Beer-articles 913

May 14, 2024

2 min read

After Brewing Beer, Yeast Can Help Recycle Metals from E-waste

This beer-making by-product could offer a sustainable way to isolate metals for recycling electronic waste

By Riis Williams

Microscopic view of brewer’s yeast.

Science Photo Library/Steve Gschmeissner/Getty Images

When brewer’s yeast left over from beer making is mixed with the right seasonings, it makes a bitter, earthy paste called Marmite that is especially popular in the U.K. Smeared on toast, it’s a snack that can be an acquired taste. But a study published recently in Frontiers in Bioengineering and Biotechnology found that residual yeast sludge can also be used to bind to electronic-waste metals—a capability the research suggests could help recycle the world’s growing mountains of discarded gadgets.

When the study authors introduced brewer’s yeast, a single-cell fungus, to a liquid mix of various metals, they found that the yeast could select and absorb particular metals and could be used repeatedly at least five times without its binding capacity being diminished. This method, according to the team, provides a greener alternative to conventional extraction methods such as pyrometallurgy, a high energy-consuming smelting process that may emit harmful gases. Even though brewer’s yeast may be appealing to some, much of it still ends up wasted, and it is exceptionally abundant and inexpensive.

“In Austria, we manufacture a significant amount of beer resulting in plenty of leftover brewer’s yeast,” states the study’s primary author, Anna Sieber, a postgraduate student at the University of Natural Resources and Life Sciences in Vienna. Considering the yeast’s ability to bind to metals and its potential for reuse, she believes, “this method could indeed assist in reducing both the yeast and electronic waste.”

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The scientists washed, froze, dried, and pulverized 20 liters of residue with inactive yeast from a brewery. They then poured some of the yeast into a concoction containing a lab-generated blend of aluminum, copper, nickel, and zinc, and introduced some to solutions with identical metals derived directly from discarded circuit boards. They modified the mixtures’ acidity and temperature to manipulate the sugar molecules’ charge on the yeast organisms’ surfaces. Certain metals are attracted to particular charges on the sugars, allowing this process to direct which metals the yeast attracted and bound. Following each experiment, the scientists extracted the yeast, immersed it in an acid solution to remove the metals, rendering the yeast ready for reuse.

The four tested metals are relatively inexpensive, and most e-waste recyclers currently prioritize recovering more valuable ones such as gold, silver and platinum. But the study’s metals are still beneficial and widely used—which “justifies the recycling process,” says Treavor Boyer, an environmental engineer at Arizona State University. Kerry Bloom, a biologist at the University of North Carolina at Chapel Hill, adds that the yeast’s low price and sheer abundance could make the technique relatively feasible at a large scale if e-waste recycling facilities prove willing to invest in something new. “There are huge vats of yeast that often have nowhere to go once brewers are done with them,” he says. “So this is a fantastic source for it. It’s the master recycler.”

Riis Williams is a New York City–based science journalist who specializes in climate, health and wildlife reporting. She currently serves as Scientific American’s news intern.

Baseball season is in full swing, and America’s favorite pastime has always gone hand-in-hand with beer.

But what if beer actually played baseball?

Before you call someone to have me committed, hear me out: Beer styles have various aspects which make them suitable for different purposes – just like ball players. So I thought it would be fun to imagine which styles would play various positions on the diamond.

While I had to limit the number of styles to a starting nine, I tried to choose a wide breadth of styles, just like a good baseball team would have a lineup that showcased an array of talents needed to win.

So let’s start with the catcher position: I think a stout would be the perfect fit for the backstop position. Stouts are one of the most classic styles in beer history, and there’s a certain solidity to them that often makes for slower drinking. And just like some catchers have some pop in their bats, stouts (the imperial kind) can sometimes be power hitters.

Porters are my choice for first base. Just as some catchers move to first base later in their careers, porters are historically linked to stouts. But in this thought experiment, I switched the order, because stouts grew out of the porter style. But just as a catcher and first baseman both have to be good with their gloves, both stouts and porters have to have good roasted malt backbones, which keep them sturdy and well-grounded. And these days, some porters can be as powerful as stouts.

Second base belongs to a wheat beer. There are different types of wheat beers, but I think they all fit at second base. They’re mostly light-hitting and sweet and usually not in the spotlight. But no team is complete without one.

