ages at all times of the day. Sickness, death and failure of some settlements were often attributed to a lack of supplies, including beer. In New Amsterdam, the Dutch, who were "even more partial to beer that the English," discovered that the ingredients for beer could be grown in the new world in 1626, the year Peter Minuit "purchased" Manhattan from Native Americans.
Brewing was an active industry in New York City during the 17th century, with small-scale commercial, home, and municipal breweries, including one operated by The Dutch East India Company. By the 1770s, New York City and Philadelphia were established as the colonies' brewing centers.
At least two documented commercial brewers operated in Brooklyn during the 18th century, and despite the advantage of abundant fresh water, that number grew very slowly after the turn of the 19th century. Most brews were produced for home consumption or by common brewers for sale in nearby "ordinaries" or taverns.
The few commercial brewers produced English style brews, such as ale, porter, stout, and common beer, using top-fermenting yeast. In 1840, a former brewer from Bavaria, John Wagner, who had brought lager beer yeast to this country, opened a small brewery in back of his house in Philadelphia to supply his nearby tavern. From these humble beginnings, the opening of small-scale breweries eventually led to a major switch in the American brewing industry, from English to German brewing techniques and brewery proprietors. While the industry did not change overnight, the introduction of lager beer to the American market coincided with a massive influx of German immigrants in the 1840s that revolutionized the brewing industry in New York City, Brooklyn and other cities where they settled in large numbers. The Germans provided an increased market for beer, and they favored lager:
"Lager beer - An effervescent malt beverage, brewed by using the bottom-fermentation process, in which a special yeast settles as residue at the bottom of the brewing vats. The distinctly German beer was popular in German countries in the early nineteenth century, and was introduced in the U.S. probably in the 1840s by John Wagner. Because the process for making this light, sparkling brew involved storage while fermentation occurred [which required cool temperatures], it was termed 'lager,' which is derived from the German verb lagern, meaning to stock or store."
While two New York City breweries (George Gillig and F & M Schaefer) began to brew lager in the 1840s, S. Liebmann and Sons Brewery (later renamed Rheingold), founded in 1854, was one of the first to use the bottom fermenting process in Brooklyn. As lager gained popularity beginning in the mid-1850s, the cities where most German immigrants settled became the largest brewing centers in the country, including Cincinnati, Milwaukee and St. Louis, as well as Philadelphia, Baltimore, New York City and Brooklyn. Several articles in the Brooklyn Eagle from the 1860s and 1870s focused on the growing popularity of lager beer, calling it our "National Beverage," appealing to people of all classes.
Using Long Island lake water supplied by a new gravity-fed water system, "by the 1870s Brooklyn had become a major force in American beer brewing, as numerous establishments, largely run by Germans, flourished in the borough's Eastern District (Williamsburg, Greenpoint and Bushwick)." Between the 1850s and the 1880s, 11 separate breweries operated there in a 14-square block area known as "Brewer's Row." "By the 1880s, 35 breweries had been established in Brooklyn," generating an estimated $8 million in revenue annually. The majority of these firms exclusively brewed lager beer, while the remainder brewed ale or weiss (wheat) beer.
Technology and increased demand, as well as taste, influenced the course of the brewing industry in the second half of the 19th century. Like many other industries, the use of steam power and mechanization were common by the second half of the 19th century, altering the earlier "hand-done" brewing process and allowing for greater and more consistent production with the use of less labor.
While both processes required boiling and cooling, the German brewing technique differed from the English in requiring cooler temperatures to store the beer. Like the ale breweries, lager breweries operated seasonally (from October to April) but also employed extensive cellars for storage, taking advantage of cooler underground temperatures, and used large blocks of ice to regulate temperature.
Changes in refrigeration technology, which was first employed in Brooklyn at S. Liebmann and Sons in 1870, hit most of the breweries in the 1880s, shortening the cooling stages of the brewing process and permitting a longer brewing season. Just as steam power had revolutionized the hand brewing process, in the last years of the 19th century electric power and machinery began to replace the large steam engines.
Finally, pasteurization, bottling and later canning, in combination with expanded shipping methods, allowed brewers to branch out beyond local markets. These factors all made it possible for brewers to run larger breweries with greater production and profits, and tended to eliminate the smaller competitors.
While the number of breweries increased slowly in the 1880s and 1890s, production continued to steadily increase, driven both by an increased demand and technological advances.
Prior to consolidation in 1898, Brooklyn was the fourth most populous city in the country and supported 45 breweries. The prosperity continued in the 20th century, and although the number of breweries declined, the quantity of beer produced continued to grow, reaching its peak, pre-Prohibition, output of 2.5 million barrels in 1907.
Bushwick, which was considered a major brewing center from about 1890 until the late 1940s, was supplying almost 10% of all beer consumed in the United States during the height of its production.
Eventually, the technological advances that allowed Brooklyn brewers to greatly increase their production ultimately worked against them, as "cheap rail transportation and mechanical refrigeration allowed entrepreneurs in Milwaukee, St. Louis, and Cincinnati to make inroads into the local markets. Successful breweries made larger investments in production and distribution facilities, and small firm disappeared."
Still, at the close of the 1910s, there were at least 24 breweries in Brooklyn, and 70 breweries in all the boroughs combined.
In 1920, the 18 th Amendment, the National Prohibition or Volstead Act closed many of the Brooklyn breweries,11 while others continued to manufacture near beer (less than .05% alcohol,) soft drinks or other food products. With the repeal of Prohibition in 1933, only 23 of the New York City's (including Brooklyn's) breweries resumed business, with most targeting the local market.
Over the next half of a century, brewing in the city declined. Brooklyn's last two breweries closed in 1976 (Rheingold and F & M Schaefer), marking the end of an era. However, about a decade later, during the micro-brewing revolution of 1980s, two Brooklyn entrepreneurs opened the Brooklyn Brewery in 1987. Although their first beers were contract brewed in Utica, New York, the opening of their new brewery in Williamsburg in 1996 revived an industry that once flourished in the borough. The Ulmer complex is a significant reminder of this once important and now reviving Brooklyn industry.
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering (or storage) of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery
among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway (Williamsburg) Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses (designed by architect Theobald Engelhardt) facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking (keg-filling) room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker (Ulmer's son-in-law who lived in Vigelius's former home adjacent to the brewery, demolished) owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer (his wife), John F. Becker and John W. Weber (Ulmer's sons-in-law) as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 (within the Park Slope Historic District), while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil ("round-arch style"), which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. (Despite its name, buildings constructed in the American version of the style often used economical segmentally arch-headed window openings.) The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings (see illustrations) show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. (This shorter tower remains with an altered roof and attached fire escape.) The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening (adjacent to the office) is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times (likely between tenants) before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets. (This garage remained part of the same tax lot as the brewery buildings until c.1965, but is not included in this designation.)
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition (71-83 Beaver Street), office (31 Belvidere Street), engine and machine house (35-43 Belvidere Street), and stable and storage building (28 Locust Street), occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Bushwick, Brooklyn, New York City, New York, United States
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house and addition , engine and machine houses , and stable and storage building .
A German emigrant, William Ulmer began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer , John F. Becker and John W. Weber as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 , while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil , which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets.
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition , office , engine and machine house , and stable and storage building , occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
Bushwick, Brooklyn, New York City, New York, United States
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house and addition , engine and machine houses , and stable and storage building .
A German emigrant, William Ulmer began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer , John F. Becker and John W. Weber as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 , while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil , which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets.
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition , office , engine and machine house , and stable and storage building , occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
A bottle of Aventinus Weizen-Eisbock from Weissbierbrauerei G. Schneider & Sohn in Kelheim, Bavaria, Germany, at Olympen in Oslo.
Schneider Aventinus Weizen-Eisbock is a 12% abv wheat doppelbock, that is a bock beer brewed with wheat, that has gone through the traditional Bavarian freeze distillation, the "eisbock" method, to increase flavor concentration and alcohol content.
It poured a clear reddish brown color with a tan head. Wonderful aroma with toasted malt, caramel and balsamic vinegar, almost like an oak aged beer. It was full bodied with a velvety smooth mouthfeel. Nice. Flavor started out with a good malt body, plenty of caramel, balanced by a good acidity - balsamic vinegar style. Nice warming sensation from the alcohol, but no taste of alcohol. It had a long aftertaste, with lingering caramel and vinegar notes. An outstanding beer!
COMMERCIAL DESCRIPTION
Aventinus, the Wheat Doppelbock of Bavaria, has always been known to be the most intense and complex wheat beer in the world. This was the case for the past sixty years, but not anymore...
Up until the 1940's, Aventinus was shipped all over Bavaria in containers lacking temperature control. Consequently, the precious drink partially froze during transportation. Unaware that the brew was concentrated by the separation of water from the liquid. People were baffled by this unique version of Aventinus. By chance, the first Aventinus Eisbock was created.
