When Prohibition ended in 1933, only a handful of breweries in the United States were still operating. Nick Green of MentalFloss.com explains how these breweries survived a 13-year period during which their main line of business was illegal.
To begin with, brewery owners knew well in advance that Prohibition was coming, and thus had time to think of alternatives. The most common was “near beer,” which the Volstead Act defined as having less than 0.5 percent alcohol. Brewers had experience with low-alcohol beer, thanks to a World War I emergency measure that outlawed beer with an alcohol content higher than 2.75 percent.
Breweries got into numerous other lines of business. Ice cream was one. Anheuser-Busch owned a fleet of refrigerated trucks, and put them to work carrying a different product. Adolph Coors mass-produced ceramic tubes and rods for the military, along with lines of dinnerware. Many of the big breweries sold malt extract “as a cooking product” which was in fact used for homebrewing, then prohibited by the Volstead Act. Other breweries converted their equipment to dye-making: the transition was easy, and a shortage of imports created a postwar “dye famine.”
Shortly before the 2008 election (more about that in a moment), beer writer Rick Lyke wrote a column about the best and worst beer presidents. The folks at All About Beer, where the column originally appeared, tweeted it earlier today in honor of Presidents Day.
Heading the “Best Beer Presidents” list is Franklin D. Roosevelt, who campaigned against Prohibition. He’s joined by Jimmy Carter, who signed a bill legalizing homebrewing; James Madison, who promoted beer as a healthier alternative to hard liquor; and George Washington and Thomas Jefferson, both of whom brewed their own. Barack Obama, who won the 2008 election, revived the tradition of homebrewing in the White House.
Warren G. Harding, who supported Prohibition but flouted the law in private, tops the “Worst Beer Presidents” list. Others on the list include Rutherford B. Hayes, whose wife, “Lemonade Lucy” Hayes, banished alcohol from the White House; George H.W. Bush, who doubled the excise tax on beer; Woodrow Wilson, who was against Prohibition but failed to stop it; and Abraham Lincoln, who signed legislation creating the federal beer tax to raise revenue during the Civil War.
Thrillist’s Adam Lapetina did some digging into D.G. Yuengling and Son’s history, and unearthed 13 facts about the company. You probably know that the company was founded in 1829, and that it survived Prohibition by making near beer and ice cream. But did you know who the “son” is? (His name was Frederick, and his brother David, Jr., was so upset that he started a steam beer brewery in Richmond, Virginia. And you’ll surprised to learn that Yuengling invested in dance halls such as Roseland Ballroom in New York where, in addition to dances, sneezing contests, yo-yo exhibitions, and female prizefights were held.
Makes sense when you think about it: when Jane Austen wasn’t writing novels that generations of raiders would cherish, she brewed beer. According to BBC magazine (hat tip: Jay Brooks), Austen learned the art of brewing as a young woman, helping her mother in the Hampshire vicarage where she grew up.
Brewing was high on the list of domestic chores in 18th-century England, and even the women of genteel families like the Austens would know how to make beer. She most likely drank it, too. Small beer was served at the Austen dining table as a safe source of drinking water for all members of the family, even the kids.
On this day in 1929, Popeye the Sailor Man, a cartoon character created by Elzie Segar, debuted in the Thimble Theatre comic strip. Since then, Popeye has appeared in comic books, video games, and a film starring Robin Williams in the title role.
And now….The Mash!
We begin in St. Louis’s Bellefontaine Cemetery, where two adjacent mausoleums on Millionaires’ Row remind us of a rivalry between brewing families, the Lemps and the Wainwrights.
The Spencer Brewery in Massachusetts, has become only the tenth brewery to to be recognized as Trappist. Its ales are brewed by the monks–Trappist, of course–of St. Joseph’s Abbey.
Germany’s Federal Cartel Office levied $150 million in fines on five breweries for conspiring to fix prices. The whistle-blower was none other than Anheuser-Busch InBev.
Has extreme beer gone too far? The Icelandic brewery Steojar was blasted by conservationists for brewing a beer with whale meat. A treaty signed by most nations bans commercial whaling.
Sam Samaneiego, the “Beer Nazi,” has passed away. His Stuffed Sandwich restaurant in San Gabriel, California, has been introducing customers to better beer since it opened in 1976.
Thailand’s Singha beer found itself embroiled in political controversy after brewery heiress Chitpas Bhirombhakdi accused rural Thais of lacking a “true understanding” of democracy.
Finally, festival organizers are having second thoughts about glassware. Some higher-end festivals give attendees fancy keepsake glasses instead of plastic cups or mini-shaker pints.
I’m back in town after spending some quality time with my pride and fighting a snowstorm. This weather is enough to drive a lion to drink. Speaking of which, I think I need another Lion Stout.
And now….The Mash!
We begin in Davis, California, where Professor Arthur Shapiro has a pitcher of beer waiting for you if you collect 2014’s first cabbage white butterfly in the Sacramento area. Be aware that Shapiro himself is looking for this creature.
In England, pubs continue to close despite the popularity of Real Ale. Reasons include cheap carry-out beer, smoking bans, and “pubcos” that profit at the expense of pub operators.
In Egypt, researchers discovered the 3,000-year-old tomb of Khonso-Im-Heb, who apparently was the royal court’s head of beer production. He brewed in honor of Mut, Egypt’s mother-goddess.
