breweries

Nestled in the heart of St. Bernard, Ohio, Wiedemann’s Fine Beer is pouring new life into a historic building that once served as a funeral home. This iconic Cincinnati brand, with roots stretching back to 1870, has been revived by Jon and Betsy Newberry, transforming the former Imwalle Memorial Funeral Home into a vibrant brewery, taproom, and community hub. If you’re searching for a unique craft beer experience with a side of history, Wiedemann’s is the place to raise a glass. Here’s why this brewery is a must-visit for beer lovers and history buffs alike.

A Storied Past Meets a Hoppy Future
Wiedemann’s Fine Beer is no stranger to Cincinnati’s rich brewing heritage. Founded by German immigrant George Wiedemann in Newport, Kentucky, the brewery became a regional powerhouse, known for its Bohemian-style lagers. After merging with Heileman Brewing in 1967 and closing its doors in 1983, the brand faded until Jon Newberry, a beer journalist, and his wife Betsy revived it in 2012. Their passion for craft beer and Cincinnati’s German-American culture led them to reintroduce Wiedemann’s Special Lager, and by 2018, they had a bold new vision: open a brewery in a 1921 funeral home in St. Bernard.

The Imwalle Memorial Funeral Home at 4811 Vine Street was transformed into a 12,000-square-foot brewery complex, complete with a taproom, full kitchen, spacious sundeck, and a tree-lined beer garden. The $3 million project, which broke ground in 2017, preserved the building’s historic charm while infusing it with a modern, welcoming vibe. Today, the embalming room houses a canning line, and the former funeral parlor is a cozy taproom adorned with vintage Wiedemann memorabilia, glowing with neon signs and a nod to Cincinnati’s tavern culture.

Beers That Celebrate Tradition and Innovation
Wiedemann’s doesn’t just lean on its 150-year legacy—it embraces the craft beer revolution with a diverse lineup of lagers and ales. Head brewer Steve Shaw and his team craft beers that honor the brand’s Bohemian roots while pushing boundaries with innovative flavors. Their flagship Bohemian Special Lager, a crisp, golden lager, pays homage to George Wiedemann’s original recipe, while beers like the Wake Me Up Hazelnut Coffee Stout, Mango Hefeweizen, and Blood Orange Blonde Ale showcase their creative flair.

With 42 taps pouring everything from classic pilsners to seasonal brews like Pineapple IPA and Summertime Lime, there’s something for every palate. The brewery’s commitment to quality and variety has earned it a loyal following, with fans raving about the approachable yet flavorful beers. Whether you’re a craft beer nerd or just looking for a refreshing pint, Wiedemann’s delivers. Plus, their beers are brewed on-site in a 3,500-square-foot brewery addition, ensuring every pour is as fresh as it gets.

A Taproom with Vintage Charm
Step inside Wiedemann’s taproom, and you’ll feel like you’ve wandered into a classic Cincinnati dive bar—only better. The space exudes a nostalgic, neighborhood vibe with its exposed brick, original molding, and retro Wiedemann signs casting a warm glow. It’s the kind of place where you can bring your grandparents or your buddies and feel right at home. The taproom seats about 125, with an additional 70-80 spots on the sundeck and plans for a beer garden that could accommodate hundreds more, set against the historic Miami and Erie Canal wall.

The full-service kitchen dishes out elevated bar food, perfect for pairing with your pint. Dig into a Wiediewurst sausage, a Brewhemian Burger, or Goetta Tots with jalapeños for a true taste of Cincinnati. The menu’s no-frills approach complements the laid-back atmosphere, making it a go-to spot for lunch, dinner, or late-night snacks. Live music, trivia nights, and Reds games on eight big-screen TVs keep the energy lively, while the outdoor beer garden offers a relaxed setting for warm Ohio evenings.