Well aware of this story, Hans Peter Drexler, brewmaster of the Schneider brewery, decided to recreate this classic "mistake" in a modern controlled facility. Thus, the Aventinus Eisbock is reborn sixty years later ... Prost!
The old Arkduif windmill in Bodegraven, Netherlands, with a large millstone placed outside on the pavement.
This was the first home of Brouwerij De Molen, founded in 2004 by brewmaster Menno Olivier, but since summer 2011 the brewery has been moved to a modern facility just down the road leaving a pub, restaurant and a beer shop inside the old windmill.
It seemed no single beer could adequately convey the collective talents of Portland, Oregon brewing legend and Ecliptic Brewing founder John Harris; Luke and Walt Dickinson, the brewmaster duo behind North Carolina’s Wicked Weed Brewing; and Stone Brewmaster Mitch Steele. So, this veritable triad of power opted to brew TWO beers. The first was a traditional Belgian-style tripel aged four months in oak barrels that originally housed red wine, then tequila. It was then blended at a one-fourth to three-fourths ratio with a freshly brewed West Coast double IPA to create this beer. A variety of diverse flavors coalesce into something more unique than any one beer our trio could have conceived.
The Heurich Mansion was built in 1892-1894, during Dupont Circle’s golden era as the city’s premier residential neighborhood, by German immigrant, American citizen, brewer, real estate magnate, and philanthropist, Christian Heurich (HI-rick).
The mansion was the city’s first fireproof home, having been built of reinforced steel and poured concrete, a novel construction technique at the time, and unheard of for residential construction. To ensure its safety, none of the fireplaces were ever used, and the top of the tower features a salamander, in mythology, a creature that guards against fire.
A distinguished example of Richardsonian Romanesque architecture, this Category Two Landmark on the National Register of Historic Places enjoys a reputation as the most intact late-Victorian home in Washington D.C., and has been featured on A&E’s "America’s Castles" and HGTV’s "Dream Builders."
The 31-room home is replete with hand-carved wood, 15 fireplaces with individually carved mantles and cast bronze fire backs, hand-painted ceiling canvases, luxuriously furnished rooms, and original turn-of-the-century Heurich family collections.
It is also noted for incorporating the most modern technology of the day, including full indoor plumbing, circulating hot water heat, central vacuum system, venting skylight, elevator shaft, pneumatic and electric communication systems, and combination gas and electric lighting fixtures.
The Brewmaster’s Castle lends itself well as a way to tell the story of one of Washington’s most successful businessmen, of the role of Germans in the growth of the nation’s capital, of residential life in Washington’s premier residential neighborhood in the late-19th and early-20th centuries, and as a showcase of hand craftsmanship and modern construction techniques of the era.
THE WORLD’S OLDEST BREWER
Continuing to actively manage his brewery until his death in The Brewmaster’s Castle in 1945 at 102, Christian Heurich was renowned as the world’s oldest brewer, was Washington’s second largest landowner (after the federal government), the largest employer of Germans in the nation’s capital, and was regarded as the patriarch of the Washington business community and of the American brewing industry.
In October 1872, Heurich and a partner took over a brewery located a block south of the home at 1229 20th Street, NW; on 2 August 1873, Heurich bought his partner’s interest and established his own brewery. Within 10 years, Heurich became the largest and most successful brewer in the nation’s capital, and twice expanded his 20th Street brewery until it ran most of the length of both sides of the block from M to N Streets.
In 1894-1895, the remarkable growth of his beer business led him to build his third, and Washington’s largest brewery, on over a city block in the Foggy Bottom neighborhood, which is now the site of the John F. Kennedy Center for the Performing Arts. Also built of poured concrete and reinforced steel, a technique for which Heurich was considered a pioneer, it was the first fireproof brewery in the United States.
HEURICH FAMILY PHILANTHROPY
In May 1955, Heurich’s widow, Amelia, donated the family home to the Columbia Historical Society (now The Historical Society of Washington, D.C.) as a memorial to her late-husband, and for use as the Society’s first permanent headquarters. Founded in 1894 to collect, preserve, and teach the history of the nation’s capital, the Society occupied the Heurich Mansion from Amelia Heurich’s death in 1956 until it relocated to the City Museum in 2003.
At the time Christian Heurich, Jr. watched his mother present the deed for the family home to the Historical Society, its president was General Ulysses S. Grant, III, who served from 1952 until his death in 1968.
SAVED FROM BECOMING A RESTAURANT
In fall 2001, the Historical Society put the landmark up for sale, in preparation for its move to the City Museum it had established at the Carnegie Library on Mt. Vernon Square.
The following year, the Society was on the verge of selling the home to a restaurateur who intended to turn it into a private club, when, for the fourth time in 47 years, the Heurich family stepped in to save this nationally renowned landmark, and to secure it’s future as a cultural treasure.
CONTINUES ROLE IN THE PUBLIC DOMAIN
With an audience of the region's more than 5 million residents and 22 million visitors who come to the nation's capital each year, the museum re-opened to the public in September 2003.
The Victorian garden remains open on weekdays as a unique respite from the downtown bustle, and the museum is available for private tours and special event rentals.
The Heurich House Foundation’s goal is to preserve for perpetuity this unique cultural resource, optimize its educational and cultural role, effect complete conservation and restoration efforts, and augment existing endowments to ensure its financial vitality.
The Foundation welcomes your participation...by bringing friends to tour the landmark...by spreading the word of The Heurich House...
First a rant, then a review. I (try) to work hard at my job to be able to afford to try new beers and eventually review them. However, it pisses me the eff off when one of my roommates has been stealing my beers and beer glasses for weeks now. I had a hoard of Quebec beers, I wanted to drink my bottle of Unibroue "U" Rousse, and hmm.. for some reason the bottle was opened and empty. That's not like me.. EVERY time I try/drink a beer, I post it on untappd, even if it's Club or OV. But this time, I looked to see if I had it very late at night when I may have had a few too many.. nope. I didn't check in.. so something's up. I look in a box where I had 12 different Quebec beers.. oh look.. 6 of them are all empty.. I didn't even get to try them! Then the other day I wanted to drink a bottle of Unibroue 17 Grande Réserve out of my Unibroue glass (Note: I bought one for $25 + shipping off eBay and got another two from my friend Jonny, but the other two are at the farm), the Unibroue glass is missing! I live in a place that's basically a dorm meets rooming home, everyone here's about my age. None of them really like beer, so it seems really unusual that someone would be stealing my beer I used my HARD EARNED MONEY to buy.. IN QUEBEC! You may be saying "but Cody? Why don't you move out?" Well, I'm perpetually broke. I can't afford to move out. Every time I do have money, I save it for my Quebec bièrcation fund ($50 or so per paycheque) and the rest goes to bills bills bills. I'm sick of this fucking shit.. I work my ass off (even if some don't think I do.. I honestly try my best) and this is the thanks I get. What does this have to do with tonight's review? One beer that fortunately DIDN'T get stolen out of the box was the new Big Bison ESB by Fort Garry Brewing.
Matt & team over at Fort Garry Brewing have been working on a bunch of new seasonals/one-offs for quite a while now, and I still remember reviewing their very first craft beer, Munich Eisbock back in 2011.. oh how the times have changed!
Appearance: Big Bison, like most of their seasonals/Brewmasters beers comes in a painted 650mL bottle. Big Bison has a portrait of a.. bison with the words Big Bison on it, with a 1970 Manitoba centennialesque "Manitoba" logo. Pours a somewhat clear slightly reddish-honey golden ale, thick amount of creamy beige head, fluffy as heck.
Aroma: Has a kind of Fort Garryesque aroma to it, reminiscent of Fort Garry's Rouge in aroma, some moderate amount of bitterness from the hops, a whiff of barley, sweet caramel malt notes and slightly bready.
Taste: While it's called a "bitter", it's quite moderate in bitterness to the tongue.. hi-oh ;) It has a bit of a creamy mouthfeel, floral yet somewhat bitter hops, caramel maltiness, slightly grainy, and somewhat toasted. The flavour is very much of a Fort Garry taste to it, it has a combination of Fort Garry of the past meets Fort Garry of the present. Notes that remind me of Fort Garry Rouge and Gibraltar yet flavours we should expect from Brewmaster Matt.
Overall Thoughts: I'm nowhere near as cranky as I was when I was starting this piece, the beer really calmed me down, soothed me to the point I'm just about ready to go to sleep. I've had quite a few Extra Special Bitters (ESBs) in the past few weeks thanks to taste testing beers at the Lt Governor's Winter Festival, and this is an incredibly solid ESB, nice moderate amount of bitterness, creamy on the palate, caramel notes, a bit toasty, not a beer you would see in Manitoba circa 1970 but this is a style that seems to be one of the "next big styles" in beer, as I've seen a few of my favourite breweries starting to experiment with ESBs as of late. Costs $6.55/650ML bottle at the Liquormart. 5.5% ABV and 45 IBU. I love the name, it's really a Manitoban kind of beer name, and the 1970 "Manitoba" logo reminds me of Manitoba's past. This will of course, pair well with a local bison burger topped with fresh bacon (with a bit of drizzling of maple syrup), Bothwell's award winning Monterey Jack cheese, buns from Le Croissant, Minary Homestyle Bakery in Souris or my favourite.. Stella's Cracked Wheat buns. Oh and don't forget to have a bit of BBQ sauce for the Big Bison burger.. a stout/dark ale BBQ sauce will do its trick!