The Seattle Seahawks’ winning season was good news for Hilliards Beer. The Seattle micro made more than 10,000 cases of “12th Can,” a beer named after and brewed for the team’s noisy fans.
HuffingtonPost.com has posted a time-lapse video of 400 barrels of Sierra Nevada beer fermenting over a six-day period in one of the brewery’s open fermenters.
In 1866 David Yuengling, the founder’s son, opened a brewery in Richmond, Virginia. The state is trying to add his James River Steam Brewery to the National Register of Historic Places.
Finally, Garrison Brewing Company of Halifax, Nova Scotia, is using discarded Christmas trees to brew spruce beer, which was once so popular that even George Washington brewed it.
When was the first batch of beer fermented in Europe? No later than around 4400 B.C., according to researchers at the University of Barcelona. Fourteen years ago, at a cave southwest of Barcelona, the researchers discovered four human skeletons, along with part of a cup in which evidence of oxalate and and barleycorn was found. One skeleton, of a middle-aged male, was accompanied by various burial goods, including a two-handled drinking vessel. It’s believed that beer might have been part of the death ritual.
Seventy-two years ago today, photographer Ansel Adams took a black-and-white photograph of a moonrise over the town of Hernandez, New Mexico. The image has been called “a perfect marriage of straight and pure photography.”
And now….The Mash!
We begin in St. Louis, where Busch Stadium beer vendor Patrick Ferris donated all of his tips from Game 3 of the World Series to a family whose seven-year-old son was killed in a house fire.
Hard-line Islamists in Indonesia are pushing for national alcohol prohibition. Many localities in the world’s fourth most-populous country have already banned the sale of alcohol.
Tool time! In China’s Shandong Province, 20 helicopter pilots tried to to open a beer bottle…using bottle openers mounted to the skids of their choppers.
Winchester, Kentucky, is the official birthplace of beer cheese, and the city now offers a self-guided tour of businesses connected with this distinctive Kentucky product.
Now that marijuana is legal in Washington, the Redhook Ale Brewery is teaming up with a Seattle micro to produce a hemp-infused beer called–you guessed it–Joint Effort.
This might win you a bar bet. The nation’s first brewery to can its beer was the Kreuger Brewery of Newark, New Jersey. The cans were so popular that Kreuger took market share away from national breweries.
Today is World Tourism Day, which was created by the United Nations in 1970. This year’s theme is “Tourism and Water.” If you can’t make it to Munich, where some kind of a beer festival is going on, Ludwig recommends that you take a trip to your local brewery and order a beer–which, of course, is more than 90 percent water.
And now…the Mash!
We begin in Bloomington, Illinois, the home of Beer Nuts. The first batch of the snacks–made with just four ingredients–was created 60 years ago by Jim Shirk, whose family still owns the company.
In Texas, a homebrewer recently got a nasty surprise: brewer’s yeast in his intestines caused him to spontaneously brew beer and get him drunk without warning.
A Reddit user who goes by “psychguy” explained why experienced drinkers prefer strong beer: it’s a combination of “taste fatigue” and peer pressure.
Was Jesus a beer drinker? Did He really turn water into beer at Cana? Stasia Bliss of the Las Vegas Guardian-Review cites historical and biblical evidence which points in that direction.
Savvy beer shoppers are finding bargains at their local Wal-Mart. Bloomberg.com found a Los Angeles-area store that sold Coors and Tecate at just pennies over cost.
If M.C. Escher were a glassblower, he might have come up with this: a glass designed to hold two different beers at the same time. The Dual Beer Glass holds two 1/3-pint portions of beer.
Professor Hong Luo at the Unviersity of Buffalo says the key to a good pour is avoiding that “glugging” sound produced by a low-pressure area formed when beer is poured too fast.
Finally, Scientific American magazine has awarded the IgNobel Prize in Psychology to the scientists who studied “self-beer goggles”: people who’ve had a few are more likely to consider themselves attractive.
It’s commonly believed that the first craft brewery to can its beer was Oskar Blues Brewing Company. Not so fast, beer writer Tom Acitelli warns us.
In All About Beer magazine, Aciteilli notes that the distinction belongs to Chief Oshkosh Red Lager. That brand was revived by Jeff Fulbright, the founder and president of Mid-Coast Brewing. Fulbright thought that Chief Oshkosh would become a heartland competitor to Anchor Steam and Sam Adams. But his brand, which debuted in 1991, couldn’t compete with the national brands.
Acitelli also notes that the first craft beer to be canned in North America was Yukon Gold, which first appeared in Canada’s Yukon Territory in 2001. He adds that four other canned craft beers–Pete’s Summer Brew, Capital Brewery’s Wisconsin Amber, Brewski Brewing’s Brewski Beer, and James Page Brewing’s Iron Range Amber Ale—all hit the shelves ahead of Dale’s Pale Ale. However, all of the American crafts that canned their beer in those days went out of business.
But back to Oskar Blues, In 1999, Calgary, Alberta-based Cask Brewing Systems introduced a small, manual machine that could fill two 12-ounce cans at one time. It cost $10,000, far less than the price tag for used canning machines on the aftermarket. Cask’s machine was originally aimed at brew-on-premises retailers but, when that trend fizzled, the company turned to craft brewers.
Oskar Blues was Cask’s first American client. For that, it deserves recognition.