Why a Funeral Home? The Quirky Appeal
Turning a funeral home into a brewery might sound unusual, but it’s a perfect fit for Wiedemann’s mission to breathe new life into a historic brand. Jon Newberry saw the potential in the grand, well-preserved building, which had been vacant for years before St. Bernard purchased it for $700,000. The Newberrys’ vision transformed the space into a celebration of community and craftsmanship, with subtle nods to its past—like seasonal brews that playfully reference the building’s history. The result is a brewery that feels both timeless and fresh, blending Cincinnati’s brewing legacy with a quirky, one-of-a-kind setting.

A Community Hub in St. Bernard
Wiedemann’s isn’t just a brewery—it’s a gathering place for St. Bernard and beyond. Located just minutes from I-75 and a short drive from the Cincinnati Zoo and Xavier University, it’s easily accessible for locals and visitors. The brewery has revitalized the village’s downtown, drawing crowds with its welcoming vibe and family-friendly events. Jon Newberry’s goal was to recreate the “good old days” of neighborhood taverns, and Wiedemann’s delivers with its unpretentious charm and community spirit.

In 2020, the brewery celebrated its 150th anniversary with special releases like commemorative “hand grenade” bottles of Bohemian Lager, proving its staying power in a competitive craft beer scene. Despite challenges like the pandemic and the tough economics of the industry, Wiedemann’s has found a home in St. Bernard, where residents and beer lovers embrace its blend of history and innovation.

Plan Your Visit to Wiedemann’s
Ready to sip some history? Wiedemann’s Fine Beer, Brewery & Pub is open for lunch, dinner, and late-night hangs at 4811 Vine Street, St. Bernard, OH. Check out their website (wiedemannsfinebeer.com) for the latest tap list, menu, and event schedule. Whether you’re craving a classic lager, a bold stout, or just a fun night out, this former funeral home-turned-brewery is the place to be. Pro tip: Grab a flight to sample a range of beers, and don’t miss the Monmouth Street Blonde Ale for a smooth, crowd-pleasing pour.

Cheers to Wiedemann’s for keeping Cincinnati’s brewing legacy alive—and for turning a once-somber space into a lively celebration of craft beer and community!

Wiedemann’s Fine Beer, Brewery & Pub
Address: 4811 Vine St
Cincinnati, OH 45217
Phone: (513) 482-6970
Website: wiedemannsfinebeer.com

A Place for All to Gather in the Willamette Valley
Oregon fields have just started to bloom out and have their earliest hop cones form, marking another exciting milestone for growers and agronomists alike–smelling the first cones of the year. Tearing open and rubbing the cones in your hands until you get a fragrant whiff has become my favorite part of agronomic work; To be able to smell the difference in hop varieties while in the field is an invaluable part of learning about beer, making my experience at Xicha Brewing even more irreplaceable and exciting. Growers, brewers, and beer enthusiasts of all backgrounds gathered at Xicha Brewing in North Salem, OR on June 26th to taste and celebrate the release of their Cerveza Común–a limited edition pilsner made with Citra hops grown by Coleman Hop Farms, which just so happened to be from the exact field where I was scouting and smelling hop cops earlier that morning!

Luckily, for the folks who couldn’t smell the hops straight out of the field, Coleman Hops brought multiple dry hop varieties to share in the sensory experience. What a difference the drying process made. Without the green, vegetal smell that fresh hops possess, all that remained in the dry hops were their aromatic properties, allowing notes to come across more clearly. Cerveza Común was, of course, the fan favorite brew of the night. After a long day of work, it was so refreshing to first encounter the plentiful tingly carbonation, followed by the classic dominant aromas of citrusy grapefruit & floral notes that pack a punch (as do most YCR hop varieties) all rounded out by the bready and lightly sweet flavor that defines the pilsner style. The bitterness lingered without being astringent, making it thirst-quenching–the exact beer sought after by anybody who spends long, hot days working in agriculture.

If pilsners aren’t your go-to, fret not. Xicha maintains a tap menu full of a good mix of lagers and ales, including experimental fruited sours–the coveted beer that, if you ask me, truly defines whether a brewery can do it all. While at Xicha, Head Brewer Charlie Van Meter gave us a sneak peek at his first attempt at a hard seltzer. Knowing that it’s still unreleased, I was surprised by the market-ready quality. Though my background is in beer, by being a 20-something who has tried plenty of just-average seltzers (and seen first-hand how the younger markets can tend to favor seltzers over beer), the only light fruity flavor, moderate carbonation, and nearly hidden alcoholic astringency made it seem to me that it would be a hit amongst younger drinkers. A word to the wise: keep your eye out for whatever Xicha releases next.

