Tag Archives: dreher

The Jacobsens about the Dreher breweries

Just recently, I came across the J.C. Jacobsen archive of the Carlsberg Foundation. In there, a number of letters written by or address to J.C. Jacobsen are publicly accessible and transcribed.

Going through the archive, I noticed how well-connected J.C. Jacobsen, the founder of Carlsberg brewery, was in the Central European brewing industry: he considered Gabriel Sedlmayr of Spaten his “master teacher”, he visited the breweries of Munich, Vienna and Plzeň, conferred with Franz Fasbender, the editor of a Vienna-based brewing journal, and even visited Johann Götz in Okocim.

As someone with an interest in the history of Vienna Lager, I was of course curious about what he had to say (if anything) about the Dreher breweries. And I found plenty, with details that I had never read anywhere before.

In these notes from the 1860s, we learn this about the brewery in Kleinschwechat:

The malting floors were tiled with “Kelheimer Platte”, limestone tiles from Kelheim in Bavaria, something that was very common in Bavarian brewing and basically considered to be the industry standard. The mash tuns and vats were all made of wood. Jacobsen noted that the “mash machine” (presumably the stirring apparatus) was the same as in the Carlsberg brewery. All kettles were made from copper, while the coolships were made of tinned copper. The cooling apparatus in use was a 10 tube cooler by [Vinzenz] Prick, presumably one similar to this one:

A technical drawing of a wort chiller built by Vinzenz Prick. It was constructed from 10 tubes as a sort of counter-flow chiller through which ice-cold water was pumped in one direction, and wort was flowing through in the other direction.

With the cooling system, wort could be chilled down to 4°R, at most 7°R (5 resp. 8.75°C).

About the Dreher brewery in Steinbruch/Kőbánya we learn which beers they brewed:

  • Kronenbier, “very bitter, like Pilsener”, with an OG of 12.5° Balling
  • Lagerbier at 13° Balling
  • Märzen at 14° Balling
  • Double Märzen at 15° Balling, which he compared to one of his beers in colour, but “finer in taste”, aged for 4 months, and hopped with a mix of Saaz, Auscha and Styrian hops.

For the paler beers, only the finest hops were used, as the malt flavour was not predominant.

Apparently different malts were produced for the beers: for Kronenbier and Lagerbier, the malt was kilned at 45°C (measured between the kilning floors), while for the other beer types, it was kilned at 85 to 90°C.

The cooling apparatus used in Steinbruch was apparently the same as in Kleinschwechat, built by Prick, and the coolships were made of iron.

In 1868, Carl Jacobsen, J.C. Jacobsen’s son, noticed differences in the construction of fermenters: at Sedlmayr’s Spaten brewery, oak was generally used, while Dreher was in the process of switching to fermenters to larch wood. There were apparently two schools of thought: oak was preferred by some because it did not chip and was thus easier to clean, while those who preferred larch said that it was smoother compared to oak and thus easier to clean. Carl had not formed an opinion on it at that point.

He also reported about breweries that struggled with beer turning sour: the previous summer, Sedlmayr’s Spaten brewey had to dump 20,000 Eimer of sour beer, and Dreher in Vienna had also lost enormous amounts of beer that way.

He also made an interesting observation about the Munich beer: he described it as slightly darker than Vienna Märzen (the export beer that was also available in Copenhagen at the time, to provide his father with a reference), and that it must have been darker previously, but always brewed without any roasted malt. Since we know the colour of Vienna Märzen from six years later, we can deduce that Munich beer (or at least some of them) were probably more on the amber side (rather than straight up brown) in terms of colour at the time.

In yet another letter from January 1868, Carl also mentions a glass fermenter at Kleinschwechat, which was in use at the brewery for a few years by then. The bottom was slightly cracked, but overall it was still usable. The yeast settled more firmly than in wooden fermenters. The brewery was happy with the fermenter and working on building two more.

He also had an opportunity to compare malt samples: the malt from the Hütteldorf brewery was very similar to the one from Kleinschwechat, while their beer was somewhere between a Munich and a Vienna lager. In a previous visit, he found their malt to be more strongly malted, but that may have been coincidental. The malt from Liesing brewery on the other hand was poorer in quality, with more hard kernels, which Carl blamed on the construction used mill used at Liesing.

Carl Jacobsen also visited the Dreher brewery in Micholup (Michelob) near Saaz in 1868, and wrote a letter to his father about it. Carl thought the Micholup brewery was a “beautiful and good” brewery, but that the absolute highlight were the fermentation cellars, completely underground, 7 metres high and enclosed in enormous ice containers. The fermentation cellar contained 84 fermenters of 40 Eimer each, so not a large volume compared to the other Dreher breweries. They were all raised so that work could be done underneath them, but at the same time also reachable from the top via a wooden floor.

