What to do when government shuts down the breweries and distilleries:
I was taught to brew by Harry Rickel, of Detroit. He was a lawyer but his people had been in the malting business for years, and he knew all about brewing. He sent me not only detailed directions but also my first supplies, and after they ran out he found me a reliable Lieferant in Paul Weidner, of 350 Gratiot Avenue, Detroit. By 1922 I was no longer dependent on Weidner, for a number of dealers in home-brewers’ materials had sprung up in Baltimore. One of the best was a retired brewmaster named Brohmayer, who had set up a shop for the sale of home-brewers’ supplies. He knew the chemistry and bacteriology of fermentation and gave me some very useful tips. Also, he supplied me with the best German and Bohemian hops and very good malt syrup.
At the start all home-brewers made their beer too strong. It took us a couple of years to learn that we should be sparing with the malt syrup, and especially with the corn sugar that we used to reinforce it. My first brew, put into quart bottles with old-time wire and rubber spring-caps (for the sale of crown corks had not yet begun) was bottled too soon, and as a result most of the bottles exploded. They were stored in the sideyard in Hollins Street and the explosions greatly alarmed our neighbor, William Deemer. As soon as we had mastered the trick August and I made very good beer—or, rather, ale, for that is what it always was, technically speaking. When I was married in 1930 and moved to an apartment in Cathedral Street, I set up a brewery there. I had kept a sort of cellar-book from the start, but the early years of it have been lost. Here are some entries for my last six months in Hollins Street in 1930:
1. One can German light malt; one can German dark; one can Guilford; a pound and a half white sugar; two ounces American hops. Brewed March 9; bottled March 19.
2. Three cans German dark; a pound and a half corn sugar; two ounces Bohemian hops; corn sugar in bottles. Brewed April 20; bottled April 23. Bottled too soon. On opening the first bottle the beer boiled out, and I threw out the whole batch.
3. Five pounds Brohmeyer malt; five ounces German hops; a pound and a half corn sugar; one ounce hops in crock at the end of fermentation; Chattolanee water. Fleischmann’s yeast. Brewed May 28; bottled June 1. A light, somewhat flabby brew.
4. Five pounds Brohmeyer malt; five ounces German hops; two pounds corn sugar; one ounce hops in crock; Chattolanee water; Fleischmann’s yeast. Brewed June 1; bottled June 5. Good flavor.
[From “H. L. Mencken: The Days Trilogy, Expanded Edition,” edited by Marion Elizabeth Rodgers. Copyright 2014 by The Library of America, New York, N.Y.]