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The outlook for craft breweries reemerging into Buff alo as it surged in the

late 1800s, prior to prohibition where over thirty breweries existed in the western

NY area is very bleak. Th ere is no longer that passion for industry and production that this city once was. Th e beginning of prohibition was defi nitely an ending of the prosperity and pride that all Buff alonians experienced. Th e pride that folks from Buff alo experience now is nothing in comparison to the swell of excitement and emotion that rolled through the streets. Th e purpose of the brewing being a popular past time and industry in Buff alo so many years ago was

because it was not alone. Buff alo, having been one of the largest steel

producing cities in America had automotive companies such as Ford, ship

building hype was on the climb since the opening of the Erie Canal. Th ere were tourists from Canada and all over the nation to visit Niagara Falls. Th ere was always something that everyone could cherish in the city. Aft er the nation made selling and manufacturing alcohol illegal and then legal again there was nothing left . Th e buildings, companies, and economic status of the city had collapsed. Th ere was no one here to pick up the pieces. Th ere was, and still, is a skeleton of what the city was. Th is city and the brewing industry could never return to the prosperity and wealth it was before. Th ough there is an attempt to rebuild the brewing industry with Buff alo Brew Pub, Pearl Street Grill & Brewery and the distributing brewery Flying Bison Brewing Company, these are only small aft ermath breweries that can only spread out to the public that is here now. Th e large corporations that sell beer at a much lower cost are outselling and out-marketing these small local brews. Aft er all, though local craft beers do exist here in Buff alo, two out of three are strictly sold at that establishment. Th ough the dream is exciting and one that all brewers would come true, the sad reality for Buff alo and all craft beer is that it will not return to how it was.

Magazine Created, designed, and distributed by Sarah Battaglia, Matthew Brigante, and Codie Northrup. University at Bu� alo’s Press, Fall 2010 under the direction and instruction of Shasti O’Leary, ART 309

Br

Special thanks from the editors, designers, and publishers of Local Brews Magazine, Buffalo Edition to the breweries that were used especially from Phil Internicola Pearl Street Grill and Brewery, Tim Herzog at Flying Bison Brewing Company and Keith Morgan at Buffalo Brew Pub. We appreciate

your help, interest and information.

The outlook for craft breweries reemerging into Buff alo as it surged in the

late 1800s, prior to prohibition where over thirty breweries existed in the western

NY area is very bleak. Th ere is no longer that passion for industry and production that this city once was. Th e beginning of prohibition was defi nitely an ending of the prosperity and pride that all Buff alonians experienced. Th e pride that folks from Buff alo experience now is nothing in comparison to the swell of excitement and emotion that rolled through the streets. Th e purpose of the brewing being a popular past time and industry in Buff alo so many years ago was

because it was not alone. Buff alo, having been one of the largest steel

producing cities in America had automotive companies such as Ford, ship

building hype was on the climb since the opening of the Erie Canal. Th ere were tourists from Canada and all over the nation to visit Niagara Falls. Th ere was always something that everyone could cherish in the city. Aft er the nation made selling and manufacturing alcohol illegal and then legal again there was nothing left . Th e buildings, companies, and economic status of the city had collapsed. Th ere was no one here to pick up the pieces. Th ere was, and still, is a skeleton of what the city was. Th is city and the brewing industry could never return to the prosperity and wealth it was before. Th ough there is an attempt to rebuild the brewing industry with Buff alo Brew Pub, Pearl Street Grill & Brewery and the distributing brewery Flying Bison Brewing Company, these are only small aft ermath breweries that can only spread out to the public that is here now. Th e large corporations that sell beer at a much lower cost are outselling and out-marketing these small local brews. Aft er all, though local craft beers do exist here in Buff alo, two out of three are strictly sold at that establishment. Th ough the dream is exciting and one that all brewers would come true, the sad reality for Buff alo and all craft beer is that it will not return to how it was.

Magazine Created, designed, and distributed by Sarah Battaglia, Matthew Brigante, and Codie Northrup. University at Bu� alo’s Press, Fall 2010 under the direction and instruction of Shasti O’Leary, ART 309

Br

Special thanks from the editors, designers, and publishers of Local Brews Magazine, Buffalo Edition to the breweries that were used especially from Phil Internicola Pearl Street Grill and Brewery, Tim Herzog at Flying Bison Brewing Company and Keith Morgan at Buffalo Brew Pub. We appreciate

your help, interest and information.

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FOUNDED 1972BREWMASTER Phil InternicolaLOCATION 76 Pearl St. Buffalo, NYWEBSITE http://www.pearlstreetgrill.com

PE A R L S T re e tGR I L L & BREWERY

Pearl Street Grill & Brewery is a popular hot spot for locals and tour-ists alike that want to go out on the town. This microbrewery mainly sells its beer inside its premises for those that enjoy both beer and the dining out in the city of Buffalo. Reservations and catering is available within this four-story building.

