Beer-ducation

So lets start with a common one, what exactly is ABV?

Well ABV is Alcohol by volume or the Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer. There is a whole science behind calculating ABV that we may delve into in a later episode

 

Next what are IBUs?

IBUs are International Bitterness units. A system of indicating the hop bitterness in finished beer. The higher the IBU the more bitter the beer, the lower the IBU the sweeter the beer. The Scale Range for IBUs is 5-120.

 

What is the body of a beer?

The Thickness and mouth-filling property of a beer described as "full or thin bodied". it how the beer feels, is it smooth, grainy, sludgy? Do you have to chew it or does it just slosh right down your throat? These are ways to describe the body.

 

What is the Head?

The foamy goodness that appears after pouring your beer into a glass! This is caused by the carbon dioxide that is produced from the wort rising to the top of the glass.

 

What are Hops?

Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor. There scent however does not impart to the bitterness of the beer when relating to the previously mentioned IBU.

 

What is Malt?

Malt is a product obtained when cereal grains, usually barley, are allowed to germinate and sprout before being dried in a kiln. It is any type of grain that has gone through the malting process. Malted grain is the primary source of fermentable sugars in the brewing process, which is essential for producing the alcohol content in beer. It also contributes to the finished brew’s flavor, color, and mouth feel.

 

What is Fermentation?

Fermentation The chemical conversion of fermentable sugars into approximately equal parts of ethyl alcohol and carbon dioxide gas, through the action of yeast. The two basic methods of fermentation in brewing are top fermentation, which produces ales, and bottom fermentation, which produces lagers.

 

What about a Nitro-Beer?

Well Nitrogen produces a smoother, creamier mouthfeel with smaller, denser bubbles, resulting in a cascading effect when poured. While CO2 accentuates the sharpness and brightness of certain flavours, nitrogen mellows out and softens the flavour profile.

 

So what exactly are the building blocks of beer? Well to make it plain we can break it down in to Four things!

 

First off we have Malt. Malt as we described earlier is what contributes to the beers color, flavors and aromas. These can vary wildly between styles and flavors, ranging from coffee or chocolate flavors in Stouts to fruity flavors in IPAs.

 

Second we have Hops, the hop is one of the most versatile ingredients in beer. They can be a light  inclusion to balance out the Malt in a lighter beer like a pilsner, or they can be heavy and dominate to increase the bitterness like in a DIPA. They also do some of the heavy lifting in providing the flavors of the beer, be it a hint of a grapefruit taste in your favorite IPA, or that domineering flavor of pine in some of the more bitter beers.

 

Thirdly we have the Yeast, the worker in the beer recipe. Yeast is what carries out the fermentation process in the brew. It is what breaks down and creates the flavors from our various ingredients. Many breweries and brewers keep their strains of yeast a secret as it is what helps give them their specific flavors and profiles.

 

And lastly we have what we can call the kitchen sink ingredient. Its basically whatever specialty ingredients are added to complete the flavor profile of your beer. From specific sugars ans spices, all the way to maple syrup, molasses, or full blown fruits. This is what can give your beer that flavor of the season, and help affect the body of the brew.

 

Closing:

 

That’s it boys and girls, these are are just some of the terms that you’ll hear in brewing, at the bar, or pn the Show! If you have any questions we didn’t Answer or if you want to make your voice heard leave us a comment

So, what exactly is a Stout?

Stouts, are dark beers that derive their color and flavor from roasted grains. These roasted grains can give stouts a taste reminiscent of coffee, chocolate, or even a hint of smokiness. Typically showcasing a balance between sweetness and bitterness, stouts come in several varieties, including dry stout, then one of my favorites the sweet/milk stout, oatmeal stout, and Imperial stout, each offering distinct qualities from coffee-like aromas to rich, creamy textures.

 

All stouts are porters, but not all porters are stouts.

 

Porters were the original dark beers from England. They were strong beers, often very dark brown due to the roasted malt and barley used without an excess of hops. It was a champion of the working class, consumed by the street and river porters that kept London humming. 

Street porters back then were the equivalent of today’s delivery drivers or couriers. These hardworking folk needed hearty beers and they consumed them by the barrel.

Porters had variable ABVs, and the heaviest and strongest of the porters were called strong or “stout” porters.

English influence made its way around the globe, and so did the immense popularity of porters and their heavier stout cousins, with the beers jumping across the sea to Ireland and America where brewers like the St. James Gate Brewery got a hold of the style. 

