Sipisode 6 // Beer's Relationship W/ Prohibition, Hardship, & Organized Crime - Body By Beer Podcast
Body By Beer Ep. 6: Echoes of the ‘20s & '30s - Prohibition, Hardship, and the Underworld; Airing: 12/06/2023
*Sound of beer pouring
Introduction:
Chelsea: "Greetings, fellow beer connoisseurs! It’s another beautiful day on the 'Body By Beer' podcast. I'm Chelsea Rhoads!"
Liz: "And I'm Liz Hess!, Today, we're diving into a fascinating part of beer history that intertwines with some of America's most challenging times - the Great Depression and Prohibition.
Chelsea: "That's right, Liz. We're going back in time and discussing the Great Depression, Prohibtion and organized crime as it relates to bootlegging! But first we’ve got a bit of…
Interlude - Brew News Jingle
Brew News Segment
Chelsea: Single Bottle Release Brewery
Backacre Beermakers, originally founded in Vermont in 2010 and relocated to Denver two years ago, has released its latest creation, Batch 16. This unique brewery, known for producing only one beer, releases new batches once or twice a year, with Batch 16 now available in select local restaurants, bars, and liquor stores in the Denver area. The brewing process starts at Bierstadt Lagerhaus and then moves to Backacre, where the wort is fermented in large wooden barrels for up to four years. Co-founders Erin Donovan and Matt Baumgart, inspired by Belgian brewer Hanssens Artisanaal, have developed a meticulous brewing process involving careful yeast selection and blending. The resulting beer is a unique blend of gueuze, tripel, and saison styles, offering a balance of bitterness and distinct flavors. This batch marks the second brew made in Colorado, allowing Donovan, a former immunologist, to be more involved in the brewing process.
We are very much on the hunt and lookout for this one! Speaking of we should probably get moving before it’s gone!
Thoughts on the article? Excitement?
Westbound and Down Acquisitions
Westbound & Down Brewing, established in 2015 in Idaho Springs, has expanded its beer empire by acquiring Aspen Brewing and Capitol Creek Brewing from High Country Brewing LLC. This deal enhances Westbound & Down's brewing capacity with Aspen Brewing's 7,000-barrel facility and adds two popular brewpubs to its portfolio: Aspen Tap in downtown Aspen and Capitol Creek brewpub in Basalt.
As part of this expansion, Westbound & Down's chef, Casey Taylor, will now manage the culinary programs at these new locations, in addition to his existing responsibilities at the Idaho Springs and Lafayette sites. Furthermore, the company has appointed Matt Husted, formerly of Id Est Hospitality (known for Michelin-starred establishments like Brutø and the Wolf's Tailor), to oversee operations at all four brewpubs. This move follows Westbound & Down's 2022 launch of a mini-taproom at the Dairy Block in Denver, demonstrating the brewery's ongoing commitment to growth and innovation in Colorado's dynamic craft beer scene
This is the mark of a continuing trend that we’ve been seeing across the entire craft brew scene that marks the merger and acquisition of brewers as a means of evolution and continuation of beer production.
Thoughts on the article? Excitement?
Sound of clinking glasses
3. Main Segment
Chelsea: "Now that we’re up to date on the industry and local beer news, let’s pull up a barstool and dive into our main segment.
Liz: Today, we’re discussing a fascinating part of beer history that intertwines with some of America's most challenging times - the Great Depression and Prohibition.
Chelsea: That's right, Liz. It's a tale of beer, bread, and dust storms!
Liz: let's set the scene. It's 1929, the stock market crashes, and America enters the Great Depression, a period of severe economic downturn.
Chelsea: At the same time, we're in the midst of Prohibition. No legal beer, which is just heartbreaking for us beer lovers. This law was in effect since 1920, but it stretched all the way to 1933.
Liz: Now, here's where it gets even more interesting. During World War I, the government urged farmers, especially in the Southern Plains, to produce heaps of wheat. They needed to feed not just the nation, but the world.
Chelsea: That’s right, Liz. But this led to a major problem. The land was over-farmed, and when drought hit in the 1930s, we saw the devastating Dust Bowl. Farms were ruined, and people were out of work and desperate. **plus the following discussion**
Liz: And let's not forget the breweries. Prohibition hit them hard. Breweries like Miller, Coors, and Yuengling, mostly located in the northern states, had to find creative ways to survive.
Chelsea: Exactly, some turned to making malt products, others like Yuengling even started producing ice cream! Meanwhile, down South, farmers were struggling to feed their cattle, let alone themselves.
Liz: It’s a stark contrast, isn’t it? Prosperity in one area and severe hardship in another. This period really reshaped the brewing industry and agriculture in the US.
Chelsea: And then, in 1933, Franklin D. Roosevelt became president and ended Prohibition. This was a lifeline for the brewing industry. Plus, his New Deal helped revive the devastated farmlands.