The folks at Xicha are class acts. The quality of the food and service rivaled that of the beer. The smell of fresh corn tortillas, sharp onions, and perfectly spiced braised beef filled the air and enticed you from the second you walked in the door. The modern atmosphere was welcoming to all, including families, friends, solo travelers, those who only want beer, those who only want food, and those who come for both. With indoor and outdoor patio seating, and a respectable number of beers on top, there is something that everybody will enjoy. As a place with food that is just as good as the beer, Xicha brings to life the true spirit of the hop-growing and brewing industry, in a world where the inspiration is momentarily lacking. Xicha is Oregon’s first Latine-owned brewery, but that isn’t just what makes one’s visit a unique cultural experience. I observed brewers, growers, owners, back-of-house, and front-of-house all swing by to greet customers at their tables, to thank them for coming, and to see what they thought of the experience. It is because of these elements of pride and integrity, genuine care for people and product, that makes Xicha a unique brewery experience. It is so refreshing to meet up with

locals and hear them say some iteration of, “Order anything–everything here is delicious!”. Such a review certainly holds up at Xicha Brewing.

About Xicha Brewing
Xicha Brewing, Oregon’s first Latino-owned brewery, has been a vibrant cornerstone of Salem’s craft beer scene since 2017. Founded by Ricardo Antunez, Ben Mendoza, Maggie Antunez, and Matt Dakopolos, Xicha [chee-chah] blends Latin American flavors with European-style ales and lagers, creating unique brews like their Guava Golden Ale and Mexican Lager, Chela. Committed to community and culture, their family-friendly taprooms in Salem and Eugene offer authentic Latin American cuisine, from barbacoa tacos to Peruvian ceviche, fostering an inclusive environment. With a new brewhouse and head brewer Charlie Van Meter, Xicha continues to innovate, expanding distribution across Oregon while hosting cultural events like lotería nights and Xicha Fest, celebrating their heritage through cerveza, comida, and cultura. Visit www.xichabrewing.com for more.

 

 

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 Holland, Michigan – New Holland Brewing Co., creators of the renowned Dragon’s Milk series, is thrilled to introduce Dragon’s Milk Emerald IPA, the first-ever India Pale Ale in the Dragon’s Milk lineup. Crafted over two years, this innovative beer blends bold hops with the signature oak-fermented character that has defined Dragon’s Milk for over 20 years.

A Unique IPA with Oak-Fermented Character
Unlike traditional IPAs, Emerald IPA is fermented entirely in large oak foeders, giving it a smooth, round body with natural vanilla and soft oak notes. Brewed with Lotus hops, it offers vibrant citrus, orange blossom, and subtle spice, creating a refreshing yet complex flavor profile. This distinctive approach sets Emerald IPA apart while staying true to Dragon’s Milk’s commitment to bold, layered beers.

“Emerald IPA reflects our passion for exploring how oak and time shape flavor,” said Brett VanderKamp, Founder of New Holland Brewing Co. “By applying our barrel-aging expertise to a hop-forward beer, we’ve created something fresh yet unmistakably Dragon’s Milk.”

Availability and Distribution
Dragon’s Milk Emerald IPA is now available on draft at New Holland Brewing Co.’s brewpubs in Holland and Grand Rapids, Michigan. It is also being distributed in select markets, including:
California
Michigan
Indiana
Ohio
Kentucky
North Carolina
Connecticut

A New Chapter in the Dragon’s Milk Legacy
Since its debut in 2001 as a bourbon barrel-aged stout, Dragon’s Milk has become one of America’s most iconic barrel-aged beer brands. Each release embodies the brand’s dedication to craftsmanship, creativity, and patience. Emerald IPA marks an exciting evolution, delivering a hop-forward beer with the same depth and character fans expect from Dragon’s Milk.

