tailleur
New Member
I think it's sad and fascinating what our country went through during prohibition. But if it wasn't for that and the rise of the mega breweries, we would not have the diversity of beer we have today. I would love to find a list of breweries still open today that survived prohibition. I know of a few like anchor, yuengling and genesee. Does anyone know of others?
Any recipes would be welcome too. I think it's kind of fun to replicate these old recipes like steam beer and cream ale.
i.e.
WURTZBURGER (Blue Ribbon Malt-during prohibition)
Take 2 gals. of water, 2½ oz. hops, 3 oz. bruised licoric root, 1 oz.
ground ginger, ½ lb. prunes (seeded) and boil for 30-40 minutes, then add
2 1-2 lbs. Blue Ribbon Malt Extract and 1½ lbs. sugar. Boil altogether 5
minutes, strain and add 3 gals. boiled water. ferment.
came with the following warning...
W A R N I N G.
Be sure to comply with your prohibition laws. If your territory is dry, do
not add yeast; yeast will create alcohol; without yeast you will have a snappy, healthful non-alcoholic, hop-flavored drink.
Any recipes would be welcome too. I think it's kind of fun to replicate these old recipes like steam beer and cream ale.
i.e.
WURTZBURGER (Blue Ribbon Malt-during prohibition)
Take 2 gals. of water, 2½ oz. hops, 3 oz. bruised licoric root, 1 oz.
ground ginger, ½ lb. prunes (seeded) and boil for 30-40 minutes, then add
2 1-2 lbs. Blue Ribbon Malt Extract and 1½ lbs. sugar. Boil altogether 5
minutes, strain and add 3 gals. boiled water. ferment.
came with the following warning...
W A R N I N G.
Be sure to comply with your prohibition laws. If your territory is dry, do
not add yeast; yeast will create alcohol; without yeast you will have a snappy, healthful non-alcoholic, hop-flavored drink.