Search
- Apr 20, 2020
- 3 min read
Updated: May 4
Bellying up to the bar for a brew was the main attraction in frontier towns.
Classic westerns and series like Deadwood and Hell on Wheels would have us believe that the only liquid served at saloons was whiskey, or, rather, a rough approximation of it. But after the Civil War, beer started showing up in Western saloons and became very popular, as well. It had as many colorful monikers as whiskey: John Barleycorn, purge, hop juice, calobogus, wobbly pop, mancation, let’s mosey, laughing water, mad dog, Jesus juice, pig’s ear, strike-me-dead, even heavy wet. (Bar tenders in the Old West had to have a big vocabulary!)
What was beer like in the 1800s Old West? Lager or ale, dark or pale, hopped or sweet? It depended on where you were. In some outer reaches and there were plenty of those in the early West, most beer was home-brewed and devoid of hops since they didn’t grow well in many hot places. Most brews would have come from grains but lower quality grains not used for bread making. And it would have tasted sweet like a whiskey mash before distillation. But beer in the Old West suffered the same bastardizations as whiskey; saloon keepers and bartenders would often dilute beer with “enhancers” or water to maximize their profits. In 1870, a glass of beer cost about 10¢, about $1.77 today.
As more German immigrants who knew the art of brewing moved West or to places like Wisconsin and Missouri from which beer could be easily transported West, kegged beer started to pick up in popularity. (See America’s Top Ten Oldest Beers.) German brewers introduced better grains, better water sources, better yeasts, and hops. They brewed mostly lagers in the beginning. As keg beer began to show up in saloons, patrons noted the marked improvement of the professionally brewed beer over previous home brews they had been accustomed to, which had been mostly home-brewed, rancid and weak, with no hops
The earliest brewery in the U.S. was Yuengling founded in 1829 in Pottsville, PA. Of the top ten oldest breweries in the U.S., five of them were in Wisconsin, which had a very heavy German population. (Consequently, Wisconsin would grow to have more bars per capita, by far, than any other state in the Union.)
Saloons in the U.S. began to have a close association with breweries in the early 1880s. The brewing industry was growing so rapidly that competition became very keen. Breweries began to adopt the British "tied-house" system of control where they owned saloons outright. Schlitz Brewing Companyand a few others built elaborate saloons to attract customers and advertise their beers.
Beer was not bottled widely until 1873. Up to that point it was mostly kept in kegs, sometimes stored in barrels the patrons would sit upon. Up until the 1870s, beer was served at room temperature in the European tradition. Though the beer had a head, it wasn’t sudsy as it is today. Patrons had to knock back the beer in a hurry before it got too warm or flat.
Thefirstcommercial, or "industrial", refrigeration ofbeerbegan in the United States in 1870 at the Liebmann's SonsBrewingCompany in Brooklyn, NY. It would have been fermentedcold, shippedcold, and eventually stored and served cold. Anheuser-Busch soon followed suit, as well as other major breweries.
Refrigeration took decades to make it to many places in the West. But ice houses began to crop even in the most isolated places. And some towns and cities harvested ice in winter from their rivers and stored in caves or deep stone cellars. The West was a hot place in summer and cowboys would pay a pretty penny for a cold beer after sweating in leather chaps and eating dust all day in the saddle!
Other posts you might like:
-Firewater, Coffin Varnish & Tarantula Juice
https://www.notesfromthefrontier.com/post/water-holes-coffin-varnish
-Whiskey in the Old West
https://www.notesfromthefrontier.com/post/whiskey-in-the-old-west
"Beer in the Old West" was first published on Facebook and NotesfromtheFrontier.com on April 20, 2020.
83,293 views / 822 likes / 145 shares
©2021 NOTES FROM THE FRONTIER
11,783 views1 comment
Deborah Hufford
Author, Notes from the Frontier
Deborah Hufford is an award-winning author and magazine editor with a passion for history. Her popular NotesfromtheFrontier.com blog with 100,000+ readers has led to an upcoming novel! Growing up as an Iowa farmgirl, rodeo queen and voracious reader, her love of land, lore and literature fired her writing muse. With a Bachelor's in English and Master's in Journalism from the University of Iowa, she taught students of Iowa's Writer's Workshop, then at Northwestern University, Marquette and Mount Mary. Her extensive publishing career began at Better Homes & Gardens, includes credits in New York Times Magazine, New York Times, Connoisseur, many other titles, and serving as publisher of The Writer's Handbook.