The most popular time of year for this business and when the most beer is brewed and consumed, is the winter season beginning roughly in September and ends around March. The Buffalo Sabres and Buffalo Bills fans are often found at Pearl Street and are often endorsing the consumption of the brewed beer on draft. During this time of year, more than 1,500 gallons of beer is brewed each week. Due to the increased interest in the local brewing industry in Buffalo, Pearl Street Grill and Brewery has done reasonably well throughout the recession. The location is of prime importance of the success of both the restaurant and the brewery. The Buffalo brewing identity has flourished because of this prime downtown destination.

PERLENSTRASSEOur authentic German Oktoberfest, Perlenstrasse emulates its famed brethren in Deutschland with a mild, slightly nutty malt flavor that gives way to a crisp, clean finish, and a beautiful pale orange color.

LUNE’ D’BLEUA light and effervescent with a subtle spicy character of orange peel, coriander and ginger. Uniquely pleasing, a beer this good comes along only “once in a blue moon”!

Phil Internicola, an experienced past brewer and shareholder of Flying Bison Brewery, knows and recognizes that brewing is both “an art and science.” There needs to be the understanding of the process as well as an interest and love that not everyone has. He also recognizes that it is the “ consumers’ responsibility to keep local brewing here in the city of Buffalo.”

The building and the 76 Pearl Street address have a very interesting past in and of itself. The infrastructure was built in 1845 and was originally a dressmaking factory. There was very poor ventilation in the building and, after the worker’s regulation acts were past, the employers of these women were under pressure to design an air-regulation system that was satisfactory to ensure the safety and health of the workers. The fans run on a conveyer belts and served the purpose for both powering the sewing machines and ventilation of the factory. Today, the fans are still intact and are used. This is a small detail that helps to keep the rustic and traditional feel involved within the restaurant. The story and decoration of the fans are to interest to the customers and a reason for them to enter the building in the first place. It is the décor, atmosphere, service, and brews that keep them coming back.

LIGHTHOUSEA great introduction to the world of craft-brewed beers, Lighthouse is a light blonde ale with a fairly neutral balance, mild but notable malt and hop flavors, and a crisp, clean, thirst-quenching finish.

LAKE EFFECTAn American Pale Ale, Lake Effect features abundant hop flavor and aroma. Lake Effect is medium-bodied with a light coppery color. Its complex flavor begins with rich maltiness that quickly transitions to an assertive hop presence and finishes with a sharp crispness.

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Proper Etiquette for ALCOHOLIC GLASSES

mapped out on a handy table-tent chart. But if that’s too complicated, the knowledgeable staff will guide your taste buds to the proper brew for you. The brew is also available to take home in a souvenir growler. Another unique feature

of what’s billed as “New York State’s oldest and friendliest brewpub” is its Mug Club (visit the bar or www.buffalobrewpub.comfor details). I visited on a recent Wednesday with two Mug Club members who are

no strangers to the bartenders or the beer, and both greeted them with a smile. Buffalo Brew Pub also provides endless complimentary popcorn and peanuts. One of Mug Club member Will L.’s

favorite things about spending his free time at Buffalo Brew Pub is the atmosphere. Will said: “During the week, I like the older crowds, and the staff is very accommodating.”

According to Michelle, a bartender, “Friday nights are the busiest..Saturday nights too, the crowd is poppin’, that’s when the young ones are out.”

FOUNDER Kevin TownsellFOUNDED 1986LOCATION 6861 Main St. Williamsville, NYWEBSITE http://www.buffalobrewpub.com

Buffalo Brew Pub is the oldest brewery still owned and operated in the state of New York. This brewery and restaurant is a very popular place in Williamsville for both the locals and the out-of-towners, the young and the old. Buffalo Brew Pub was opened in 1986 by Kevin Townsil. Townsil was inspired from a system he saw his friend operate in Weland, Ontario.

BUFFALO BREW PUB

In 1998, ownership was made corporate leaving Buffalo Brew Pub currently under the management of Keith Morgan. The building itself was built in the early 1900s. It was presumed to begin as a stage coach style hotel. In the 1930s this building was transformed into a dance club known as “The Colonial Inn.” The main room was opened up and took advantage of high arched ceilings. Melanie’s took over after The Colonial Inn, becoming a “young-person’s hangout.” There is normally one person in charge of the brewery, currently Morgan is looking to fill that position. Typically they’d manage to produce 16.5 barrels a month, 240 gallons each. Buffalo Brew Pub serves about four or five types of brews at a time. The most common brews are pale or pilsner types. The most popular one is their Amber Ale and the Lager. There’s a flavor for every taste here – light, dark, bitter, smooth – all

