Champagne Velvet

In 1997, Champagne Velvet had been gone from Terre Haute for over 40 years, but it has held a special place in the hearts of many people. Terre Haute Brewing Company was once the seventh largest brewery in the United States, producing primarily lager beers. It was one of the few breweries to survive prohibition and grow to one of the top national brands. In 1958, at THBCo’s peak, production was 1.5 million BBLs (about 46.5 million gallons) and employed 950. Later the THBCo was purchased by Atlantic Brewing Co, who closed the Terre Haute location. The rebirth of Champagne Velvet happened by a series of fortunate events. The original brewery building, built in 1837, was condemned and was literally saved from the wrecking ball. While the new owner rummaged through the building, the remarkable history was discovered. Later, a recipe for making Champagne Velvet, authored by Walter Braun, an assistant brewmaster for the Terre Haute Brewery in the early 1900’s was discovered. From this discovery, the idea of bringing back Champagne Velvet began to take shape. A five year pursuit for the trademarks ended in San Antonio in 1999, when they were purchased from Pabst Brewing Co. Thus in 2000, when brewmaster Ted Herrera and assistant Tim Robson completed the first batches of Champagne Velvet made since the original Terre Haute Brewing Co. closed in 1958, the microbiological work was not yet done. It had to be tasted.