For more information about Dragon’s Milk Emerald IPA or to find it near you, visit New Holland Brewing Co.’s website.

About New Holland Brewing Co.
New Holland Brewing Co., founded in 1997 in Holland, Michigan, is a pioneering force in the craft beer industry, celebrated for its innovative and bold approach to brewing. Best known for its iconic Dragon’s Milk series, which began with a bourbon barrel-aged stout in 2001, the brewery has built a reputation for crafting beers that emphasize depth, character, and the transformative power of oak and time. With a commitment to quality and creativity, New Holland combines traditional brewing techniques with experimental flair, producing a diverse portfolio that appeals to both purists and adventurers in the craft beer community. Its brewpubs in Holland and Grand Rapids serve as hubs for beer enthusiasts, offering a welcoming space to explore its latest creations alongside a menu of elevated pub fare.

Beyond its flagship Dragon’s Milk brand, New Holland Brewing Co. continues to push boundaries with releases like the recent Dragon’s Milk Emerald IPA, its first foray into India Pale Ales, showcasing its versatility and willingness to evolve. The brewery’s dedication to craftsmanship extends to its use of large oak foeders and barrel-aging processes, which impart distinctive flavors to its beers. New Holland also emphasizes community and sustainability, sourcing local ingredients when possible and fostering a culture of innovation that resonates with its Midwest roots. With distribution across multiple states and a loyal following, New Holland Brewing Co. remains a cornerstone of American craft brewing, blending tradition with forward-thinking artistry.

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SAN DIEGO, CA – Get ready for a hoppy summer vibe! Karl Strauss Brewing Company from San Diego and Green Cheek Beer Co. from Orange, CA, are teaming up to bring back their fan-favorite Squawk Box IPA on Thursday, June 26. This juicy, citrus-packed IPA, first launched in 2023, will be pouring on tap and available in 16-oz four-packs at all nine Karl Strauss brewpubs and Green Cheek’s four Southern California tasting rooms. Beer lovers can also find it at select bars, restaurants, and retailers across California, Arizona, and Nevada.

Squawk Box IPA (6.6% ABV) is a tropical tribute to Orange County’s citrus groves, bursting with sweet orange, stone fruit, and a refreshing finish. Brewed for sunny days, this collaboration celebrates Southern California’s craft beer spirit. “We’re thrilled to partner with Green Cheek again,” said Paul Segura, Karl Strauss Brewmaster. “Squawk Box is all about good times and great beer, blending San Diego and Orange County’s love for bold, flavorful IPAs.” Plus, every pint sold on release day donates $1 to Restaurants Care, with 1% of all California sales supporting this nonprofit that aids restaurant workers in need, aligning with Karl Strauss’ 2025 Ridiculously Limited Release Series commitment.

About Karl Strauss Brewing Company
Founded in 1989, Karl Strauss Brewing Company holds the distinction of being San Diego’s first craft brewery established after Prohibition, marking a pivotal moment in the city’s rise as a craft beer capital. The brewery was born from the vision of cousins Chris Cramer and Matt Rattner, who partnered with Master Brewer Karl Strauss, a German-born brewing legend, to bring bold, innovative beers to Southern California. Starting with a single brewpub in Downtown San Diego, the brewery quickly gained a loyal following for its handcrafted beers, like the flagship Red Trolley Ale, and its commitment to quality and consistency. Over the decades, Karl Strauss has grown into a regional powerhouse, blending traditional brewing techniques with a West Coast flair that celebrates the vibrant, adventurous spirit of San Diego.

Today, Karl Strauss operates nine brewpubs across California, from San Diego’s 4S Ranch and Carlsbad to locations in Anaheim, Los Angeles, and Temecula, each serving as a community hub for beer enthusiasts. The brewery’s legacy is defined by its pioneering role in the craft beer movement, earning numerous awards and a reputation for beers that balance innovation with approachability. Collaborations like the Squawk Box IPA with Green Cheek Beer Co. reflect Karl Strauss’ ongoing commitment to pushing boundaries while staying rooted in its San Diego heritage. With a focus on sustainability, community engagement, and supporting causes like Restaurants Care, Karl Strauss continues to shape the craft beer landscape while honoring its trailblazing history.

