a rehabilitation study of the brewery’s building 23: harmony of past, present, and future

DESIGN THESIS 2016Rebekka GradyUniversity of Texas at Austin

Copyright by

Rebekka Grady2016

Rebekka Grady

Benjamin Ibarra-SevillaMichael Holleran

Lesley Sager

a rehabilitation study of the brewery’s building 23:harmony of past, present, and future

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“It has been said that, at it’s best, preservation engages the past in a conversation with the present over a mutual concern for the future.”

-William Murtagh, first Keeper of the National Register of Historic Places

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Our past defines who we are today, and how we embrace who we are designs our future. One of the most tangible vestiges of our past is the historic built environment that still exists today. Buildings that have seen where we come from pepper the landscape, continuing to remind us of who we are even when they are deteriorating from neglect.

The Pabst Brewing Complex in Milwaukee, Wisconsin holds a number of decaying buildings, reminiscent of the strong German heritage that has somewhat faded but founded the unique culture that Wisconsinites are proud of today. The design exercise proposed in this body of work explores the potential use of Building 23 (a.k.a. The Forst Keller or the First German Methodist Episcopal Church) in the historic Pabst Brewing Complex as a case study to discover the process of revitalizing culturally significant buildings. The design is a synthesis of Germanic historic culture in the area and the complex’s future, and demonstrates the wonderful potential these buildings hold. Attempting to reactivate historic buildings is an obstacle our society will be facing for the foreseeable future. This study shows that preservation and re-use of such buildings in a way that highlights our historic culture is not only doable but desirable.

abstract

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INTRODUCTION

CHAPTER 1

CHAPTER 2

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9

CHAPTER 3

CHAPTER 4

CHAPTER 5

CHAPTER 6 87

75

55

39

21

113

appendix

works cited 117

118

CHAPTER 7

History: Milwaukee, Pabst Brewing, and Building 23

The Pabst Brewing Company Complex Analysis

Impact

Design

Design: Programming

Building 23: Interior Conditions

Building 23: Exterior Conditions

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table of contents

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“Rehabilitating historic properties conserves taxpayers’ dollars, conserves our local heritage, and conserves the natural environment. Rehabilitating historic buildings and using the infrastructure that is already in place to serve them is the height of fiscal and environmental responsibility.”

– Donovan Rypkema , Place Economics

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The economic and environmental arguments for preservation can be proven with facts and figures, but the emotional attachment to a building is an intangible entity. It is the piece that makes you feel content as you walk through the front door, and the thing that makes you want to come back. It is also the most difficult element to fully achieve. Historic preservation is one of the best ways to create attachment to a building, because instead of constructing an emotional connection from the ground up, a strong foundation has already been built during its years of existence. However, it can also be difficult to satisfy modern needs while trying to maintain a building’s historic essence. This balance is what I aimed to realize with this body of work.

For the purpose of this study, I chose to create a design for the rehabilitation of Building 23 (also referred to as The Forst Keller or the First German Methodist Episcopal Church) in the Historic Pabst Brewing Company Complex to explore the means of designing a solution that respects the history of a building with substantial cultural significance while simultaneously creating a distinct contemporary culture that meets the needs of modern society. The scope of the design includes exterior conditions and mention of treatment, but mostly comprises the interior of the building - two levels and a balcony - and an empty lot to its south. This building is a perfect study due to its rich cultural history and state of disrepair. I have personally seen the impact Building 23 has had on people from growing up 30 miles away, and through my Oma1, whose parents operated a restaurant in the building.

1 German for “grandmother”

introduction

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Ein Prosit, ein Prosit; Der Gemütlichkeit; Ein Prosit, ein Prosit; Der Gemütlichkeit;

EINS ZWEI DREI! G’SUFFA!

A toast, a toast; To cheer and good times; A toast, a toast To cheer and good times;

ONE TWO THREE! DRINK UP!

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Building 23, 1027 West Juneau Avenue, is situated in the southwestern corner of the Historic Pabst Brewing Company Complex - now simply called “The Brewery” - in downtown Milwaukee, Wisconsin. The vacant, deteriorating nature of Building 23 is somewhat befitting of being referred to dispassionately by number, but this cream city brick and dolomitic limestone building has not always been so neglected. When it was called the First German Methodist Episcopal Church, it was in the heart of a predominately German neighborhood and was loved by a local congregation. During its life as the Forst Keller restaurant, it was enveloped by the successful Pabst Brewery and was loved by a different type of “congregation,” comprised of local workers, university students,

History: Milwaukee, Pabst Brewing, and Building 23

chapter 1

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and families all brought together by a mutual love of German food, beer, and Gemuetlichkeit.1

This building has a rich history that is woven into the culture of Milwaukee, Wisconsin, and the United States as a whole. It would not exist but for the German immigrants who chose to settle in the area years before, and reciprocally, it is partially due to buildings such as Building 23 that German heritage has continued to flourish in Wisconsin. For 100 years, people would gather in this building for activities that kept their cultural practices alive. This history defines Building 23. In order to fully capitalize on the potential of the building, we need to find the perfect balance of past, present, and future, which begins with understanding the history of Milwaukee, the Pabst Brewery, and Building 23.

1 German for space or state of warmth,friendliness, and good cheer

map showing distribution of German American population in 1872

Figure 1

Figure 2

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GERMAN IMMIGRATIONPeople from German states emigrated to Wisconsin in three general phases. The first was from 1845 to 1860 and brought many farmers from southwestern German states such as Bavaria and Wurtenburg. Crop failure forced them to look for different options, and the fertile soil and growing city of Milwaukee drew them to Wisconsin. In addition, numerous Germans left in 1848 after a failed revolution. The second wave, from 1865 to 1875 also consisted of mostly farmers, but this time it was due to cheap American wheat coming to the European market and creating an agricultural depression. These immigrants were largely from places such as Hanover and Westphalia in northern German-speaking Europe. The last phase was from 1875 to 1890, bringing the largest and poorest group of German farmers yet to the state.2 Early on, Wisconsin welcomed them with open arms, and in fact, created the Office of Emigration in 1852 - four years after becoming a state - to encourage immigration into the area. The second state governor, Leonard Farwell, believed that immigrants brought with them a love of freedom, ambition, industriousness, and an enterprising spirit, which were all coveted traits for a growing state.3 The Office of Emigration created propaganda to bring immigrants to Wisconsin, and much of it was aimed at German-speaking people.

2 University of Wisconsin-Madison, “Ethnic Groups in Wisconsin: Historical Background.” 3 Strohschänk and Thiel, The Wisconsin Office of Emigra-tion 1852-1855 & Its Impact on German Immigration to the State, 9.

image of an immigration pamphlet cover written in German from the Wisconsin Historical Society, 1870

Figure 3

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One of the German language pamphlets that was circulated in New York gave a description of Wisconsin and the benefits it posed for German settlers, as well as advice on transportation from the coast to Wisconsin. The pamphlet highlighted the similarities between Wisconsin and the homeland in terms of climate, soil, and land forms, as well as remarking on the strong German cultural tradition already established in the state. It ended with a vision of Wisconsin as the new Germany in America, where German immigrants would exclaim, “Hier ist gut sein, hier laßt uns Hütten bauen!“5

5 “Hier ist gut sein, hier laßt uns Hütten bauen!” is a Ger-

Wisconsin farmland

Bavarian countryside, photo taken by Donna Pointkouski 1998

An article was printed in the Home Journal, and reprinted in the Milwaukee paper, about the admirable character of German immigrants.

“The German element, according to this friendly portrayal, was marked by physical power and strength. No matter which region the Germans came from, wherever they went, they infused every branch of trade with industry and courage. Everything the Germans produced was made to last as long as their caps and their pipes. According to the writer, they came with gold that they would not squander but invest wisely, thus increasing their wealth.”4

4 Strohschänk and Thiel, The Wisconsin Office of Emigration 1852-1855 & Its Impact on German Immigration to the State, 30.

Figure 4

Figure 5

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The new Wisconsinites settled in many different areas of the state, but the most popular area was between Milwaukee, Dane, Brown, and Taylor Counties.6 Milwaukee was an especially favored destination due to its growing reputation as a “boom-town.” As early as 1880, 27% of the population was German and the city had been dubbed the “German Athens.”7

PABST AND THE FORST KELLEROne of the many German families that relocated to Wisconsin was the Best family. They were part of the first large wave of immigrants, leaving their hometown of Mettenheim from 1842-1844, with two of the sons arriving in Wisconsin first and the rest of the family following. Jacob Best, Sr. used his brewing expertise to establish a brewery in 1844 with his sons Jacob, Jr., Charles, Philip, and Lorenz. Empire Brewery produced a selection of ales, porters, whiskeys, and the lagers for which the company would become famous.8 In 1850, Charles and Lorenz left the family business to start the another brewery that would later become known as the Miller Brewing company. By 1859, Philip was the sole owner of the original Best family brewery.

In 1862, Philip’s daughter Maria married Captain Frederick Pabst, and thus begun the most lucrative years of the brewery’s life. Pabst

man phrase from the bible (Matthews 17:4), translating to “Here is good, here let us build huts!” Strohschänk and Thiel, The Wisconsin Office of Emigration 1852-1855 & Its Impact on German Immigration to the State, 38. 6 University of Wisconsin-Madison, “Ethnic Groups in Wisconsin: Historical Background.”7 “Milwaukee County Historical Society.”8 Haig, “Jacob Best.”

Empire Brewery, shown here in 1844, would later become the Pabst Brewing Company

Captain Frederick Pabst and the logo for Pabst Brewing Company’s most popular beer

Philip Best took sole control of Empire Brewery in 1859

Figure 6

Figure 7

Figures 8, 9

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came to the United States at the age of twelve, when his parents decided to leave Saxony in 1848. They settled in Chicago, and Pabst began working on Lake Michigan steamers. He travelled up and down the coast of Wisconsin, and by the time he was 21, Pabst had become Captain Pabst. It was on his steamboat that he later met Philip Best and his family.9 Pabst bought half of his father-in-law’s brewing company in 1864 and became vice president. In 1866, Pabst’s new brother-in-law, Emil Schandein, bought Philip Best’s other half, and Best retired. Production continued to grow rapidly, and in 1873, the brewery was legally incorporated and was making 100,593 barrels of beer per year. The name of the brewery was changed to the Pabst Brewing Company in 1889, after Schandein’s death.10

Also in 1873, a nearby Methodist congregation built a new Gothic Revival style church. The First German Methodist Episcopal Church had a congregation composed of mostly German-Americans from the neighborhood near the Pabst Brewing Company. The congregation soon began to regret their choice of plot due to its proximity to the smell and clamor of the working brewing buildings. During the 1890s, Pabst Brewing Company began to expand rapidly, and in 1891, the Malt Elevator was built on the plot immediately next to the church.

9 “Pabst Family History.”10 “Pabst Brewery History.”The Forst Keller, Milwaukee Journal Sentinel 1972

First German Methodist Episcopal Church, Journal Sentinel 1873

Figure 10

Figure 11

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The congregation sold the church to the brewing company circa 1896 and Pabst converted the Gothic Revival church into a German Renaissance Revival restaurant. The early years of the Forst Keller are for the most part undocumented, although a 1976 copy of The Milwaukee Sentinel includes an old report about the 1901 operator,

“A scathing reply from saloon wrecker Mrs. Carry Nation was received by Richard Becker, operator of Milwaukee’s Forst-Keller, who extended an invitation to Mrs. Nation to visit his place. The Forst-Keller is a church converted into a saloon. Writing from jail in Topeka, Kan., where she conducted a destructive rampage against saloons, Mrs. Nation stated, ‘when I come to Milwaukee I will give you a call. I will bring my hatchet and will make souvenirs of that hell hole.’”1

It seems Mrs. Nation was never able to visit the Forst Keller though, as it is still standing today. Or perhaps she succumbed to the Gemuetlichkeit and decided to give up her saloon-wrecking ways.

The years that I would consider to be the Forst Keller’s period of significance were from 1937 to 1960. This is the most well-documented part of the restaurant’s history, it was the longest period that one group of operators stayed with the restaurant, and it was a prosperous time. During

1 “FEB. 26, 1901.”

The Forst Keller was featured in Ripley’s Believe It or Not because at the time it was very rare

for a church to be repurposed as a restaurant

Richard (left) and Fritz (center) Baumann behind the bar

Figure 12

Figure 13

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these years, the Forst Keller was run by two brothers, Richard and Fritz Baumann, and their wives, Bertha and Thekla. All four were German emigrants who moved to Wisconsin in the 1920s, although none of them immigrated together. Bertha and Thekla cooked all the authentic German food for the restaurant, while Richard and Fritz ran the bar, which included Pabst and imported German beer. The Forst Keller would hold an annual Christmas concert, featuring “an eight piece orchestra, group singing, entertainment and merry-making generally.” The second floor hall was also home to German singing societies such as Liederkranz, Liedertafel, and Schwaben.2 The Baumanns lived in a house next door to the Forst Keller, and each of the couples had children who grew up playing and working in the restaurant. I know two of these kids very well, as Fritz and Thekla’s daughter is my Oma, and during my childhood I lived near her cousin, Anneliese.

After the Baumanns retired, the Forst Keller was run by Adolf Binder from 1964 to 1971. After being closed for six months, the restaurant was opened again without fanfare by Karl and Gretchen Skacel. Even without advertising the reopening, the community loved the Forst Keller so much that a crowd showed up for lunch, dinner, and evening drinks.3 Unfortunately, the restaurant would close again, not even two years later, and this time for good. It was then turned into a Pabst Brewing Company

2 “Forst Keller Meaning of ‘Gemuetlichkeit.’”3 “Forst-Keller Is Reopened.”

The Baumann family lived in the old rectory on the south side of the Forst Keller

my Oma, Hildegard, with her parents Thekla and Fritz Baumann

Figure 14

Figure 15

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employee training and conference center, and later became a storage area.4 In December of 1996, Pabst suddenly sent its employees home and closed its doors. The buildings, including Building 23, remained vacant and forgotten for years.5

PERSONAL HISTORYMy oma, Hildegard (Baumann) Grady, was born on August 9, 1937, the same year that my great grandparents, along with their brother and sister-in-law, began operating the Forst Keller. Fritz and Thekla Baumann and Richard and Bertha Baumann inherently made the restaurant a welcoming, family place by raising their own children while personally running the kitchen and bar.

My oma remembers that time fondly, saying the Forst Keller was “a magical place to grow up in.” I asked her to describe the atmosphere of the restaurant and some of the traditions they kept, and she talked about the music that seemed to be constantly echoing through the hall as singing societies and symphonies practiced on the second floor. One of the men’s singing societies, Liderkranz, who practiced on Thursday nights, would always come down afterwards to the restaurant on the first floor for a beer, and they often ended up singing for the patrons. These impromptu concerts soon became a tradition and the group would always end with the toasting song Ein Prosit, lifting their steins high in the air as everyone joined in.

