Jacob Weinhard Brewery history from newspaper 1sm,xiemx11xNW~X}XAx~RA~R From Weinhard history _compiled_ Judilyn Jones. , .. - 8="16.: 9~ Saturday, Oct 29, 1881 . dissolution notice of Rumpf & Hohberg by mutual consent •. Jacob Weinhard having purchased Hohberg's interest in the firm, has assumed charge of the b9oks and will pay all debts. Peter Rumpf and Gus . Hohberg. Gus H~hberg has gone to Baker city to reside. By referring to our advertising columns, it will be seen that Jacob Weinhard is now associated with Peter Rumpf in the Dayton Brewery. Mr. w. is said to understand his business thoroughly. (just the week before there.was a snowstorm) Saturday, .Nov. 5, 1881 Improvements.--Me~srs •. Rumpf & Weinhard are making substantial improvements in their brewery. A new brick malt­ kiln, new boiler, vats. and coolers and a gen_eral re-arrangement of the interior willmateri'ally add to its capacity and convenience. Saturday, May 13, 1882-- --- An Improvement.-~Messrs. Rumpf & Weinhard have about completed some valuable improvements to their..,brewery on Front street. To the old building they have added a new front and have laid before their establishment a strong wooden sidewalk. The most valuable improvements· to the.brewery are the interior additions .. An entirely new and commodious store room has been · built and beneath it a ·brick cellar 18 x 36 feet has been constructed. The old cellar, the roof of which has been raised, extends some twenty feet·beyond the sidewalk and this also affords ample storage for .stock. The boiling kettle has been enlarged and several brass faucets of splendid workmanship have been added to the mash tubs. These will enable the brewers to draw off the mash more quickly and facilitate their work. An improved pump has also been added to this department as well as a fine cooler. Three large rooms are given up to barley, one of which is known as the_sprouting room, another for drying room and third for storing the gr~in previous to sending it to the mill. The brewery can now boast of two large malt cellars and the same number of beer cellars. In one of them the reporter noticed about one hundred new kegs and was informed that the increase in the brewery's business had made this addition to their stock of barrels, half barrels and kegs necessary. Altogether the improvements are of a solid and substantial ·character and rep~esent the expenditure of a large sum of money. The additions have been made under the supervision of Mr. Weinhard, a practical brewer, who expresses the ·belief that he can brew a grade of beer as good as made on the coast. The ~arley consumed in this establishment is purchased from farmers whose places are near to Dayton and the material and labor employed in re-constructing the brewery were secured and purchased in Dayton. For these and . other reasons Mr. Weinhard solicits the patronage of our citizens and as a home industry it is certainly entitled to encouragement. The quality of the beer manufactured by Mr. Weinhard is of so good a kind that several of his customers have deceived their ·patr~ns by selling the Dayton brew as Mi~~aukee_beer and escaped detection. This is not altogether satisfactory to Mr. Weinhard who does not desire the goo~ qualities of his beer misrepresel'!ted •. Saturday, Sept. 16, 1882 Rumpf & Weinhard shipp.ed 18 half barrels of beer to Walla Walla last Thursday. Dayton beer can't be beat. Saturday, Sept. 30, 1882 Improvement.--Rumpf & Weinhard are building as addition to their brewery, immediately over the mill race. It is to be 30 x 40 feet in size and will co_ntain a large malt kiln. The firm find it necessary to make a constant improvements to keep up with their increasing business. They supply various points along the railroad with ·beer, as far as Wallula Junction. A good article • will always find a ready. sale. Read their enlarge advertisement. Dayton Brewery. Front· Street, Dayton, W.T. This well-known establishment·is still open to the Public and is Manufacturing SEER OF THE BEST QUALITY--in quantities to suit, at low prices--Expressly put up for Shipping Purpose·s and sent to any Point Lin Eastern Washington or Idaho. Brewery Depot, Corner Main and Second.Streets, Dayton, W.T. Rumpf & Weinhard, Proprietors. Saturday, Oct. 14, 1882 Rumpf & Weinhard have erected a fine street lamp in front of their brewery, the work of ,Oppenheimer & Smith • . Saturday, Nov. 4, 1882 Improvements.