Pilsners get my nod for shortstop. It’s a crucial position and a great one can make all the difference in the world. You’re not looking for a lot power from the slot, but it needs to be sleek and smooth (either in fielding or flavor).

Third base is represented by an Oktoberfest. This position secures one end of the infield, much like how Oktoberfest beers secure the autumn season in the beer calendar. This style is another type of fall classic.

In the left field, we find a barleywine. With plenty of heft in its swing (or swig), it doesn’t need to be particularly agile or defensive. Besides, after you’ve had a few barleywines, you’d probably find yourself moving a bit slower and feeling less inclined to defend yourself, either physically or mentally.

The center field is definitely the place for a saison. It’s light, highly carbonated, and often adds a hint of spice to the mix. Saisons are great for kick-starting the lineup, especially when they’re infused with some zest (either orange or lemon). They are also generally quite appealing to look at, much like an impressive catch by the star center fielder.

A bock beer has dibs on the right field. Both right fielders and bocks come in various types, but both generally need a good dose of strength. Right fielders can have strong arms and/or big bats, while bocks can pack a punch in terms of both taste and alcohol level.

On the mound, of course, is our pitcher, the IPA. Along with its battery-mate the stout, the IPA is the most important position (at least these days when looking at popularity) on the diamond. And IPAs have an arsenal of pitches, just like an ace: fastballs (double IPAs), change-ups (session IPAs), curve balls (black IPAs), and knuckleballs (New England IPAs).

Which beers make your starting lineup?

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While the last year has been rocky for the beer industry, there continue to be shining moments that remind us that beer is an Oregon economic and cultural driver. Recently, there were two such reminders.

First, start with the unprecedented naming of Portland’s Migration Brewing as the Small Business Administration’s 2024 Oregon Small Business of the Year. This is the first time a craft brewery has won the award, bringing much pride to everyone in the industry, especially those of us who have the honor of partnering with the Migration team. Last week, Migration was honored in Washington, D.C., with small business peers from all 50 states. It was another chapter in Oregon’s legendary beer story.

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The parents of a suspected shoplifter have expressed that they do not wish for the Queens bodega worker, who is accused of stabbing their son to death, to be incarcerated.

Dylan Marino tragically lost his life on Tuesday after authorities reported that he had attempted to nick a beer from a bodega in Rego Park. The United Bodegas of America has mentioned that Netesh Netesh, a shop clerk, pursued Marino outdoors to retrieve the stolen beer, and during a tussel, he stabbed the 21-year-old.

Kate DeSommes, the mother of Marino, lamented, “A bodega employee caused the death of my child over a single beer.”

While the shop clerk was taken into custody, he was released shortly thereafter as prosecutors stated the investigation is still ongoing. The UBA insists that the shop clerk reacted in self-defense.

<a href=”https://www.news4.com/story” rel=”nofollow” target=”_blank”>”It’s clear to everyone that this man was defending himself and his life could have been taken away,” said Fernando Mateo.</a>

<a href=”https://www.desommesclaims.com/story” rel=”nofollow” target=”_blank”>DeSommes blasted the UBA spokesman, whom she claims slandered her son as being violent.</a>

<a href=”https://www.tapepublished.com/story” rel=”nofollow” target=”_blank”>”He was pursued by a bodega employee outside the store. It was absolutely, 100% not self-defense,” she said. “This tape has been published.”</a>

<a href=”https://www.news4verified.com/story” rel=”nofollow” target=”_blank”>News 4 viewed the video DeSommes is referring to, showing what appears to be the clerk first chasing Marino, then Marino chasing the clerk into the street. It is unclear what happened before Marino is stabbed. News 4 has not independently verified the video.</a>

“The DA’s office right now, they’re accumulating video tape, trying to see exactly what happened,” said former prosecutor Michael Bachner. “If Mr. Marino was choking Mr. Netish, or using aggression against him, and Mr. Netesh believed he needed to use deadly physical force to protect himself, no jury in the world would convict.”

DeSommes is confident the clerk will be charged in her son’s murder, but her sights are set on a specific end goal.

“I do not want him to be incarcerated. I know that will ruin his life,” she said. Instead, she wants her son’s death to not have been in vain.