4 Knoche, “Forst-Keller Baumann Served History: Last of Restaurant’s Original Operators Dies.”5 Ehlke, “Shuttered Pabst Brewery Brims With History.”

the Forst Keller was often filled with regular and new customers

Thekla (center) Baumann and her sister-in-law, Bertha, ran the kitchen at the Forst Keller

Figure 16

Figure 17

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Other musical groups followed suite and the Forst Keller soon had music filling the air almost every night of the week. They would also host yearly Christmas and Easter concerts as a thank you to their patrons. The Christmas concerts included singing and dancing, with most people staying after to enjoy dinner and drinks in the beautifully decorated dining area. When I asked my oma to describe what gemutlichkeit means to her, she said, “The things I have described to you [about the Forst Keller] is what gemutlichkeit means. It is a feeling of friendliness, warmth, and coziness that is encompassing, snug, and peaceful. The Forst Keller was just that with the welcoming atmosphere of my father and uncle who were great with people, the delicious food, and always friendly smiles.”

Thanks to the musical attractions, the friendly service, and the excellent German food, the number of regular customers kept increasing. The regulars included judges, high ranking members of the police and fire departments, lawyers, members of the schoolboard, brewery workers, ministers, politicians, and university students. A letter Fritz Baumann wrote claims that the students considered the Forst Keller their second home, bringing their parents and families to the restaurant when they were in town. This was confirmed in the 1986 article “A Love Affair with German Food: Milwaukee’s German restaurants are as good as they come” from the Wisconsin Trails magazine, written by H. Russell Zimmermann. He described the one of the few historic pictures of the light fixtures

1940 Christmas Concert Program

the restaurant was filled with music most nights

Figure 18

Figure 19

Figure 20

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Forst Keller as “unpretentious and honest,” and talks about having his college graduation party there. The music that night was provided by Olga Olson - a regular performer at the Forst Keller – whose violin playing compelled his grandmother to forget her age and deep-set inhibitions and dance all night long.6

There are also certain physical features that have stuck in Oma’s mind all these years. Some still exist, such as the red tile floor in the restaurant, the balcony overlooking the second floor (although it has been greatly modified), and the most commonly used side entrance on the west elevation of the building that was called the “family entrance.” However, much of what made the Forst Keller such a wonderful place is gone. The important physical attributes that are missing include the large mahogany bar in the restaurant and the German candy counter that was attached to it, the stein- and beer barrel-shaped lights, the kitchen addition on the east side, and the small stage in the dining area that was used for the nightly entertainment. In order to make the Forst Keller a magical place once again, a harmony needs to be found between these historic entities that made the building what it was, and modern tastes and needs.

6 Zimmermann, “A Love Affair with German Food: Milwau-kee’s German Restaurants Are as Good as They Come.”

the commonly used entrance was on the west side of the building

figures citedFigure 1: Courtesy of Battlemaps.us

Figure 2: Drawn by A. de Witzleben, printed by J. Bien Lith.

Figure 3: Courtesy of Wisconsin Historical Society

Figure 4: Courtesy of Donna Pointkouski

Figure 5: Courtesy of Mapio.net

Figure 6: Courtesy of The Best Place

Figure 7: Courtesy of The Pabst Mansion

Figure 8: Courtesy of the Milwaukee Historical Society

Figure 9: Courtesy of the Pabst Brewing Company

Figure 10: From the private collection of Hildegard Grady












Figure 21

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The Pabst Brewing Company was designated as an Historic District by the City of Milwaukee in 1985 and later listed as an Historic District on the National Register and the Wisconsin State Register of Historic Places in 2003. It is located in Wisconsin: a Midwestern state with the Great Lakes encompassing the northern and eastern boundaries. The city of Milwaukee, the largest city in the state, is on the eastern side along the coast of Lake Michigan. The Historic Pabst Brewing Company is in the northwestern part of downtown Milwaukee, in a transitional area of the city with an economically depressed residential area to the west, but the thriving, commercial downtown to the east and south.

The Pabst Brewing Company Complex Analysis

chapter 2

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After closing down in 1996, the complex was completely abandoned until real estate developer Joseph J. Zilber bought it in 2006. Zilber created the Brewery Project LLC to help develop the property into his vision of “Milwaukee’s next great neighborhood built around the themes of historic preservation and sustainability.”1 The Brewery Project LLC serves as the master developer of the complex, selling some buildings and empty sites, while developing others themselves. There are a couple sets of guidelines that developers need to follow when rehabilitating historic buildings or constructing new buildings. The Brewery has its own Sustainability Guidelines, and since the complex is listed as a Milwaukee Historic District, there are preservation guidelines imposed by the city to observe.

As of May 2016, seven of the twelve historic buildings have been rehabilitated, three have current plans for imminent construction, and four new buildings have been developed. The following section will compare the historic Pabst Brewing Company complex to the contemporary Brewery Project LLC complex.

1 “The Brewery.”

Figure 2

Figure 1

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the site

Pabst Brewing Company early 1900s

Location

Aerial Views

Site Plans

Sanborn Insurance Map 1910 The Brewery Project LLC Conceptual Plan 2016

Google Earth 2016 Brewery Project LLC Conceptual Plan

Figure 9Figure 8

Figure 7Figure 6Figure 5

Figure 3 Figure 4

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23

Built 1873, modified ca. 1898

German Renaissance Revival with elements of Gothic Revival

Former First German Methodist Episcopal Church and later restaurant

Historic DistrictContributing

The Brewery Project LLCBlock 7, Building 23

the forst keller

Location Map

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Built 1891, modified 1901

Currently empty


The Brewery Project Block 7, Building 24

malt elevator


Plan to become 118 apartment units

attached to east side of Malt Elevator

Historic DisctrictContributing


malt house

23

Location Map

27

New building, built 2014

Office space

Site previously held stables

Historic DistrictNon-Contributing

The Brewery Project Block 6, no building number

pabst professional center

23

Location Map

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Built 1891

Former Mill House



jackson’s blue ribbon pub


attached to north side of Jackson’s Blue Ribbon Pub



brewhouse inn&suites

23

Location Map

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Built 1913

Former Research Lab building



cardinal stritch university college of education and leadership

Built 1918

Currently office space



paint shop

23

Location Map

30

Built 1953

Currently empty



grain elevator


Currently office space



boiler house

23

Location Map

31

Built 1911

Former Keg House

Currently 95 apartment units



blue ribbon lofts

23

Location Map

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Built 1918

Former Manufacturing and Cold Storage



university of wisconsin-milwaukee


Site previously held storage building

Historic DistrictNon-Contributing

The Brewery Project Block 4, no building numberreplaced buildings 1, 2, 4, & 8

parking structure

23

Location Map

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Built 1889, modified ca. 1910, 1911

plan to become 150 student housing units and extended stay units



bottling house

23

Location Map

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Built 1858, modified 1880, 1892, 1933

Former Pabst offices and visitor’s center

Currently visitor’s center and event space


The Brewery Project Block 3, Building 27, 28, & 35

the best place

23

Location Map

35

Built 1970

Site previously held an empty case storage facility

Historic DistrictNot within boundary


shipping center

23

Location Map

36


Former residential neighborhood

Currently 100 apartment units


The Brewery Project Block1

frederick lofts


Former residential neighborhood

Currently 48 senior apartment units


The Brewery Project Block1

brewery point

23

Location Map

37

figures citedFigure 1: Photo taken by author

Figure 2: Photo taken by author


Figure 4: Courtesy of Google Maps


Figure 6: Courtesy of Google

Figure 7: Courtesy of The Brewery Project LLC

Figure 8: Courtesy of the Milwaukee Historical Society

Figure 9: Courtesy of The Brewery Project LLC

all historic images in analysis from The Best Place website,

all current images from The Brewery LLC

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1873First German Methodist

Episcopal Church was built

1896The building was sold to the

Pabst Brewing Company

1898Pabst renovated the building

for use as a restaurant

1937The restaurant, called the Forst

Keller, was bought by the Baumann Brothers

1960The Baumann brothers sold

the Forst Keller

1973The Forst Keller closed

permanently

1996The Pabst Brewing Company

closed the Milwaukee complex

2006Zilber Ltd. purchased the

historic Pabst Brewing Company

Gothic Revival Style

architectural style changed to German Renaissance Revival

unknown dates: kitchen addition built, tuckpointing,and brick replacement

ivy removed

kitchen addition demolished

entire complex abandoned and maintenance was neglected

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Building 23: Exterior ConditionsAs its surroundings have changed, the Forst Keller has gone through its own transformation. The overall massing and many of the original architectural features and materials remain intact form 1873. However, pollution and numerous small alterations over time have left the building somewhat unrecognizable from the First German Methodist Episcopal Church that it once was.

CURRENT ORIENTATIONBuilding 23 is located in The Brewery’s Block 7, on the west side of the Historic Pabst Brewing Complex, overlooking Interstate 43. The main entrance is on the north side of the building, along with a tower and crenellation. To the east side of the building is the former Malthouse, which is slated to become an apartment complex, and the Malt Elevators. I-43 is on the west side of

chapter 3

40

the building, and both the north and west elevations are visible to passing traffic. The south side has a small open lot and faces the Milwaukee Public Schools Division Facilities building. The following materials, conditions, and character-defining features are located throughout the building. However the north elevation has a greater number of significant features due to its designation as the front of the building. Furthermore, because of the removal of an addition, the east elevation is in decidedly worse condition than the others.

MATERIALSThe building materials for Building 23 include Cream City brick, Niagara limestone, wood, metals, asphalt, and paint. The asphalt roof, aluminum flashing and gutters, and some of the bricks are thought to not be original. The wooden cornice, windows, doors, and frames appear to be original, and they seem to be covered in one layer of paint. Cast iron vents on the north and south elevations also appear to be original, or original to the first remodel ca. 1898.

The Cream City brick and Niagara limestone are original materials. Cream City bricks are cream colored bricks that were developed and used in the Milwaukee area from the early 19th to the mid-20th centuries. The color is a result of using a clay high in dolomite and magnesium found in the Milwaukee area. These bricks were used all over the city, earning Milwaukee the moniker Cream City.1

1 Moore, “Milwaukee Developers Reveal Old Brick in Cream City Comeback.”

clean Cream City bricks

severe atmospheric soiling has caused the porous Cream City brick on Building 23 to turn dark

the type of limestone in Building 23 is found on the eastern side of Wisconsin, along Lake Michigan

Figure 1

Figure 2

Figure 3

41

Niagara limestone is found in a broad belt in the eastern side of the state, along Lake Michigan, from the Door County Peninsula south to the state line.1 Milwaukee lies in this region, as does Wauwatosa, which is a city immediately west of Milwaukee. There were three main quarries in Wauwatosa - Story Bros., Monarch Stone Co., and A. F. & L. Manigold - which together made the Wauwatosa Stone Company.2 These quarries provided almost all the limestone for Milwaukee County and are all within 5 miles of Building 23.3 The stone is finely crystalline and compact, composed mostly of calcite and dolomite. It is cream colored, strong, and durable.4

DETERIORATION AND RESULTING CONDITIONThere are many issues with Building 23, some of which compromise the building’s integrity and some that are only cosmetic. Almost the entire building has atmospheric soiling, the mortar is failing throughout, rust stains the stone in many places, and pieces of the building are missing. The limestone and brick have some biological colonization, chipping, cracking, delamination, peeling, mechanical damage, and spalling. The metals throughout are corroding, while the windows and doors have rust stains, peeling paint, glazing failure, and cracked glass in at least one case.

1 Buckley, “The Building and Ornamental Stones of Wis-consin,” 298.2 Buckley, “The Building and Ornamental Stones of Wis-consin,” 300. 3 “About Story Hill.”4 Buckley, “The Building and Ornamental Stones of Wis-consin,” 305-306.

1984 photo from the Wisconsin Historic Society survey shows an addition on the east side of Building 23

the addition was torn down in the last 20 years, leaving the east side of the building in poor condition

Figure 4

Figure 5, 6

42

Previous Repairs and DemolitionMany of the issues associated with Building 23 are anthropogenic. At some point during the building’s history, someone tried to repair the mortar throughout the exterior walls, but were very careless. There are at least three different colors of mortar, and much of the new mortar is pulling away from the stone or has been applied sloppily and obscures some of the masonry. In addition, some of the Cream City brick has been replaced with a red brick that, judging by its poor condition, is softer than the new mortar.

The construction and demolition of additions to the building has made biggest negative impact on the condition of Building 23. When the kitchen was built onto the east elevation, the bottom halves of two buttresses on the south end of the wall were removed, and the formerly exterior masonry that was now inside the kitchen was resurfaced. The addition was one story, so its roof met the exterior wall of Building 23 about half way up the façade. Sometime in the past couple decades, this part of the building was torn down very crudely. There is still tar residue from the roof on the exterior wall, and the buttresses are being held by thin iron supports. There are areas of missing masonry throughout the façade, and the window opening on the south end is being held up by plywood supports. There is also mechanical damage to the limestone on the south side of the building, perhaps from the removal of a fire escape and cement walkway. A structure has evidently been removed to expose

1973 photo from the Milwaukee Journal Sentinel exhibits extent of ivy that was allowed to grow

when Pabst closed its doors in 1996, everything was completely abadoned and no maintenance was

performed on any of the buildings for about 10 years

Figure 7

Figure 8

43

the foundation, but it is unclear exactly what was there.

NeglectThe other factor that has played a large role in the deterioration of Building 23 is that it has been vacant for almost 20 years. In addition, there is evidence of neglect and poor maintenance even before it was abandoned. There is an image from the Milwaukee Journal Sentinel (pictured on the left) that shows that the north and some of the west façades of the building were extensively covered in ivy in 1973. This has been removed since, but there are still little pieces of ivy in the eaves, and it probably caused a lot of the mortar issues. Additionally, the masonry does not appear to have been cleaned much, if at all, during its lifetime, and all of the paint needs to be repainted.

None of the issues from the demolition of parts of the building have been taken care of properly. Paint and tar residue have been left on multiple parts of the building, and there has been little attempt to refill the missing masonry.

EXTERIOR RECOMMENDATIONSThe east side of the building needs to be fixed as soon as possible due to the structural damage to the buttresses. However, most of the other issues are aesthetic. After taking care of the few structural problems, the next priority should be to clean the Cream City brick. It is a character defining feature that covers over half of the building, and restoring the brick to

its original cream color will make an enormous difference in the building’s appearance. Next, the building needs to be repointed with a mortar that is compatible in color, consistency, and hardness to the historic mortar. Finally, the asphalt roof should be replaced with historically sensitive cedar roof tiles.

In general, most of the exterior character defining features still exist and are in a decent condition. The existing exterior should simply be cleaned to return it to its original cream color, and preserved in its current condition as long as it is structurally sound.

CHARACTER-DEFINING FEATURESBuilding 23 is an eclectic building that began as a Gothic Revival church and has had many changes made to it over the years. Character defining features include original features from when the building was built in 1873 as well as when it was renovated for the Forst Keller circa 1898. The materials used, details on the openings, brick patterns and architectural features are all crucial to the integrity of Building 23’s historical significance. Pages 44 and 45 contain a photographic list of the significant features on the exterior of the building.