A history of alcoholbuffalo breweries and the dry era

In 1811 Joseph Webb opened the first brewery of Buffalo in Black Rock, which lasted till 1812 when it was assumed burned with most of the city during the War of 1812. After the war Buffalo began to build itself back up to become of the most

prosperous cities of the early 20th century, and with it’s prosperity and location came along with it a rich history of one of it’s leading industries, brewing beer. In the 1920’s a new law changed the way a national economy would do it’s business. Prohibition would take 1400 breweries down to 700 in a decade and seven would only survive the twenty from Buffalo. Some would turn into bottling companies and others would turn to soda and dairy products. It was a whole new world for a major industry. At first everyone thought the alcohol industry was dead, but it soon became apparent that this was not the case. Prohibition had sparked “The Second Wave” of microbreweries and a lively black market trade in alcohol. Alcohol had become a form of currency for the second time in American history, being traded for money and favors. These traders, who were the manufacturers and transporters of the illegal alcohol, were called “bootleggers.” The term came from smugglers and Indian traders who hid liquor inside their tall boots and dates back to colonial times in the South. In 1733, the Georgia Colony had enacted a prohibitive law regarding alcohol, making it

the first dry colony. General James Ogelthorpe was charged with enforcing this new law, but bootleggers from the Carolinas thwarted his efforts. The city of Buffalo, like many other American cities, had its share of smuggling stories and speakeasies. According to Buffalo mayor F.X. Schwab in his 1922 annual state of the city adress there were 8,000 “soft drink” places where illegal liquor and beer could be obtained and consumed.With the city’s unique geographic position along the Canadian border, the temptation for smuggling was great. Unlike the rest of the country Buffalonians could cross the border to Canada, where liquor was still legal, for a drink if they wanted to. If they were brave and clever they could smuggle some back home with them. Most of the smuggled liquor would end up at speakeasies, a common hangout for gangsters. During these times customers drank whatever the speakeasies had to offer. Beer was not as readily available as moonshine because beer was harder to make. Despite this fact, people still produced a low quality beer and although it was not as tasteful as beer that came before it people embraced it as the same. Meanwhile, brewers had to figure out what they were going to do now that it was illegal to brew beer with more than 1/2 of 1% alcohol by volume. options included: “near beer” (a low alcohol beer), non-malt beverages (soda pop), fruit juices, yeast products, vinegar, malt extract, breakfast foods (cereals), commercial feeding stuffs, dairy products and industrial alcohol.Whatever the brewers did to survive, legal or illegal, they all had to deal with the developing concept of the packaged product. Most beer

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Phoenix Brewery was and is located on Washington and Virginia Street.

Ulrich's opened in 1868. It was owned by Weyands and the Phoenix Brewery between 1870 and 1910. Back then, a bar existed on every corner that served as outlets as breweries selling only company beer.

before Prohibition was sold in draft form, but because many breweries across the country had switched to soda manufacturing during Prohibition, the soda produced by these brewers was sold in bottles, exposing a whole new generation of Americans to this new “packaged” product. As a result the corner drug store soda fountain was no longer the only place to get a soda; it was now possible to go to the store and bring it home in bottled form. The bottling industry was being developed and improved because of all this new activity, including advancements in the bottling equipment itself. By the end of Prohibition, most of the brewers found that they had obsolete bottling equipment because of the new technology. Prohibition had produced a fledgling giant; soda pop in packaged form. In the decades after Prohibition packaged beer would become the most common form of distribution.

a letter from the 1950s when only two breweries were left in buffalo. the letter list the 30 breweries once in production since the 20th century.

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“A modern fermenter (above) compared to an “at-home” fermenter (right).

Beer Is The Second Most Popular Beverage In The World. Tea Is Number One.

Papst Blue Ribbon Was Named Because It Was The First Beer To

Win The Blue Ribbon For Best Tasting Beer At The Chicago’s

World Fair In 1893.

During Prohibition, Temperance Activists Hired A Scribe To Remove All References Of Alcohol In The Bible.

Molson Canadian Is The Oldest Brewery In North America.

America’s First Brewery Was Built In Hoboken, New Jersey In 1642.

Beer Cans Were Invented In 1935.

You Are Deemed A Labeorphilist If You Collect Beer Bottles.

Beer Is A Source Of B Complex

The Oldest Known Written Recipe Is For Beer.

There Are Nineteen Different Versions Of Guiness.

Monks Brewed Beer In The Middle Ages And Were Allowed To Drink Five Quarts Everyday.

Samuel Adams’ Triple Bock Is The Strongest Beer In The World With 17% Alcohol By Volume. The Strength Is Achieved By Using Champagne Yeast.

In Their Efforts To Regulate Beer Quality Ancient Babylonians Who Were Among Histroyies Earliest Brewers, Decreed That Nay Commercial Beer Maker That Sold Unfit Beer Would Be Drowned In His Own Libation.

The “33” On A Bottle Of Rolling Rock Was Originally A Printer’s Error. It Refers To The 33 Words In The Original Slogan.

Beer Facts

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