“Restorative justice is when the district attorney and the victim and the perpetrator and the perpetrator’s representatives come together and discuss the situation,” she said. “No one should be incarcerated at Rikers. It is a human atrocity.”

Marino’s funeral was planned for Saturday morning. DeSommes extended an invitation to the ex-inmates from Rikers that she might have assisted to serve as his pallbearers.

I was on a trip in Oregon – see “Quick Sips” link – when the news broke that Ballast Point had decided to leave its enormous 107,000-square-foot brewery in the Miramar area of San Diego.

Presently under the ownership of Kings & Convicts, Ballast’s strategy is to lower expenses by carrying out beer production in smaller establishments. This might be a financially sound move, but it’s certainly a regrettable situation! The widely known Sculpin IPA originated here, and now we’re witnessing a well-loved, nationally-recognized brewery dwindling in size.

This is the most recent setback for our local beer aficionados. Just two years prior, we had as many as 144 artisan breweries operating at 232 locations. Now, the count has reduced to 126 breweries and 220 locations.

Vince Vasquez, an independent sector analyst, observes that “No brewery has been spared from the trials of changing consumer preferences, inflation, hikes in labor costs and cost of living, as well as heightened competition, especially for breweries with an expansive distribution network.”

Still, that’s a fair number of breweries. Are any taking steps to survive, and even thrive, in these turbulent times?

Absolutely.

Here’s Vasquez again: “Some of the breweries I see doing well are focused more on onsite consumption, frequently rotating taps and an elevated customer experience.”

He named Pure Project “as a great example of all this.”

Omar Passons, a fervent advocate of the craft beer society, praised Kelsey McNair’s North Park Beer.

“… the distinguishing factor for North Park Beer, apart from its superb beer is the genuineness and authenticity that mirrors its founder,” expressed Passons through an email. “He has always maintained his aim to be a good neighbor and contribute positively to the community. I believe that this aspect is crucial to his endurance.”

Julie Wartell, an instructor of the course, “Craft Beer and the Urban Economy” at UC San Diego, emphasized the necessity of cultivating a wide-ranging audience.

“Of course, good beer places are followed by beer fans, but successful ones manage to capture the attention of people who are not strictly beer enthusiasts,” she stated.

They host trivia nights, running clubs, alumni associations, concerts and other non-beery attractions. Breweries large (Stone and AleSmith) and small (Deft and Duck Foot) maintain busy calendars of events.

These days, craft beer requires as much craft as beer.

In good times and bad, San Diego beer is a sure bet.

The World Beer Cup, one of the largest beer competitions anywhere, took place last month in Las Vegas. Our breweries captured 14 medals, improving on the 12 nabbed at the previous WBC.

The winners:

Coronado Brewing: gold, Nado, “international Lager” category.

North Park Beer (San Diego): gold, Ice-Fu!, “Hoppy Lager” category

Pizza Port Ocean Beach: gold, Junk in the Trunk Dunkel, “South German-style Dunkel Weizen” category.

Pizza Port Carlsbad: gold, 24th Annual Strong Ale Festival, “Wood- and Barrel-Aged Beer” category.

Battlemage Brewing (Vista): silver, Summon Ifrit, “American-Style Amber/Red Ale” category.

Craft Coast Beer & Tacos (Oceanside): silver, Chlllzner, “International Pilsner” category.

Culture Brewing (Solana Beach): silver, Kosta-busser, “Honey Beer” category.

Karl Strauss Brewing (San Diego): silver, Golden Stout, “Coffee Beer” category.

North Park Beer (San Diego): silver, Hop Fu!, “American-Style IPA” category.

Abnormal Beer (San Diego): bronze, Eddie’s Redux, “West Coast-Style IPA” category.

Craft Coast Beer & Tacos (Oceanside): bronze, XPA, “Australian-Style Pale Ale” category.

Fall Brewing (San Diego): bronze, Tora!, “International Lager” category.

Julian Beer: bronze, Dolphin of the Desert, “Belgian-Style Quadrupel” category.

Kilowatt Brewing (San Diego): bronze, OB Bubble Dubbel, “Belgian-Style Dubbel” category.

“Winning,” said San Diego Brewers Guild Executive Director Erik Fowler, “never gets old.”