Okay.. I'm hungry.
"Jim Patton (February 24, 1953 - October 23, 2012) was a founder of the Abita Brewing Co. in 1986, the first microbrewery in the south, and one of the earliest anywhere."
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“Born February 24, 1953, Patton earned a bachelor's degree from Carleton College in Northfield, Minnesota, where he met his wife of 42 years. His first career was in professorship, earning a doctorate in cultural anthropology from Washington and Lee University in St. Louis, where he was a Dougherty Fellow specializing in Andean agricultural economics.
In 1980, Patton took a break from academia to visit friends in Abita Springs, Louisiana for the New Orleans Jazz and Heritage Festival. Soon after he moved to teach at Southeastern and Xavier universities in southern Louisiana.
Patton made an abrupt career change, deciding to leave the 'politics in the teaching' to become a full-time brewer, applying his research skills and business acumen to start a company that would become among the cornerstones of the craft beer movement in the United States.
'One thing my academic background did teach me was research and study,' Patton told the Spartanburg Herald-Journal in 1994.
Abita Brewing Company debuted its first beer on July 4, 1986, and brewed only 1,500 barrels that year. Patton sold the brewery in 1998, but his legacy continued in the recipes for Abita’s flagship beers: Purple Haze, Turbo Dog, Amber, Andygator and Abita root beer. In 2011, Abita brewed over 130,000 barrels, and their product is available in 46 states, making it synonymous with Louisiana and one of the most widely distributed craft beers in the U.S.
After leaving Abita, Patton continued his entrepreneurship and brewing knowledge to co-found Zea Rotisserie, a chain of brewpubs in New Orleans, where he was also a brewmaster.
Patton went on to brew for Key West Brewery. A San Francisco native, he also returned to northern California to study wine, taking distance learning courses through the University of California-Davis. He was an avid wine maker, working for wineries in Oregon and California.
Earlier this year, Patton responded to Brignoni’s ad on probrewer.com seeking a brewmaster. Patton came aboard with Wynwood Brewing in late September. Patton settled into an apartment in the Wynwood district of Miami, where he was attracted by the arts and street culture.
When WBC opens later this year or early 2013, it will be the first production craft brewery to open in the city of Miami since Wagner Brewing Company in 1934.
Patton was an avid explorer and Sierra Club member. As a teenager, he explored the mountains of his native California on foot, bike and cross-country skiing. In his twenties he hiked the Inca Trail, exploring Patagonia and the caves oof the Maya mountains. He was a champion for peace and passionate defender of wild places and sustainability.
An extremely kind man, Patton kept cool and confident during difficult situations, believing that good will eventually triumph.
He was a man of many locations throughout the U.S., traversing between Washington state, California, New Orleans, Key West and Miami, keeping an intimate connection to each place. [...]
He is survived by his mother, Peggy, his wife, Kathleen, his daughter, Kathryn, his son, Will, and his two sisters, Amy and Betty.”
Here's a classic label for Senate beer from 1936, as Washington was emerging from Prohibition. It was printed for the Christian Heurich brewery. Mark Benbow's lavishly illustrated new biography of Heurich is now out: www.amazon.com/Nations-Capital-Brewmaster-Christian-1842-...
Beginning work on a new project. Repurposing this wooden Nickle & Nickle wine crate from Ulele Restaurant in Tampa Heights. This job is for our Brewmaster Tim Shackton's awesome & beautiful wife. Can't wait to show off what's in store!
Bushwick, Brooklyn, New York, New York City, United States
Summary
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house (1872) and addition (c.1881), engine and machine houses (Theobald Engelhardt 1885), and stable and storage building (Frederick Wunder 1890).
A German emigrant, William Ulmer (1833-1907) began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of Brewing in Brooklyn and New York
"To speak of the origins of brewing in America is to speak of the origins of the nation itself," stated historian Stanley Baron in his book, Brewed in America. While the first European settlers were dependent on beer shipments brought from England, there are also late-16th- and early-17th-century references to brewers operating in the Massachusetts Bay and Virginia colonies.
In many early colonial accounts, beer was considered safer to drink than water, and was consumed by all ages at all times of the day. Sickness, death and failure of some settlements were often attributed to a lack of supplies, including beer. In New Amsterdam, the Dutch, who were "even more partial to beer that the English," discovered that the ingredients for beer could be grown in the new world in 1626, the year Peter Minuit "purchased" Manhattan from Native Americans.
Brewing was an active industry in New York City during the 17th century, with small-scale commercial, home, and municipal breweries, including one operated by The Dutch East India Company. By the 1770s, New York City and Philadelphia were established as the colonies' brewing centers.
At least two documented commercial brewers operated in Brooklyn during the 18th century, and despite the advantage of abundant fresh water, that number grew very slowly after the turn of the 19th century. Most brews were produced for home consumption or by common brewers for sale in nearby "ordinaries" or taverns.
The few commercial brewers produced English style brews, such as ale, porter, stout, and common beer, using top-fermenting yeast. In 1840, a former brewer from Bavaria, John Wagner, who had brought lager beer yeast to this country, opened a small brewery in back of his house in Philadelphia to supply his nearby tavern. From these humble beginnings, the opening of small-scale breweries eventually led to a major switch in the American brewing industry, from English to German brewing techniques and brewery proprietors. While the industry did not change overnight, the introduction of lager beer to the American market coincided with a massive influx of German immigrants in the 1840s that revolutionized the brewing industry in New York City, Brooklyn and other cities where they settled in large numbers. The Germans provided an increased market for beer, and they favored lager:
"Lager beer - An effervescent malt beverage, brewed by using the bottom-fermentation process, in which a special yeast settles as residue at the bottom of the brewing vats. The distinctly German beer was popular in German countries in the early nineteenth century, and was introduced in the U.S. probably in the 1840s by John Wagner. Because the process for making this light, sparkling brew involved storage while fermentation occurred [which required cool temperatures], it was termed 'lager,' which is derived from the German verb lagern, meaning to stock or store."
While two New York City breweries (George Gillig and F & M Schaefer) began to brew lager in the 1840s, S. Liebmann and Sons Brewery (later renamed Rheingold), founded in 1854, was one of the first to use the bottom fermenting process in Brooklyn. As lager gained popularity beginning in the mid-1850s, the cities where most German immigrants settled became the largest brewing centers in the country, including Cincinnati, Milwaukee and St. Louis, as well as Philadelphia, Baltimore, New York City and Brooklyn. Several articles in the Brooklyn Eagle from the 1860s and 1870s focused on the growing popularity of lager beer, calling it our "National Beverage," appealing to people of all classes.
Using Long Island lake water supplied by a new gravity-fed water system, "by the 1870s Brooklyn had become a major force in American beer brewing, as numerous establishments, largely run by Germans, flourished in the borough's Eastern District (Williamsburg, Greenpoint and Bushwick)." Between the 1850s and the 1880s, 11 separate breweries operated there in a 14-square block area known as "Brewer's Row." "By the 1880s, 35 breweries had been established in Brooklyn," generating an estimated $8 million in revenue annually. The majority of these firms exclusively brewed lager beer, while the remainder brewed ale or weiss (wheat) beer.
Technology and increased demand, as well as taste, influenced the course of the brewing industry in the second half of the 19th century. Like many other industries, the use of steam power and mechanization were common by the second half of the 19th century, altering the earlier "hand-done" brewing process and allowing for greater and more consistent production with the use of less labor.
While both processes required boiling and cooling, the German brewing technique differed from the English in requiring cooler temperatures to store the beer. Like the ale breweries, lager breweries operated seasonally (from October to April) but also employed extensive cellars for storage, taking advantage of cooler underground temperatures, and used large blocks of ice to regulate temperature.
Changes in refrigeration technology, which was first employed in Brooklyn at S. Liebmann and Sons in 1870, hit most of the breweries in the 1880s, shortening the cooling stages of the brewing process and permitting a longer brewing season. Just as steam power had revolutionized the hand brewing process, in the last years of the 19th century electric power and machinery began to replace the large steam engines.
Finally, pasteurization, bottling and later canning, in combination with expanded shipping methods, allowed brewers to branch out beyond local markets. These factors all made it possible for brewers to run larger breweries with greater production and profits, and tended to eliminate the smaller competitors.
While the number of breweries increased slowly in the 1880s and 1890s, production continued to steadily increase, driven both by an increased demand and technological advances.