Eventually, the meaning of stout and its relation to beer changed transforming its meaning from “stronger and higher gravity” to its own separate style of dark beer

 

So long story short, Stouts originated in London evolving from the traditional Porter in the early 1700’s.  

 

 

Some examples of the types are:

 

Dry stouts - These dark colored roasted stouts with a thick head. They have a Strong almost burnt coffee-like flavor.  Dry stouts have a lighter body and lower Alcohol content. An example of a dry stout is the classic Guinness

 

Sweet/Milk Stout - These Stouts are brewed with Lactose, which the yeast cannot breakdown leading to a smoother sweeter flavor. They are usually a dark creamy color, with a full bodied taste and a light roastiness.  A favorite example of mine is the Neapolitan Milk Stout from Saugatauk Brewing Company.

 

Oatmeal Stout - This style of Stout contains a portion of oats in the grain mix, offering a smooth texture and a hint of sweetness. It’s known for its dark color, mild roastiness, and a creamy, velvety mouthfeel. A popular Michigan favorite is The Poet from New Holland Brewing Company.

 

Russian Imperial Stout- These bad boys are bold, with high alcohol content and intense flavors of roasted malt, chocolate, and often dark fruit. It’s dark in color, full-bodied, and features a balance between sweetness and bitterness. An amazing example is the North Coast Brewing Company’s Old Rasputin.

 

American Stout - These Stouts are generally morerobust than their Irish counterparts, often featuring notes of coffee, caramel, and dark chocolatewith a significant American hop character. Another popular Michigan favorite is the Kalamazoo Stout from Bell's Brewery.

 

Pastery Stout - A dessert beer combining the flavors of chocolate, carmel, fruits, lactose, and other sweets. They tend to have a higher ABV and are a newer style. One of my newer favorites is the Packzi Stout from Griffin Claw Brewing, Sin Repent Repeat.

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Closing:

 

That’s it boys and girls, Stouts in a nutshell! Uncle Drews preffered Fall and Winter brew! If you have any questions we/I didn’t Answer or if you want to make your voice heard leave us a comment!

Now Folks first off we have to answer the question, what the hell is an IPA? Well an IPA aka an India Pale Ale, According to the Beer Bible (an actual book!) is “A beer brewed by the British for the British - first for those managing affairs in the colonies, and later for those enchanted by the idea of a beer with such an exotic provenance. Originally a strong hoppy, elegant beer able to survive long-distance travel, as well as thrill the English palate.” The massive hoppiness of the original IPAs was to help it survive the trip from England to the colonies in India. Beer that was traveling in the Atlantic to the Americas was able to be kept around 55* throughout the trip due the cooler waters. While beers travelling to India and the Far East were subjected to higher temps below the equator. The Temps could fluctuate below deck between 60*-80*, when combined with the constant frothing would cause the Beer to go  bad, basically turning it into vinegar. So IPAs came about for no reason other than the English wanted to get drunk in India. They were then marketed as a specialty beer back home as “Beer prepared for the India Market.”

So what exactly is a British IPA?

 While modern English-style IPAs are generally more hop-forward, they are quite balanced in overall malt and hop character notably floral, earthy, grassy hop character and a caramel, bready malt backbone. They have a typical ABV of 4.5 - 7% and an IBU of 35-60.

How about an American IPA?

An American IPA, is a popular style of craft beer that is characterized by its strong hop bitterness and rich malt profile. It has much the appearance of a pale ale, with a color range from burnt gold to an orange tinted copper. It is brewed with American hops, typically the varieties of Cascade, Centennial, and Amarillo, which contribute to its intense hop character. The beer is characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character. The American IPA is a relatively new brew that originated in the 1970s when American craft brewers attempted to put their unique spin on an older style. They typically have an ABV of 5-8% and an IBU of 40-70.

West Coast IPA

West Coast IPAs are characterized by intense hop bitterness, floral aroma, and a firm malt backbone. They are typically on the upper end of the range of alcohol and bitterness, and avoid crystal malts. The hops are added after the boil when the beer is still hot, contributing to the bitter flavors. they have a typical IBU of 65-100 and an ABV of 6.5-7.5%.