Capitulation

From: Monkless Belgian Ales, Bend, Ore.

ABV (Alcohol By Volume): 8.1 percent

Style: Belgian-Style Tripel

Drink or dump: Drink. Capitulation’s fresh melon and strawberry aromas are irresistible, thanks to the use of Citra and Hallertau Blanc hops for dry hopping. With a bubbly and gently spiced profile, it feels surprisingly light on the palate. This beer is a real standout, earning a bronze medal at the 2024 World Beer Cup.

Venture

From: Sunriver Brewing, Sunriver, Ore.

ABV: 5.5 percent

Style: New Zealand-Style Pale Ale

Drink or dump: Drink. With its light body, Venture is easy to quaff. Moderately bitter, with the Nelson Sauvin and Superdelic hops kicking in during the sassy finish.

Electri-Fly

From: Wild Ride Brewing, Redmond, Ore.

ABV: 6.3 percent

Style: India Pale Ale

Drink or dump: Dump. This jammy IPA should be a hop bomb — the brewery claims it packs 60 bittering units — but any enticing bitterness drowns in the pudgy, sweet apricot body. Electri-Fly never takes off.

Rowe is a freelance writer.

A group of 10 women compete in a beer stein-holding competition during the 20th Annual World Expo of Beer on Friday, May 20, 2016 at Heritage Park in Frankenmuth. Katy Kildee | MLive.com

FRANKENMUTH, MI — Beer aficionados soon will tap into the dozens of beer taps set to flow in Frankenmuth.

The 2024 World Expo of Beer is scheduled for Friday and Saturday, May 17-18, at Frankenmuth’s Heritage Park. Hours are 5 p.m. to 10 p.m. Friday and 2 p.m. to 10 p.m. Saturday.

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Reuse Brew is a classic German lager with a twist — it’s made from recycled wastewater.

The beer is the result of a collaboration between the South German city of Weissenburg, American water tech company Xylem, and the Technical University of Munich (TUM). In particular, TUM’s Brewery and Beverage Technology department put their expertise to good use.

Even though the concept of a sewage brew might seem repulsive, Xylem assures that all harmful elements are filtered out before the malt, hops, and yeast are integrated.

Firstly, a machine infuses ozone into the wastewater. Then, the sludge is exposed to UV radiation and bombarded with hydrogen peroxide. Lastly, it is put through various carbon and nano filters.

This process removes 99.999% of all chemicals and contaminants. The end result is clean, fresh water that you can use to drink, water your plants, or…make beer.

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Reuse Brew is a Bavarian Helles — a traditional German pale lager beer. “It has a pleasant freshness that is complemented by a slight malty sweetness and a subtle bitter note,” Xylem’s Marlies Poppe tells TNW. 

“Reuse Brew isn’t just a beverage; it’s a conversation starter, sparking discussions about water conservation, resource efficiency, and the endless possibilities of sustainable brewing practices.”

While this might sound radical, turning wastewater into tap water is nothing out of the ordinary. NASA astronauts turn their pee into water to prevent the need for further resupply missions. Stricken by drought, California even approved its first standards for turning sewage into drinking water last year. 

If you think about it, we’ve probably all drunk wastewater at some point in our lives.

When you flush, your waste goes down a pipe to a treatment works. Here it is purified and then discharged into a river or lake. Eventually this very same water gets pumped back into a well for drinking once more.

Nevertheless, most people don’t think of it that way. The “yuck” factor of “toilet-to-tap” has prevented widespread adoption of wastewater recycling. Until now.

“The source of water should not determine its value, but rather its safety and quality,” said Professor Jörg E. Drewes of TUM.

Demand for water is higher than ever. But climate change is bringing worse droughts and extreme weather events that are disrupting supply. In the future, recycling wastewater may become the norm.

If you’d like to crack open a Reuse Brew yourself, Xylem will be serving the beer at the upcoming IFAT event in Munich, which runs from May 13 to 17. Cheers!

Update (09:45AM CET, May 8, 2024): This article previously, incorrectly, stated that Xylem would sell bottles of Reuse Brew. It will in fact only serve the beer, not sell it.

Siôn is a reporter at TNW. From startups to tech giants, he covers the length and breadth of the European tech ecosystem. With a background in environmental science, Siôn has a bias for solutions delivering environmental and social impact at scale.