Pages 47-53 include architectural drawings of each elevation and a detailed survey of the current conditions of the exterior of Building 23.

figures citedFigure 1: Courtesy of Vintage Brick Salvage



Figure 4: Courtesy of the Wisconsin Historical Society

Figure 5: Courtesy of MacRostie Historic Advisors

Figure 6: Courtesy of MacRostie Historic Advisors



All exterior photos in this chapter are from MacRostie

Historic Advisors and Engberg Anderson Architects

44

tower on north side

multi-pane windows in tower

added later

machine finished limestone slab

on tower - former ‘Forst Keller’ sign

bottle glass transom window

over front door

rock faced Niagara limestone offset

bond

buttresses

machine finished limestone

decorative pieces on crenellations

and buttresses

buttress caps on north elevation added ca. 1898

45

Cream City brick offset bond

pointed arch windows with wooden frames

corbelled brick details on cornice

crenellations on north side added ca. 1898

machine finished limestone window sills, headers, and keystones

chimneys in southwest and southeast areas of roof

hip roof with intersecting gable protrusions on east and west side

machine finished limestone scuppers

04 Rock Faced Niagara Limestone: foundation,

walls

04 Machine Cut Niagara Limstone: window sills,

cornice, scuppers, battlements

04 Cream City Brick: walls

05 Lead: tympanum

05 Aluminum: gutter, down spouts, cornice cap,

flashing,flagpoles?05 Iron: flag pole brace, vent grates, cap on roof

over north door

06 Wood: windows, doors, cornice, roof over north

door

07 Asphalt: roof

08 Openings: windows, doors

09 Paint: walls, doors, windows

Materials List

Existing Conditions

46

north elevation*Condition not present on this elevation04.01 Rock Faced Niagara Limestone 04.01.01 Atmospheric Soiling 04.01.02 Biological Colonization* 04.01.03 Chipping 04.01.04 Concrete Replacement 04.01.05 Cracking 04.01.06 Delamination* 04.01.07 Inappropriate Tuckpointing 04.01.08 Mechanical Damage 04.01.09 Missing Part* 04.01.10 Mortar Failure 04.01.11 Pitting* 04.01.12 Rust Staining 04.01.13 Tar Residue04.02 Machine Cut Niagara Limestone 04.02.01 Atmospheric Soiling 04.02.02 Biological Colonization 04.02.03 Cracking 04.02.04 Erosion 04.02.05 Peeling 04.02.06 Rust Staining*04.03 Cream City Brick 04.03.01 Severe Atmospheric Soiling 04.03.02 Biological Colonization* 04.03.03 Blue-green Staining 04.03.04 Inappropriate Tuckpointing 04.03.05 Missing Part 04.03.06 Mortar Failure 04.03.07 Peeling 04.03.08 Spalling 04.03.09 Step Crack* 04.03.10 Tar Residue*05.01 Aluminum 05.01.01 Corrosion 05.01.02 Rust Staining*05.02 Iron 05.02.01 Rust 05.02.02 Missing Parts*06.01 Wood 06.01.01 Rust Staining* 06.01.02 Biological Colonization 06.01.03 Mechanical Damage07.01 Asphalt 07.01.01 Fishmouth Shingles08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill* 08.01.03 Cracked Glass* 08.01.04 Glazing Failure08.02 Doors 08.02.01 Boarded Up* 08.02.02 Brick Infill* 08.02.03 Caulk Failure09.01 Paint 09.01.01 Peeling 09.01.02 Residue

Drawing not to scale

Conditions Throughout

47

DRAWN BY MACROSTIE HISTORIC ADVISORS WITH MODIFICATIONS BY REBEKKA GRADY

Slight atmospheric soiling on rock faced limestone

Inappropriate tuckpointing, areas marked are severe

Mortar failure, areas marked are severe

Slight atmospheric soiling on machine cut limestone

Severe atmospheric soiling on brick

Inappropriate tuckpointing

Peeling

Glazing failure on all windows

Peeling paint on all windows and doors

04.01.01

04.01.07

04.01.10

04.02.01

04.03.01

04.03.04

08.01.04

09.01.01

04.03.07

08.01.01

08.01.01

08.01.01

04.02.04

04.02.04 04.02.05

04.02.0504.02.04

04.02.05

04.01.08

04.01.05

04.02.04

04.01.04

05.02.01

04.02.04

05.02.01

09.01.01

04.03.03

04.01.12

04.03.06

04.01.12

04.01.13 04.01.1004.01.04

04.01.07 08.02.03

04.01.07

04.01.03

05.02.0104.03.04

04.01.12

07.01.01

05.01.01

05.01.01

04.03.0804.03.08

04.03.08

06.01.02

04.03.08

04.03.05

04.02.04

04.02.04

04.03.08

07.01.01

04.02.02

04.01.03

04.02.03

06.01.03

09.01.02

04.02.03

An illustrated glossary of conditions can be found in Appendix A


walls




05 Lead: tympanum



over north door


door

07 Asphalt: roof



Materials List

Existing Conditions

48

east elevation*Condition not present on this elevation04.01 Rock Faced Wauwatosa Limestone 04.01.01 Atmospheric Soiling 04.01.02 Biological Colonization 04.01.03 Chipping* 04.01.04 Concrete Replacement* 04.01.05 Cracking* 04.01.06 Delamination* 04.01.07 Inappropriate Tuckpointing 04.01.08 Mechanical Damage 04.01.09 Missing Part* 04.01.10 Mortar Failure 04.01.11 Pitting* 04.01.12 Rust Staining 04.01.13 Tar Residue04.02 Machine Cut Wauwatosa Limestone 04.02.01 Atmospheric Soiling 04.02.02 Biological Colonization* 04.02.03 Cracking 04.02.04 Erosion 04.02.05 Peeling 04.02.06 Rust Staining04.03 Cream City Brick 04.03.01 Severe Atmospheric Soiling 04.03.02 Biological Colonization 04.03.03 Blue-green Staining* 04.03.04 Inappropriate Tuckpointing 04.03.05 Missing Part 04.03.06 Mortar Failure 04.03.07 Peeling 04.03.08 Spalling 04.03.09 Step Crack* 04.03.10 Tar Residue05.01 Aluminum 05.01.01 Corrosion 05.01.02 Rust Staining05.02 Iron 05.02.01 Rust 05.02.02 Missing Parts*06.01 Wood 06.01.01 Rust Staining 06.01.02 Biological Colonization 06.01.03 Mechanical Damage*07.01 Asphalt 07.01.01 Fishmouth Shingles*08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill 08.01.03 Cracked Glass* 08.01.04 Glazing Failure08.02 Doors 08.02.01 Boarded Up 08.02.02 Brick Infill* 08.02.03 Caulk Failure*09.01 Paint 09.01.01 Peeling 09.01.02 Residue



49


04.03.0508.01.01

08.02.01 08.02.01 08.02.01

04.01.0904.01.09 06.01.02

08.01.01

08.01.01

08.01.01

08.01.02

08.01.01 08.01.02

04.03.10

04.01.13

09.01.0104.01.1209.01.0204.01.02

04.01.09

04.03.02

04.01.1205.02.01

05.02.01

04.03.10

05.01.01

04.03.05

04.02.03 04.02.06

04.03.01

04.03.08

04.03.05

05.01.02

04.02.05

04.02.04

04.02.02

06.01.0105.02.01

08.01.01



Wall has been resurfaced





Peeling



04.01.01

04.01.07

04.01.10

04.02.01

04.03.01

04.03.04

08.01.04

09.01.01

04.03.07

04.01.08



walls




05 Lead: tympanum



over north door


door

07 Asphalt: roof



Materials List

Existing Conditions

50

*Condition not present on this elevation04.01 Rock Faced Niagara Limestone 04.01.01 Atmospheric Soiling 04.01.02 Biological Colonization* 04.01.03 Chipping* 04.01.04 Concrete Replacement* 04.01.05 Cracking* 04.01.06 Delamination 04.01.07 Inappropriate Tuckpointing 04.01.08 Mechanical Damage 04.01.09 Missing Part* 04.01.10 Mortar Failure 04.01.11 Pitting* 04.01.12 Rust Staining 04.01.13 Tar Residue*04.02 Machine Cut Niagara Limestone 04.02.01 Atmospheric Soiling 04.02.02 Biological Colonization 04.02.03 Cracking* 04.02.04 Erosion* 04.02.05 Peeling 04.02.06 Rust Staining04.03 Cream City Brick 04.03.01 Severe Atmospheric Soiling 04.03.02 Biological Colonization 04.03.03 Blue-green Staining* 04.03.04 Inappropriate Tuckpointing 04.03.05 Missing Part* 04.03.06 Mortar Failure* 04.03.07 Peeling 04.03.08 Spalling 04.03.09 Step Crack* 04.03.10 Tar Residue*05.01 Aluminum 05.01.01 Corrosion 05.01.02 Rust Staining05.02 Iron 05.02.01 Rust* 05.02.02 Missing Parts*06.01 Wood 06.01.01 Rust Staining 06.01.02 Biological Colonization* 06.01.03 Mechanical Damage07.01 Asphalt 07.01.01 Fishmouth Shingles08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill* 08.01.03 Cracked Glass 08.01.04 Glazing Failure*08.02 Doors 08.02.01 Boarded Up 08.02.02 Brick Infill* 08.02.03 Caulk Failure*09.01 Paint 09.01.01 Peeling 09.01.02 Residue

west elevation



51


04.02.05

08.01.01

04.03.04

04.02.06

08.01.01

04.02.02

06.01.01

05.01.02

06.01.01

04.01.12

06.01.03

04.01.0609.01.02

08.01.01

04.03.04

08.01.01

08.01.01

08.02.01

08.01.0104.01.06

04.01.1204.01.1208.01.03

08.01.01

08.01.01

08.01.01 08.01.01

04.01.08

04.01.1209.01.02

04.02.05

08.01.01

05.01.01

05.01.02

04.03.08

04.03.02

04.03.08

07.01.01







Peeling



04.01.01

04.01.07

04.01.10

04.02.01

04.03.01

04.03.04

08.01.04

09.01.01

04.03.07



walls




05 Lead: tympanum



over north door


door

07 Asphalt: roof



Materials List

Existing Conditions

52

south elevation*Condition not present on this elevation04.01 Rock Faced Niagara Limestone 04.01.01 Atmospheric Soiling 04.01.02 Biological Colonization* 04.01.03 Chipping* 04.01.04 Concrete Replacement* 04.01.05 Cracking* 04.01.06 Delamination 04.01.07 Inappropriate Tuckpointing 04.01.08 Mechanical Damage 04.01.09 Missing Part* 04.01.10 Mortar Failure 04.01.11 Pitting 04.01.12 Rust Staining 04.01.13 Tar Residue04.02 Machine Cut Niagara Limestone 04.02.01 Atmospheric Soiling 04.02.02 Biological Colonization* 04.02.03 Cracking* 04.02.04 Erosion* 04.02.05 Peeling* 04.02.06 Rust Staining04.03 Cream City Brick 04.03.01 Severe Atmospheric Soiling 04.03.02 Biological Colonization* 04.03.03 Blue-green Staining* 04.03.04 Inappropriate Tuckpointing 04.03.05 Missing Part 04.03.06 Mortar Failure* 04.03.07 Peeling* 04.03.08 Spalling 04.03.09 Step Crack 04.03.10 Tar Residue*05.01 Aluminum 05.01.01 Corrosion 05.01.02 Rust Staining*05.02 Iron 05.02.01 Rust 05.02.02 Missing Parts06.01 Wood 06.01.01 Rust Staining 06.01.02 Biological Colonization* 06.01.03 Mechanical Damage*07.01 Asphalt 07.01.01 Fishmouth Shingles08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill* 08.01.03 Cracked Glass* 08.01.04 Glazing Failure*08.02 Doors 08.02.01 Boarded Up* 08.02.02 Brick Infill 08.02.03 Caulk Failure*09.01 Paint 09.01.01 Peeling 09.01.02 Residue



53




Missing part exposes foundation





Peeling


04.01.01

04.01.07

04.01.10

04.02.01

04.03.01

04.03.04

09.01.01

04.03.07

04.01.09

08.02.02

04.01.08

05.02.01

04.01.12

04.02.06

09.01.01

06.01.01

04.01.06

04.01.12

04.01.13

04.01.08

09.01.02

04.01.12

08.01.01 04.01.12

04.01.12 08.01.01

04.01.0604.01.12

04.03.05

05.02.01

04.03.09

05.01.01

06.01.01

04.03.09

04.03.08

04.03.08

07.01.01

07.01.01

04.01.11

04.01.12

05.02.02


55

During Building 23’s many different lives, the interior has been molded and manipulated over and over to meet the needs of the current use. The overall volume and massing has remain unchanged since the building’s use as a church, but as a restaurant, many features were altered or replaced. In addition, in the forty years since Building 23 was the Forst Keller, much of the interior features have been removed and the general condition has been allowed to decline.

CURRENT LAYOUTAs you walk through the door on the north side of Building 23, there are two sets of identical stairs to the left and right that lead to the second floor. Straight ahead is a room that stretches to the south end

Building 23: Interior Conditionschapter 4

56

of the building, which used to be the basement of the First German Methodist Episcopal Church and then the dining room of the Forst Keller.

Either set of the stairs near the north entrance will take you to the second level. One ends in the northwest, while the other ends in the northeast, corner of a large room with a vaulted ceiling which was once the sanctuary. On the south end of the room, there is a raised stage with two small rooms on either side. Opposite the stage and on the same side as the stairs leading down to the first floor (north), is another staircase winding up in the tower to a balcony that was formerly a choir loft.

MATERIALSIt appears that many of the materials are at least original to the building’s use as a restaurant, although there is no documented schedule for the interior.

The materials used in the interior of Building 23 include dark wood, plaster, metal, tile, glass, and paint. The walls throughout are plaster with dark wood beadboard wainscoting. All the doors and windows are wood with wood frames, although some are a natural, dark color that looks like mahogany, while some are painted. The surviving panes in the windows and doors are flat glass except for the transom window over the front door, which is made of bottle glass.

The columns throughout, as well as the beam enclosures on the first floor, are painted wood. The lower level Figure 2

Figure 1

2nd floor plan

1nd floor plan

57

has red tile flooring with a plastered ceiling covered in non-historic wood paneling, while the upper level has a wood floor with a wood beam ceiling that used to be plastered.

DETERIORATION AND RESULTING CONDITIONThe interior of Building 23 is just as dilapidated as the exterior. There are no major structural issues; most of the concerns revolve around current building codes, accessibility requirements, and aesthetics. Peeling paint, crumbling or missing plaster, ragged bits of wallpaper and soiled flooring can be found throughout the interior. In addition, parts of the floor structure on the second level are failing, and most of the windows, as well as some of the doors, are boarded up.

Previous AlterationsThe many different owners of Building 23 over the years have made many little changes that have compiled to greatly impact the historical integrity of the interior. Although very few of the deteriorating conditions are due to alterations, the historic condition is somewhat suffering. The first floor has been impacted through the removal of the bar, wooden paneling being added to the ceiling, and the bathrooms being completely gutted. On the second level, Pabst plastic inserts and wooden shutters have been added to the inside of the windows, and the balcony has been almost fully closed with a stud wall.

NeglectBuilding 23 has been empty for 20 years, and was used sparingly for

when plaster is pressed into lath, it is squeezed through gaps between the wood strips and then hardens into

“keys” hat hold plaster to the lath. Over time, keys can fail underthe strain of holding the plaster up, especially

in ceilings where the pull of gravity is the greatest

Figure 4

Figure 3 balcony plan

58

years before that. Almost all the poor conditions of the interior of the building can be attributed to these years of neglect, coupled with a few poor maintenance decisions beforehand.

The paint on the columns, beams, and paneling on the first floor is peeling off in large pieces, which can easily happen when a latex paint is used on top of layers of oil paint.1 The plaster ceiling most likely lost its fight with gravity over time and came away from the lath,2 and the walls may be losing bits of plaster for the same reason. The floors are damaged from lack of cleaning and waxing. Lastly, the floor structure damage could be due to rot or insects.