East Coast IPA

 East Coast IPAs are smoother, juicier, fruitier, and have a stronger citrus kick compared to West Coast IPAs. They also follow traditional British IPA styles and contain a higher proportion of malts. they have a typical ABV of 5.5-7.5% and a typical IBU of 40-70.

New England IPA or NEIPA

Also known as Hazy or Juicy IPAs, this variation of the American IPA is known for its intense dry hopped citrusy character and softer texture. They also have an extremely low bitterness or an IPA. They typically have an ABV of 6-7.5% and an IBU of 30-50.

DIPA or Double IPA

A style of beer that is characterized by its higher hop content and intense flavor compared to a regular IPA. It typically features a stronger aroma and fruity notes, making it more hop-centric. The style originated in the United States and is often referred to as an Imperial IPA. DIPAs are brewed with a higher malt ratio, which can lead to a sweeter taste, but brewers often balance this with additional hops to create a drier finish. they typically have am ABV of 7.5-10% and an IBU of 60-100.

Black IPA

A Black IPA is a dark beer that combines the hoppy characteristics of an American IPA with the roasted malt flavors typical of darker beers. It typically features medium-high to high hop bitterness and a flavor profile that includes notes of caramel, dark roasted malt, and sometimes hints of chocolate or coffee. they have a typical ABV of 6-9% and an IBU of 50-90.

And finally a Rye IPA

A RyePA is an IPA that has rye grains added to the mash ingredients to add a crisp, tangy,  spicy characteristic to the beer. They typically have an ABV of 5.5-8% and an IBU of 50-75.

That’s it boys and girls,lPAs at a glance! If you have any questions we/I didn’t Answer or if you want to make your voice heard leave us a comment on this video or drop an email to us at YourDrunkcles@gmail.com!

The Origin of German beers

 

German monasteries have been producing beer for mass consumption since around the end of the first millennium, the year 1000. The beer-producing monasteries were predominantly located in Southern Germany, and some of them are still around today, such as Kloster Andechs, St. Gallen, Weihenstephan, or Weltenburg. The brewing was for self consumption, but was also sold to the local community to help support the Monasteries financially. Drinking beer back then was safer than drinking water. Beer was regarded as safe, nutritious and caloric, even good for small children. Beer became increasingly popular in Germany, especially after the enactment of the Beer Purity Law.

 

German Beer Law

 

So what is German Beer and Purity law? To put it simply,

 

 The German Beer Purity Law, or Reinheitsgebot, originally limited beer ingredients to clean fresh water, barley, and hops to ensure quality and safety, later including yeast.

It was instituted in Bavaria in 1516 by Duke Wilhelm IV. It regulated beer production and protected consumers from unsafe and often toxic ingredients. It also reserved Wheat and Rye for bread production, helping to stabilize the price of food stuffs. It also helped to establish a Quality Standard across Bavaria.

 

Although the original law applied only in Bavaria, it was gradually adopted across  Germanyby 1906. Today, the Reinheitsgebot is still a benchmark for traditional German brewing,requiring beers to be made from malt, hops, yeast, and water. While some regional exceptions exist, such as Berliner Weisse or witbiers with coriander or orange peel, most German beers adhere strictly to the law. It is celebrated  culturally, with festivals and events marking its historical significance.

 

 

Different types of German Beer

 