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A judge examines a beer during The International Brewing Awards.

The International Brewing Awards have been recognizing the world’s best beers since 1886—the oldest beer competition in the world. The International Cider Awards were added in 2013.

Judging for the awards is conducted only by working professionals in brewing and cider making and awards are given after discussion and consensus, rather than scoring and averaging. Most beer awards are judged by a mix of industry professionals and trained judges, making the International Brewing Awards unique in having the beverages judged by other brewers and cider makers.

For the 2024 awards, 31 beer judges and nine cider judges from 15 countries evaluated almost 600 beers and over 100 ciders. Judges were selected from small craft breweries and cideries to the largest brewing companies in the world.

Ruth Evans, director of the awards and CEO of the Brewing, Food & Beverage Industry Suppliers Association which runs the awards, mentioned in a video interview that the longevity of these awards makes them a good indicator of the global trend in the beer and cider industries. She pointed out that the number of entries was lower this year due to the difficulties faced by the beer and cider industries. Conversely, during favorable years, the number of entries could be twice as many.

“We saw an increased number of entries from Japan and a decreased number of entries from Australia,” remarked Evans, revealing the contrasting directions the beer industry is taking in these countries. “There was a noticeable increase in entries for Non & Low Alcohol, while Strong Beer decreased. The Specialty Beer category remained strong, thanks to the consistent outstanding performance by Japan.”

The International Brewing Awards and The International Cider Awards publicized their 2024 trophy winners on May 1. The winners were selected from the 30 gold-medal winning beers and 13 gold-medal winning ciders that were announced previously on March 22. Trophy winners are determined by the collective panel of judges, unlike the medals which are awarded by panels of six judges. The 2024 trophy winners include:

International Smallpack (cans or bottles) Lager Competition — Kirin Ichiban, Kirin Holdings Company of Japan

International Keg Lager Competition — Capital Dry Hopped Lager, Windsor & Eton Brewery of the United Kingdom

International Smallpack Ale Competition (two trophies awarded) — Barley Griffin, BentSpoke Brewing Co of Australia and Samuel Adams Wicked Hazy, Boston Beer Company of the United States of America

International Keg Ale Competition — Drovers Hazy Session IPA, Round Corner Brewing Ltd. of the United Kingdom

International Cask Ale Competition — WORK, Forest Road Brewing Company of the United Kingdom

International Non & Low Alcohol Beer Competition — Free Damm, Damm S.A of Spain

International Specialty Beer Competition — Jazzberry, Spring Valley Brewery of Japan

International Dark Beer Competition — NAMA-KADO Smoked Oyster Stout, Isekado Brewery of Japan

International Strong Beer Competition — Tsingtao Legend, Tsingtao Brewery Co. Ltd. of China

International Classic Cider Competition — Original Gold, Portland Cider Company of the United States of America

International Flavored Cider Competition — Ros, Stonewell Cider of Ireland

International Innovative Cider Competition — Phantom Of The Orchard LO-ALC 1% Cider, Cotswold Cider Company of the United Kingdom

You’ll often see websites that offer FAQs (frequently asked questions) for readers to help streamline addressing queries that arise regularly.

Although I get a fair amount of correspondence with some repeated questions, (as well ones I get asked in person at brewpubs), I would not deign to designate any of them “frequent.” So let’s call them OAQs (occasionally asked questions) for the purposes of this week’s column.

When someone takes the time to write to me, I try to always reply. And I’ve noticed certain themes that have cropped up over the 20 years I’ve written this weekly missive. So today I’ve collected a few of them in the hopes of answering some questions that readers might have had, whether they have asked them or not. Let’s dig in:

Why haven’t you reviewed/mentioned/written about (Brewery X)? It’s great!

I certainly understand and appreciate readers’ passion for their latest discovery. And 15 years ago, I might have considered looking into a new venue if there was enough of a buzz about it. But even then, there is kind of an unwritten rule about immediately writing about a new business – at least until it gets its legs under it.

I actually did cover a brand-new brewery once. But it was before I started this column. I was covering the city of Greenfield when The People’s Pint opened up in 1996 and got my boss to let me cover it because a new brewery back then was notable. These days it seems like one opens up every few weeks.