INTERIOR RECOMMENDATIONSThe entire interior needs to be cleaned, re-plastered, and painted. More detail on features that need to be repaired or replaced can be found in Chapter 6.

1 Huber, “Why Is My Paint Peeling?”2 thin wooden strips attached to the ceiling structure that provide the base for plaster

1ST FLOORpainted columns

and beams

1ST FLOORbays with

arched soffits and decorative

columns

2ND FLOORpointed arch double hung

windows (not Pabst inserts

and shutters)

2ND FLOORbalcony (without

enclosing wall)

2ND FLOORstage

opening with decorative trim

1

3

2

4

5

59

Pages 60-73 include architectural drawings of each elevation and a detailed survey of the current conditions of the exterior of Building 23.

figures citedFigure 1: Plan from MacRostie Advisors

Figure 2: Plan from MacRostie Advisors

Figure 3: Plan from MacRostie Advisors

Figure 4: Courtesy of Emily Fazio

All interior photos in this chapter are from

MacRostie Historic Advisors and Engberg

Anderson Architects

1ST FLOORpainted wood arched window

stairs

1ST FLOORred tile floor

1ST FLOORfront door with bottle glass transom window

1ST FLOORpainted wood double multi-pane doors (used to lead to kitchen)

6

8

7

9

10

CHARACTER-DEFINING FEATURESMany of the interior significant features have been compromised. However, the ones that remain include original elements from the 1873 church, and changes that were made over time for the restaurant that have now become historically significant in their own right. To the left and right is a photographic list of the significant features on the interior of the building. There are also some character-defining features that can’t feasibly be shown in a photograph, such as the open feeling of the large rooms and the fact that music used to drift through the entire building, wherever it originated. This suggests an intangible connection between the two cavernous areas on the first and second floors.

05 Metal: hardware, railing, columns

06 Wood: windows, doors, trim, columns, beam

enclosures,wainscoting,floorstructure,ceiling08 Openings: windows, doors

09 Paint: beams, columns, walls, doors, windows,

wainscoting

09 Plaster: walls, ceiling

09 TileFlooring:firstfloor09 WoodFlooring:secondfloorandbalcony

Materials List

Existing Conditions

60

Character-Defining Features

north section*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage 06.01.02 Structural Damage*08.01 Windows 08.01.01 Boarded Up* 08.01.02 Brick Infill* 08.01.03 Cracked Glass* 08.01.04 Glazing Failure* 08.01.05 Rusty Hardware*08.02 Doors 08.02.01 Boarded Up* 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage 08.02.04 Graffiti09.01 Paint 09.01.01 Peeling 09.01.02 Alligatoring09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling09.04 Wood Flooring 09.04.01 Soiling

2 1ST FLOOR: bays with arched soffits

and decorative columns

4 2ND FLOOR: balcony

(without enclosing wall)

1/8” = 1’- 0”

61


DRAWN BY REBEKKA GRADY

Peeling paint on columns, beam enclosures, and wainscoting

Missing plaster and lath on ceiling of second level

Slight delamination of plaster

Slight cracking of plaster

Soiling on red ceramic tile flooring on first level

Soiling on wood flooring on second level and balcony

09.02.02

09.02.03

09.04.01

09.01.01

09.03.01

09.02.02

09.02.03

09.02.01

09.02.01

09.02.02

09.02.03

08.02.04

08.02.03

06.01.01

09.02.0309.02.0209.02.01

09.01.02

09.02.03

06.01.01





wainscoting



Materials List

Existing Conditions

62

Character-Defining Features6 1ST FLOOR: painted wood arched window

7 1ST FLOOR: painted wood double multi-

pane doors (used to lead to kitchen)

10 Stairs

3 2ND FLOOR: pointed arch double hung

windows (not Pabst inserts and shutters)

Materials List

east section*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage 06.01.02 Structural Damage*08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill* 08.01.03 Cracked Glass* 08.01.04 Glazing Failure 08.01.05 Rusty Hardware*08.02 Doors 08.02.01 Boarded Up 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage* 08.02.04 Graffiti*09.01 Paint 09.01.01 Peeling 09.01.02 Alligatoring*09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling09.04 Wood Flooring 09.04.01 Soiling

1/8” = 1’- 0”

63









09.02.02

09.02.03

09.04.01

09.01.01

09.03.01

09.02.01

09.02.03

09.02.01

08.01.01

09.02.01

09.02.01

06.01.01

09.02.02

08.01.03 09.02.0106.01.01

08.02.0106.01.01

08.01.0108.01.04

08.02.01

08.01.01

06.01.01





wainscoting



Materials List

Existing Conditions

64

Character-Defining Features10 Stairs

3 2ND FLOOR: pointed arch double hung

windows (not Pabst inserts and shutters)

west section*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage 06.01.02 Structural Damage*08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill* 08.01.03 Cracked Glass* 08.01.04 Glazing Failure 08.01.05 Rusty Hardware*08.02 Doors 08.02.01 Boarded Up 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage* 08.02.04 Graffiti*09.01 Paint 09.01.01 Peeling 09.01.02 Alligatoring*09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling09.04 Wood Flooring 09.04.01 Soiling

1/8” = 1’- 0”

65









09.02.02

09.02.03

09.04.01

09.01.01

09.03.01

09.02.01

09.02.01

09.02.01

08.01.0108.01.04

08.01.01

06.01.01

08.02.01

09.02.02

08.01.0108.01.04

09.02.0108.01.04

08.01.0109.02.01

08.01.01

08.01.01

08.01.03





wainscoting



Materials List

Existing Conditions

66

Character-Defining Features5 2ND FLOOR: stage opening with

decorative trim

south section*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage* 06.01.02 Structural Damage08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill 08.01.03 Cracked Glass* 08.01.04 Glazing Failure* 08.01.05 Rusty Hardware*08.02 Doors 08.02.01 Boarded Up 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage 08.02.04 Graffiti*09.01 Paint 09.01.01 Peeling 09.01.02 Alligatoring09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling09.04 Wood Flooring 09.04.01 Soiling

1/8” = 1’- 0”

67









09.02.02

09.02.03

09.04.01

09.01.01

09.03.01

09.02.01

08.01.0106.01.02

08.02.0108.02.03

08.01.02 08.01.01

09.01.02

09.02.02

09.02.01

09.02.0309.02.01

09.02.01





wainscoting



Materials List

Existing Conditions

68

Character-Defining Features1 Painted columns and beams

9 Red tile floor

first floor plan*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage* 06.01.02 Structural Damage*08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill 08.01.03 Cracked Glass* 08.01.04 Glazing Failure* 08.01.05 Rusty Hardware*08.02 Doors 08.02.01 Boarded Up* 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage* 08.02.04 Graffiti*09.01 Paint 09.01.01 Peeling 09.01.02 Alligatoring*09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling09.04 Wood Flooring 09.04.01 Soiling*

69


1/8” = 1’- 0”




Soiling on red ceramic tile flooring

09.02.02

09.02.03

09.01.01

09.03.01

N


08.01.02

09.01.01

09.01.01

08.01.01





wainscoting



Materials List

Existing Conditions

70

Character-Defining Features10 Stairs

Character-Defining Features

second floor plan*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage 06.01.02 Structural Damage*08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill 08.01.03 Cracked Glass* 08.01.04 Glazing Failure* 08.01.05 Rusty Hardware*08.02 Doors 08.02.01 Boarded Up* 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage* 08.02.04 Graffiti*09.01 Paint 09.01.01 Peeling* 09.01.02 Alligatoring*09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling*09.04 Wood Flooring 09.04.01 Soiling

71

Conditions Throughout Missing plaster and lath on ceiling



Soiling on wood flooring

09.02.02

09.02.03

09.04.01

09.02.01 N

1/8” = 1’- 0”DRAWN BY MACROSTIE HISTORIC ADVISORS

WITH MODIFICATIONS BY REBEKKA GRADY

08.01.02

08.01.01

09.02.01

08.02.01

06.01.01

08.01.01

09.02.01

09.02.03

08.01.01

08.01.02





wainscoting



Materials List

Existing Conditions

72

Character-Defining Features3 Pointed arch double hung windows

(not Pabst inserts and shutters)

10 Stairs

balcony floor plan*Condition not present on this drawing06.01 Wood 06.01.01 Mechanical Damage* 06.01.02 Structural Damage*08.01 Windows 08.01.01 Boarded Up 08.01.02 Brick Infill* 08.01.03 Cracked Glass* 08.01.04 Glazing Failure* 08.01.05 Rusty Hardware08.02 Doors 08.02.01 Boarded Up* 08.02.02 Caulk Failure* 08.02.03 Mechanical Damage* 08.02.04 Graffiti*09.01 Paint 09.01.01 Peeling* 09.01.02 Alligatoring09.02 Plaster 09.02.01 Missing 09.02.02 Delamination 09.02.03 Cracking09.03 Tiling 09.03.01 Soiling*09.04 Wood Flooring 09.04.01 Soiling

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Conditions Throughout Slight delamination of plaster


Soiling on wood flooring

09.02.02

09.02.03

09.04.01

N

1/8” = 1’- 0”DRAWN BY MACROSTIE HISTORIC ADVISORS

WITH MODIFICATIONS BY REBEKKA GRADY

09.02.01

08.01.01

09.02.01

08.01.01

09.02.01

09.01.02

08.01.05

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The purpose of this design is to create a successful modern space that will appeal to both locals and visitors, while remembering and honoring the building’s past. The Forst Keller should once again be a home away from home, filled with gemutlichkeit, with an intriguing twist that brings people back again and again.

PROJECT GOALS1. Historic UseThis design is proposing to return the historic use to Building 23. For 75 of its 143 years in existence, the building was the Forst Keller restaurant on the first level with space on the second level that was rented out and used for events. The building was used this way for more than half of its life, and during the periods of significance noted by the

Design: Programmingchapter 5

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6. Reflect Milwaukee CultureBuilding 23 was built by the people of Milwaukee for the people of Milwaukee, and was owned for most of its life by one of the leading companies in the city. The Pabst Brewing Company had a huge impact on the growth of Milwaukee and the city would not be what it is today without the brewing industry. The people of Milwaukee love their city and are very proud of its heritage, and therefore the design for the Forst Keller should resonate with everything Milwaukee.

DESIGN GUIDELINES Milwaukee Historic District Milwaukee city ordinances require developers to meet certain design guidelines if they want a building permit for a contributing building in a designated Historic District. The guidelines are clearly stated in the Historic Designation Study Report, which can be found in Appendix B. However, the Historic Preservation Commission also reviews each design proposal and has the right to make final decisions that do not comply with the guidelines.

The Brewery Project LLCAny developers and owners who work on a project within The Brewery community have specific Sustainability Guidelines they are required to follow, as well as encouraged, but not mandated, suggestions. These guidelines (Appendix C) focus on sustainable and green practices, which range form water management to materials used. Historic Preservation is part of this as well because they take into

National Register, the State Register, and the City of Milwaukee. In honoring the building’s past, this design will include a restaurant and event space.

2. GemutlichkeitGemutlichkeit means a feeling of comfort, belonging, and coziness. This design is meant to be welcoming to everyone who steps foot inside the door, and will turn each customer into a regular. In addition to creating a general feeling of gemutlichkeit, this design intends to honor the German heritage that is so prominent in Milwaukee and Wisconsin. The German people built most of the area surrounding Building 23 and originally brought gemutlichkeit to the Forst Keller, so the new design owes a salute to their history and culture. 3. Unique DesignA comfortable atmosphere is very important, but the design also needs to stand out. There are many options of restaurant and event space in the Milwaukee area, so there needs to be something that brings people to the Forst Keller.

4. Modern AppealThe demographic of the area surrounding Building 23 is quite young, with several universities nearby and new apartment complexes opening. The Pabst Brewing Company Complex is becoming a trendy fusion of historic industrial buildings and modern interventions, and the Forst Keller must follow suite in order to continue a unified, neighborhood feeling. This includes modern materials, clean lines, and a feeling of openness and light.

5. Honor Existing FabricThe existing historic fabric of Building 23 is important to its history and atmosphere. To be successful, the design must honor the significant features and call out the historic value of the building.

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account that the least impact on the environment is found by using already existing fabric. In addition, the social impact of design is very important to The Brewery, which includes maintaining a cohesive community that respects its historic significance.

Tax CreditBuilding 23 is listed as a contributing building in the Pabst Brewing Company Historic District on the National Register of Historic Places. Therefore, an income-producing rehabilitation project is eligible for a 20% Federal income tax credit, as well as a 20% Wisconsin State income tax credit. To receive these tax credits, the design must comply with the Secretary of the Interior’s Standards:

1. A property shall be used for its historic purpose or be placed in a new use that requires minimal change to the defining characteristics of the building and its site and environment.

2. The historic character of a property shall be retained and preserved. The removal of historic materials or alteration of features and spaces that characterize a property shall be avoided.

3. Each property shall be recognized as a physical record of its time, place, and use. Changes that create a false sense of historical development, such as adding conjectural features or architectural elements from other buildings, shall not be undertaken.

4. Most properties change over time; those changes that have acquired historic significance in their own right shall be retained and preserved.

5. Distinctive features, finishes, and construction techniques or examples of craftsmanship that characterize a property shall be preserved.

6. Deteriorated historic features shall be repaired rather than replaced. Where the severity of deterioration requires replacement of a distinctive feature, the new feature shall match the old in design, color, texture, and other visual qualities and, where possible, materials. Replacement of missing features shall be substantiated by documentary, physical, or pictorial evidence.

7. Chemical or physical treatments, such as sandblasting, that cause damage to historic materials shall not be used. The surface cleaning of structures, if appropriate, shall be undertaken using the gentlest means possible.

8. Significant archeological resources affected by a project shall be protected and preserved. If such resources must be disturbed, mitigation measures shall be undertaken.

9. New additions, exterior alterations, or related new construction shall not destroy historic materials that characterize the property. The new work shall be differentiated from the old and shall be compatible with the massing, size, scale, and architectural features to protect the historic integrity of the property and its environment.

10. New additions and adjacent or related new construction shall be undertaken in such a manner that if removed in the future, the essential form and integrity of the historic property and its environment would be unimpaired.

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SPACE REQUIREMENTSRestaurant/Event Space (1st floor)Features to include: flexible seating, bar, candy counter, restrooms, small stage, kitchen, elevator

Dining Room = 60% (~1650 ft2)Kitchen, service areas = 40% (~1100 ft2)

Space needed per person standing = 8 ft2

Standing Capacity = 206

Space needed per person for theater seating = 10 ft2

Theater Seating Capacity = 165

Space needed per person for banquet seating = 12 ft2

Banquet Seating Capacity = 137

Space needed per person for restaurant seating = 14 ft2

Restaurant Seating Capacity = 117

Biergarten (south side)Features to include: picnic tables, intimate seating, bar, brat stand, small stage, games, greenery, balcony

Seating = 60% (~1485 ft2)Other = 40% (~990 ft2)

Space needed per person = 14 ft2

Biergarten Seating Capacity = 106

Restaurant/Event Space (2nd floor)Features to include: flexible seating, bar, stage, storage, elevator, restrooms, service/staging area, balcony, connection to restaurant/biergarten

Gathering areas = 60% (~1740 ft2)Other = 40% (~1160 ft2)

Space needed per person standing = 8 ft2

Standing Capacity = 217

Space needed per person for theater seating = 10 ft2

Theater Seating Capacity = 174

Space needed per person for banquet seating = 12 ft2

Banquet Seating Capacity = 145

Space needed per person for restaurant seating = 14 ft2

Restaurant Seating Capacity = 124

USER PROFILEPopulation of Milwaukee ~600,000

Marquette University ~11,500 studentsUniversity of Wisconsin-Milwaukee ~28,000 studentsCardinal Stritch University ~4,000 students

150 Dormitory Units in the Brewery315 Apartment Units in the Brewery48 Senior Apartment Units in the Brewery3 Office Buildings in the Brewery90 Hotel Rooms in the Brewery

Professionals working downtownBrewery enthusiastsHistoric building enthusiastsDowntown firm partiesMilwaukee area couples getting married

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Marquette University University of Wi-Milwa...