Prior to consolidation in 1898, Brooklyn was the fourth most populous city in the country and supported 45 breweries. The prosperity continued in the 20th century, and although the number of breweries declined, the quantity of beer produced continued to grow, reaching its peak, pre-Prohibition, output of 2.5 million barrels in 1907.
Bushwick, which was considered a major brewing center from about 1890 until the late 1940s, was supplying almost 10% of all beer consumed in the United States during the height of its production.
Eventually, the technological advances that allowed Brooklyn brewers to greatly increase their production ultimately worked against them, as "cheap rail transportation and mechanical refrigeration allowed entrepreneurs in Milwaukee, St. Louis, and Cincinnati to make inroads into the local markets. Successful breweries made larger investments in production and distribution facilities, and small firm disappeared."
Still, at the close of the 1910s, there were at least 24 breweries in Brooklyn, and 70 breweries in all the boroughs combined.
In 1920, the 18 th Amendment, the National Prohibition or Volstead Act closed many of the Brooklyn breweries,11 while others continued to manufacture near beer (less than .05% alcohol,) soft drinks or other food products. With the repeal of Prohibition in 1933, only 23 of the New York City's (including Brooklyn's) breweries resumed business, with most targeting the local market.
Over the next half of a century, brewing in the city declined. Brooklyn's last two breweries closed in 1976 (Rheingold and F & M Schaefer), marking the end of an era. However, about a decade later, during the micro-brewing revolution of 1980s, two Brooklyn entrepreneurs opened the Brooklyn Brewery in 1987. Although their first beers were contract brewed in Utica, New York, the opening of their new brewery in Williamsburg in 1996 revived an industry that once flourished in the borough. The Ulmer complex is a significant reminder of this once important and now reviving Brooklyn industry.
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering (or storage) of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery
among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway (Williamsburg) Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses (designed by architect Theobald Engelhardt) facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking (keg-filling) room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker (Ulmer's son-in-law who lived in Vigelius's former home adjacent to the brewery, demolished) owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer (his wife), John F. Becker and John W. Weber (Ulmer's sons-in-law) as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 (within the Park Slope Historic District), while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil ("round-arch style"), which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. (Despite its name, buildings constructed in the American version of the style often used economical segmentally arch-headed window openings.) The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings (see illustrations) show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. (This shorter tower remains with an altered roof and attached fire escape.) The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening (adjacent to the office) is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times (likely between tenants) before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets. (This garage remained part of the same tax lot as the brewery buildings until c.1965, but is not included in this designation.)
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition (71-83 Beaver Street), office (31 Belvidere Street), engine and machine house (35-43 Belvidere Street), and stable and storage building (28 Locust Street), occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
Bushwick, Brooklyn, New York, New York City, United States
Summary
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house (1872) and addition (c.1881), engine and machine houses (Theobald Engelhardt 1885), and stable and storage building (Frederick Wunder 1890).
A German emigrant, William Ulmer (1833-1907) began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of Brewing in Brooklyn and New York
"To speak of the origins of brewing in America is to speak of the origins of the nation itself," stated historian Stanley Baron in his book, Brewed in America. While the first European settlers were dependent on beer shipments brought from England, there are also late-16th- and early-17th-century references to brewers operating in the Massachusetts Bay and Virginia colonies.
In many early colonial accounts, beer was considered safer to drink than water, and was consumed by all ages at all times of the day. Sickness, death and failure of some settlements were often attributed to a lack of supplies, including beer. In New Amsterdam, the Dutch, who were "even more partial to beer that the English," discovered that the ingredients for beer could be grown in the new world in 1626, the year Peter Minuit "purchased" Manhattan from Native Americans.
Brewing was an active industry in New York City during the 17th century, with small-scale commercial, home, and municipal breweries, including one operated by The Dutch East India Company. By the 1770s, New York City and Philadelphia were established as the colonies' brewing centers.
At least two documented commercial brewers operated in Brooklyn during the 18th century, and despite the advantage of abundant fresh water, that number grew very slowly after the turn of the 19th century. Most brews were produced for home consumption or by common brewers for sale in nearby "ordinaries" or taverns.
The few commercial brewers produced English style brews, such as ale, porter, stout, and common beer, using top-fermenting yeast. In 1840, a former brewer from Bavaria, John Wagner, who had brought lager beer yeast to this country, opened a small brewery in back of his house in Philadelphia to supply his nearby tavern. From these humble beginnings, the opening of small-scale breweries eventually led to a major switch in the American brewing industry, from English to German brewing techniques and brewery proprietors. While the industry did not change overnight, the introduction of lager beer to the American market coincided with a massive influx of German immigrants in the 1840s that revolutionized the brewing industry in New York City, Brooklyn and other cities where they settled in large numbers. The Germans provided an increased market for beer, and they favored lager:
"Lager beer - An effervescent malt beverage, brewed by using the bottom-fermentation process, in which a special yeast settles as residue at the bottom of the brewing vats. The distinctly German beer was popular in German countries in the early nineteenth century, and was introduced in the U.S. probably in the 1840s by John Wagner. Because the process for making this light, sparkling brew involved storage while fermentation occurred [which required cool temperatures], it was termed 'lager,' which is derived from the German verb lagern, meaning to stock or store."
While two New York City breweries (George Gillig and F & M Schaefer) began to brew lager in the 1840s, S. Liebmann and Sons Brewery (later renamed Rheingold), founded in 1854, was one of the first to use the bottom fermenting process in Brooklyn. As lager gained popularity beginning in the mid-1850s, the cities where most German immigrants settled became the largest brewing centers in the country, including Cincinnati, Milwaukee and St. Louis, as well as Philadelphia, Baltimore, New York City and Brooklyn. Several articles in the Brooklyn Eagle from the 1860s and 1870s focused on the growing popularity of lager beer, calling it our "National Beverage," appealing to people of all classes.
Using Long Island lake water supplied by a new gravity-fed water system, "by the 1870s Brooklyn had become a major force in American beer brewing, as numerous establishments, largely run by Germans, flourished in the borough's Eastern District (Williamsburg, Greenpoint and Bushwick)." Between the 1850s and the 1880s, 11 separate breweries operated there in a 14-square block area known as "Brewer's Row." "By the 1880s, 35 breweries had been established in Brooklyn," generating an estimated $8 million in revenue annually. The majority of these firms exclusively brewed lager beer, while the remainder brewed ale or weiss (wheat) beer.
Technology and increased demand, as well as taste, influenced the course of the brewing industry in the second half of the 19th century. Like many other industries, the use of steam power and mechanization were common by the second half of the 19th century, altering the earlier "hand-done" brewing process and allowing for greater and more consistent production with the use of less labor.
While both processes required boiling and cooling, the German brewing technique differed from the English in requiring cooler temperatures to store the beer. Like the ale breweries, lager breweries operated seasonally (from October to April) but also employed extensive cellars for storage, taking advantage of cooler underground temperatures, and used large blocks of ice to regulate temperature.
Changes in refrigeration technology, which was first employed in Brooklyn at S. Liebmann and Sons in 1870, hit most of the breweries in the 1880s, shortening the cooling stages of the brewing process and permitting a longer brewing season. Just as steam power had revolutionized the hand brewing process, in the last years of the 19th century electric power and machinery began to replace the large steam engines.
Finally, pasteurization, bottling and later canning, in combination with expanded shipping methods, allowed brewers to branch out beyond local markets. These factors all made it possible for brewers to run larger breweries with greater production and profits, and tended to eliminate the smaller competitors.
While the number of breweries increased slowly in the 1880s and 1890s, production continued to steadily increase, driven both by an increased demand and technological advances.
Prior to consolidation in 1898, Brooklyn was the fourth most populous city in the country and supported 45 breweries. The prosperity continued in the 20th century, and although the number of breweries declined, the quantity of beer produced continued to grow, reaching its peak, pre-Prohibition, output of 2.5 million barrels in 1907.
Bushwick, which was considered a major brewing center from about 1890 until the late 1940s, was supplying almost 10% of all beer consumed in the United States during the height of its production.
Eventually, the technological advances that allowed Brooklyn brewers to greatly increase their production ultimately worked against them, as "cheap rail transportation and mechanical refrigeration allowed entrepreneurs in Milwaukee, St. Louis, and Cincinnati to make inroads into the local markets. Successful breweries made larger investments in production and distribution facilities, and small firm disappeared."
Still, at the close of the 1910s, there were at least 24 breweries in Brooklyn, and 70 breweries in all the boroughs combined.
In 1920, the 18 th Amendment, the National Prohibition or Volstead Act closed many of the Brooklyn breweries,11 while others continued to manufacture near beer (less than .05% alcohol,) soft drinks or other food products. With the repeal of Prohibition in 1933, only 23 of the New York City's (including Brooklyn's) breweries resumed business, with most targeting the local market.