About Green Cheek Beer Co. 
Green Cheek Beer Co. was founded in 2017 by lifelong friends Brian Rauso and Evan Price in Orange, California, with a mission to craft exceptional beers and foster a tight-knit community. The duo, who met while working at Noble Ale Works, leveraged their brewing expertise—Price as a GABF medal-winning brewer and Rauso as former CEO—to launch their venture after acquiring the equipment of the shuttered Valiant Brewing Company. Opening their first taproom in June 2017, they quickly gained acclaim, earning a silver medal at the 2018 World Beer Cup and multiple medals at the 2019 Great American Beer Festival for their hoppy West Coast IPAs and pale ales. Since then, Green Cheek has expanded to four locations in Orange, Costa Mesa, Sunset Beach, and Oceanside, becoming a Southern California staple known for its innovative beers, crispy lagers, and vibrant taproom experiences.

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2025 Best of New Hampshire : Top Breweries, Brewpub, and Distillery
NH Magazine’s Best of New Hampshire 2025 Readers’ Poll, featured in the July 2025 issue, celebrates the Granite State’s vibrant craft beverage scene by recognizing the top breweries in each region, the best brewpub, and the best distillery. With over 100 breweries statewide, New Hampshire’s craft beer and spirits culture thrives, offering everything from hazy IPAs to farm-to-glass spirits. Below are the 2025 winners for the best breweries, brewpub, and distillery, as voted by readers, showcasing the diversity and excellence of the state’s brewing and distilling landscape.

Brewery – Concord Area
Northwoods Brewing Company (Northwood, www.northwoodsbrewingcompany.com)
Located in Northwood, Northwoods Brewing Company is a Concord-area favorite, known for its small-batch brews and community-focused taproom. Its creative beers and rustic charm make it a standout in the region.

Brewery – Dartmouth/Lake Sunapee Region
Flying Goose Brew Pub (New London, www.flyinggoose.com)
Flying Goose Brew Pub in New London combines a lively pub atmosphere with a diverse lineup of handcrafted beers. Its commitment to local ingredients and bold flavors earns it top honors in the Dartmouth/Lake Sunapee region.

Brewery – Great North Woods Region
Copper Pig Brewery (Lancaster, www.copperpigbrewery.com)
In the rugged Great North Woods, Copper Pig Brewery in Lancaster shines with its innovative brews and cozy taproom. This brewery captures the region’s adventurous spirit with its unique beer offerings.

Brewery – Lakes Region
Kettlehead Brewing Company (Tilton, www.kettleheadbrewing.com)
Kettlehead Brewing Company in Tilton is a Lakes Region gem, celebrated for its bold IPAs and experimental brews. Its modern taproom and dedication to quality make it a reader favorite.

Brewery – Manchester Area
603 Brewery and Beer Hall (Londonderry, www.603brewery.com)
Representing the Manchester area, 603 Brewery and Beer Hall in Londonderry offers a robust lineup of beers, including its popular Winni Ale. The spacious beer hall fosters a lively community vibe.

Brewery – Monadnock Region
Post & Beam Brewing (Peterborough, www.postandbeambrewery.com)
Post & Beam Brewing in Peterborough brings craft excellence to the Monadnock region with its carefully crafted ales and lagers. Its inviting taproom and focus on local flavors resonate with voters.

Brewery – Nashua Area
Spyglass Brewing Company (Nashua, www.spyglassbrewing.com)
Spyglass Brewing Company in Nashua stands out in the Nashua area with its innovative beers and sleek, modern taproom. Its creative approach to brewing secures its place as a 2025 winner.

Brewery – Salem Area
Kelsen Brewing Company (Londonderry, www.kelsenbrewing.com)
Kelsen Brewing Company in Londonderry, serving the Salem area, is renowned for its hop-forward beers like Vendel Imperial IPA. Its dedication to bold flavors makes it a regional favorite.