Bradley Center

New Arena

Milwaukee Art Museum

Milwaukee Public Museum

Historic Third Ward

Cardinal Stritch

MSOE

MATC

Historical Society

North Old World 3rd St

APARTMENTSATTRACTIONSHIGHER EDUCATIONDOWNTOWNFORST KELLER

Urban Context Maps

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DIAGRAM ANALYSIS

RESTROOMSRESTROOMS AND STAIRS

DINING/FIRST FLOOR EVENT SPACE

KIT

CH

EN

BIERGARTENSTAGE AND BAR

BARELEV.

INSIDEOUTSIDE


DINING/SECOND FLOOR

EVENT SPACEST

OR

.

BIERGARTEN

STAGE AND BAR

BAR

ELEV.

INSIDEOUTSIDE

BALCONY

HISTORIC CONNECTIONS

NEW CONNECTIONS

STAGE

KITCHEN

DININGRESTROOMS

NORTH ENTRY

ADA WEST ENTRYBAR

CANDY BAR

ELEVATORSERVICE AREA

OUTDOOR BARBIERGARTEN

ADA GARTEN ENTRY

STAIRSDINING

RESTROOMS

BAR

ELEVATOR

SERVICE AREABALCONY

BIERGARTEN (below)

STAIRS

STAGE

STORAGE

STRONG CONNECTIONS

MEDIUM CONNECTIONS

WEAK CONNECTIONS

FIRST FLOOR SECOND FLOOR

Adjacenies and Relationships Analysis

Adjacency Diagram

Bubble Diagram

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RESTROOMS AND STAIRS

DINING/SECOND FLOOR

EVENT SPACE

STO

R.

BIERGARTEN

STAGE AND BAR

BAR

ELEV.

BALCONY

STAGE


DINING/FIRST FLOOR EVENT SPACE

KIT

CH

EN

BIERGARTENSTAGE AND BAR

BARELEV.

HISTORIC CIRCULATION

NEW CIRCULATION

SERVING CIRCULATION

AREAS OF REST

Space Diagram

Circulation Diagram

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FORST KELLER OFFICES

EDUCATION

HOSPITALITY

RESIDENTIAL AREAAPARTMENTS

STUDENT HOUSING AUTOMOBILE TRAFFIC

PARKING PEDESTRIAN TRAFFIC

marquette university downtown

sun path

Volume Analysis Diagram

Site Analysis

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INSPIRATIONThese images convey the feeling the design will emit. warmth,

comfort, honesty,gemutlichkeit

exposed structure and clean lines of historic urban building Butler Square, Minneaplis, MN

Conservatroium Hotel, Amsterdam, is a beautiful harmony of historic fabric

and modern space

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process sketches

Exterior South Lot

Interior Full Height Sketches

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Interior First Floor Bar

Interior Second Floor Stage Opening

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Designchapter 6

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FIRST FLOORHistoric Feature(s) to Accentuate The east wall of the first level is an eclectic gathering of historic windows and doors that makes for an intriguing elevation. Unlike the other walls in the space, no two openings are the same. This area should be retained on the first floor and emphasized to draw the user’s eye to the wonderful mixture of historic features.

Items to be Removed (shown with dashed line on floor plans, page 91)- Wood paneling on ceiling (non historic)- Part of south exterior wall to make room for double door exit to biergarten- Part of ceiling to allow for new stair, including two beams to be moved to new location on ceiling

Features to be Repaired or Replaced- Bricked off windows and doors to be opened- All remaining windows and doors to be repaired and repainted- Plaster to be repaired, replaced where needed, and painted- Ceiling to be replastered and painted- Bathroom wall studs to be covered with gypsum board and painted- All wood to be stripped and repainted or stained- Floor tiles to be cleaned and repaired or replaced where necessary

preservation interventions

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SECOND FLOORHistoric Feature(s) to Accentuate The east and west walls of the second level include historic pointed arch windows that are one of the few features of the building that retain the character of a church. These windows should are very important to understanding the history of this intriguing building.

In addition, the stage opening is an important feature. It already has a commanding presence in the space, so this should be further enhanced concurrent to the new use and modern demands of the building.

Perhaps the most impressive feature of the second level is simply its volume and shape. The high, vaulted ceiling is characteristic of its original use as a sanctuary, and the large room gives a an overall sense of space and light. The physical structure of the ceiling, as well as the less tangible feeling of openness and expanse, should be highlighted.

Items to be Removed (shown with dashed line on floor plans, page 91)- Part of floor to allow for new stair- Part of south exterior wall to allow access to balcony and southern natural light- Stage floor and side walls to cohere with new use, allowing for increased accessibility and circulation- Shutters on windows (non-historic)

Features to be Repaired or Replaced- Bricked off windows and doors to be opened- All remaining windows and doors to be repaired and repainted- Plaster to be repaired, replaced where needed, and painted- Ceiling rafters to be cleaned and stained- All wood to be stripped and repainted or stained- Floor boards to be cleaned and repaired or replaced where necessary

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BALCONYHistoric Feature(s) to Accentuate The balcony was originally built as the choir loft, and is therefore a significant feature itself. The layout, as well as the view both into and out of the balcony, are important to the character of the building.

Items to be Removed (shown with dashed line on floor plans, page 91)- Wall partition enclosing balcony (non-historic)

Features to be Repaired or Replaced- Windows and doors to be repaired and repainted- Plaster to be repaired, replaced where needed, and painted- All wood to be stripped and repainted or stained- Floor boards to be cleaned and repaired or replaced where necessary

figures citedAll interior photos in this chapter are from

MacRostie Historic Advisors and Engberg

Anderson Architects

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proposed design

FIRST FLOORThe first level of the Forst Keller is designed to feeling inviting and cozy. Preserving the dark, warm wood colors achieves a homey atmosphere. This area resurrects the old gemutlichkeit that was once the defining description of the Forst Keller. It also includes historic images to remind future users of the space that the Forst Keller has a rich, interesting past.

The design proposes opening up a portion of the room to the second level and joining them with an exposed staircase promotes a connection

between the two floors. The lights that span both floors through the new opening, in addition with placing a double door to the biergarten, forms a connection between every habitable space, inside and outside the building. This promotes a functional circulation and a united atmosphere.

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KITCHEN

BIERGARTEN

DININGBAR

BAR/BRAT STAND

FAMILY ENTRANCE (ADA)

STAGE

STAGE

UP

ELEV.

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The design of the first floor draws the eye to the east wall with the addition of a modern element. The beautiful historic features on this wall are brought to attention through the placement of a the new staircase and light fixture. This is especially true for the unique historic arched window, since the stairs were strategically placed so that it is at the foot of the steps. The stairs and glass hanging lights are meant to stand out from the historic fabric, but they are light and airy so as to not obstruct the historic integrity.

Also on the east wall, a boarded up opening has been replaced with a full glass partition. This provides a view into the kitchen, allowing guests to feel part of the process of making the traditional German food - an integral aspect of gemutlichkeit in the Forst Keller.

The modern kitchen is housed in an addition on the east side of the building, where there had historically been a kitchen addition. The new construction allows for the demands of contemporary kitchens as well as an elevator for access to the second floor.

The historic red tile is a compelling attachment to the building’s past, as it is a pervasive, distinctive feature of the first floor and has survived for decades. In addition, the design includes modern interpretations of historic features in the Forst Keller, such as the copper and glass stein lights, beer barrel lights, the mahogany bar, and the flexible seating. Although these fixtures bear a resemblance to historic features, they are designed to have an unmistakably modern simplicity. The new materials, including dark mahogany, copper, and glass, coupled with the historic dark wood and red tile, create a warm, enveloping atmosphere.

The first floor is designed to have a flexible use. It’s main function is a dining room and bar, but it can also be used for events.

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PREDICTED CONTROVERSIESCreating an opening in the ceiling with a stair causes a few issues. For preservation purposes, it means removing some historic fabric. In a practical business sense, it takes some of the square footage from both floors, limiting the capital gained from those spaces.

However, this design decision provides priceless benefits. As previously mentioned, the modern interventions draw attention to the historic features of the east wall. Anyone who climbs the stairs walks directly towards a window that is not only historic, but the only one of its kind in this building. This connection also encourages exploration through the building. As sound and light floats from the second floor, people on the first will want to see what is up there, and consequently will get to see more of this beautiful historic building. The connection between the two floors is also precedented by the historic use of the building. Although the floors were only ever physically connected by the concealed stairs on the north side of the building, there was an intangible feeling of association as the musical groups who used the upper floor for practice

would perform for the restaurant customers downstairs. This tradition broke the barrier between the two separate functions.

Additionally, the stair allows a little light from the upper level to make the first floor feel less constricting. It also provides a direct connection to the second floor which is invaluable for situations where the two floors are being used for the same function, while also keeping enough separation for times when one floor is hosting an event and the other is not. Lastly, the new staircase provides safer, easier access to the second floor for restaurant and event staff from the kitchen. The doors from the kitchen are close to the base of the stair and does not require staff to weave through tables and customers to get to the north staircases. The straight orientation, new treads, and modern riser and tread dimensions will make the climb much safer as well.

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SECOND FLOORAs the user goes up to the second level, they will feel almost as if it’s open-air. The soaring, vaulted ceiling, coupled with the unplastered ceiling truss on full display, creates a sense that the volume of the space is even more expansive than it truly is. The missing plaster was intentionally not replaced for this reason - the open gridded ceiling with space and crossing beams behind it draws the eyes. The simple structure itself is beautiful. The hanging lights intersect with the grid of the ceiling and ties the roof of the Forst Keller to the red tile floor of the first level.

The amount of light on the second floor adds to the feeling of openness. The historic pointed arch windows bring in quite a bit of light and the design includes opening part of the south wall to connect the second level to the biergarten. This design choice also emphasizes the largest character-defining feature in the building - the stage opening. The form of the stage is kept perfectly in tact, while the light emanating from behind it gives the area modern purpose and intrigue.

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BIERGARTEN

DINING OREVENT SPACE

STORAGE

BAR

WC

WC

ELEV.

DN

OUTDOORTERRACE

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The design of the second floor aspires to create a unique atmosphere to the first floor, while still feeling connected and having gemutlichkeit. The airiness of the space is already drastically different from the cozy first floor, and while the lower level aims to somewhat emulate the Forst Keller’s original design, the upper level is modern. The historic features are preserved, celebrated, and integrated into the crisp, contemporary vibe.

This space also speaks to the industrial nature of the Historic Pabst Brewery. The ceiling is left unplasterd in a simplistic honesty of structure and construction. The light fixtures hang from it on simple wires and show exposed bulbs. The bar is made of bent wood and bottle glass, in homage to the hundreds of bottles that left the neighboring buildings in wooden crates every day for decades.

Past the bar, the historic stage opening exists as a focal point of the room. The floor has been lowered to the height of the rest of the room to create more usable space. For the same reason, the walls that created small rooms to the east and west of the stage have been removed. A

new glass opening on the south wall allows in the coveted southern sun, as well as providing access to the new terrace overlooking the biergarten. The opening is divided to match the scale of the other historic doors and is trimmed with the same dark wood, but filled with glass to clearly convey that it is a new feature.

As with the first floor, the new materials, include dark mahogany, copper, and glass. They still create a warm atmosphere on the second floor, but due to the light wood floor, soaring ceiling, and natural light, the comfortable feeling is less cozy and more akin to being outside on a sunny day.

The second floor is designed to have a flexible use. It’s main function is and event space, but can also be used as an extra dining room.

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PREDICTED CONTROVERSIESProposing an opening in an exterior wall is a bold move for historic preservation. This design also calls for lowering the stage floor and removing a couple of walls. These changes involve removing historic fabric, but they promise a more functional and successful design for modern standards.

Although the stage is a significant feature and was used regularly in the past, it doesn’t really present a viable use today. This type of space is more likely to call for a small band or DJ than the orchestra or choir that would require such a large stage. Although it can be disrespectful to conclude that a former architect’s decisions are of no use anymore, function and safety are important to keep in mind. This design retains the volume and shape of the stage opening, while allowing the actual stage floor to be used for multiple different functions without the complications that elevated heights and cramped side rooms present. It also allows for much easier wheelchair access to the main room and terrace. The elevator opens into what used to be the southeastern room next to the stage. If the floor was still elevated, people in wheelchairs would exit the elevator straight into a flight of stairs and have little room to manuever around them.

The new opening in the southern wall could also be debated because removing part of the exterior fabric is usually avoided. However, this opening is on a back elevation that cannot be seen from the front, and is imperative to the design. Natural light has been increasingly proclaimed by designers to have aesthetic and health benefits, improving mood and comfort. The second floor of this building was clearly meant to have natural light due to it’s high ceiling and large gothic windows. In fact, it was first built as a church in the Gothic Revival style, both of which historically have had a fascination with the ethereal quality of natural light. Most Gothic and Gothic Revival churches include fenestration behind the alter, and assuming the south side

would have housed the alter when this was a sanctuary (since the north side is where the stairs and the choir loft were), it’s somewhat strange that the south elevation allows no light. This may simply be due to the fact that there was a house only a few feet from the south wall, so any windows there would’ve looked directly into the rooms of the house. Although it’s unfortunate that the house has been demolished, it is now possible to create an opening to bring in light from the south.

On a more practical note, using natural light is energy efficient. The location of this opening is crucial, as it allows sunlight in from the south. In Wisconsin, the path of the sun is slightly tilted to the south so that for most of the year, it never truly hits a peak that is directly overhead. An opening to the south means that light will come through it the entire day. This is especially important for energy efficiency during the cold winter months, as sunlight provides free heat to the space.

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BALCONYThe most significant change to the balcony is the removal of the wall that encloses it. The wall is non-historic and the design brings it back to its original open-air balcony. A glass partition is added to the top of the low original wall to meet code.

This area also includes panels detailing the history of the building and the steps taken in its rehabilitation. It points out historic features as well as modern interventions and the design intentions

behind them. The description is meant as a supplement for those who want more information about the building, not as a replacement for clearly denoting the new features.

The balcony also includes small groups of comfortable chairs. With interior views to the second floor and exterior views to the streets below, it is a cozy place to learn, relax, and watch the world go by.

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BIERGARTENThe empty lot on the south side of the building requires the most change. There are few significant features to consider due to the south elevation being very plain. However, the design is still intended to honor the historic fabric of the Forst Keller, as well as the Malt Elevators that lie to the east. Users are directed into the space between the bar/brat stand and the stage, before the space opens up into seating along the historic elevators. The design brings greenery and wood furniture into the space to create a garden oasis in the urban downtown.