The fermenters were filled with wort at a temperature of 4°C which rose to 6°C, sometimes 7°C during fermentation. Due to the good cooling capabilities of the cellar, ice floats were never needed, and in fact, none existed within the brewery.

J.C. and Carl sent each other letters about many other lager-brewing-related topics, but even just what I was able to find about Dreher breweries was very enlightening and contained details I had not come across in my research for my book about Vienna Lager (which I highly recommend if you’re further interested in the topic).

Dreher Breweries vs Burghers’ Brewery Pilsen 1894, In Numbers

While researching a different topic, I recently came across an article in the Austro-Hungarian Café and Inn Newspaper (it really rolls off the tongue, doesn’t it?) that I hadn’t seen before. It basically contains general information about the size and the operation of both the breweries belonging to Anton Dreher (in particular Kleinschwechat, Steinbruch, Michelob and Trieste) and the Burghers’ Brewery in Pilsen (since 1898 and nowadays better known as Pilsner Urquell). It’s full of numbers, but because they’re from the same time period, they allow for some interesting comparisons about the extent of the businesses.

In terms of production, the largest brewery was of course Dreher Kleinschwechat, with about 610,000 hl for the brewing season 1892/1893. Pilsen on the other hand brewed 522,270 hl in the same time period. Dreher’s Hungary-based brewery in Steinbruch brewed another 400,000 hl, while for the other two Dreher breweries, no volumes are listed. It shows to what a large operation the Pilsner brewery had grown, while Dreher’s advantage was having multiple large breweries across Austria-Hungary that were all serving different markets.

As for the malting and brewing operation itself, there were some stark differences: Kleinschwechat had about 23,000 m2 in malting floors as well as 14 kilns, Steinbruch had 10,788 m2 with 7 kilns, while Trieste only operated a single kiln. Practically, most of its malt was actually produced in Kleinschwechat and shipped down to Trieste. The malting capacity of Michelob was not listed. Pilsen did well with “just” 9,000 m2 of malting floor and 10 kilns.

When it came to brewing itself, Kleinschwechat featured 3 coppers for boiling wort, 4 mash tuns, 4 coppers (mash kettles) for boiling mash, and 4 lauter tuns. The wort was cooled on a total of 29 copper coolships of a total surface area of 2,500 m2.

Steinbruch operated 8 coppers (presumably smaller ones than in Kleinschwechat) and 11 coolships of 698 m2.

Pilsen on the other hand had 5 separate brew houses: the original one with 1 copper and 1 mash tun (since no dedicated mash kettles or lauter tuns were listed, I assume the copper was used for boiling decoctions and the mash tun also functioned as lauter tun), one built in 1852 with 1 copper and 1 mash tun, then the third brew house built in 1862 and extended twice in 1872 and 1874, with a total of 6 coppers and 6 mash tuns, and then two more brew houses, built in 1888 and 1894, with 2 coppers and 2 mash tuns each. That’s a total of 12 coppers and 12 mash tuns. Cooling operations were supported by 22 iron coolships.

In the fermentation cellar, Kleinschwechat had 2,000 fermenters with a total capacity of 40,000 hl, Steinbruch 1,200 fermenters with 30,000 hl capacity, and Trieste just 210 fermenters of an average size of 30 hl, adding up to 6,300 hl. Pilsen operated 2,000 fermenters, but no volume is listed.

One thing though where Pilsen absolutely excelled the Dreher breweries was the number of beer wagons: while Kleinschwechat owned and operated 60 of them, and Steinbruch 20, Pilsen had much more capacity for export with a whopping 132 beer wagons. With the improved train connectivity of Pilsen since the 1860s (the article specifically cites the 1862 opening of the Bohemian Western Railway that connected Pilsen to Prague by train), it could ship its beer all over Europe and beyond.

The manufacturer of these beer wagons was F. Ringhoffer from Prague Smíchov. Thanks to the book Die Mechanische Technologie der Bierbrauerei und Malzfabrikation from 1885, we know more about these beer wagons.

Technical drawing of the Ringhoffer beer wagon design
Technical drawing of the Ringhoffer beer wagon design

The construction was double boarded, and the space between the boards was filled with a poor heat conductor as insulation material. It contained 2 ice reservoirs for up to 1,100 kg of ice that could hold the inside at a constant 4°C for 5 and half days. Melted water and condensation was drained at the bottom, using a bend to ensure that no outside air could get into the sealed wagon. That way, any freight could rest on a completely dry floor. The remaining space was sufficient to transport 25 casks of 200 liters each, i.e. each wagon could hold up to 50 hl of beer at a time. This was only slightly less than the ice wagons used by Dreher, which had a capacity of 54 hl and could keep its load cool at 4°C for up to 7 days.