Brewery – Seacoast Region
Smuttynose Brewing Co. (Hampton, www.smuttynose.com)
A pillar of New Hampshire’s craft beer scene, Smuttynose Brewing Co. in Hampton leads the Seacoast with its iconic Finestkind IPA and diverse portfolio. Its vibrant taproom and Hayseed Restaurant enhance its appeal.

Brewery – White Mountains Region
Schilling Beer Co. (Littleton, www.schillingbeer.com)
Schilling Beer Co. in Littleton captures the White Mountains’ spirit with its European-inspired lagers and farmhouse ales. Its scenic taproom and traditional brewing techniques make it a top pick.

Best Brewpub
Woodstock Inn Brewery (North Woodstock, www.woodstockinnnh.com)
Woodstock Inn Brewery in North Woodstock earns the title of Best Brewpub, pairing its award-winning beers, like Pig’s Ear Brown Ale, with hearty pub fare. The brewery’s cozy inn and taproom create a welcoming retreat for White Mountains visitors.

Best Distillery
Flag Hill Distillery & Winery (Lee, www.flaghill.com)
Flag Hill Distillery & Winery in Lee takes the crown as Best Distillery, crafting exceptional spirits and wines with a focus on local ingredients. Its sustainable practices and picturesque setting, home to the Best of NH Party on June 26, 2025, make it a standout.

Why These Winners Stand Out
The 2025 Best of New Hampshire breweries, brewpub, and distillery winners reflect the unique character of New Hampshire’s regions. From Smuttynose’s Seacoast legacy to Schilling’s European flair in the White Mountains, each brewery showcases innovation and community pride. Woodstock Inn Brewery elevates the brewpub experience with its inviting atmosphere, while Flag Hill Distillery sets the standard for craft spirits. These winners, alongside regional stars like Kettlehead, 603 Brewery, and Copper Pig, highlight the Granite State’s dynamic craft beverage culture.

To taste these winning brews and spirits, visit their taprooms and distilleries or find their products at local retailers. Celebrate the state’s best at the Best of NH Party on June 26, 2025, at Flag Hill Distillery & Winery in Lee, featuring tastings and live music. The complete list of 2025 Readers’ Poll winners is available in the July 2025 issue of New Hampshire Magazine, on newsstands or online in late June 2025.

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Patent application for a beer keg or barrel submitted by Joseph C. Roth in 1897.

To all whom t may concern.-

Be it known that I, JOSEPH C. ROTH, a citizen of the United States, residing at Buffalo, in the county of Erie and State of New York, have invented certain new and useful Improvements in Kegs or Barrels, of which the following is a specification.

My invention relates to sheet-metal kegs or barrels, more particularly that class of barrels employed for beer, wines, or other liquors, and it will be fully and clearly hereinafter described and claimed, reference being had to the accompanying drawings, in which- Figure 1 represents a side elevation of a beer-keg made in accordance with my invention. Fig. 2 is a vertical section on or about line a  Fig. 1. Fig. 3 represents a vertical central section through one section of the in-V ner case of the keg or barrel. Fig. 4 represents an enlarged sectional elevation through a portion of a side of a keg, the section passing centrally through the bung-hole and showing the construction thereof. Fig. 5 represents a detached top view of one of the outwardly-screw-threaded inner rings. Fig. 6 represents a top face View of the improved bung.

Referring to the drawings in detail, 1 and 1 represent, respectively, the two outer sections, Which are preferably stamped from sheet steel of suitable size and thickness, one section being provided with an enlarged rim 2, which overlaps the edge 2n of the other section when tied together. The outer sections are also provided with strengthening enlarged portions or’peripheral rings 3, which are designed to represent the hoops of an ordinary barrel. The interior sections 4 and 4% are also preferably stamped from sheet-steel, the edge 5 of one section also being enlarged to overlap the edge 5 of the other. (See Fig. 2.) A filling of asbestos 6 is interposed between the outer and inner sections. material may be used, but asbestos is preferred on account of its Well-known fireproof qualities. y

Informing the bung-holes (see Fig. 4) a circular opening 7 is formed in the inner section, having an outwardly-extending rim S, and an opening 9 of the larger circumference and adapted to register with the opening 7 in the inner Other section when the sections are all properly fitted together is formed in the outer section.