The design exalts the building’s German history and its association with the brewing industry. The Malt Elevators are the perfect backdrop to a true “biergarten,” which includes a group atmosphere, music, games, beer, food, and of course, gemutlichkeit. A brat stand and bar is placed near the entrance to entice by-passers with delicious aromas of grilling bratwurst. Also near the entrance is a small stage for live music.

There is flexible seating in the space, including groups of comfortable lounge seating, picnic tables, and small two top tables that can be moved. The picnic tables are reminiscent of a typical biergarten, while the smaller tables take inspiration from old beer barrels. The lounge seating includes backrests that have troughs for ice and drinks.

The biergarten is connected to the first floor through the door in the southeastern corner of the building, and to the second floor by the terrace. The terrace overlooks the garten and is associated by the same two top tables and lounge seating. The balcony is shaped to respond to the Malt Elevators, which it comes close to, but does not touch.

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KITCHEN

BIERGARTEN

DININGBAR

BAR/BRAT STAND

FAMILY ENTRANCE (ADA)

STAGE

STAGE

UP

ELEV.

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The reinstated Forst Keller will be an incredible asset to The Brewery Community and Milwaukee as a whole. The design is a flexible, modern space that can be used as a restaurant downstairs with an event upstairs, a restaurant spanning both floors, or a complete rental of the property. More importantly, it has gemutlichkeit through its harmony of past and present. Although not every inch of the historic fabric was preserved, I believe that it is a respectful and successful design.

Protecting our heritage is important, but function and user enjoyment is more important. If our first priority isn’t to create a successful space for the present population, what is the point of changing buildings at all? We are tasked with creating a space

Impactchapter 7

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that will speak to all people; people who have an interest in history and those who don’t. Modern interventions, if done respectfully, can often tell us as much, if not more, about the history of a building than restoration could, while still providing a relevant modern function.

The chart to the right succinctly explains the design decisions in this study, the Secretary of the Interior’s standard that the proposed intervention might not meet, and why they are still important. It is quite possible that the National Park service would deny this design for tax credit. Sometimes though, the benefits of increased profit, safety, accessibility, and user enjoyment outweigh the desire to preserve all historic fabric, whether for tax credit or a love of preservation. Sometimes an historic building calls for a design that doesn’t comply with all the standards, and a rehabilitation that doesn’t quite fit the traditional definition of preservation. There is a balance between preservation and innovation, and at that point is where the exciting design work happens.

Finding this balance is incredibly important in our modern era. Many people need to be convinced that buildings that look beyond repair are actually worth saving. The economic and sustainable arguments only go so far when an owner actually sees the physical building crumbling before their eyes. People need to be shown the aesthetic and functional potential of a building in order to believe it. Wearing both the caps of designer and preservationist, without promoting nor neglecting either one, will accomplish this. They really aren’t even separate fields: a good preservationist should always consider how current and future populations will interact with a building, and a good designer should always respect the history of an existing space.

If just one thought is taken from this design, I hope that it is the realization that it considers every user of the building; past, present, and future. It is intended to honor and remember the building’s

past lives, and the people who were a part of them. It is my most sincere hope that those who are gone, and those who still remember the Forst Keller in its glory days, would find this design an adequate memorial to their life at the time. I hope that they would feel comfortable in the building, even if it doesn’t look exactly how they remember it.

I also hope that the current people of Milwaukee, and The Brewery, would find the modern Forst Keller to be a place of gemutlichkeit for them. The design is meant to be a home away from home; a place to study, relax, socialize, and be entertained in comfort. I hope that it would feel like an extension of their everyday lives; a place that is somewhat unique, but has an underlying thread of familiarity. It should be a place that understands the young person’s seemingly conflicting desire to connect to their heritage through a modern context.

I hope that future generations would continue to enjoy this design. Who knows where our culture will turn next: all designers can do is create the most functional, flexible spaces possible, and be content with change.

All in all, I hope this design touches as many people as possible. However, if just one person looks at it and feels a connection, I will be happy: if one person looks at it and remembers the Forst Keller gemutlichkeit they once knew and loved, I will feel accomplished.

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DESIGN DECISION

POTENTIAL CONFLICT WITH SOI STANDARDS MOTIVE

Opening between 1st and 2nd floor, and adding stair

Stage modificationsincluding lowered floor and removed walls

Opening in south wall

All the design decisions listed here fall under the Secretary of the Interior’s Standards for Rehabilitation guideline #2:

The historic character of a property shall be retained and preserved. The removal of historic materials or alteration of features and spaces that characterize a property shall be avoided.

All nine other standards are met by this design.

- brings attention to significant historic features - encourages exploration of the historic building- embody historic connection between floors - relieve the slightly constricting feeling of 1st floor- practical connection of function between floors- safer, easier service

- if kept, the stage would not be used to its full potential - function and safety for modern users is most important- consistent floor height throughout the space allows for flexible use- improved wheelchair access to second floor main room and new terrace

- south elevation cannot be viewed from first or secondary access to building, so the building looks unchanged for the usual passers-by- more natural light illuminates the space, which is believed to have aesthetic and health benefits for users- building was originally designed to allow natural light, and may have been meaningful since its first function was a Gothic Revival church- harnessing natural light is energy efficient, especially southern daylight in the Midwest

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City of Milwaukee Historic Preservation Commission. “Historic Designation Study Report: Pabst Brewing Company.” City Clerk’s Office, July 24, 2003.

Ehlke, Gretchen. “Shuttered Pabst Brewery Brims With History.” Los Angeles Times, December 19, 2004. http://articles.latimes.com/2004/dec/19/news/adna-pabst19.

“FEB. 26, 1901.” The Milwaukee Sentinel, February 26, 1976, sec. Sentinel Files: 100, 75, 50, 25 and 10 Years Ago.

“Forst-Keller Is Reopened.” The Milwaukee Sentinel, December 14, 1971, sec. 2.

“Forst Keller Meaning of ‘Gemuetlichkeit.’” The Milwaukee Sentinel, November 22, 1953, sec. Dining for the Discriminating.

Haig, Charles. “Jacob Best.” Find a Grave, June 1, 2004. http://www.findagrave.com/cgi-bin fg.cgi?page=gr&GRid=8857387.

“Historic Preservation Quote | Bricks + Mortar.” Accessed November 26, 2015. https:/ bricksandmortarpreservation.wordpress.com/tag/historic-preservation-quote/.

Knoche, Eldon. “Forst-Keller Baumann Served History: Last of Restaurant’s Original Operators Dies.” Milwaukee Journal Sentinel, August 7, 1995, Metro Edition edition, sec. B.

“Milwaukee County Historical Society.” Milwaukee Timeline. Accessed November 26, 2015. http:/ www.milwaukeehistory.net/education/milwaukee-timeline/.

“Pabst Brewery History.” Pabst Mansion, 2012. http://www.pabstmansion.com/history/pabst brewery.aspx.

“Pabst Family History.” Pabst Mansion, 2012. http://www.pabstmansion.com/history/pabst-family aspx.

“The Brewery - Our Story.” The Brewery, 2014. http://www.thebrewerymke.com/about.html.

University of Wisconsin-Madison. “Ethnic Groups in Wisconsin: Historical Background.” Max Kade Institute for German-American Studies. Accessed November 26, 2015. http://csumc.wisc.edu/ mki/Resources/1.ResourcesFrames.htm.

Zimmermann, H. Russell. “A Love Affair with German Food: Milwaukee’s German Restaurants Are as Good as They Come.” Wisconsin Trails, 1986.

ADD the brewery images, the best place

works cited

118

appendix A

ILLUSTRATED GLOSSARY OF CONDITIONS

B23_E_WINDOWS_MR

Atmospheric Soiling Surface deposits usually dark in color that are caused by

deposition of atmospheric particulate matter such as

pollution.

Materials: limestone, brick

National Cemetery Administration Glossary

B23_E_DOOR6_JMR

Biological Colonization Colonization of the stone by plants and micro-organisms such

as bacteria, cyanobacteria, algae, fungi, and lichen.

Biological colonization also includes influences by other

organisms such as animals nesting on and in stone.

Materials: wood, limestone, brick

Anson Cartwright et al., “ICOMOS-ISCS  : Illustrated

Glossary on Stone Deterioration Patterns.”

B23_N_FRONT DOOR4

Blue-Green Staining Kind of discoloration of limited extent and generally of

unattractive appearance. In this case, a blue-green color.

Materials: brick



B23_E_DOOR2_MR

Boarded Up Opening covered with plywood boards to provide protection

from weather, people, and animals.

B23_S_FACADE4_JMR

Brick Infill Opening filled with brick.

119

B23_N_FRONT DOOR2

Caulk Failure

Caulk (flexible compound used to seal cracks, fill joints, and

prevent leaks) deteriorates and detaches from material due to

embrittlement.

Material: limestone, wood

B23_N_MORTAR4

Chipping

A sub-type of fragmentation that involves breaking off of

pieces, called chips, from the edges of a block.

Materials: limestone



B23_N_BUTTRESS5

Concrete Replacement

Missing or damaged elements have been replaced with

concrete.


B23_S_CORBELLING_JMR

Corrosion

Surface oxidation of metals resulting in color, texture, and

dimensional changes.

Materials: aluminum


B23_E_SILL

Crack

Individual fissure, clearly visible by the naked eye, resulting

from separation of one part from another.

Materials: limstone



120

B23_W_BUTTRESS3

Delamination

Detachment process affecting laminated stones. It

corresponds to a physical separation into one or several layers

following the stone laminae. The thickness and the shape of

the layers are variable.




B23_N_BARTIZAN_JMR

Erosion

Loss of original surface, leading to smoothed shapes.




B23_S_FACADE_MR

Fishmouthing Shingles

Body of shingle is uplifted, caused by inadequate venting and

building moisture

Materials: asphalt

“Causes & Types of Asphalt Shingle Roof Failures.”

B23_W_BRICK

Glazing Failure

Glazing (compound that adheres to window sash and glass to

form a seal) deteriorates and detaches from material due to

embrittlement.

Materials: wood, glass

B23_N_MORTAR

Inappropriate Tuckpointing

Tuckpointing (replacing only mortar close to the surface)

with new mortar that does not match color, consistency, or

hardness of historic mortar.


121

B23_N_VENT

Iron Rust Surface oxidation of iron resulting in color, texture, and

dimensional changes.

Materials: iron


B23_W_DOORFRAME

Mechanical Damage Loss of stone material clearly due to a mechanical action.

Includes impact damage, cuts, scratches, abrasions, and

keying (intentional damage to create an irregular surface to

assist with adhesion of an added material).

Materials: wood, limestone



B23_E_BUTTRESS_MR

Missing Part Empty space, obviously located in the place of some formerly

existing part. Protruding and particularly exposed parts are

typical locations for material loss resulting in missing parts.

Materials: limestone, brick, iron



B23_N_MORTAR2

Mortar Failure Mortar that is deteriorating, missing, or harder than the

masonry. It is no longer binding the masonry together and

the stone is eroding in some places.


B23_E_WINDOW4

Paint Peeling Paint failing to adhere to a surface in strips.


122

B23_N_BUTTRESS3

Paint Residue Accumulation of paint of variable thickness.




B23_N_SILL

Peeling Shedding, coming off, or partial detachment of a superficial

layer (thickness : submillimetric to millimetric) of the

masonry.




B23_S_FOUNDATION3

Pitting Point-like shallow cavities. The pits generally have a

cylindrical or conical shape and are not interconnected,

although transitions patterns to interconnected pits can also

be observed.




B23_W_BUTTRESS3

Rust Staining Kind of discoloration of limited extent and generally of

unattractive appearance. In this case, rust.

Materials: wood, limestone, aluminum



123

B23_W_BARTIZAN2_JMR

Spalling

A condition of masonry in which the outer layer or layers begin to break off (unevenly) from the larger block of masonry. Unlike exfoliation and delamination, spalling is not confined to natural stone, but is also common to brick and other fabricated masonry materials. Materials: brick Grimmer, Anne E., “A Glossary of Historic Masonry Deterioration Problems and Preservation Treatments.”

B23_S_BRICK2

Step Crack

Cracks in the mortar between bricks that look like steps. Often caused by foundation settling or upward heaving. Materials: brick “Identifying Problems with Your Historic Brick Building | Wisconsin Historical Society.”

B23_NE_TAR RESIDUE

Tar Residue

Accumulation of tar of variable thickness. Materials: limestone, brick Anson Cartwright et al., “ICOMOS-ISCS  : Illustrated Glossary on Stone Deterioration Patterns.”

124

HISTORIC DESIGNATION STUDY REPORT

PABST BREWING COMPANY

I. NAME

Historic: Pabst Brewing Company

Common: Same

II. LOCATION

The Pabst Brewing Company is located northwest of and adjacent to the central business

district. It is an industrial complex sited along the 1900 and 1000 blocks of West Juneau

Avenue and the 110 and 1200 blocks of North 10th and North 11

th Streets.

III. CLASSIFICATION

District

IV. OWNER OF PROPERTY

Name: Pabst Brewing Company

Attention: Jim Dooley, Vice President of Finance

Mailing Address: 1000 N. Market Street

Milwaukee, WI 53202

V. DESCRIPTION

A. Boundaries

The boundaries of the Pabst Brewing Company Historic District are described as

follows: Beginning at the intersection of North 10th Street and West Highland Avenue,

then east along the north curb line of West Highland Avenue to the west curb of

vacated North 9th Street, then north to the south curb line of West Winnebago Street,

then northwest to the east curb line of North 10th Street, then southeast to the north

property line of 1243 North 10th Street, then west to the east curb line of vacated North

11th and North 11

th Streets, then south to the south property lines of 1003, 1023, and

1037 West Juneau Avenue, then east to the east curb line of North 10th Street, then

south to the point of beginning in the City of Milwaukee. (See Map)

B. General Character

The Pabst Brewing Company Historic District is situated on four blocks that meet at the

intersection of West Juneau Avenue and North 10th Street. It is compactly built

industrial complex that is located at the northwest edge of the central business district

atop a hill that overlooks the downtown. To the north and west the brewery is bounded

by freeways and to the east and south by a mixture of institutional and commercial

uses.

jschle/word/study reports/

pabst brewing co/07/24/03 1

appendix B

125

The district contains twenty-vie (25) main buildings that were built between 1870 and 1969. With the exception of two, all were built exclusively for use in the production of beer. The two buildings built for other purposes, but later acquired by Pabst, were the former First German Methodist Church (1872) at 1037 West Juneau purchased in 1933, now the Pabst Training Center, and the former Jefferson Public School (1858) at 917 West Juneau, purchased in 1889 and now used for offices. The district is characterized by large-scale, massive buildings. Major breweries, such as Pabst, required cavernous buildings to store and process the raw materials used to make beer and to store the finished product until it was ready for shipping. Most of the buildings in the district average from three to eight stories in height and some occupy almost an entire city block. Because the brewery buildings abut each other, and are of similar design, the district appears to contain only a few giant megastructures, when, in fact, it is actually made up of many separate buildings built at different times for different uses. Masonry materials including cream brick, cut stone, glazed and pressed brick and pre-cast concrete are used exclusively in the building construction. The architectural forms of the buildings, to a large extent, are derived from the industrial function of the district. The severely rectilinear massing is embellished, however, with architectural details that were popular when the buildings were built. The earliest buildings, such as the Brew House (1877) at 1217 North 10th Street and the Malt House (1882) at 1003 West Juneau Avenue used Italianate details to articulate the facades. Round-arched windows and arcaded corbelling ornament the buildings in the Lombardic manner. These motifs were carried through in later buildings including the Malt House (1891) at 1003 W. Juneau Avenue and the Mill House (1891) at 1002 West Juneau Avenue. The Gothic Style was also used to impart an “Old World” character to the later buildings through the extensive use of castellated parapets, embattlements and corbelling. Examples of this are the Bottling House (1891/1911) at 1140 N. 10th Street, the brewery offices (former Italianate style Jefferson School remodeled in1890) at t915 W. Juneau Avenue, and even in the most architecturally restrained structures such as the Boiler House (1891) on North 10th Street and the Wash House (1911) at 901 Winnebago Street. Exceptions to the rectilinear from were the 1880 brewery offices at 917 W. Juneau, the former First German Methodist Church (1872) at 1037 W. Juneau Avenue and the Visitor’s Center (1933) at 901 W. Juneau Avenue. The brewery offices are asymmetrically designed in a highly decorated version of the Gothic. Of particular note is the richly embellished corner tower. The former church was also designed in the Victorian Gothic style. It is in an excellent state of preservation and remains one of Milwaukee’s best examples of the simplified Gothic. The Visitor’s Center was designed with Flemish Revival details to convey the Teutonic origins of the brewery. The gable ends are stepped and trimmed with cut stone decorated with volutes.