• Pilsner– from Pilsen in the Austrian-German region of Bohemia (today’s Czech Republic) A pilsner is a type of pale lager, known for its clear golden color, crisp taste, and balanced malt sweetness with noticeable hop bitterness.
• Helles or Dunkles Lager– from in Dortmund and Munich. A Helles is a traditional German pale Lager known for its bright golden color and smooth clean taste, it is characterized by its balance of sweet maltiness and subtle hop bitterness. A simple and drinkable beer.
• Export Lager– from Dortmund and Munich, but big in Bremen. Characterized by its golden to copper color and fuller body, this bottom fermenting beer typically has a sweeter taste with fewer hops for bitterness and aroma.
• Koelsch and Alt– the local heroes of Cologne (Köln) and Düsseldorf on the Rhine. They are known for there light, crisp flavor profile, characterized by a bright, clear appearance with a pale gold hue. Kolsch have a unique brewing process that combines the elements of both ales and lagers resulting in their light body.
• Weißbier(Weissbier (Wheat Beer) – a Southern German favorite,made from  malted wit barley and wheat. They are usually a pale, cloudy color that results from the presence of unfiltered yeast. Weissbier translates to White Beer.
• Berliner Weisse– a Weißbier from Berlin, they are a cloudy, sour ale and are referred to as the Champagne of the North, they usually have a light and  fruity character
• Schwarzbier– originated in the Eastern German states of Thuringia and Saxony. It is a traditional Dark German Lager, often called a lack Beer, for its rich flavors and smooth texture. The flavors can be complex, featuring subtle notes of coffee, chocolate, and caramel, balanced by a mild sweetness and bitterness. They can also have a Bready flavor and smell because of the malts used. These are a personal favorite for me.
• Starkbier/Bockbier– originally created in Einbeck, near Hannover, but popularized in Bavaria. The name originated from the higher gravity or “Stammwurze” which contains a significant amount oof solids, making it more nutritious than regular beer. It is traditionally brewed by Monks during the Lenten season to provide sustenance during fasting periods.
• Märzen/Oktoberfest Beer– a Helles Lager beer with a bit more alcohol, originally from Bavaria. It is a traditional Amber Lager known for its rich, malty flavour and deep AMber to Copper color. They have a bready, toasty maltiness, with a low hop aroma and flavor. They are traditionally brewed in March and stored for consumption later in the year, during Oktoberfest.
• Gose– A flavored wheat beer from Goslar, popular in Saxony. They are known for their salty, sour, butter, and herby flavor profile. It is brewed using a lactic fermentation process which results in a tart taste from the addition of Coriander and Salt. Lactic fermentation is fermenting using Lactobacillus, the same strain found in many yogurts, they are added to the Wort before boiling which results in the tartness that Goses’ are known for.
• Hefeweizen - Hefeweizen is a traditional Bavarian weiss beer that gets its name from its ingredients and appearance. “Hefe” translates to “yeast” in German, and “weizen” means “wheat” which point to two defining features of this beer style: it’s unfiltered, leaving yeast in the brew, and has a high wheat content. Originating in the southern regions of Germany, Hefeweizen is known for its hazy appearance and naturally cloudy nature due to the suspended yeast.The beer offers a harmonious blend of fruity and spicy notes. You can expect a prominent aroma and flavor of ripe banana, which comes from the special yeast strain used in brewing. Alongside the banana, you might also taste subtle hints of clove. The beer has a medium-light body and a smooth, almost creamy texture with high carbonation.. Hefeweizen has minimal bitterness, focusing more on the yeast and malt flavors and the fruity tastes generated by the yeast strains. 

 

• Rauchbier– Barley malt smoke over beech-wood, a specialty from Bamberg in Bavaria. This method imparts a distinctive smoky aroma and flavor to the beer, which can range from subtle to intense. The beer typically has a lager-like character, with a medium body and moderate bitterness, They tend to be a medium amber, light copper, or dark brown color with a creamy tan colored head.. The smokiness is balanced with malt sweetness and hop bitterness, resulting in a wide spectrum of intensity. 

 

 

Popular German Beers

 

Weihenstephaner Hefeweissbier - A classic wheat beer known for its fruity and spicy flavors, with notes of banana and clove.

Paulaner Oktoberfest - A traditional Märzen beer brewed for Oktoberfest, characterized by its rich malt flavor and smooth    finish.

 

Spaten Lager -

A well-balanced lager with a crisp taste and a slightly sweet malt profile, perfect for any occasion.

 

Ayinger Celebrator Doppelbock - A dark, rich beer with a strong malt character, featuring caramel and chocolate notes.

 

Krombacher Pils - A popular pilsner that is light and refreshing, with a balanced bitterness and floral hop aroma.

 

Augustiner Bräu Lagerbier Hell

A Munich-style lager that is smooth and easy-drinking, with a slightly sweet malt flavor.

 

Schneider Weisse Original

A traditional wheat beer with a cloudy appearance and a complex flavor profile, including hints of       banana and citrus.

 

Bitburger Pilsner

A crisp and refreshing pilsner with a clean finish, known for its                                                                         high-quality ingredients and brewing process.

 

Radeberger Pilsner - A classic German pilsner with a light body and a slightly bitter finish, making it a favorite among beer enthusiasts.

 

Franziskaner Hefe-Weissbier - Another excellent wheat beer, known for its fruity and yeasty flavors, making it a refreshing choice.

