Upper Midwest Society of Steinologists

We are a group of stein collectors.  As collectors our interests are varied, from all types of beer steins to related items and other antiques.  Collector's are after all collectors, it is a state of mind.  The purpose of this Upper Midwest Society of Steinologists web-site is to find others in our community who may have an interest in collectible beer steins, to provide some basic information about steins and then feature links to where you can find more information.    If you have an interest in collectible beer steins we hope you will join us.

August Chapter and Verse now loaded.  Important article include chapter news, convention update,library news, and news from the webmaster. 

 Founded in 1968, our club has about 35 members that meet in March, May, September and November.  Meetings include stein talk and interesting speakers and usually a pot luck meal.  Members come from Minnesota and across the river in Wisconsin  and Iowa too. Do check the "About Us"  page of this website for pictures and more..

Myrtle Beach,

South Carolina

Note: Regular registration fee has been extended to August 16!

For more information email:

johnlacykelly@embarqmail.com

The Newsletter from the Chapter Liason for SCI.  This keeps us up to date on news from President, and various officers and updated on the annual convention.

We are working hard to build our membership this year and we will welcome you heartily and introduce you to many other collectors. It is a fun and interesting group.

Membership in the Upper Midwest Society of Steinologists is $10 per year. That amount is for a single or a couple.  Go to our membership page if you have any questions there is a place for you to join.

Mettlach Artillary Stein~

by Mark Fiebrandt

This month's stein is a beautiful antique Mettlach pottery beer tankard from Germany with pewter lid and thumb lift. This early 1900's beer mug has a transfer and hand painted scene of a German artillery howitzer known as Big Bertha. Shooting out of the cannon are the words Gruss aus Essen which means, Greetings from Essen. Also in the decoration are hops vines and the Essen city crest with a double headed eagle and sword.

Essen Germany is the town of the German firm Krupp, famous for their steel production and their manufacture of ammunition and armaments. Krupp produced most of the artillery of the Imperial German Army, including its big guns. The name "Big Bertha" (German: "Dicke Bertha"; literal translation "Fat Bertha") was commonly applied to a whole variety of large-calibre German artillery guns. It started in the year 1900 where Krupp armaments factory at Essen built a 350-mm howitzer that could fire an 800 lb shell over 10,000 yards. In 1902, Friedrich Krupp died leaving the Krupp industrial empire to his elder child Bertha Krupp, the sole proprietor. Although she maintained ownership until 1943, it was impossible for a woman to exercise control over the company. Therefore, Kaiser Wilhelm II arranged for Bertha to marry Gustav von Bohlen und Halbach, a professional diplomat of a good family and a familiar figure at the Kaiser's court. He added the name Krupp to his surname and assumed executive control of the company. The big guns most likely derived their nickname from Gustav's wife, Bertha.

Read more at www.steincollectors.org

Pewter Repair Services I Offer: I can attach a lid to your stein (either your original lid, your replacement lid, or a lid from my inventory), attach a thumblift to your stein (your original, your replacement, or one from my inventory), straighten or remove dents from pewter fittings, repair/restore your original pewter lid (modeling and casting) and more. I use chemicals to age my pewter repairs, and am usually able to match or reproduce the natural patina, although this cannot be 100% guaranteed. I do not sell parts, molds, chemicals or other supplies for pewter repair. steinsetc@charter.net

2010 Myrtle Beach, Sc.

2011 New England area

(Every year since 1967

SCI has hosted an

annual convention).

If finding out how beer is produced and drinking it by the barrel load at Okotberfest or a traditional German beer hall isn’t enough, why don’t you try bathing in it?

No jokes, apparently soaking in a tub of beer has health benefits and beer spas have begun appearing in parts of Austria, Germany and the Czech Republic in the past few years.

People have been bathing in beer at  Kummeroer Hof for more 13 years now and reported benefits include easing eczema and helping fungal conditions.

It sounds disgusting but the smell of the beer and the warm sticky sensation is actually strangely satisfying. Beer bathing is something that really has to be experienced to be fully appreciated and certainly takes the phrase ‘beers on tap’ to another level!