I only have 52 columns a year and so covering every new brewery would be tough.

Why don’t you write negative reviews?

Well, first off, I don’t write reviews at all. I made it clear to my editors when I took this job that I didn’t want to “rate” beers or act like some critic. I wanted this column to be educational, fun, and interesting without resorting to giving out stars or thumbs-ups to beers.

I will sometimes describe elements of a beer and occasionally offer a critique of certain aspects, but I consider taste to be subjective. Just because I like something doesn’t mean you will, and vice-versa. That does not mean there are no bad beers, but again, with only 52 columns each year, I choose not to spend my precious column space on trashing any of them.

What’s the worst beer you’ve ever had?

I usually wouldn’t answer this because, as I just said above, I’m not in the business of trying to slag someone with my subjective opinion. But I have been asked this question a lot. And in this case, I think the target of my negativity can handle it, because 1) I’ve often sang the praises of the main beer made by the same brewery, and 2) it’s owned by a multinational company, so one little snub by me isn’t going to sting anyone that much.

Guinness Kaliber, a non-alcoholic beer, was an experience I didn’t particularly enjoy. Although I rarely leave a beer unfinished, this was one instance where I simply couldn’t. Despite being a non-alcoholic variant, it didn’t sit well with my palette. That said, Guinness has rectified this with their new offering, Guinness 0, which closely resembles their original formula. Cheers to the brand for making amends in the non-alcoholic segment.

Which beer do I enjoy the most?

Whenever faced with this query, my go-to response is usually, “The one you’re ready to offer.” However, adhering to my live-in-the-present approach, this implies I’m referring to a beer in the future. Applying that condition eliminates any beer from the past as well. Thus, the honest answer would likely be “the one I’m currently savoring.”

This was fun for me, so if you have any other questions, send them along to geolenker@yahoo.com and maybe down the road, I will answer some more. Cheers.

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MUENSTER, Texas — Social media attacks. Intransigent factions. An anonymous letter complaining about the harm done by some neighbors to the harmony of a bucolic Texas town.

The division that erupted in recent months in Muenster, Texas, a farming and ranching community north of Dallas, resembles the political polarization that has ripped apart many communities across the nation.

But the fight in Muenster, a town settled by German immigrants, has not been about politics. It has been about beer.

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Or rather, about how to divvy up the proceeds from selling beer at the biggest thing that happens in Muenster every year: the town’s three-day Germanfest. The dispute has bitterly divided neighbors in a town that prides itself on its Texas German heritage and spirit of volunteerism.

Suddenly, instead of one celebration on the last weekend in April, there were two — two places for the town’s 1,600 residents to partake of beer, sausages and music, each a short walk from the other, on either side of Division Street.

At stake were not only competing visions of the town’s signature event but the survival of the kinds of old-fashioned community volunteer groups that historically formed part of the backbone of American towns. In Muenster, they still do — and Germanfest has long been their biggest moneymaker.

“It put tears in my eyes,” said William Fisher, 83, as he ate breakfast at Rohmer’s, the town’s wood-paneled, schnitzel-serving diner. “All of a sudden, it seems like the town went haywire.”

For some, the split marked the culmination of rising discontent over the growth of the festival, which draws about 20,000 visitors.

That was particularly true after 2018 when the festival moved into a newly built, cavernous indoor space on sprawling grounds at the edge of town.

“It became more of an outsider thing and lost that local touch,” said Leslie Hess Eddleman, a dental hygienist and former Dallas Cowboys cheerleader. “They turned it into this big show for out-of-towners but not for us.”

But what finally brought about the split was not who attended the festival but a dispute over the beer contract, which was up for renewal.

The Jaycees, a national junior civic organization, had a long-standing practice of selling beer, utilizing its members as volunteers and pocketing nearly 80% of the profit.

The Muenster Chamber of Commerce, the entity in charge of Germanfest, aimed to renegotiate this agreement. Initially, they suggested a 50-50 split, but later proposed giving the Jaycees 70% of the profits on the condition that they helped with the decoration.

“We bear all the risk,” exclaimed Matt Sicking, the chamber president and a county commissioner. “In case of a washout, all our investment goes down the drain.”

The negotiation ended in a stalemate with neither party willing to compromise.