That’s it boys and girls,we have just scratched the surface German beers. If you have any questions we/I didn’t Answer or if you want to make your voice heard leave us a comment on this or drop an email to us at YourDrunkcles@gmail.com! We cant wait to hear from you and as always we will keep your seat warm in the garage.

 

Welcome to Beer-ducation, a show where we, Your Drunk Uncles, will pick a style of beer or brewing, break down the basics of it, and share our thoughts on it. This time, Uncle Drew brings you into the Garage to discuss the origin of beer in America! This is gonna be a doozy, So grab a beer, grab a seat, and join us in the garage for you Beer-ducation!

 

So when did Beer actually arrive in America? This is a hard question to answer, because the prior to 1492 little to nothing is known of the indigenous peoples who inhabited what is now North America.

 

Archaeological evidence suggests that Native Americans brewed various traditional beers atleast 6 centuries before the first European contact. These beers were integral to their social life and ceremonies, with the Ancestral Pueblos, Zuňi, Hopi, Pima, and Yuma being the most representative groups. Corn farmers in the Great Southwest adopted beer as their main fermented beverage around the 10th century, and it has been part of their  culture for at least a millennium.

 

These beers varied by region, depending on what ingredients were avialable. These included corn or maize, botanicals such as spruce, juniper, wild berries, and tree barks.

 

For example

 

Eastern Woodland tribes used persimmons, grapes, pawpaws, and maple sap.

 

In the Southwest region of the country Agave, Mesquite pods, and the fruits of the Saguaro cactus were the go to.

 

The Pacific Northwest tribes used berries. Elderberries, salal berries, and huckleberries were wide spread.

 

In Mesoamerica it was Maize (Modern day Corn) was the main ingredient for Chicha.

 

To make their beers there were varying methods used. The first step was Mashing, taking the ingredients and mashing or crushing ingredients to release sugars. Next came Boiling, taking the Mash and and adding water to boil it releasing more sugars and sterilizing the mixture. Last came natural fermentation processes using wild yeasts present in the fruits and herbs used in the Mash or naturally occurring in the air. They also may have added a small amount of a previous batch to kick start the process. Saliva was also used to introduce enzymes that convert starches into sugars as in the aforementioned Chicha. Then it was stored in Pottery, Gourds, or Animal HIdes and left to Ferment . Over time creating a usually low alcohol content beer.

 

These alcohols were used in various aspects of their society these included:

 

Ceremonial Use: Drinks were often consumed during religious ceremonies and rituals, acting as a conduit to the spiritual world.

 

Social Gatherings: Fermented beverages were commonly shared during feasts and celebrations, fostering community bonding.

 

Medicinal Purposes: Some drinks were believed to have medicinal properties and were used to treat various ailments.

 

Trade: Alcohol, especially after European contact, became an important trade item, although it often had devastating consequences.

 

Then the Europeans arrived, bringing  distilled spirits and other new drinks with them.

 

 For example when the Pilgrims arrived on the Mayflower they were running low on beer. A diary entry stated, "We could not now take time for further search or consideration; our victuals being much spent, especially our beer." – Mayflower diary, 1620. 

 

While this may seem silly to some the wild thing is that drinking beer was safer than drinking water especially during the voyage across the the Atlantic. Water would become contaminated and cause sickness among people, while beer and alcohol would kill the bacteria's and thus be safer to consume.

 

Despite the journal entries of the Pilgrims and the court records of the eventually established Plymouth Colony, the Wampanoag tribe was overlooked, even though their contributions were crucial both to beer and the survival of the Plymouth settlers. They helped the Pilgrims avoid starvation during their first winter and taught them how to grow crops that not only nourished them but supported their beer supply as well. The Wampanoag tribe had a brewing tradition of their own based on corn, since Barley was a hard to grow and maintain crop in the harsh New England colony.

 

As time passed things began to change in the New World. Now the alcohol content of beer was lower than today, but in 1646, the newly elected governor created regulations and standards around drunkenness in society. What was the way they deemed someone drunk in an indecent manner? Slurring their words.

 

The first commercial brewery in America was established in 1632 in New Amsterdam, now   known as New York City.

 

Location and Founders: The brewery was founded by Adrian Block and Hans Christiansen at the southern tip of New Amsterdam. This establishment markeda significant shift_from home brewing to organized production, catering to the  growing population of  European settlers. 