Where to stay: Kummeroer Hof is in the small town of Neuzelle. There’s not much in town aside from the spa so you may prefer to stay in nearby Frankfurt. Alternatively, you can book yourself a Berlin Hostel and make a day trip out of visiting the spa.

The "Links Page" contains links to other stein collecting chapters in the US and in Germany.www.steinverin.com, www.erstegruppe.com www.keysteiners.8k.com   These are just a few examples for more visit our links page.

All stein collectors are familiar with the picture of a child, dressed in a cowl, with radishes in one hand, a filled beer stein in the other, smiling devilishly from a stein decoration. The saying on the stein is usually Gruss aus München, or translated, "Regards from Munich". But how many collectors know that this figure is really a semi-comic take-off of the official Munich coat-of-arms?

Here are a few historic notes about Munich, its coat-of-arms, and the Munich Child (Münchner Kindl):

The first written proof of Munich as a small settlement of monks dates from 1158 A.D. With the increase of the population, the town administration developed a constitution of the council. Soon a seal was used to prove the authenticity of town-council documents. The oldest seal of Munich, of which only fragments are left, with the presumable inscription "Sigillum Civitatis Monacensis" and the picture of a monk wearing an open hood, appears on a document of May 28, 1239.

In the course of the following centuries a number of slightly varying representations of the seal were used. But all of them show the monk with the book (of city laws) in his left hand, while his right hand with three outstretched fingers is held up. Next to most of these seals is shown a town gate and an eagle, which, in the fourteenth century, is replaced by a lion (of the coat-of-arms of the reigning dynasty of the Wittelsbachs). For some time the monk was represented in profile, later full-face and bare-headed.

Colorful representations of the town coat-of-arms go back to the fifteenth century. From then on the features of the heraldic figure began to lose their serious character, the face became more youthful, the hair sometimes even curly.

The present form of the official coat-of-arms with a monk in black cowl, (law) book and blessing in right hand, was given to Munich by the reigning king, Louis I, on September 16, 1834.

The dirndl originated as a simplified form of folk costume; the uniform of Austrian servants in the 19th century (dirndlegewand means "maid's dress"). Simple forms were also worn commonly by working women in plain colours or a simple check. Originally, each village had its own style and crest. The Austrian upper classes adopted the dirndl as high fashion in the 1870s. Today, dirndls vary from simple styles to exquisitely crafted, very expensive models.

Traditionally, lederhosen were worn for hard physical work, since the ywere more durable than textile clothing and easier to clean.  They were widespread among German men of the Alpine and surrounding regions, including Austria, the highlands and mountains of Southern Germany. The concept of Lederhosen as quintessentially Bavarian clothing, and their use at festive occasions rather than for work, dates largely from this time.

Featuring local landmark  the

Hamm's Brewery located

near  the Swede Hollow area

of St. Paul.

A bit of history and other

information about

Westerwald Pottery

steins (1600-1914)

German Apple Tart Recipe

This traditional German recipe for making tarts is taken from the book "Cookery" by Amy G. Richards, published by E. M. Renouf, Montreal, in 1895.

Line a flat dish with 1 pound apples, 1/4 pound sugar, 1 gill water (1/4 pint), 1 oz candied peel. Put the sugar and water in a saucepan and boil until the sugar is dissolved. Peel and core the apples, slice them, and cook them in the syrup until tender. Beat them to a pulp. Cut the candied peel into thin slices, and place them on the pastry, pour over the apple mixture, ornament with pasty, and bake in a moderate oven half an hour.

And Updated from Joy of Baking

Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

Crust: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter

and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Topping: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.

Makes 1 - 9 inch (22 cm) tart.

Crust:

1 cup (130 grams) all-purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Topping:

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon (2 grams) ground cinnamon

4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)

1/3 cup (35 grams) sliced almonds

Read more: http://www.joyofbaking.com/AppleTart.html#ixzz0wsW8I4Ji

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