Over the next half of a century, brewing in the city declined. Brooklyn's last two breweries closed in 1976 (Rheingold and F & M Schaefer), marking the end of an era. However, about a decade later, during the micro-brewing revolution of 1980s, two Brooklyn entrepreneurs opened the Brooklyn Brewery in 1987. Although their first beers were contract brewed in Utica, New York, the opening of their new brewery in Williamsburg in 1996 revived an industry that once flourished in the borough. The Ulmer complex is a significant reminder of this once important and now reviving Brooklyn industry.
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering (or storage) of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery
among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway (Williamsburg) Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses (designed by architect Theobald Engelhardt) facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking (keg-filling) room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker (Ulmer's son-in-law who lived in Vigelius's former home adjacent to the brewery, demolished) owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer (his wife), John F. Becker and John W. Weber (Ulmer's sons-in-law) as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 (within the Park Slope Historic District), while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil ("round-arch style"), which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. (Despite its name, buildings constructed in the American version of the style often used economical segmentally arch-headed window openings.) The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings (see illustrations) show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. (This shorter tower remains with an altered roof and attached fire escape.) The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening (adjacent to the office) is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times (likely between tenants) before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets. (This garage remained part of the same tax lot as the brewery buildings until c.1965, but is not included in this designation.)
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition (71-83 Beaver Street), office (31 Belvidere Street), engine and machine house (35-43 Belvidere Street), and stable and storage building (28 Locust Street), occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
Raining after dark from the Brewmasters Bridge over the Birmingham Canal Navigations Mainline.
Taking the shortcut past the ICC Energy Centre from Cambridge Street to Central Square at Brindleyplace as The ICC Mall from Centenary Square is still closed (I think).
Not many people about, even before 5pm.
Restaurants have to be take away only in Tier 3. But who will eat restaurant food outside in this weather?
Christmas lights on the Brindleyplace Bridge.
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
A glass of Schneider Weisse Hopfenweisse from Weissbierbrauerei G. Schneider & Sohn in Kelheim, Germany, from draft at Håndverkerstuene in Oslo.
Schneider Weisse Tap 5 Meine Hopfenweisse is based on the recipe developed by Schneider brewmaster Hans-Peter Drexler and Brooklyn brewmaster Garrett Oliver for their 2008 collaboration brew Schneider & Brooklyner Hopfen-Weisse. This beer is an 8.2% abv weizen bock, dry-hopped with Hallertauer Saphir.
The beer poured a cloudy orange brown color with a small white head. Aroma of sweet malts with notes of floral hops and bready yeast. Mouthfeel was medium heavy, with some sticky sweetness and a nice carbonation. Flavor started out with sweet caramel malt and a wheat beer yeast note, typically banana. The hops were mild but added som bitterness to the finish. A good but not outstanding weizenbock.
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Bushwick, Brooklyn, New York, New York City, United States
Summary
The Romanesque Revival style office building at 31 Belvidere Street is the focal point of the William Ulmer Brewery complex, a reminder of one of Bushwick's, and Brooklyn's, most prominent 19th- and 20th -century industries. The entire complex remains a largely intact example of a late-19 -century brewery designed in the American round arch style, and includes, in addition to the office building, the main brew house (1872) and addition (c.1881), engine and machine houses (Theobald Engelhardt 1885), and stable and storage building (Frederick Wunder 1890).
A German emigrant, William Ulmer (1833-1907) began working in a New York City brewery owned by his uncles in the 1850s and later became a partner in the Vigelius & Ulmer Continental Lagerbier brewery, founded in 1871.
Within seven years, Ulmer became the sole proprietor of the brewery and under its new name - the William Ulmer Brewery - the business was expanded in the 1880s and 1890s with the construction of ice house, engine-, machine- and wash-room additions, a large storage and stable building, and a handsome Romanesque Revival style office building. Designed by prominent Brooklyn architect Theobald Engelhardt and constructed in 1885, the two-story red brick office building was the architectural highlight of the complex, featuring arched and dormered windows, a squat mansard roof clad in slate, as well as terra-cotta ornament.
Divided into three bays, the building's projecting center bay incorporates remarkably crisp red terra-cotta panels that identify the initial of the last name of the owner, the brewery's trademark, and the function of the building, as well as corbelled brickwork and a blind arcade. The office building was separated from the larger brewery by a passage with an elaborate iron gate. Though rusted, the richly embellished gate is historic and possibly original to the structure. The other buildings of the Ulmer brewery complex feature details commonly found on other 19th-century breweries, including round arch-headed and segmentally arch-headed window and door openings, projecting brick pilasters, pedimented parapets and corbelled, denticulated, zigzag-patterned, and channeled decorative brickwork, all characteristic of the American round arch style.
Prior to Prohibition, there were at least 24 breweries in Brooklyn, many of which were located in Williamsburgh and Bushwick. Ulmer's was one of the more successful and in 1896 the Brooklyn Eagle described him as a millionaire. Under Ulmer, beer production more than quadrupled, reaching over three million gallons annually. Upon his retirement in 1900, the brewery was run by Ulmer's sons-in-law, John W. Weber and John F. Becker. Like many other breweries, the enactment of Prohibition closed the Ulmer brewery.
The factory buildings were sold and converted for light manufacturing use, but the family retained ownership of the office building until 1952, using it as an office for their real estate business. The buildings remain largely intact and retain the detailing that defines their history and use.
DESCRIPTION AND ANALYSIS
The History of Brewing in Brooklyn and New York
"To speak of the origins of brewing in America is to speak of the origins of the nation itself," stated historian Stanley Baron in his book, Brewed in America. While the first European settlers were dependent on beer shipments brought from England, there are also late-16th- and early-17th-century references to brewers operating in the Massachusetts Bay and Virginia colonies.
In many early colonial accounts, beer was considered safer to drink than water, and was consumed by all ages at all times of the day. Sickness, death and failure of some settlements were often attributed to a lack of supplies, including beer. In New Amsterdam, the Dutch, who were "even more partial to beer that the English," discovered that the ingredients for beer could be grown in the new world in 1626, the year Peter Minuit "purchased" Manhattan from Native Americans.
Brewing was an active industry in New York City during the 17th century, with small-scale commercial, home, and municipal breweries, including one operated by The Dutch East India Company. By the 1770s, New York City and Philadelphia were established as the colonies' brewing centers.
At least two documented commercial brewers operated in Brooklyn during the 18th century, and despite the advantage of abundant fresh water, that number grew very slowly after the turn of the 19th century. Most brews were produced for home consumption or by common brewers for sale in nearby "ordinaries" or taverns.
The few commercial brewers produced English style brews, such as ale, porter, stout, and common beer, using top-fermenting yeast. In 1840, a former brewer from Bavaria, John Wagner, who had brought lager beer yeast to this country, opened a small brewery in back of his house in Philadelphia to supply his nearby tavern. From these humble beginnings, the opening of small-scale breweries eventually led to a major switch in the American brewing industry, from English to German brewing techniques and brewery proprietors. While the industry did not change overnight, the introduction of lager beer to the American market coincided with a massive influx of German immigrants in the 1840s that revolutionized the brewing industry in New York City, Brooklyn and other cities where they settled in large numbers. The Germans provided an increased market for beer, and they favored lager:
"Lager beer - An effervescent malt beverage, brewed by using the bottom-fermentation process, in which a special yeast settles as residue at the bottom of the brewing vats. The distinctly German beer was popular in German countries in the early nineteenth century, and was introduced in the U.S. probably in the 1840s by John Wagner. Because the process for making this light, sparkling brew involved storage while fermentation occurred [which required cool temperatures], it was termed 'lager,' which is derived from the German verb lagern, meaning to stock or store."
While two New York City breweries (George Gillig and F & M Schaefer) began to brew lager in the 1840s, S. Liebmann and Sons Brewery (later renamed Rheingold), founded in 1854, was one of the first to use the bottom fermenting process in Brooklyn. As lager gained popularity beginning in the mid-1850s, the cities where most German immigrants settled became the largest brewing centers in the country, including Cincinnati, Milwaukee and St. Louis, as well as Philadelphia, Baltimore, New York City and Brooklyn. Several articles in the Brooklyn Eagle from the 1860s and 1870s focused on the growing popularity of lager beer, calling it our "National Beverage," appealing to people of all classes.
Using Long Island lake water supplied by a new gravity-fed water system, "by the 1870s Brooklyn had become a major force in American beer brewing, as numerous establishments, largely run by Germans, flourished in the borough's Eastern District (Williamsburg, Greenpoint and Bushwick)." Between the 1850s and the 1880s, 11 separate breweries operated there in a 14-square block area known as "Brewer's Row." "By the 1880s, 35 breweries had been established in Brooklyn," generating an estimated $8 million in revenue annually. The majority of these firms exclusively brewed lager beer, while the remainder brewed ale or weiss (wheat) beer.