In terms of refrigeration at the respective breweries, all of them used Linde refrigerators. Linde had actually been contracted to develop an artificial refrigeration machine for Dreher’s Trieste brewery, and while development was done by Linde at Spaten brewery in Munich, the first Linde refrigerator was officially sold to Dreher in Trieste. In 1894, the Trieste brewery was operating two of them, while Kleinschwechat had 8 Linde refrigerators “Nr. VI” (presumably a newer model), and Steinbruch operated 6 of them. According to the article, Pilsen only operated a single Linde refrigerator, but it’s unclear which specific model.

Interestingly, the refrigeration machine the brewery in Pilsen was using had been built under license from Linde by E. Škoda, the Pilsen-based mechnical engineering company, probably best known through the Škoda car brand and the Škoda trams in Prague.

A map of Burghers' Brewery Pilsen's distribution centers across Europe, ca. 1894. Not pictured: Sarajevo, Belgrade
A map of Burghers’ Brewery Pilsen’s distribution centers across Europe, ca. 1894. Not pictured: Sarajevo, Belgrade

The article also lists all the distribution centers in Austria-Hungary, Germany and the rest of Europe plus one importer in New York City, which I turned into a map to get a better feeling about how widespread their beer was.

In addition to all these statistics I listed above, we also learn more details about the Burghers’ Brewery Pilsen. As you’re probably aware, the brewery was founded by the citizens of Pilsen with brewing rights in 1839. The article specifically says that it was 250 houses with brewing rights, and their duty was to elect a new administrative committee every 3 years.

We also get more insight into the beer types that were brewed at the time: as was still usual at the time, two types were produced, an 11% Schankbier (the percentage refers to the original gravity, not the ABV) that still needed 2-3 weeks of lagering before it was tapped and was brewed and sold only during the winter, and a 12% Lagerbier that was entirely free from yeast (due to the long lagering) and only sold during the summer season.

The article also discusses the modest beginnings of the brewery itself: the first brew only had a volume of 64 Eimer (3621 liter), and the total volume of the first brewing season was a mere 3657 hl. In 1843, Pilsen had a population of 8,892, that’s just a bit more than 41 liters per capita. Could it be that the amount of beer produced by the Burghers’ Brewery was initially not nearly enough to cover the demand of consumers?

In any case, the business grew so well over the years that Burghers’ Brewery Pilsen grew to a size similar to Dreher’s Kleinschwechat brewery. While the production volume was still smaller in 1894, it seems like the Pilsen brewery was prepared much better for export across Europe. By 1912, Pilsner Urquell produced almost 1 million hl of beer per year and was considered to be Austria’s largest brewery, while Dreher Kleinschwechat was “only” producing 594,865 hl in 1912 and about 621,398 hl in 1913.

If you want to learn more about Vienna Lager and the history of Dreher’s breweries in Kleinschwechat and elsewhere, you can find more about the topic in my book Vienna Lager.

Beer at the Oktoberfest, 120 years ago

This is my short and quick contribution to Session 127. After Boak and Bailey asked me about my expectations of Festbier, I thought I should leave a few notes what beer was served at the Oktoberfest in the 19th century.

The Oktoberfest didn’t start out as a beer festival. The first one was a wedding celebration of Bavarian Crown Prince Ludwig I. and Princess Therese in 1810. In the years after that, it became an annual fair where things like horse racing, prize shooting, and an agricultural fair were the main attractions. Eventually, beer was being served, and the whole beer drinking eventually took over. The agricultural fair still exists, but is scheduled to only take place once every four years.

The beer served was, as far as I could find out, regular “Sommerbier” (i.e. lager beer) as it was consumed elsewhere in the city. In 1872, Michael Schottenhamel procured a 16° Vienna-style Märzen brewed at Franziskaner-Leistbräu, which eventually got established as the regular beer at Oktoberfest. But it was not the only beer being served at the Fest, as we know from festival programme advertising of that era.

In 1895, wheat beer from Schneider & Sohn was served, which was a novelty that year, as well as Märzenbier brewed at Klein-Schwechater Brauerei and imported from Vienna.
In 1896, beer from Bürgerliches Brauhaus Budweis was served at the Oktoberfest. The brewery was at that time a purveyour to the court of the King of Württemberg.

Some breweries, like Thomasbräu, served both a Pilsner and a Märzenbier.

Most of the other local breweries, like Franziskaner-Leistbräu, Pschorr, Hacker, Spaten, and Löwenbräu, only served a single type of beer, Märzen.

All in all, the variety of beer available at the Oktoberfest back then was not only greater in number, it was also more diverse in available beer styles, and more international. More like what you’d expect from a proper beer festival.