The age-old recipe of downtown Beer, straight from the Brew House homestead
by Martha Godsay SEO ExecutiveWhile there have been several
hundred small scales, local breweries within the 1840s and 1850s, beer didn't
become a mass-produced, mass-consumed beverage until the decades following the
war. Several factors contributed to the brew house
emergence because of the developing nation's dominant demand for an alcoholic
drink. At first, there is a tremendous widespread of immigration from strong
beer drinking countries like Britain, Ireland, and Germany contributed to the
creation of a beer culture within the U.S. Second, America has become urbanized
during these years. Lots of workers within the manufacturing fourth, beer
benefited from members of the temperance movement who advocated lower alcohol
beer over higher alcohol spirits like rum or whiskey. Fifth, a series of the
technological and scientific developments fostered more excellent beer
production and therefore the brewing of latest sorts of beer. For instance,
artificial refrigeration enabled brewers to brew during warm American summers,
and pasteurization, the eponymous procedure developed by Pasteur, helped extend
packaged beer's period, making storage and transportation more reliable.
Finally, American brewers began brewing lager, a method that had long been
popular in Germany and other continental European countries.
Traditionally, beer in America
meant British-style ale. Ales are brewed with top-fermenting yeasts, and this
category ranges from light pale ales to chocolate-coloured stouts and porters.
During the 1840s, American brewers began making German-style lager beers.
Additionally to requiring an extended maturation period than ales, lager beers
use a bottom-fermenting yeast and are far more temperature-sensitive. Lagers
require an excellent deal of care and a spotlight from brewers, but to the
increasing numbers of the nineteenth-century German immigrants, lager was
synonymous with beer. Because the nineteenth century wore on, lager production
soared, and by 1900, lager outsold ale by a significant margin.
Together, these factors helped
transform the marketplace for beer. Total beer production increased from 3.6
million barrels in 1865 to over 66 million barrels in 1914. By 1910, brewing
had grown into one among the leading manufacturing industries in America. Yet,
this increase in output didn't merely reflect America's growing population.
While the number of beer drinkers certainly did rise during these years,
perhaps even as significantly, per capita consumption also increased
dramatically, from under four gallons in 1865 to 21 gallons within the early
1910s.
An equally impressive
transformation was underway at the extent of the firm. Until the 1870s and
1880s, American breweries had been essentially small scale, local operations.
By the late nineteenth century, several companies began to extend their scale
of production and scope of distribution. Pabst Brewing Company in Milwaukee and
Anheuser-Busch in St. Louis became two of the nation's first
nationally-oriented breweries, and therefore the first to surpass annual production
levels of 1 million barrels. By utilizing the growing railroad system to
distribute significant amounts of their beer into distant beer markets, Pabst,
Anheuser-Busch and a couple of other enterprises came to be called
"shipping" breweries. Though these firms became very powerful, they
didn't control the pre-Prohibition marketplace for beer. Instead, an
equilibrium emerged that pitted large and regional shipping breweries that
incorporated the newest innovations in pasteurizing, bottling, and transporting
beer against an excellent number of locally-oriented breweries that mainly
supplied draft beer in wooden kegs to their immediate markets.
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Created on Nov 10th 2020 23:27. Viewed 221 times.