 

Significance: This brewery not only produced beer for local colonists but also playeda crucial role in the social life of the community, serving as a hub for gatherings  and commerce. It highlighted the importance of beer as a staple in daily life,  contributing to both sustenance and social interactions among the settlers.

Growth of Breweries: By the late 17th century, brewing became more organized,  with_numerous breweries emerging across the colonies. By 1770, the American  brewing industry was well_established, prompting figures like George Washington to advocate for local beer over imports.

 

Which brings us to Beers Contributions to The American Revolution.

 

Now the very thought of revolution was hatched in a Tavern, as they were the main meeting place for townsfolk. After a pint or two of ale, you felt pretty damn good. You smiled, laughed, and sat back in your chair.  Men and women at the community tavern bending an elbow with mates, downed their brew among friends while ignoring the smelly, dangerous, and always backbreaking work of trying to etch a colonial living. Beer became popular, more so than wine or spirits. Because of its lower alcohol content, you could drink more of it, becoming a natural substitute for water. Also, it was cheap to make. The process was simple. Supplies were readily available and it was easily incorporated into other family household chores, such as churning butter.

 

Beer Halls became the Sons of Liberty headquarters where they hatched out protests. Where the leaders of a developing nation planned their next move. Where militiamen met before rushing off to war.  In Boston we had Samuel Adam’s gang of dockside thugs and mechanics labeled Sons of Liberty, piling out of a King Street tavern before racing up a cold, snowy street to grasp eternal fame in what would become known as the Boston Massacre.  Later, men dressed like Mohawks streamed out of the Green Dragon Alehouse to dump tea in Boston’s Harbor, The Boston Tea Party. In New York we have King Sears and his chapter of the Sons of Liberty meeting at Montagne House Tavern along with William Howard’s Tavern, before battling British regulars with fists and clubs on Golden Hill. Some might say a few bottles of courage helped.

 

George Washington’s favorite hangout in New York City, considered the birthplace of rebellion, was Frances Tavern. The Liberty Tree Tavern in Providence, Rhode Island was almost certainly where the Gaspe plot took shape, resulting in the capture and burning of a hated British Sloop. And at the start of the American Revolution, on Lexington Commons, Captain John Parker assembled his militia at, of course, Buckman Tavern, before marching them out onto The Green for the ‘shot heard round the world. So in short Beer lubed up the wheels of America and pushed us into Victory and Freedom.

 

This brings us to the 1800’s, where we will pick up next time!

 

If you have any questions or comment for us Your Drunk Uncles, let us hear them, either on our Facebook page or in an email to Questions@DrunkUnclesPod.com! And as always we’ll keep a seat Warm for you in the Garage.

So when we left off last American had gained its independence from England and had begun to blossom in to a new country.

 

With brewing being central to many areas of the country, breweries began popping up in more areas. In a survey from 1810 there were 132 breweries operating in the country producing 185,000 barrels. Then in 1815 came one of the first “Beer Bibles”, The American Practical Brewer and Tanner by Joseph Coppinger. This book contained a multitude of recipes and methods for brewing. It also contained various layouts for building a brewery. It was one of the first texts that went into the actual science of brewing. But who was Joe Coppinger? Well he was a Brewer and inventor who immigrated to America from Ireland in 1802. He was a pusher of the health and economic benefits of beer and brewing. He was a proponent of founding a national brewery in DC, going as far as petitioning Presidents Thomas Jefferson and James Madison for support. Though he was not successful.

 

Next In 1819 Thomas Holloway an English Inventor and philanthropist, installed the first Steam Engine to be used in beer production in America, at the Brewery of Frances Perot in Philadelphia. This marked a huge advancement for brewing in America.

 

The 1800’s were also the birth years of many of Americas most consumed beers to this day.

 

 In 1829 David G Yuenglings opened a brewery in Pottsville, Pennsylvania, thus establishing the oldest operating brewery in The United States.

 

In 1844 Jacob Best founds a Brewery in Milwaukee, Wisconsin which went on to be better known as The Pabst Brewing Co. Brewer of the ever popular PBR, Pabst Blue Ribbon.

 

In 1849 August Krug founds a brewery also in Milwaukee, Wisconsin that would go on top become the Schlitz Brewery, after Joesph Schlitz married the widow of August Krug in 1858. it was at one point the largest producer of Beer in the US.

 

In 1852 George Schneider starts his brewery in St. Louis, Missouri, this brewery was the seed that would blossom into the Anheuser-Busch Brewery.