Technology and increased demand, as well as taste, influenced the course of the brewing industry in the second half of the 19th century. Like many other industries, the use of steam power and mechanization were common by the second half of the 19th century, altering the earlier "hand-done" brewing process and allowing for greater and more consistent production with the use of less labor.
While both processes required boiling and cooling, the German brewing technique differed from the English in requiring cooler temperatures to store the beer. Like the ale breweries, lager breweries operated seasonally (from October to April) but also employed extensive cellars for storage, taking advantage of cooler underground temperatures, and used large blocks of ice to regulate temperature.
Changes in refrigeration technology, which was first employed in Brooklyn at S. Liebmann and Sons in 1870, hit most of the breweries in the 1880s, shortening the cooling stages of the brewing process and permitting a longer brewing season. Just as steam power had revolutionized the hand brewing process, in the last years of the 19th century electric power and machinery began to replace the large steam engines.
Finally, pasteurization, bottling and later canning, in combination with expanded shipping methods, allowed brewers to branch out beyond local markets. These factors all made it possible for brewers to run larger breweries with greater production and profits, and tended to eliminate the smaller competitors.
While the number of breweries increased slowly in the 1880s and 1890s, production continued to steadily increase, driven both by an increased demand and technological advances.
Prior to consolidation in 1898, Brooklyn was the fourth most populous city in the country and supported 45 breweries. The prosperity continued in the 20th century, and although the number of breweries declined, the quantity of beer produced continued to grow, reaching its peak, pre-Prohibition, output of 2.5 million barrels in 1907.
Bushwick, which was considered a major brewing center from about 1890 until the late 1940s, was supplying almost 10% of all beer consumed in the United States during the height of its production.
Eventually, the technological advances that allowed Brooklyn brewers to greatly increase their production ultimately worked against them, as "cheap rail transportation and mechanical refrigeration allowed entrepreneurs in Milwaukee, St. Louis, and Cincinnati to make inroads into the local markets. Successful breweries made larger investments in production and distribution facilities, and small firm disappeared."
Still, at the close of the 1910s, there were at least 24 breweries in Brooklyn, and 70 breweries in all the boroughs combined.
In 1920, the 18 th Amendment, the National Prohibition or Volstead Act closed many of the Brooklyn breweries,11 while others continued to manufacture near beer (less than .05% alcohol,) soft drinks or other food products. With the repeal of Prohibition in 1933, only 23 of the New York City's (including Brooklyn's) breweries resumed business, with most targeting the local market.
Over the next half of a century, brewing in the city declined. Brooklyn's last two breweries closed in 1976 (Rheingold and F & M Schaefer), marking the end of an era. However, about a decade later, during the micro-brewing revolution of 1980s, two Brooklyn entrepreneurs opened the Brooklyn Brewery in 1987. Although their first beers were contract brewed in Utica, New York, the opening of their new brewery in Williamsburg in 1996 revived an industry that once flourished in the borough. The Ulmer complex is a significant reminder of this once important and now reviving Brooklyn industry.
The History of the Neighborhood
The William Ulmer Brewery is located within the historic boundaries of the town of Bushwick, near the present boundary line between Brooklyn and Queens. Bushwick is one of the earliest colonial settlements in New York, first occupied in the 1630s. One of the original six towns in Brooklyn, it remained a rural farming area until the mid-19th century.
The site of the center of the township, the village of Bushwick, is the present intersection of Bushwick Avenue, Old Woodpoint Road, Metropolitan Avenue, Maspeth Avenue, and Humboldt Street. In 1852, Williamsburgh, the western and most populous section of the township, became an independent city, however, its municipal status ended three years later in 1855 when it and all of Bushwick were incorporated within the City of Brooklyn. Thereafter, until Brooklyn's consolidation into Greater New York in 1898, both areas and Greenpoint were known collectively as Brooklyn's Eastern District.
Located south of the center of Bushwick village, in the early 19th century, the land around the Ulmer Brewery site was owned by members of the Debevoise family.
Charles Debevoise purchased over 45 acres of property near the Bushwick-Newtown border from his brother Francis in 1823, and operated a farm.
Like many of his relatives and neighbors, Charles Debevoise was a slave owner. After his death in the 1850s, the Debevoise farm, which had been mapped and lotted in anticipation of sub-divison, was transferred to Charles' children, Jane Stockholm, Elizabeth Debevoise and Abraham Debevoise.
During the 1850s Bushwick began to lose its rural, agricultural landscape. Large numbers of Germans immigrated to New York following the political upheavals in central Europe in 1848. Many settled in Williamsburgh and Bushwick and began the development of the area's most famous local industry, brewing. The area boasted a number of features attractive to the brewing industry: an abundant water supply, soil suitable for the construction of underground storage chambers, and convenient water and rail transportation, as well as sufficient local demand. Henry R. Stiles, the notable Brooklyn historian, wrote in 1870:
"That quarter of Brooklyn, the Eastern District irreverently designated as Dutchtown, has been for some time the centre of the lager bier manufacturing interest in the Metropolitan District. Here are located some of the largest breweries in existence in the country. Surrounded by a population almost exclusively German, they all enjoy a local patronage to a considerable extent..."
A second wave of development in Bushwick began after the construction of the elevated railroad along Myrtle Avenue in 1888, making the area an attractive alternative to congested downtown Brooklyn and lower Manhattan.18 Development, consisting primarily of three-and four-story multiple dwellings, spread eastward toward the Brooklyn-Queens border during the following decade.
The population remained largely German until the 1930s and 40s, when Italian-Americans began moving in. Beginning with the brewery workers strike of 1949, the industry began a steady decline. The closing of factories, including the breweries, created an economic depression of the area. In the late 1950s and 1960s, African-Americans and Puerto Ricans immigrated to Bushwick, comprising more than half of its population by 1970.
Under the encouragement of real estate agents, many houses changed hands, purchased by low-income families with Federal Housing Authority insured mortgages, who were not necessarily able to maintain their buildings or payments during the economic downturn of the 1970s. New York City's fiscal crisis tightened the budget during this period, cutting essential services to certain communities.
Among them were cuts to fire department service in the area, at a time when buildings abandoned by foreclosure were subject to frequent fires, further devastating the neighborhood. Redevelopment efforts began in the 1980s and are still continuing today. According to a 2007 exhibit at the Brooklyn Historical Society, "today, Bushwick is one of Brooklyn's 'hottest' neighborhoods, abuzz with construction, renovation, and aspiration. With a burgeoning arts scene and convergence of Latin American people, Bushwick is truly one of Brooklyn's most dynamic communities."
German Immigration, Brooklyn's Eastern District and Lager Beer
From its founding in 1626 by Peter Minuit, a native of the German town of Wesel am Rhein, New York City has had a significant German population. During the 1820s, the first German neighborhood and commercial center developed in the area southeast of City Hall Park and by 1840 there were more than 24,000 Germans living in the city. During the next twenty years, their numbers increased dramatically as "mass transatlantic migration brought another hundred thousand Germans fleeing land shortages, unemployment, famine, and political and religious oppression," with over 1,350,000 immigrating to the United States.
To accommodate this growth, new German neighborhoods, developed on the Lower East Side of Manhattan and the Eastern District of Brooklyn. In the 1870s and 1880s, dislocations caused by the growth of the German Empire brought more new immigrants to the United States while thousands of American-born children of German immigrants established their own homes in these neighborhoods. By settling in areas with such a high concentration of fellow countrymen, it was easy for Germans to maintain their culture and customs, which included German-speaking churches and synagogues, German newspapers, singing societies, Turnvereine, and beer gardens.
In Williamsburgh and Bushwick, it was not uncommon for "Eastern District German-Americans to enrich their day with a brew or two. Lager tended to be the normal mealtime beverage, and it most certainly was served all around at picnics, Sunday outings, sporting events and all the other social gatherings that characterized German-American life everywhere these fun-loving people settled in the United States."
More than just a component of the German diet, lager beer was an integral part of the customs that new immigrants maintained in the United States. Lager was for socializing, recreating with family, and enjoyed at club meetings. While some of the clubs constructed their own buildings, such as the Eastern District Turnverein and the Arion Singing Society's Arion Hall, beer gardens were also popular meeting spots, providing entertainment and a family retreat, especially in the hot days of summer, unlike saloons, which were notorious for keeping workers away from their families after a day's labor.
The William Ulmer Brewery
Born in Wurttemberg in 1833, William Ulmer immigrated to New York in the 1850s to work with his two uncles, Henry Clausen Sr. and John F. Betz, in the brewing industry,25 eventually becoming the brewmaster for Clausen's very successful New York firm. In 1871, Ulmer partnered with Anton Vigelius to form the Vigelius & Ulmer Continental Lagerbier Brewery on Belvidere and Beaver Streets in Bushwick, Brooklyn.
Born in Bavaria, Anton Vigelius immigrated to Brooklyn in 1840 at the age of 18 and was involved in the produce business prior to opening the brewery. He purchased land at the corner of Beaver and Belvidere Streets from Abraham and Anna Debevoise in 1869, selling a half-interest in the parcel to Ulmer shortly before the construction of the brewery.