Liz: It's incredible how beer history is so closely tied to these significant events. The resilience of these industries is truly inspiring.
Liz: It's a stark contrast. In the North, breweries could innovate and find alternative revenue streams. But in the South, the farmers were battling against both economic and environmental disasters.
Chelsea: And think about the psychological impact too. In the North, there's this sense of resilience and adaptability among breweries. Meanwhile, in the South, it was a fight for survival, with little room for anything beyond trying to make it through the day.
**include the discussion about Malcom Gladwell and being in the right place at the right time**
Liz: That's an important point. This period really highlights how geography and industry type can influence economic outcomes during crises. The brewing industry, despite Prohibition, managed to find ways to stay afloat, whereas the agricultural sector, especially in the South, suffered extensively.
Chelsea: It really puts into perspective the challenges that these farmers faced. It wasn’t just about economic hardship; it was about battling the very land they lived on. Meanwhile, breweries, despite legal restrictions, found innovative ways to sustain themselves.
Liz: Definitely, Chelsea. And it’s interesting to think about how this period shaped the future of both industries. The resilience of breweries during Prohibition set the stage for the eventual resurgence of the beer industry, while the agricultural practices and policies had to be completely rethought post-Dust Bowl.
Chelsea: Absolutely, Liz. It’s a fascinating and sobering part of our history, especially when you consider the long-term impacts these events had on both the brewing and farming communities.
Chelsea: Now, let's shift gears a bit and talk about another fascinating aspect of this era - organized crime and bootlegging. Prohibition didn't just affect breweries; it also gave rise to a whole underground world of alcohol production and distribution.
Liz: That’s right, Chelsea. Prohibition created a huge demand for illegal alcohol, which led to the rise of bootleggers and speakeasies. Organized crime saw a golden opportunity and really took off during this period.
Chelsea: Absolutely, and the geography of bootlegging was interesting too. While the South was grappling with dust and despair, cities in the North like Chicago and New York became hotbeds for bootlegging and organized crime.
Liz: These cities were already economic centers, and with the onset of Prohibition, they became centers for the illegal alcohol trade. Infamous figures like Al Capone in Chicago built criminal empires based on the supply of illegal booze.
Chelsea: And this had huge implications for American politics and the criminal justice system. The rise in organized crime led to increased corruption and a strain on law enforcement resources.
Liz: It’s ironic, isn’t it? Prohibition was meant to reduce crime by eliminating alcohol, but instead, it created a whole new category of crime. Law enforcement was often underfunded and ill-equipped to deal with the sophistication and power of these criminal organizations.
Chelsea: And let’s not forget the political aspect. The failure of Prohibition and its role in fueling organized crime played a big part in its eventual repeal in 1933. It's a classic case of unintended consequences.
Liz: Absolutely. The legal system had to evolve too. There were new laws, like the Volstead Act, which defined what constituted alcoholic beverages and set penalties for the production and distribution of alcohol.
Chelsea: This era really reshaped how America viewed both alcohol and crime. It was a period of profound change, where the intentions of Prohibition collided with the harsh realities of economics, crime, and public desire.
Liz: It shows how interconnected these aspects of history are. The economy, agriculture, brewing, and even crime and politics - they're all part of this complex tapestry of the Prohibition era.
Chelsea: So true, Liz. And speaking of complex tapestries, let's weave our way into some QA...
*Q&A Segment Jingle*
Q&A Segment
Chelsea: We’re discussing the resurgence of the Brew Pub. It’s on a comeback and we’re discussing why, and why now? The article is from xxx, and we’re going to break it down into questions and answers:
Liz: Q: What is the current trend in Maine's craft breweries?
A: Craft breweries in Maine are increasingly incorporating their own kitchens, reviving the brewpub model that was popular in the 1990s. This shift is observed across multiple breweries, including the Bissell Brothers taproom in Portland and their outpost in Milo, which now offer an extensive food menu alongside their beers.
Chelsea: Q: What led to the original popularity of brewpubs in Maine?
A: Maine's first brewpub, Gritty McDuff’s, opened in Portland in 1988, followed by others like Federal Jack’s and Sea Dog in the 1990s. Initially, Maine law mandated that serving drinks also required operating a kitchen, prompting breweries to combine restaurant services with beer production.
Liz: Q: Why did brewpubs fall out of style in Maine?
A: The decline in brewpub popularity stemmed from legislative changes. In 2009, Maine allowed breweries to sell growlers directly to customers, and in 2012, individual pours in taprooms were permitted. These changes made it feasible for breweries to focus solely on beer production and on-site sales without the need for a full kitchen.
Chelsea: Q: What has led to the recent revival of the brewpub model in Maine?