VI. SIGNIFICANCE

The Pabst Brewing Company Historic District is historically significant as the home of a nationally important brewery. Founded in 1844, the brewery was Milwaukee’s largest by 1868 and had grown to be the nation’s largest by 1874. Pabst maintained this number one ranking in1946. The Pabst complex has remained largely intact and contains numerous buildings of high architectural integrity that represent the various stages of the brewing process. Important to the significance of the brewery is its association with the life of Captain Frederick Pabst.

jschle/word/study reports/ pabst brewing co/07/24/03 2

126

After assuming control of the business in 1866, it was his leadership that propelled the

brewery to become the nation’s leading beer producer. Pabst was also significant for his civic,

artistic and philanthropic contributions to Milwaukee.

VII. HISTORY

The Pabst Brewing Company was begun in 1844 as Best and Company by Jacob Best, Sr.

and his four sons, Jacob, Jr. Charles, Phillip and Lorenz. Jacob Best, Jr. and his brother

Charles had come to Milwaukee from Mettenheim, Germany in 1842. The two initially

operated a vinegar factory, but returned to Mettenheim two years later. In late 1844, they

returned to Milwaukee with the rest of the family. In the same year they purchased two lots on

Chestnut Street, now West Juneau Avenue, establishing the brewery at its present site.

At the time that Milwaukee was becoming a brewing center during the Civil War era, the beer

industry was still mostly concentrated in the east. From 1810 to 1860, for example, New York

and Pennsylvania accounted for over one-half of the total beer produced in the United States.

In 1850, of the 23.2 million gallons of beer brewed in the U.S., 18.8 million gallons of it was

made in these two states alone. Almost all of this was locally consumed. Wisconsin

breweries also produced exclusively for a local market since shipping wasn’t practical and

output was consequently limited to whatever the local market could consume. Best and

Company, in its first years, was an average producer and ranked fourth out of 12 breweries

reported for Milwaukee in the 1850 census. However, Best soon carved out a market for itself

by being the first Milwaukee brewer to produce lager beer in 1851. This was only nine years

after the first lager beer had been produced in the United States at Philadelphia. Lager beer, a

lighter, smoother product that was served chilled, became the preferred American beer over

the stronger English-type ales that had previously dominated the U.S. market.

The Best Company was restructured several times during the period from 1845 to 1866.

Charles Best withdrew from the company in 1845 and three years later founded the Plank

Road Brewery that later became the Miller Brewing Company. Lorenz Best also left the

company in 1850 to join Charles. Their venture had gone bankrupt by 1854. In 1851 a new

partnership was formed between Jacob, Sr. and his two sons, Jacob, Jr. and Phillip. By 1853,

Jacob, Sr. had retired from the brewery leaving only Jacob, Jr. and Phillip to operate the

brewery. Jacob, Jr. sold out to Phillip in 1859 and the company was renamed the Phillip Best

Brewing Company. The admission of Phillip’s two sons-in-law as equal partners in the 1960s

was ultimately to have the greatest impact on the future direction of the brewery. Captain

Frederick Pabst, a lake boat captain, married Phillip’s daughter, Maria, in 1862 and joined the

company in 1864. Emil Schandein married Phillip’s other daughter, Elizabeth, and joined the

company in 1866, the same year that Phillip retired from the company. Anew partnership was

formed with Pabst as president and Schandein as vice president.

Pabst and Schandein had assumed control from Phillip Best a well-managed business. The

company had grown from one of Milwaukee’s middle-of-the-road breweries of the 1850s to the

city’s largest by 1868. Captain Pabst was now in a pivotal position to not only dominate the

beer industry in Milwaukee, but to become a national leader. Charles T. Melms, who had

succeeded to ownership of Milwaukee’s oldest lager beer brewery, founding in 1841 by

Herman Riedelschoefer, died in 1870. This brewery, located in the Menomonee Valley, was

purchased by Pabst that same year and renamed the South Side Brewery while the on Juneau

was called the Empire Brewery. This purchase made it possible for the Phillip Best Brewing

Company to become the largest brewery in the nation by 1874, a ranking the company

maintained until 1946.



127

Disaster struck the company in1879 when a fire destroyed almost all of the brewery buildings on Juneau Avenue. The only known extant buildings to have survived the fire are the Stock House (1870-75) at 916 West Juneau Avenue and the Brew House (1877) at 1217 North 10th Street. The fire did not cause the brewery to lose its position as the nation’s leader, since the South Side Brewery was able to meet the company’s production needs until the Empire Brewery was rebuilt. Those buildings that remain today from the early 1880s rebuilding are the ornate office building (1880) at 917 West Juneau Avenue and the Malt House (1882) at 1003 West Juneau Avenue. The Malt House was reported at the time to be the largest of its kind ever built with the capacity to process 500,000 bushels of grain. With its other malting facilities, the Best Brewery was able to process over 1 million bushels of grain, the most of any single U.S. brewery. In the 1880s two major events occurred that were to reshape the direction of the company. In 1886 it was decided to discontinue all operations at the South Side Brewery to reduce production costs by eliminating the need for two brew masters and duplicate work crews. The Empire Brewery was significantly expanded to accommodate all of the operations. The second important event was the changing of the name from Phillip Best to the Pabst Brewing Company on March 18, 1889. Emil Schandein had died the previous year and the Captain used the name change as a way to further increase his control over the company. Lisette Schandein (Emil’s widow) the second largest stockholder, assumed her husband’s position as first vice president until she resigned in 1894. During the 1890s the company experienced its greatest period of physical expansion. More property was acquired in the surrounding area and the majority of the extant buildings were built. Architect Charles Hoffmann was commissioned to design and engineer most of the primary brewery buildings including the Bottling Plant (1891) at 1100 North 10th Street, the Mill House (1891) at 1207 North 10th, the Malt Elevator (1891) at 1023 West Juneau Avenue and the Brew House addition (1892) at 1217 North 10th Street. Also in the 1890s, Pabst solidified the company’s number one position nationally by acquiring the large Falk, Jung and Borchert Brewing Company of Milwaukee in 1892. This increased the capital value of the firm from $4 million to $10 million. At the beginning of the twentieth century, Captain Pabst was the undisputed brewing leader of the country, if not the world. His success was reflected not only in his role in Milwaukee's business community, but also in the extent of the nationwide restaurant and hotel chan he had established to promote Pabst beer. By developing an aggressive network of distribution outlets, Pabst had secured a national market and Pabst beer was shipped to all known parts of the world. The beer's reputation was greatly enhanced by being judged the best of the 1893 World's Colombian Exposition in Chicago. The word's "Blue Ribbon" were first added to the label in 1895 with the Blue Ribbon label first used in 1898. At home Captain Pabst was named the first president of the Wisconsin National Bank in 1892 (now part of First Wisconsin National Bank). He subsequently erected the Pabst Building (formerly at the northwest corner of North Water and East Wisconsin) in 1892 to house the bank. When it was built, the Pabst Building was Milwaukee's tallest structure. He also built the Pabst Theater in 1895 at 144 East Wells Street. The beer's international popularity during this period was represented by the world-famous Pabst Harlem Restaurant that opened in 1900 in New York City. Captain Pabst died n 1904 at the height of his company's success. Control of the brewery was passed on to his sons, Gustav, who became president, and Fred, Jr. who was vice-president. Fred, Jr. resigned his office in 1905 and moved to Oconomowoc, Wisconsin were he operated


128

the Pabst Farms. Gustav exhibited the same flair for the brewery business as hand his father and the company continued to dominate the industry. New restaurants and beer gardens were built, including Milwaukee's famous Gargoyle Restaurant, which opened in 1906 on Wisconsin Avenue. Gustav Pabst was president of the brewery when prohibition began in 1919. The brewery was closed and the Pabst Corporation was organized in 1920. The company diverted production to near beers, "Pabstette" a whole milk food, Pabst "Wonder" cheese, malt syrup and extract and soft drinks. A significant part of the Juneau Avenue plant was leased to other manufacturers. Gustav resigned as president in 1921 and Fred, Jr. because it s chief executive. Fred, Jr. successfully guided the company through prohibition and when it was repealed in 1933 the brewery was ready to resume full production. Fred had the foresight to maintain the brewery machinery as well as to upgrade the facilities for increased output. In 1932 the Premier Malt Production Company of Peoria, Illinois voted to merge with Pabst as the Premier-Pabst Corporation, which became the Pabst Brewing Company in1938. The following year, new officers were elected with Fred, Jr. as a vice-president. He continued with the brewery until his death in 1958. In the decades after World War II, the Pabst Brewing Company fell from its long held number one ranking and entered a long period of decline with dwindling profits, fewer sales and a loss of its national market. By 1958, the brewery had reached its nadir as it sank to only the eleventh largest in the nation. Within two years it dramatically rose to the number five position and by 1961 it was the nation's third largest. 1961 also marked the year that the Pabst corporate offices returned to Milwaukee from Chicago. After the merger in 1932 with Premier Malt Products, the company's general offices had moved to Chicago in1933. Pabst was able to maintain its number three national ranking until 1979 when it began to slide again to fourth, then fifth and eventually to sixth place. From 1981 to 1983 the brewery's resources were seriously drained in attempts to ward off a corporate take-over by Minneapolis investor, Irwin Jacobs. This seriously weakened the brewery. When a favorable merger with the Heilmann Brewing Company of LaCrosse, Wisconsin was declared illegal by anti-trust laws, the brewery was purchased in 1985 by its present owner, California investor, Paul Kalmanovitz.

VIII. Staff Recommendation

Staff recommends that the Pabst Brewing Company be designated a historic district in accordance with the provisions of Section 2-335 of the Milwaukee Code or Ordinances.


129

IX. Preservation Guidelines

The following preservation guidelines represent the principle concerns of the Historic

Preservation Commission regarding this historic designation. However, the Commission

reserves the right to make final decisions based upon particular design submissions. These

guidelines shall be applicable only to exteriors in the Pabst Brewery Historic District. Nothing

in these guidelines shall be construed to prevent ordinary maintenance or restoration and/or

replacement of documented original elements.

A. Guidelines for Rehabilitation

The Pabst Brewery Historic District is important because of its concentration of period

industrial buildings from the 19th and early 20

th centuries. Throughout the district's

history, a sense of integrity has been maintained by the consistency in scale, setback,

siting, and materials. This has resulted in visually distinct block faces, which contribute

to the historical character of the District. These guidelines are based upon those

contained in Section 2-335(10) of the historic preservation ordinance. They are not

intended to restrict an owner's use of his/her property, but to serve as a guide for

making changes that will be sensitive to the architectural integrity of the structure and

appropriate to the overall character of the district.

1. Roofs

Retain the original roof shape. Dormers, skylights and solar collector panels

may be added to roof surfaces if they are not visible from the street. Avoid

making changes to the roof shape that would alter the building height, roofline,

or pitch. This includes parapets, pediments, and cornices.

2. Exterior Finishes

a. Masonry

(i) Unpainted brick or stone should not be painted or covered.

Avoid painting or covering natural stone and unpainted brick.

This is likely to be historically incorrect and could cause

irreversible damage if it was decided to remove the paint at a

later date.

(ii) Repoint defective mortar by duplicating the original in color,

style, texture, and strength. Avoid using mortar colors and

pointing styles that were unavailable or were not used when the

building was constructed.

(iii) Clean masonry only when necessary to halt deterioration and

with the gentlest method possible. Sandblasting brick or stone

surfaces is prohibited. This method of cleaning erodes the

surface of the material and accelerates deterioration. Avoid the

indiscriminate use of chemical products that could have an

adverse reaction with the masonry materials, such as the use of

acid on limestone.

(iv) Repair or replace deteriorated material with new material that

duplicates the appearance of the old as closely as possible.



130

Avoid using new material that is inappropriate or was unavailable when the building was constructed.

b. Wood/Metal

(i) Retain original material, whenever possible. Avoid removing architectural features that are essential to maintaining the building’s character and appearance.

(ii) Repair or replace deteriorated material with new material that duplicates the appearance of the cold as closely as possible. Avoid covering architectural features with new materials that are inappropriate or where unavailable when the building was constructed.

3. Windows and Doors

a. Retain original window and door openings on publicly visible elevations. Avoid making additional openings or making changes in existing fenestration by enlarging or reducing window or door openings to fit new stock window sash or new stock door sizes.

b. Respect the building’s stylistic period. If replacement window sash or

doors are necessary, the replacement should duplicate the appearance and design of the original window sash or door. Avoid using inappropriate sash and door replacements such as unpainted aluminum combination storm and screen units. Avoid the filling-in or covering of openings with inappropriate materials such as glass-block or the installation of plastic or metal strip awnings or shutters. Avoid using modern style window units such as horizontal sliding sash in place of double-hung sash or the substitution of units with glazing configurations not appropriate to the style of the buildings.

4. Trim and Ornamentation

There shall be no changes to the existing trim or ornamentation except as necessary to restore the building to its original condition. Replacement features shall match the original member in scale, design and appearance.

5. Additions

Additions will require the approval of the Commission. Approval shall be based upon the addition’s design compatibility with the district in terms of height, roof configuration, fenestration, scale, design and materials, and the degree to which it visually intrudes upon the principle elevations of the adjacent structures.

B. Guidelines for Streetscapes

The visual character of the streetscapes in the Pabst Brewery Historic District is maintained by the consistency of the blockfaces in terms of materials, scale, siting and


131

density. This was resulted in a compact, cohesive building stock with no intrusions that would detract from the district’s historic character. 1. Maintain the height, scale, mass and materials established by the buildings in

the district and the traditional setback and density of the block faces. Avoid introducing elements that are incompatible in terms of siting, materials, height or scale.

2. Use traditional landscaping, fencing, signage and street lighting that is

compatible with the character and period of the district. Avoid introducing landscape features, fencing, street lighting or signage that are inappropriate to the character of the district.