-- Mr. Weinhard is driving piles at the rear-of his brewery and is going to build an addition to his already large establishment. Mr. w. informs us that he intends building a two-story structure on the site of the old Chinese wash-house ne~~ the brewery. Saturday, Feb. 17, ·18-8~ -- . Below we give a list of improvements made in our little city· during the year 1882. (long list) Rumpf & Weinhard addition to brewery, $3, ooo. ' .Saturday, May 26, 1883 Weinhard's Brewery Upon invitation of Jacob Weinhard, proprietor of the Dayton Brewery, we stepped into his establishment on Tuesday and were courteously shown through the entire concern, noting down the .following facts relating to. it for the edi~ication of our numerous readers; Upon entering the building we find ourselves in what Mr. w. calls his summer saloon. It is a large room, 30 x 40, on the ground floor, under whtch runs the.mill race for Morris Bros & Sarjeant's flouring ·mill. Large shade trees are on the south and west, making it one of the coolest resorts in the city. Leaving this rpom we· are in the brewing room. Here we find over the furnace an enormous copper kettle, holding 500 gallons; by its side the necessary tubs, tanks, pumps &c.· on the other side of the room we find the malt kiln having a capacity of 3,000 pounds. This kiln, like the furnace is built of brick with cast iron fronts, but under it is a new and improved arrangement for heating, consisting of pipes, drains &c. enclosed by the brick work. l This room is 30 x 40 feet. From here we go to the malt cellar or sprouting room, where we find the malt spread out in heaps undergoing the sp~outing process. Turning to the right we are in th~ beer cellar where the beer is fermented and drawn off into barrels. This room is 18 x 36 feet, and is very cool, a large ice house being over head, the floor of which forms the roof of the cellar. In the rear of the cellar is a room 18 x 18, used as a store room, where many kegs of the malt beverage are stowed away. Adjoining -the beer cellar is another room surrounded by b~ick work where beer is kept on draught. Everything is cool and neat. over head we find the bar room proper which is used in the winter only, being closed at the present time. on this floor we find several larger rooms where the malt is.handled in the _different stages of its manufacture. In the rear ot the malt rooms is a large cooler 16 x 30 feet. This is open on all sides and overhangs the Touchet causing the beer to cool very rapidly. Mr. Weinhard has two ice house connected with.the brewery, .pne of them being some distance off. Malt liquors will be d·rank as long as the present class of beings. inhabit this mundane· sphere; such being the case we believe home manufactories should be patronized instead of foreign. Mr. Weinhard informs us that he uses 150 cords of wood and. 100 tons of barley per year,: all of which would necessarily seek other markets if it were not for his business. It would undoubtedly be better· if no liquor of any kind was manufactured but so long as it·is and will be,. we believe in having it made at home and thereby reap what advantage from it we can. Mr. Weinhard's beer is much sought after and is shipped to all part of the county. Saturday, July 21, 1883 Fire!! Fire!! Fire!! Weinhard's Brewery Burned to the Ground A $12,000 Blaze At a quarter after one o'clock this afternoon the alarm of fire was ·given and upon·hurrying to the scene we found Weinhard's brewery in a blaze and the smoke and flames issuing from the roof in.the vicinity of the furnace and ascending perpendicularly towards the sky. Amid the shouting of the citizens·and the clanging of the fire bell, the steamer was brought to the end of Main street bridge, the hose strung out and we waited until steam could be raised. In the mean time Ellison Bros' stage barn and Dick Learn's stable were emptied of the stock and wagons, wet blankets were spread on Ab Taylor's residence, and men with buckets did good service upon the roofs o·f Harms' wagon shop and Jack Hutchson's blacksmith shop. By this time the flames had spread to other portions of· the brewery, then red tongues licking up the dry lumber of which it was composed like so much tinder and the sheds in the rear of Dick Learn's stable had begun to .smoke. Willing hands and numerous buckets were soon upon them however and although the heat was intense they worked away until after nineteen minutes a stream was directed upon the burning building. The entire structure was in flames by this time and a lot of cord wood had begun to burn, but after steam was up it was an easy matter to control the flames and prevent their spreading to other buildings.