As evidenced by the marble date stone in the center of its facade, the first building of the Vigelius and Ulmer Brewery was constructed at the site in 1872. Typical of this period, all of the early brewing operations would have taken place in this building, from the storage of grains, to malting, brewing and lagering (or storage) of the beer. Vigelius also constructed a large residence behind the brewery facing Belvidere Street in 1872, following the common practice of 19th-century brewers who lived in or very near their breweries. The early success of the firm was noted in an 1875 article in the Brooklyn Eagle, which cited the Vigelius & Ulmer Brewery
among the largest and most noted of the Williamsburgh breweries, and of the 30 to 40 breweries that were then operating in Brooklyn.
In December of 1877, Anton Vigelius sold his share of the brewery to Ulmer and retired from brewing, leaving Ulmer the sole proprietor of what had "grown to be one of the largest breweries in Brooklyn."28 Vigelius remained a well-known and active member of the German community as Vice President of the German Savings Bank, a Director of the Broadway (Williamsburg) Bank, and a member of the Arion Singing Society until his death in 1891.
Like many other breweries in Brooklyn, New York and throughout the country, the Ulmer brewery complex expanded over time to increase capacity and accommodate technological advances in the industry.
Around 1880, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. A testament to the brewery's success, in 1885 a major building campaign was begun that included the brick office building and boiler and machine houses (designed by architect Theobald Engelhardt) facing Belvidere Street, as well as a large addition at the rear of the main brewery that served as a wash house and racking (keg-filling) room. Several years later, brewery architect Frederick Wunder designed a large wagon room, stable, and storage building to replace an existing frame stable building.
This three-story brick building and its additions, constructed c.1890, was the last major building constructed at the brewery. By the late 1880s, the William Ulmer Brewery and John Becker (Ulmer's son-in-law who lived in Vigelius's former home adjacent to the brewery, demolished) owned more than half of the block bounded by Beaver Street, Belvidere Street, Broadway and Locust Street.
Through the 1890s and first decade of the 20th century, the brewery continued to construct minor additions and interior alterations as needed, including the installation of steel framing for a new 236-barrel cooking tank in the main brew house in 1906, a year before Brooklyn reached its peak beer production. Although specific production statistics have not been found, the regular alterations to the buildings indicates that the Ulmer Brewery continued to be successful and expand production.
Upon his retirement in 1900, the William Ulmer Brewery was incorporated with Catharine Ulmer (his wife), John F. Becker and John W. Weber (Ulmer's sons-in-law) as directors and stockholders and his daughters, Catharine Becker and Caroline Weber as additional stockholders. Weber, an attorney by trade, became president and Becker, who had been working for Ulmer for over 20 years as a brewer, was named treasurer.
The brewery's success continued, allowing Weber to construct a large home at 101 Eighth Avenue in 1909 (within the Park Slope Historic District), while Becker continued to occupy Vigelius's former home behind the brewery. An active philanthropist who belonged to many charitable organizations, Ulmer died in 1907 at his home at 680 Bushwick Avenue. His wife died the following March, leaving a "large estate."
Unlike other 19th- and early 20th -century lager breweries in Brooklyn, no evidence has been found that Ulmer operated an adjacent beer garden or that the brewery sold any bottled or canned beer. Instead, both for personal profit and beer distribution opportunities, Ulmer invested extensively in real estate. By purchasing or building taverns and installing a proprietor, brewers could guarantee that their beer was the only one sold.
Advertisements and articles in the Brooklyn Eagle and other publications indicate that Ulmer owned several taverns.
In 1893, in consultation with Weber, he opened Ulmer Park along the waterfront in Gravesend. This large resort and hotel featured music, dancing, boating, bathing, a shooting gallery, bowling alley and other attractions, and mostly importantly served as a place for the sale of Ulmer's lager.
In 1901 Ulmer purchased Dexter Park, a popular baseball and football stadium located in Woodhaven, Queens, where Sunday "blue laws" were less strictly enforced than in Brooklyn, a clear advantage for lager sales. Additionally, in 1914 the William Ulmer Brewery constructed a pavilion with a restaurant and bar at the corner of Metropolitan Avenue and Union Turnpike in Forest Hills, Queens, at the edge of Forest Park.
The William Ulmer Brewery closed with the passing of the Volstead Act, and its buildings were sold. The brewery retained ownership of the office and attached wagon house and storage additions, and maintained the buildings for use as a real estate office. Weber became president of the Ulmer Park Realty Company, owned by his wife and sister-in-law, while Becker, already in his 70s, likely retired. A few years prior to the repeal of Prohibition, in 1930, the company officially changed its name to William Ulmer Incorporated, signifying the company's permanent departure from brewing.
The Design of the Ulmer Brewery Buildings
The Ulmer Brewery complex consists of the main brew house and addition, office, engine and machine house, and stable and storage building. These buildings and other mid- to late-19th-century Brooklyn breweries show a similarity in form and design and feature details of American round arch design. This American industrial interpretation of the German Renaissance Revival or Rundbogenstil ("round-arch style"), which evolved in Germany in the 1820s, "synthesized classical and medieval architecture—particularly the round-arched elements of those style," according to Bradley.
These simply designed factory buildings use corbelled and other decorative brickwork, projecting brick piers, round arch window openings, and had parapets that sometimes varied in height and featured pediments, rather than applied ornament for interest and decoration. (Despite its name, buildings constructed in the American version of the style often used economical segmentally arch-headed window openings.) The
style was particularly well-suited to industrial and commercial buildings because of its reliance on brick and locally available stones, simplicity of detail, and structural expressiveness, as well as rapidity of construction, economy of materials and workmanship, durability, ample fenestration, and ease of adding extensions without grossly violating the original building fabric. Brick was the material of choice for most industrial buildings. It was inexpensive, durable, and easily supplied. More important, machine-pressed brick remained "the most fire-resistant building material available prior to the widespread use of concrete."
The American round-arch style was widely employed in the United States for factories, breweries, warehouses, and school buildings. Transmitted to this country through the immigration of German and Central European architects in the 1840s, as well as through architectural publications, the influence of the Rundbogenstil is clearly visible is the Ulmer Brewery buildings and other extant former brewery buildings in Brooklyn, many of which were located in the heavily German-populated Eastern District, owned by German immigrants and designed by German-immigrant architects or first generation German-Americans.
The first building at the brewery, the main brew house constructed in 1872, features many details characteristic of the American round arch style, including round arch-headed window and segmentally-arch-headed door openings with corbelled brick archivolts, projecting pilasters, and corbelled brickwork. Historic photos and illustrations of the complex indicate that the main brew house also featured pedimented parapets at the Beaver Street facade and a two-and-a-half-story, mansard-roofed tower, which are typical of 19th-century brewery architecture.
Between 1880 and 1885, shortly after Ulmer purchased the lot at the corner of Beaver and Locust Streets, a large, storage-house addition to the main building was constructed on Beaver Street. Similar in style to the original building, it featured a pedimented parapet, corbelled brickwork and round arch-headed window openings with corbelled brick archivolts. Like other 19th-century breweries, all of the operations likely took place in different sections of this four-story main building, which was divided into two buildings on the interior. As production expanded, the c.1881 addition along Beaver Street provided additional space for operations.
By 1887, maps indicate that the mashing of the malt and boiling took place on different floors of the building at the corner of Beaver and Belvidere streets, while in the remainder of the main brew house and its addition, ice was used to maintain cooler temperatures for fermenting, a much longer process. For the final step of the brewing process, the Ulmer Brewery took advantage of underground storage; Department of Buildings permits indicate that both sections of the main brew house have deep cellars, 20- and 34-feet deep.
The Ulmer brewery began a major building campaign in 1885; construction was begun on the two-story, brick office building and two- and three-story boiler and machine houses facing Belvidere Street, as well as a large addition at the rear of the main brewery. Dictated by expanding brewing capacity and changing brewery technology, the additions were designed by Eastern District architect Theobald Engelhardt.
Although not described specifically as brewery architect, Engelhardt worked on a number of brewery commissions and was also a prominent member of the German community. The new boiler and machine house building on Belvidere Street, which was connected to the southwest facade of the main brew house, was designed in the American round arch style, and features many details similar to its adjacent neighbor, including round arch-headed window openings with corbelled brick archivolts, projecting brick pilasters, and a decorative brick cornice.
Although it is only three stories in height, the machine house section of the building extends to the height of the four-story brew house, and the brick cornice, which features corbelled, denticulated and zigzag-patterned brickwork, extends across both buildings. This decorative brick cornice, characteristic of the inexpensive ornament applied to American round arch style factories, also extends across the lower, two-story, boiler-house section of the building and its side and rear facades. Designed with practical mechanical needs in mind, to house boilers and machinery, the tall first and second stories of the new building do not align with the adjacent brewery.