C. Guidelines for New Construction

The visual character of the streetscapes in the Pabst Brewery Historic District is maintained by the consistency of the blockfaces in terms of materials, scale, siting and density. This has resulted in a compact, cohesive building stock with no intrusions that detract from the district’s historic character. 1. Maintain the height, scale, mass and materials established by the buildings in

the district and the traditional setback and density of the block faces. Avoid introducing elements that are incompatible in terms of siting, materials, height or scale.

2. Use traditional landscaping, fencing, signage and street lighting that is

compatible with the character and period of the district. Avoid introducing landscape features, fencing, street lighting or signage that are inappropriate to the character of the district.

D. Guidelines for new Construction

It is important that new construction be designed to harmonize with the character of the district. 1. Siting

New construction must reflect the traditional siting of buildings in the Pabst Brewery Historic District. This includes setbacks, spacing between buildings and the orientation of openings to the street and neighboring structures.

2. Scale

Overall building height and bulk; the expression of major building divisions including foundation, body and roof; and individual building components such as porches, overhangs and fenestration must be compatible with the surrounding structures.

3. Form


132

The massing of new construction must be compatible with the surrounding

buildings. The profiles of roofs and buildings elements that project and recede

from the main block must express the same continuity established by the

historic structures.

4. Materials

The building materials that are visible from the public right-of-way should be

consistent with the colors, textures, proportions, and combinations of cladding

materials traditionally used in the Pabst Brewery Historic District. The physical

composition of the materials may be different from that of the historic materials,

but the same appearance should be maintained.

E. Guidelines for Demolition

Although demolition is not encouraged and is generally not permissible, there may be

instances when demolition may be acceptable if approved by the Historic Preservation

Commission. The Commission shall take the following guidelines, with those found in

subsection 9 (h) of the ordinance, into consideration when reviewing demolition

requests.

1. Condition

Demolition requests may be granted when it can be clearly demonstrated that

the condition of a building or a portion thereof is such that it constitutes an

immediate threat to health and safety.

2. Importance

Consideration will be given to whether or not the building is of historical or

architectural significance or displays a quality of material and craftsmanship

that does not exist in other structures in the area.

3. Location

Consideration will be given to whether or not the building contributes to the

neighborhood and the general street appearance and has a positive affect on

other buildings in the area.

4. Potential for Restoration

Consideration will be given to whether or not the proposed demolition is a later

addition that is not in keeping with the original design of the structure or does

not contribute to its character.

5. Replacement

Consideration will give given to whether or not the building is to be replaced by

a compatible building of similar age, architectural style and scale or by a new

building that would fulfill the same aesthetic function in the area as did the old

structure (see New Construction Guidelines)



133


F. Fire Escapes

Additional required fire escapes shall be designed and located so as to minimize their visual impact from the public right-of-way.

G. Signs

The installation of any permanent exterior sign other than those now in existence shall require the approval of the Commission. Approval will be based on the compatibility of the proposed sign with the historic and architectural character of the building and the district.

134

appendix C

technical guidelines

"Plans to protect air and water, wilderness and wildlifeare in fact plans to protect man."

- Stuart Udall -

This section of the Sustainability Guidelines coversThe Brewery specific technical goals, strategies, technolo-gies, requirements, and tools/supplemental resources. TheTechnical Guidelines are broken down into the chaptersof: Performance Management, Site Design & Planning,Water Management, Energy, Materials + Resources,Indoor Environmental Quality and Human Aspects.These chapter provide the specific “how-to’s” for sustain-able design and construction on The Brewery project, aswell as identifying performance indicators/benefitsachieved through these goals and strategies.

46

135

Goals, technical strategies, and performance indicators for each of these Level 1(Required) Performance Goals are detailed in the specific categories within theTechnical Guidelines.

I, ________________________________________________________________, print

the Owner or Owner's Representative, have reviewed The Brewery ProjectSustainability Guidelines and will comply with the appropriate Level 1 PerformanceGoals.

__________________________________________________________________signature

__________________________________________________________________date

__________________________________________________________________The Brewery LLC approval

47

The following matrix is a summation ofThe Brewery Project Level 1 guidelines,which are required of the buildingrenovations and new developmentswithin The Brewery Project.

The Level 1 requirements may or maynot be applicable to an Owner's buildingor project. Acknowledge compliance withthe listed Level 1 (required) PerformanceGoals by a yes answer in the Compliancecolumn. If the credit is not applicable,please use N/A. Please submit forpreliminary review a progress set of yourproject’s plans and specifications alongwith any additional documentation thatwill confirm your compliance with theLevel 1 Performance Goals. The finalcompliance submittal shall consist of acompleted performance goal matrix withsignatures and City of Milwaukeeapproved plans and specifications.

The Project Level 1 required guidelinesconsists of LEED-ND and non-LEED-ND Performance Goals. The LEED-NCcolumn has been included forinformational purposes for anyoneconsidering LEED certification for theirbuilding.

required quidelines

The Brewery ProjectLevel 1 (Required)Performance Goals

noNegaPLocation LEED-

Compliance Guideline Section & Performance Goal LEED-ND (a) ND LEED-NC

Performance ManagementNo Level 1 criteria

Site Design + PlanningProperty Owner

Reduced Parking Footprint (b) 68 NPD Credit 602 tiderC TCG86noitcudeR noitulloP thgiL01 tiderC TCG17noitcudeR dnalsI taeH

9 tiderC LLS37gnipacsdnaL evitaN5 tiderC LLS57)c( krowteN elcyciB7 tiderC DPN67-57steertS elbaklaW41 tiderC DPN67)d( ytilibisseccA lasrevinU

Master Developer2 .qererP DPN46-36 tnempoleveD tcapmoC

(basic level for density requirements)1 tiderC DPN46tnempoleveD tcapmoC

(higher level for density requirements)3 tiderC DPN46sepyT gnisuoH fo ytisreviD4 tiderC DPN46gnisuoH latneR elbadroffA

Building Reuse and Adaptive Reuse 68 GCT Credit 45 tiderC TCG86gnidliuB cirotsiH fo esueR

9 tiderC LLS37gnipacsdnaL evitaN1 .qererP DPN57ytinummoC nepO41 tiderC DPN67)d( ytilibisseccA lasrevinU

9 tiderC DPN77-67seitilicaF tisnarT

Water ManagementProperty Owner

X28 - retawmrotS fooRWater Quality Treatment (basic level)

X28tcennocsiD niarD fooRX68-58 -retawmrotS etiS

Water Quality Treatment (basic level)Construction Activity Pollution Prevention 85 GCT Prereq. 1

3 tiderC TCG88 & 68)f( esU retaW decudeRMaster Developer

Proximity to Water and Wastewater Infrastructure 88 SLL Prereq. 2Construction Activity Pollution Prevention 85 GCT Prereq. 1

EnergyProperty Owner

3 .qererP AEX001tnemeganaM tnaregirfeR latnemadnuF

Materials + ResourcesProperty Owner

Comprehensive Waste Management 111 GCT Credit 19Master Developer

Maintain 50% existing building structure 106 GCT Credits 4&5+ ngiseD etiS eeS(epolevne dna

Planning)Recycled Content for Infrastructure 85 GCT Credit 17

Indoor Environmental QualityNo Level 1 criteria

Construction AdministrationProperty Owner

Construction Waste Management 136 GCT Credit 18Master Developer

Construction Waste Management 136 GCT Credit 18

Human AspectsNo Level 1 criteria

Operations and MaintenanceNo Level 1 criteria

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FOOTNOTES:(a) For additional information regarding

the LEED-ND Level 1 PerformanceGoals, see the LEED ForNeighborhood Development PilotRating System at www.usgbc.org

(b) Coordinate parking design and the10% carpool/bicycle spacerequirement with the masterdeveloper

(c) Coordinate the 15% bicycle parkingspaces and storage with the masterdeveloper

(d) This performance goal is intendedfor property owners with residentialunits

(e) Provide accessible routes throughoutthe site (accessibility into buildings isthe property owner’s responsibility)

(f) There is a Level 1 PerformanceGoal for both indoor and outdoorwater reduction

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site design and planning

We abuse land because we regard it as a commoditybelonging to us. When we see land as a community towhich we belong, we may begin to use it with love andrespect.

- Aldo Leopold -

Sustainable site planning and design first identifies thenatural, infrastructural and cultural resources on oradjacent to the site, so that the designer/planner canprovide an integrated building/site design. This approachallows for low-impact development using strategies to:provide for compact development, reduce the heat-islandeffect from an urban area, implement sustainablelandscaping and encourage alternative forms oftransportation. All strategies under this section have thecommon goals of providing a positive impact on humansand minimizing the negative impact on the environment,while at the same time working to provide a cost-benefitto the developer.

Appropriate site selection is a key component tosustainable development. LEED-ND certificationmandates through its smart location and linkageprerequisites that projects be developed on infill sites orwith adequate transit services nearby, and not on sites thathave an impact on: imperiled species, wetlands,floodplains and prime farmland. By redevelopment in anexisting urban area rather than a greenfield site, theBrewery project in Milwaukee sets an example forsustainability in the development community.

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goals! Research existing Brewery site

features and resources as well asthose for the specific developmentsite.

! Define the constraints involved withthe existing site.

! Analyze the relationships betweenvarious site features and resources.

! Gain a thorough understanding ofsite so that design can be a balancebetween efficiencies, enhancementsand cost effectiveness, whileconserving and restoring ecologicaland cultural resources.

technical strategies ! Inventory and analyze the regional

and local ecological context withspecific focus on:! Relevant high humidity and harsh

winter (frigid temperatures,snowfall) characteristics

! Existing air quality and groundlevel patterns (with an AQI =140, Milwaukee County ranks asone of the dirtiest cities by theEPA in terms of air quality).

! Soil testing to determine watertable location, bearing capacity

and what types of fertilizer andsoil amendments might benecessary for planting andfacilitate infiltration. Determinethe need forretaining/stockpiling existingtopsoil. Typical soils for this areaare unclassified fill and clays.

! Topographical features - Surveytopography and existing drainagesystem to better understandgrading and drainage issues. Payspecific attention toopportunities for redirectingstormwater away from combinedsewer system.

! Review the site’s cultural andhistorical resources for possiblerestoration or incorporation. Payspecific attention to the Brewerybuildings registered as NationalHistoric Landmarks.

! Examine the architecturalstyles(s) present in theneighborhood and consider theuse of historical styles ortraditional materials as a meansof integrating the new orrenovated building with thesurrounding area.

! Analyze cultural features and

site design and planning

activities in the neighborhoodand identify possible connectionsto the project.

! Inventory existing public/privateinfrastructure and utilities! Analyze transportation systems

and existing/potential linkages tothe site

! Analyze how best to utilize theprivate improvements withsurrounding publicimprovements.

! Identify construction constraints

performance indicatorsThorough research of existing andproposed Brewery site resources can saveon new on-site infrastructure such asstorm sewer extensions. For instance, ifthe roof drains could discharge directlyinto the proposed roadside bioswales,there would not be a need torepair/replace the sewer extensions intothe street to the existing combined sewersystem. PROJECT CONSTRUCTIONCOST.

tools ! The Brewery report and website,

with overview and block-by-blockinformation, resources, photosand mapping/plans.

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understanding the site

137

www.pabstproject.com ! Milwaukee Department of City

Development.http://www.mkedcd.org/downtown/index.html

! ESRI- This software companycreates tools for GIS(Geographic InformationSystems) mapping.www.esri.com/index.html

supplemental resources Natural Resources Defense Council -NRDC uses law, science, and a largemembership base for protecting ofwildlife to ensure a safe and healthy envi-ronment www.nrdc.org

goals! Promote livability, transportation

efficiency and walkability.! Promote site master planning that

provides a diverse and compatiblemix of uses, including residential,commercial and employmentopportunities.

! Enable citizens from a wide range ofeconomic levels and age groups tolive and work within the Brewery.

technical strategies ! Work with City of Milwaukee and

follow the urban development planto meet or exceed density goals.

! Consider synergies with neighborsand choose development types anduses based on infrastructure,transportation and quality of lifeconsiderations.

performance indicators! Redevelopment in existing urban

areas vs. greenfield sites saves oncosts for construction of new utilitiesand infrastructure, compared todevelopments requiring all new

utilities. Based on data from otherprojects in the area, the total siteconstruction cost can be up to 8-9%lower. PROJECTCONSTRUCTION COST

! Building a new green building in thisurban setting has comparable cost toa similar conventional type buildingconstruction. For instance, the costof building Johnson Controls'Brengel Technology Center inMilwaukee was on par with prevailingconstruction costs at the time.PROJECT CONSTRUCTIONCOST

! Green roofs offer alternativelandscape (green) areas, allowingdenser developments on the samesize lot. COMMUNITY IMPACTSAND RELATED COST(ECONOMIC IMPACTS)

performance goals/leed creditsNote: Performance Goals provide the "How to"for achieving the goals and technical strategiesthat are important to the Brewery. Level 1 goalsare required by the Brewery Project, LLC.Level 2 goals are encouraged and suggested, butnot mandatory.

LEED-ND, NPD, Prerequisite 2Build any residential components of theproject at an average density of seven or

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$ benefits8-9% savings inconstruction costs,utilizing existinginfrastructure

compact development anddiversity of uses/housing types

more dwelling units per acre of buildable land available for residential uses. ANDBuild any non-residential components of the project at an average density of 0.5 FARor greater per acre of buildable land available for non-residential uses. See LEED-ND,NPD Prerequisite 2 for density calculation.

Level 1 (required)Design and build the project to achieve the average densities shown in the table below.

LEED-ND, NPD CREDIT 1

Include a sufficient variety of housing sizes and types in the project such that the totalvariety of housing within the project, or within a 1/4 mile of the center of the project, achieves at least 0.7 using: the calculation (based on the Simpson DiversityIndex), the point system and the housing categories all from the LEED-ND RatingSystem, NPD Credit 3. LEED-ND, NPD CREDIT 3

Include a portion of rental units for households earning below area median incomesuch that:! At least 15% of total rental units are priced for households up to 50% of area

median incomeOR

! At least 30% of total rental units are priced for households up to 80% of areamedian income. LEED-ND, NPD CREDIT 4.

Level 2 (suggested)Design and build the project to achieve the average densities shown in the followingtable.

LEED-ND, NPD CREDIT 1For both levels on NPD CREDIT 1, thespecified average density must beachieved by the point in the project'sconstruction at which 50% of dwellingunits are built, or within five years of thedate that the first building is occupied,whichever is longer.

The scoring for mixed-use developmentprojects is calculated by using weightedaverage of the different uses.

Include a proportion of For-Sale housingaffordable to households at or slightlyabove the are median income such that:at least 10% of For-Sale housing is pricedfor households up to 80% of the areamedian income.ORAt least 20% of For-Sale housing is

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Residential Density(DU/Acre)

Non-residential Density(FAR) LEED Points Available

>40 and <=50 >2.0 and <=2.5 4

ResidentialDensity

(DU/Acre)

Non-residen-tial Density

(FAR)

LEED PointsAvailable

>50 and <=60 >2.5 and<=3.0 5

>60 and <=70 >3.0 and<=3.5 6

>70 >3.5 7

a rehabilitation study of the brewery’s building 23: harmony of past, present, and future

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