“You ever hear of a stubborn German? They had their minds made up,” said Wayne Klement, 74, a Jaycee senator. “That’s when we decided we’ll just have a party of our own.”

The group was encouraged when others joined. Many did: the Knights of Columbus, the Boy Scouts, a local meat seller, the family that puts on a hammer-and-nail-in-a-log game they call “nägelschlagen.”

Soon, it had turned into an all-out rebellion.

Who lays claim to Germanfest could not be more important in a town such as Muenster, which sits in the rolling farmland near Texas’ Red River boundary with Oklahoma.

German family names like Fishers and Flusches dominate the business landscape after their ancestors settled and stayed. Even local police cars reflect a German influence with “Zu Dienen und Beschützen” displaying on them, a promise to serve and protect. The local high school football team faces its rival in a grudge match called the “Kraut Bowl” every year against Lindsay, another town with strong German heritage.

In the 1800s, Texas was a popular destination for German immigrants, especially the cities of Fredricksburg and New Braunfels near Austin. Some schools in these locations were even primarily instructing in German.

According to Walter Kamphoefner, a history professor at Texas A&M University, “In Texas, the German language persisted longer and more ardently than any other place in the United States”.

Muenster’s creation stemmed from the effort of brothers who wanted to establish a distinctly German Catholic community. Though the journey was fraught with obstacles – tornadoes destroyed their first and second church — they persisted.

Life in Muenster still revolves around the church. The town has both a Catholic school and a public school. Families of six children or more are not unusual.

“It’s like in Europe,” said Chuck Bartush, one of 13 siblings and one of the town’s only lawyers. “It’s old school. Medieval almost.”

Muenster is also home to an enduring culture of volunteerism. The Jaycees, whose members are community-minded adults 40 and younger, occupy a prominent perch. Local members include city councilors, business owners and the mayor.

Like many volunteer groups across the United States, the Jaycees has dwindled. In Texas, there were once scores of chapters. Now there are just 12.

The concept of a festival to celebrate the town’s German heritage emerged as the country was gearing up for its bicentennial in 1976. The festival quickly gained traction, drawing visitors from Dallas and beyond. Activities included tug of war, arm wrestling, and on at least one occasion, a beauty pageant.

The Jaycees contributed arguably the most significant factor: the beer. This club has a refrigerated trailer that can accommodate around 200 kegs and has 32 beer taps. They have recently acquired an additional trailer of a smaller size.

“This weekend is essential for our club,” said Klement. He further noted that the Jaycees donated $165,000 last year, primarily to local families in need.

Data from the Chamber of Commerce showed that the Jaycees made roughly $120,000 from the previous Germanfest, while the Chamber profited $164,000. Sicking stated that the expenses associated with organizing the festival continue to increase.

On the inaugural day of the chamber’s festival, participants sat around tables consuming sausages on skewers to the melodious tunes of polka. Females in stylized dirndl outfits and males in lederhosen clinked their glasses together with synchronized cries of “Prost!”

A little farther, the Jaycee fiesta held in Muenster City Park vibrated with classic rock tunes, inducing feelings of nostalgia among the sizeable assembly. An enormous beer truck endowed with numerous beer taps held a prominent place on the park’s green expanse.

Shishana Barnhill, an Alaska native who married into Rohmer’s family, mentioned, “There’s no place I’ve visited across the globe that has preserved its traditions as strongly as Muenster. The sense of familial togetherness in this town is overwhelming.”

Being one among the limited count of Black inhabitants, Barnhill recounted an incident when white supremacists halted at the dinner, engendering feelings of discomfort. However, she feels reassured by the town’s response as she stated, “They were not made to feel welcome here.”

As she verbalized, spectators thronged the stands for the tug-of-war competition.

“Pull!” echoed from numerous individuals in the assemblage.

Subsequent to the struggle, the contestants crumbled onto the field. A bystander proffered a marriage proposal to his sweetheart. She acquiesced.

Ultimately, the two rival events generally managed to turn a blind eye to each other. The supply of beer had been amply sufficient.

Sicking appeared to be weary of the battle.

“We can stay here lamenting all day, but it’s not going to alter anything,” he uttered. “The outcome will pan out according to what the holy Lord desires.”

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