By 1887, maps indicate that an ice machine was located on the second story of the machine house, showing Ulmer's efforts to keep up to date with the latest brewing industry advances. Although it was not specifically cited in the permit, it is possible that this building was partially designed and constructed to accommodate this new technology. Also included in this building campaign was the construction of one-story addition at the rear of the main brew house that served as a wash house and racking room.
Constructed of brick, this addition was demolished in 1923 to allow for the construction of a parking lot in the former brewery courtyard.
Brewery architect Frederick Wunder designed the large wagon house, stable and storage building that faces Locust Street for the brewery in 1890. This three-story brick building and its additions, constructed in a similar round arch design as the other brewery buildings, was the last major building constructed at the brewery.
The one- and two-story wagon room and stable additions of the same building campaign were constructed as a rear addition to the office building, linking the Belvidere Street building with the new building fronting Locust Street. Both the northwest, Locust Street facade and the northeast, courtyard-facing facade, which was originally visible from Locust and Beaver streets, of the building are fully developed with features characteristic of the American round arch style, including segmentally arch-headed windows and doors with projecting brick lintels at the first floor; round arch-headed window openings with corbelled brick archivolts at the upper stories; bluestone window sills and string coursing; brick pilasters; and denticulated, channeled and corbelled decorative brickwork. Also characteristic of the style, a tall, pedimented parapet extends above the facade on the Locust Street side of the building and features the remnants of what appears to have been a round, terra-cotta ornament.
Original drawings (see illustrations) show that the courtyard-facing facade featured a two-story, central tower or monitor and a shorter tower at the building's northeast corner. (This shorter tower remains with an altered roof and attached fire escape.) The ground floor openings are raised at this facade, likely to accommodate horses, and the northeasternmost door opening (adjacent to the office) is large enough to permit the storage of wagons. By 1910, the Ulmer Brewery was using trucks for delivery, thereby diminishing the need for horses. The upper stories continued to be used for storage and later the third floor of the building was a cooperage.
While Ulmer's and other Brooklyn breweries display many Rundbogenstil characteristics, including Philadelphia brick facades with plain pilasters, decorative, patterned brickwork, and of course, round-arched openings accented with archivolts, the more elaborate office building complete with a terracotta company trademark, is the show piece of the brewing complex.
By the mid-1880s brewers and their architects were already attempting to show the wealth and success of their businesses through their brewery complexes, by creating a highly-visible corporate symbols, which could be used in company advertising. An article in the Brooklyn Eagle from 1886 described the counting houses of the S. Leibmann and Sons, Obermeyer and Liebmann, and Ulmer breweries as "not surpassed by anything of the kind in Broadway or Wall Street."
Designed in 1885 by Theobald Engelhardt, the office building features round arch-headed window openings, facade symmetry and a central projecting bay that are all characteristic of the Romanesque Revival style, which was also inspired by French medieval sources and the German Rundbogenstil.
Additional Romanesque Revival details include corbelled blind arches that decorate the pedimented parapet and corbelled archivolts. The terra cotta panels on the office building are of particular note. "OFFICE." above the front entry and the trademark "U" identify the original use and owner of the building, while a band of Queen Anne-inspired decorative panels separates the first and second floors. These floral- and foliate-motif panels were likely manufactured by the Perth Amboy Terra Cotta Company, as very similar tiles appear in an 1895 catalog issued by the company. Other decorative details include, at the second floor, a slate-clad, faux mansard roof and projecting dormers, which were historically more decorative, round arch-headed, copper dormers.
The finely detailed iron gate, located to the north of the office building, which historically obscured the entry to the brewery courtyard, also features Queen-Anne inspired motifs and is likely original to the building. As previously described, the office was later expanded as part of the construction of the stable building on Locust, with one- and two-story wagon room, storage and stable additions, which were later partially raised one story to allow for additional storage.
Later Building History and Alterations
The bulk of the brewery complex was sold in the early 1920s. The large stable and storage building on Locust Street was sold in 1921, and resold within two years to the Artcraft Metal Stamping Corp. A manufacturer of light fixtures, the company later changed its name to Artcraft Metal and Electrical Products and occupied the building as a factory until c.1940, at times sharing the space with other metal fabricators and lighting manufacturers. The full height addition to the building at its northeast corner is an elevator shaft that was probably constructed c. 1932.63 Alterations to the Locust Street fenestration, including the enlargement of several openings and the installation of square-headed windows, were completed by c.1940. Artcraft retained ownership of the building until 1944, after which it changed hands several times (likely between tenants) before it was sold to a realty company in 1949. Metal fabricators and clothing manufacturers are listed as occupants there until at least the 1980s.
In 2002, a permit was issued by the Department of Buildings approving a change from factory to residential use. The building is currently divided into a several apartments per floor.
The main brewery building, including its additions and engine and machine houses along Belvidere Street, was sold in 1922. Brooklyn Department of Buildings records indicate that the Otis Elevator Company filed to install an elevator in the main brewery building a year earlier, perhaps in anticipation of its sale and reuse for another function. Marcus Leavitt, owner of M. Leavitt Flooring Co. purchased the property in 1923 and made alterations to convert the buildings from a brewery to light manufacturing.
Among the changes were interior alterations, the replacement of the interior wooden stairs with fire proof equivalents, the installation of metal fire escapes on the Beaver Street and Locust Street-facing side facades, window replacement with steel sash and other fenestration changes. New fireproof stair cases were installed just behind the Beaver and Belvidere Street facades, as evidenced on the exterior by the offset window openings and stair bulkheads at the roof. The enlargement of several of the round arch-headed windows on the Beaver Street facade may have taken place at this time, as well as the bricking up of windows at the first floor of both facades and at the rear facade, and the lengthening of window openings along Belvidere Street for the installation of doors.
The additions to the main brew house and storage addition, located to the rear of the Beaver Street facade, were demolished during this period to allow for the construction of the one-story parking garage that occupies most of the former brewery courtyard and has frontage on Locust and Beaver Streets. (This garage remained part of the same tax lot as the brewery buildings until c.1965, but is not included in this designation.)
The brewery building's parapet was reconstructed in 1936, replacing the pedimented and decorative brickwork with four-feet of plain brick. A sprinkler system was added in 1952, and the fire escapes and doors to reach them were replaced in 1958. Subsequent alterations have mainly focused on interior and plumbing, heating or other mechanical work.
Leavitt sold the property in 1924 to a realty company in which he was a partner and continued to occupy a warehouse there into the 1940s. Other building tenants included mainly clothing, shoe and handbag manufacturers, which occupied the building into the 1980s. Belvedere Improvement Company Inc. sold the property in 1931, and it changed hands again under foreclosure in 1937. It was purchased by Beaver Management Corp. in 1945. Since the 1960s, several deeds have been recorded against the lot, mostly between realty companies. An application, filed to convert part of the building from light manufacturing into residential units in 2001, was disapproved by the Department of Buildings; however, the Department of Finance currently classifies the building as an elevator apartment building with artists-in-residence. Its recent uses include a warehouse for an electronics importing company and studio space for an artist.
William Ulmer Incorporated, with Ulmer's grandson William Ulmer Becker as president, sold the office building to William H. Ludwig Inc. in 1952. The Ludwig company, an electrical appliance manufacturer located at 656 Bushwick Avenue, made several alterations to the building, including interior alterations and the construction of a small concrete block addition at the northwest corner of the lot, as well as changing the use of the building from office and brewery to office, factory and storage. William H. Ludwig Inc. retained ownership of the building for ten years before selling it to Twenty Starr Street Corporation, based next door at 21 Belvidere Street. Twenty Starr Street Corp. held the building for over twenty years, part of which time it is said to have been used for lamp manufacturing and storage. The office building was sold to its current owner in 1985.
Description
All of the main buildings of the Ulmer Brewery complex are extant, and occupy the northern portion of the block bound by Locust, Beaver, and Belvidere streets and Broadway in Bushwick. The complex consists of the main brew house and addition (71-83 Beaver Street), office (31 Belvidere Street), engine and machine house (35-43 Belvidere Street), and stable and storage building (28 Locust Street), occupying three separate tax lots. The buildings were historically situated around a central courtyard, which is now occupied by a one-story parking garage that is not included in this designation.
- From the 2010 NYCLPC Landmark Designation Report
A glass of Beer There Tribute Ale at Schouskjelleren in Oslo.
Beer There is a 6,5% abv stout brewed by Danish gypsy brewer Christian Skovdal Andersen of Beer Here fame and Schouskjelleren brewmaster John Hudson at Schouskjelleren in mid October 2011.
It poured black with a light brown head. It sported a nice aroma of black chocolate and coffee. Also hints of yeast (the beer was fresh from the tank). The mouthfeel was medium heavy with a smooth, creamy texture. The flavor followed up the aroma with a rich cocoa taste, coffee and a mild vanilla tone. Yummy.