A circular ring 10, having an interior circular opening of substantially the same diameter as the opening 7 and an outer peripheral screwthread 11 terminating in a lower circular enlargement or flange 12, is seated upon and rigidly secured to the rim 8 by brazing or other well-known means. A circular portion 13, provided with an interior screw-thread 14, adapted to fit the screwthread 11, and inwardly and outwardly projecting top flanges 15 and 16, is screwed upon the ring 10 until the flange 15 comes in contact with and is firmly seated upon the top of the ring 10 and the outer flange 16 comes in contact with and is firmly seated upon the edge portion of the outer section surrounding the opening 9. The outer flange 16 is provided with the usual peripheral hexagonal portion 17 to receive the operating wrench or tool.

It will be noticed by referring to the drawings, particularly Fig. 2, that one of these bung-holes is placed at the juncture-point of the sections, another below the same, and one in the top end; but they may be differently arranged and more or less used if desired. The overlapping edges of the sections are rigidly fastened to each other by brazing or other well-known means.

The bung I intend to use with my improved keg consists of an outer ring of wood 18, which is driven tightly into the bung-hole, and an interior core of cork 19. (See Fig. 6.)

The ends of the kegs are also provided with circular projecting rims 20, which are adapted to be grasped by the ringers when handling the kegs.

My improved keg can be manufactured to conform exactly to the United States standard measure. It cannot shrink or leak, is absolutely water and airtight, and also fireproof. It keeps the beer or other liquid cooler in summer and warmer in winter, and the head cannot be knocked out and the keg used for any purpose other than as a receptacle for liquids.

The kegs are preferably covered with an interior and exterior coating of pitch, varnish, or enamel to prevent rusting the metal. I claim as my invention IOO A keg consisting of an outer metallic shell and an inner metallic shell each shell being formed in two sections with the edge of one section overlapping the other, a filling of asbestos or similar material interposed between the two shells, the inner shell having a series of circular openings provided with raised rings, supplementary annular ring portions each provided with a peripheral screw-thread terminating at its lower end in a peripheral enlargement or flange and brazed or otherwise rigidly secured to the top of one of the raised rings and the outer shell having a corresponding series of openings of the larger circumference and adapted to register with the corresponding openings in the inner shell and annular portions each provided with au interior screw-thread and a top flange and adapted to be inserted in one of the openings in the outer shell and screwed Upon the adjacent supplementary ring portion of the inner shell, as set forth.

Brief History of the Beer Keg
The beer keg has evolved over millennia from simple storage vessels to sophisticated pressurized containers essential for modern brewing and distribution.

Ancient Origins (c. 350 BC onward): Northern European Celtic tribes developed early prototypes of wooden barrels, improving on fragile clay pots for storing and transporting fermented beverages, including beer. The Romans adopted and refined these watertight oak barrels, enabling long-distance trade.

Medieval to 19th Century: Wooden barrels, crafted by skilled coopers, became the standard for beer storage, fermentation, and transport in Europe. They allowed natural carbonation and flavor development during aging, and were crucial for trade networks like the Hanseatic League.

Industrial Era Transition (Late 19th–Early 20th Century): The Industrial Revolution and pasteurization spurred the shift to metal kegs. First commercial metal (often steel or aluminum) pressurized kegs appeared by the late 1800s/early 1900s, offering durability, hygiene, and better carbonation control for mass distribution.

Modern Era (Mid-20th Century Onward): Stainless steel kegs with single-valve systems (e.g., Sankey couplers introduced in the 1960s) became dominant, allowing efficient cleaning, pressurization with CO₂, and widespread draft beer service. Today, standardized sizes (e.g., 15.5-gallon U.S. half-barrel) support global brewing.

This evolution has enabled beer to remain fresh over longer periods and distances, transforming it from a local product to a global commodity.

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