Crosley Field cuts the mustard.
- View SourceCrosley Field had its very own brown mustard from 1896 until the old ball park closed in 1970. The stuff was made for the Reds by a hometown firm, the Frank Tea and Spice Co. The recipe was simple. The company mixed its signature brown mustard with its Frank's Red-Hot Hot Sauce.
When the Reds moved to Riverfront Stadium, the brown mustard didn't move with them. The bowl-shaped stadium served two condiments that did not cut the mustard: French's glow-in-the dark yellow and Gulden's brown. The latter was OK. But it was no Crosley Field mustard. The Reds' brand left an indelible impression on your tongue and your heart.
When the Reds moved to Great American Ball Park, John Allen, then the team's chief operating officer, gave in to a three-year campaign, led by The Enquirer, for the team's new home to have a distinctive brand of mustard.
The Reds ignored an offer by the Woeber Mustard Co. The Springfield Ohio-based firm offered to duplicate the Crosley Field mustard.
Allen did, however, arrange for a mustard taste test during a game in 2003. Six mustard maniacs participated. The goal: Find a mustard close to the one served at Crosley Field. Uncle Phil's won.
Ironically, Uncle Phil's Düsseldorf is the only mustard served at Miller Park, home of the Brewers of Milwaukee, which, like Cincinnati, is a Midwestern Major League Baseball town with a rich German heritage. Sportservice handles the condiments at that venue.
The Brewers have their own Secret Stadium Sauce. It was invented by Sportservice President Rick Abramson when he was a hot dog vendor at Miller Park's predecessor, County Stadium.
The signature condiment is sold in Milwaukee stores. And, it's marketed by Sportservice.
Evidently, what's good for Milwaukee is too good for Cincinnati.