near beer

The Friday Mash (Boomer Sooner Edition)

One hundred and twenty-five years ago today, at high noon, thousands of people took part in the Oklahoma Land Rush. Within hours, Oklahoma City and Guthrie had instant populations of 10,000.

And now…The Mash!

We begin in Tumwater, Washington, once the home of Olympia Brewing Company. Today, it’s the home of a cluster of legal marijuana growers and processors—including one of the state’s largest.

Peru’s Cerveza San Juan beer brand has replaced the roaring jaguar with barnyard animals on its cans. The reason? The brewery is calling attention to the big cat’s endangered status.

Officials have reinstated beer at the University of Missouri’s “Tiger Prowl”, where graduating seniors eat barbecue, get free merchandise, and get ready to say goodbye to their classmates.

Anheuser-Busch InBev has acquired its eighth craft brewery, Devil’s Backbone of Roseland, Virginia. Established in 2008, Devil’s Backbone has won multiple Great American Beer Festival medals.

The Vietnamese love beer, and craft brewers have begun to enter the market. One new craft is the Pasteur Street Brewing Company, whose founders include Vick’s Florida native John Reid.

Forbes magazine’s Tara Nurin explores “pay-to-play” in beer distribution. Even after a high-profile crackdown in Massachusetts, she says it’s “a common yet whispered business practice”.

Finally, Don Russell aka Joe Sixpack takes us back to the bad old days of Prohibition’s “needle beer”: speakeasy owners injected alcohol into near beer—which was still legal in the 1920s. One customer, who sampled the stuff, compared it to 44-D cough syrup.

How Breweries Survived During Prohibition

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.”

Powered by WordPress