Shakopee Brewery
Shakopee Brewery* was one of the most prominent early businesses in Jackson Township. The brewery was built by German immigrant Herman Strunk and opened in 1856. With its opening, the Shakopee Valley Herald ran the following statement ““We understand that the Brewery of Mr. H. H. Strunk will soon be in operation. Our citizens will then be able to procure a pleasant and healthy drink without much trouble”
It was the first brewery in Scott County, and remained one of its largest until the doors were closed by prohibition. In 1860, Strunk opened a distillery nearby, and then sold both to F. H. Franz. Franz, in turn. Sold to Andrew Winkler in 1863 who retained ownership until his death in 1870. After Andrew Winkler’s death, his widow Mary Winkler took over brewery operations. She ran the facility independently for 5 years until she married German brewer Hubert Nyssen. The two continued to manage operations until prohibition.
Herman Strunk had built a hunting lodge next to the brewery, and the Nyssen family added to the building and turned it into a residence. It was built out of both limestone and brick- likely the limestone that was quarried in order to build the storage cellar for the brewing facility. The first floor of the house was a family residence, while the second was reserved for lodging for farmers and salespeople who came to deliver brewery supplies. The Nyssens also operated a large farm on the brewery land which grew barley for beer production. In 1987, the Shakopee Valley News interviewed Leo McGovern who worked on the farm and at the brewery when he was 12. He recalled “They had about 80 acres there and they had stock, chickens, pigs and horses. When I worked in the brewery, I helped hand pump the beer out of the vat and into kegs.”
1897 was a difficult year for Shakopee Brewery. On October 28th, a fire started in the brewery’s ventilator system, located under the roof. Fire teams were dispatched from Shakopee, and eventually got the blaze under control using water from the facility’s cistern system, but there was a great deal of damage. Offices, staff quarters, and the entire cooling system for the brewery were destroyed.
Luckily the brewery was insured, and Nysssen received $3925 in insurance money to help repair the damage. Nyssen stated at the time that the money was not enough to completely cover the damage (at the time the brewery was valued at $14,000.000) but it was enough that the building could be repaired and production would continue.
Shakopee Brewery, 1912. From the SCHS Collections.
Less than a month earlier, in a slightly more farcical story, one of the brewery’s wagon teams was lost. The Shakopee Argus reported on September 30, 1897 that a delivery team from Shakopee Brewery met with a toy balloon salesman on the road. The balloons spooked the horses, and the driver lost control. In the ensuing scuffle, the horses were lost, and both drivers were injured.
Production at Shakopee Brewery
In August of 1903, a reporter from the Shakopee Tribune spent the day at Shakopee Brewery getting instruction on brewing “as practiced in the big stone building where the amber liquid comes foaming forth to make Shakopee famous.”
First he wrote about the barley that was used in production of beer at the facility. “Barley is the first requisite after the brewery is equipped, Mr Nyssen raises considerable of this grain, and buys a whole lot more from farmers every fall...The barley is soaked in an immense tank for 60 hours, about a hundred bushels at a time and then spread out on cement floors in the malt cellar and kept at a temperature of 54 degrees.” After this, the barley was turned every day for six days in order to sprout the grain. Next, it was loaded into “a room high up and just beneath the tall cupola which is a feature architecturally in nearly every brewery.” The floor of this room was made of sheet iron, perforated with holes. The barley was heated from below up to 212 degrees in order to remove moisture. During the heating and cooling process “It is necessary for a man with a long shovel to dash around the heated inferno and turn the grain repeatedly. It takes no imagination to picture it a hot job and the man who can stay in the room for fifteen or twenty minutes at a time is in the line for a job at fire-eating at a circus sideshow”
After cooling, the grain was ground in a mill, then mashed into a large vat of water that was accessible only by ladders. This process was fairly specific. First, the water was heated to 122 degrees, then held at 154 degrees. When it “gives off no color”, it was raised to 166 degrees and left to stand for an hour. The wort (liquid) was then drawn off int a vat, and the soaked grain was fed to hogs and cattle. This heating process supposedly took half a cord of firewood. The end result was then tasted to ensure it resembled “sweet water”
After this the liquid was once again boiled, and divided into barrels. Three quarters of a pound of hops was put into each barrel in lots- the first when two hours before the boiling is done, and the second a half hour after the first. When this process is complete, the beer was taken to the cellar and cooled to forty two degrees using an open vat and coiled brass tubing. After this, yeast was added to the brew.
Shakopee Brewery, 1907. Photo from the SCHS Collections.
The reporter asked Nyssen where brewing yeast came from. He learned, “One brewery gets its start from another. It is passed from brew to brew in a brewery, and has been at Nyssen’s for half a century nearly, and the supply has never given out. One thing is sure, the beer would not be beer without yeast”
After the yeast was added, the beer was transferred to fermenting tubs to be turned into alcohol. The brewery chalked the date on the side, and allowed each tub to sit for two weeks. After this, the beer was transferred into storage vets for another 6 weeks. Next, it was transferred once again into “chip casks”, where shaved beech chips were added to give it color. Then “kreusen” was mixed in to cause the beer to foam.
Finally the beer was pressurized, and racked into kegs in the brewery cellar. The cellar was a vaulted space, running underground in the hill for one hundred feet. It was only lit with candlelight, and blocked by a series of doors in order to keep a constant temperature.
* Note- Shakopee Brewery was known by several different names as ownership changed. For the sake of readability, we have consistently referred to the facility as “Shakopee Brewery”
