Fauerbach Brewing Company 

Madison, Wisconsin 

1848 - 1966

Focus on History:

 

 Gear Store   ... Historical Website ...  Ice Yachts  ...  Madison Brewery Histories  ... Brewing Family ...  Hess Cooperage   

After researching a 1907 journal and cash ledger from the Company, we thought a few facts might be fun.

Did you know?

  1. The first German immigrant brewers used corn or rice in their new American brewed beers.

  2. The salary for Henry Fauerbach, family brew master in 1907, was $250 per month. 

  3. Union workers pay ranged from $42 - 92 per month in the brewery, $35 per month in the office. A wagon driver earned $42 per month. He had to handle wooden barrels weighing up to 300 pounds each  - for the 31 gallon barrel.

  4. Fauerbach bought Wisconsin 6 row barley from the B.A. Schwenn, Michael Lenerz and William Roberts farms for .80 - .90 cents per bushel.  They malted their own barley and sold Mensapale, Export and Salvator lagers, all of which used corn as an adjunct to the barley malt.  

  5. Hess Cooperage was paid $500 for a large order of white oak beer barrels in March 1907.

  6.  Fauerbach bought ice from Conklin Ice Company, and bottles from Madison-based Lake City Bottle Works.

  7. Fauerbach used Wisconsin 6-row barley: Kindred (improved Wisconsin #37) from North Dakota and Montcalm from Montcalm County, Michigan.

  8. A load of hops consisted of 75 heavy bales delivered during fall after a mid-August harvest. These bales were kept in cooled moisture controlled areas for each season - up to a year. Hop rooms had with 3" cork insulation, and a liner to maintain moisture levels. Hop resins deteriorated over time due to storage conditions. 

  9. One of the master brewers main jobs was to calculate ingredients needed for each batch of beer, because the "100 lb." barley bags did not all weigh the same, and the hop alpha acid levels changed during extended storage.

  10. Fauerbach has 20 cellar tanks each with 240 barrel capacity from which beer could be blended during bottling or kegging.

  11. Fauerbach used a 3.5 hour kettle boil, and a more complex mashing process. Today brewers use a 1.5 hour kettle boil and simple infusion mashing with rests for protein elimination, starch to sugar conversion, and biological organism knock-out. 

  12. During prohibition,1919 - 1933, brewers sold unfermented wort in a 5 gallon bucket for $1. Buyers could take it home and add yeast. This was period marked the beginning of home brewing.

  13. Lagering beer requires cooling it over a period of time; typically 14-30 days. That is why many early brewers used hillside locations to locate underground cooling (rue) cellars. Ice was used for cooling before prohibition.  

  14. Rationing of brewer supplies occurred with both world wars. This caused brewers to make changes in packaging and ingredients. Rationed items included tin, steel, and barley. 

  15. In the 1960s decade, 18 Wisconsin breweries closed. They could not compete with national brewers low priced beers like Old Milwaukee (Schlitz), Red White and Blue (Pabst), and Busch (A-B). Beer taxes were eventually tiered to help small brewers re-emerge. 

  16. Old style primary fermentation tanks had open tops (see below). They were made of white oak and pitched with paraffin.

  17. Eberhart Anheuser,founder of Anheuser-Busch, St Louis had a cousin, Peter Anheuser, who married Anna Marie Fauerbach a sister  to brewery founder Peter Fauerbach. They married in Einselthum, Germany, on June 11,  1856. Home town for both families. 

       Fauerbach History - plan on an hour ...and grab a beer while you're at it.

Fauerbach Historical website