 

By 1860, there were more than 1,269 breweries in America which produced over one million barrels, with the states of New York and Pennsylvania accounting for 85% of its production.

 

In 1873 Adolph Coors and Jacob Schueler purchased the Golden City Tannery and converted it into the Golden Brewery. It is now one of the largest breweries in the world, and one of the gems of the Molson Coors Beverage Company.

 

From 1880-1910 the number of breweries declines from a high of 4,131 in 1873. This is the result of improved methods of production and distribution, which means that fewer breweries can manufacture more beer. By 1910, the number of breweries drops less than 1600.

 

Now this sounds awesome and it was the 1800’s were an amazing time for the History of American Beer and Brewing, but everything wasn’t all sunshine and Rainbows. Not everyone was happy about the success and effects of breweries. This brought about The American Society for the Promotion of Temperance, also known as the American Temperance Society in Boston, Massachusetts in 1826. In 3 years they have over 100,000 members. Now for those who do not know. Temperance or Teetotalism is abstaining from alcohol.

 

This brings us to the year 1900, where Carry Nation, aka The Hatchet, a member of the Women’s Christian Temperance Movement began her campaign of destruction, entering bars and barrooms and destroying them and all of their alcohol, beer included, with her trademark Hatchet.

 

Thanks to these organizations and other protests, in 1919 the United States passes the 18th Amendment to the Constitution, declaring that all alcohol is prohibited in the country, this marks the beginning of Prohibition. Now President Woodrow Wilson Vetoed the original Bill, but Congress overrode this by vote.

 

This ban would last a long, dark,  and dry 13 years, until 1933, when by the grace of God the 21st Amendment is passed, repealing Prohibition and once again legalizing beer. By the end of June two months after the ratification of the amendment 31 breweries are back in operation.

 

By 1940, There are 498 active breweries in the United States.

 

Then in 1951 Anheuser-Busch of St. Louis builds a new brewery in Newark, starting a trend for expansion of breweries. Two years later the company buys the St. Louis Cardinals.

In 1959 a modern invention is made, the Aluminum can is introduced by Coors Brewing Company.

 

In 1962 another great invention is made by Pittsburg Brewing when they introduce the first poptop can on their beer, Iron City.

 

In 1967 dieters and health advocates rejoice as Miller Lite is produced for the first time, becoming  first “Lite” beer.

 

This  brings us to 1977 and the founding of Micro-brewing. Two of the 1st microbreweries were Anchor Brewing Co., which was resurrected by Fritz Maytag and New Albion Brewing Co. By Jack McAuliffe.

 

Despite its short lifespan, New Albion had a significant impact on American beer,  showcasing a new brewing industry model. The growth of microbreweries was fueled by Northern California's dairy and winery supply, which provided equipment that brewers repurposed. This region's culinary culture also contributed to the demand for innovative beer flavors and styles. 

The craft beer industry has since expanded, with over 2,300 microbreweries and brewpubs sprouting and flourishing across the United States. These breweries not  only offer a variety of unique beers but also serve as a means for many Americans to reconnect with their local identity and place. The expansion of microbreweries  reflects a broader trend of neolocalism, where breweries use imagery and stories associated with a particular place to promote their brews. 

The rise of microbreweries has also been marked by the introduction of  nanobreweries, which are smaller_scale breweries that produce up to 5,000 barrels  annually and sell no more than 25% of their production. These breweries have  played a crucial role in the growth and evolution of the craft beer market, offering consumers a more diverse range of flavors and styles. 

 

The last major company I’d like to mention is Jim Koch’s Samuel Adams. In  1985 Samuel Adams Boston Lager debuted at the re-creation of the first battle of the American Revolution, Patriot’s Day 1985.

 

Now don’t you worry friends because beer in America isn’t going anywhere, as of January 2026 there are approximately 9,891  breweries in the country producing nearly 24 million barrels of our favorite drinks, and in our fair state of Michigan alone there are nearly 450 breweries who produced 16.4 Million Gallons of beer which is nearly 530,000 barrels a year.

 

Now this is just a small amount of the information that is available. So I encourage you to go out and explore more on America and its beer history. And as always if you have any questions or comments, leave them on our Facebook page or you can email us at, Questions@DrunkUnclesPod.com, and as always we will keep a seat warm for you in the garage.