Roessle Brewery

“Brewer John Roessle, a native of Stuttgart, became a “first” when he established a small brewery at 60 Pynchon street in Roxbury. It earned him a spot in New England beer history because from its opening in 1846 Roessle devoted production exclusively to brewing a new beer style that was capturing America’s taste. Originating in Germany, the yeast for this beer arrived in the US only shortly before Roessle began construction of his brewery. It produced a distinctively clean beer with a crisp after taste unavailable in the much fruitier ale family of beer. This characteristic signature was the by-product of a lengthy, cold fermentation and so Germans simply named it after their word for storage – lager. The significance of the date not only made Roessle a pioneer of lager in the Northeast, it placed him among the first in the country to brew this style.

In those early days Roessle’s brewery had a maximum capacity of only 300 barrels, but despite its small size it had advantages over ale breweries. First, its flagship beer “Taffel” quickly became a favorite of Boston’s German population. More importantly, Roessle wasn’t burdened with the expense of distribution; enthusiastic and loyal customers bought every drop from the brewery’s door. It didn’t take long for Roessle to capitalize on the brand’s popularity by expanding the brewery. In fact, each time production increased sales rose equally. Through four decades Roessle personally managed the business, then at his death in 1885 ownership was assumed by son John Roessle Jr. who directed operations for 11 more years. This wasn’t the brewery’s only father and son team. For over twenty years Robert Leiber carried out the duties of head brewer and when he died in 1890 the brew kettle was turned over to his son Albert. The fathers and sons of Roessle brewing performed so well the brewery was admired in the community, but not in the way they imagined.”