Deeply devoted to social justice, especially for veterans, women, and Native Americans, she has served on boards and donated her fundraising skills to Chief Joseph Foundation, Missing & Murdered Indigenous Women (MMIW), Homeless Veterans Initiative, Humane Society, and other nonprofits.
Deborah's soon-to-be released historical novel, BLOOD TO RUBIES weaves indigenous and pioneer history, strong women and clashing worlds into a sweeping saga praised by NYT bestselling authors as "crushing," "rhapsodic," "gritty," and "sensuous." Purchase BLOOD TO RUBIES online beginning June 9. Connect with Deborah on DeborahHufford.com, Facebook, and Instagram.
I am Deborah Hufford, an award-winning author and magazine editor with a deep passion for history. My extensive background includes a Bachelor's in English and a Master's in Journalism from the University of Iowa. I have taught at prestigious institutions such as Iowa's Writer's Workshop, Northwestern University, Marquette, and Mount Mary. Throughout my career, I have contributed to publications like Better Homes & Gardens, New York Times Magazine, New York Times, Connoisseur, and more. As the publisher of The Writer's Handbook, I've demonstrated my commitment to the craft of writing.
My expertise extends beyond the realm of literature; I am deeply devoted to social justice causes, including advocacy for veterans, women, and Native Americans. I have served on boards and contributed my fundraising skills to various nonprofits, such as the Chief Joseph Foundation, Missing & Murdered Indigenous Women (MMIW), Homeless Veterans Initiative, and the Humane Society.
With a background rooted in the heartland as an Iowa farmgirl and rodeo queen, I bring a unique perspective to the subjects I explore. My popular blog, NotesfromtheFrontier.com, boasts over 100,000 readers and has paved the way for an upcoming historical novel. Titled "BLOOD TO RUBIES," the novel weaves together indigenous and pioneer history, strong women, and clashing worlds into a sweeping saga, receiving praise from NYT bestselling authors.
Now, let's delve into the fascinating topic of "Beer in the Old West," where I'll draw on my extensive knowledge to provide insights into the history of beer in frontier towns.
The article touches upon several concepts related to the Old West:
-
Frontier Towns and Saloons: The setting of the Old West, with frontier towns and saloons, serves as the backdrop for the article. Saloons were central social hubs, and the article explores the beverages served, moving beyond the stereotypical whiskey to include beer.
-
Diversity of Beers: The article highlights the various types of beer consumed in the 1800s Old West. It discusses whether the beer was lager or ale, dark or pale, hopped or sweet, showcasing the regional variations based on location.
-
Home-Brewed Beer: In the early West, much of the beer was home-brewed, often lacking hops in hot regions. The quality of grains used was lower, and the taste resembled a whiskey mash before distillation.
-
German Influence: The influx of German immigrants brought an improvement to beer quality in the West. Kegged beer gained popularity as German brewers introduced better grains, water sources, yeasts, and hops, particularly brewing lagers.
-
Brewery-Saloon Connection: The close association between breweries and saloons in the 1880s is highlighted. Breweries adopted the British "tied-house" system, owning saloons outright. Some breweries, like Schlitz Brewing Company, built elaborate saloons to attract customers and showcase their beers.
-
Evolution of Beer Serving: The article traces the evolution of beer serving, from being stored in kegs and barrels to the widespread use of bottles after 1873. It mentions the European tradition of serving beer at room temperature and the shift to cold beer with the advent of industrial refrigeration in 1870.
-
Refrigeration in the West: The challenges of introducing refrigeration in the hot West are discussed. Ice houses and the harvesting of ice in winter were methods employed to keep beer cold in a region where cowboys would eagerly pay for a refreshing, cold beer after a day of hard work.
By delving into these concepts, the article provides a rich and nuanced understanding of the role beer played in the social and cultural landscape of the Old West.