A: The resurgence of brewpubs in Maine is driven by brewers recognizing the benefits of controlling the food service to enhance the customer experience. Additionally, the growing number of breweries nationwide, along with limited tap lines and shelf space in bars and stores, has encouraged brewers to diversify by adding food services. Maine Brewers’ Guild executive director Shea Cusick notes this model holds significant promise for economic growth, especially for breweries in rural areas with limited dining options.
Liz: Q: How have customer expectations influenced this trend?
A: Changing customer expectations have played a role in this trend. Customers now seek more than just a beer experience; they want quality food to accompany their drinks. This shift has prompted brewers to continually reinvent their offerings, moving beyond food trucks to more elaborate in-house dining options
Chelsea: We are seeing the similarities of brewpub resurgence here in CO and through the nation.
*Sound of beer glasses clinking*
Chelsea: "Alright, beer lovers, it's time for some beer facts!"
Liz: "Welcome to the Beer Facts' segment where we chat about fun facts about beer!” Let’s get into those fun facts, Chelsea…
Beer Facts w/ Chelsea:
Great Depression – "Monopoly" Board Game: One of the most popular board games in the world, Monopoly, was patented in 1935, during the Great Depression. It was created by Charles Darrow, who became the first millionaire game designer thanks to its success. The game, fittingly about booming real estate and crushing opponents financially, became a hit during a time when many faced financial hardship, offering a fantasy of wealth and economic power. **include the discussion about the game gaining popularity b/c of people’s desires for weath**
Prohibition – Speakeasies and Cocktail Culture: The Prohibition era led to the rise of speakeasies, illicit bars where people could secretly enjoy alcoholic beverages. This period also significantly influenced the American cocktail culture. Bartenders began mixing drinks with various ingredients to mask the taste of poor-quality homemade alcohol. Some popular cocktails, like the Sidecar and the Mary Pickford, trace their origins back to this era. **can leave out the discussion about people dieing from poor quality if the video is too long**
Organized Crime – Al Capone’s Soup Kitchens: Famous gangster Al Capone, known for his criminal empire during Prohibition, surprisingly contributed to society by opening one of the first soup kitchens in Chicago during the Great Depression. Capone’s soup kitchen served three meals a day to ensure that unemployed people could eat, providing a rare positive perspective on an otherwise notorious figure. This move was seen by some as an attempt to clean up his image but undoubtedly provided much-needed assistance during a difficult time. **definitely keep in the “evil” conspiracy part of the discussion**
Chelsea: End the fun facts and introduce the brew bites:
Stay with us for a round of 'Brew Bites' where we pair our favorite beer with, well, our favorite bites."
6. Brews & Bites Segment:
Liz Hess: You know, Chelsea, it's fascinating to think about how the Prohibition era and the Great Depression influenced not just the economy and crime but also American diets and beer consumption.
During this time, American tables were dominated by affordable, filling foods. We're talking about soups, stews, a lot of homemade bread, and, of course, potatoes. These items were staples, mainly due to their low cost and how versatile they were in a variety of meals. And to be honest, my favorite foods :)
And then there's the impact of Prohibition, which was in full swing from 1920 to 1933. It was a time when producing, importing, transporting, or selling alcoholic beverages was completely illegal. This law drastically limited legal beer consumption. So, the beers that people did manage to drink were likely homemade or obtained through some illicit means. And let me tell you, through research, it’s incredibly evident that the quality and style of these brews varied massively.
This era really saw the rise of what you might call "homebrews," "bathtub gin," and those low-alcohol "near beers." These were much simpler and less refined compared to the wide array of beers we enjoy today. It's a stark contrast to our current craft beer scene, where there's a premium on flavor, variety, and quality.
Chelsea Rhoads: It's incredible how far we've come, both in terms of beer quality and food variety. Did you know that it’s estimated that nearly 700 million barrels of beer were homebrewed during this time? That’s Wild! :)
Liz Hess: In honor of our discussion today we’re going to discuss A meal popular during Prohibition and the Great Depression. One might consider something like a classic Meatloaf. And for those of you that are following a vegan or vegetarian diet, a meatloaf recipe is easily replicated using beans, grains, mushrooms or your favorite nut! We recommend a walnut. The meatloaf dish was economical, making use of affordable ingredients and often extending them with fillers like breadcrumbs. It was a practical choice during a time when resources were limited.
Pairing this with a modern beer that resembles what might have been available during that time, a Brown Ale would be an excellent choice. Brown Ales are known for their mild, nutty, and slightly sweet flavors, which would have been achievable with the brewing techniques and ingredients available in during that era.
Why This Pairing Works - A Sensory Exploration:
Sight: The rich, brown hue of the ale complements the hearty, rustic appearance of the meatloaf. This visual harmony sets the stage for the meal, indicating a match that is both comforting and traditional.
Smell: Brown Ales often have a mild, malty aroma with hints of caramel, which would balance the savory, umami scent of the meatloaf. This combination creates an inviting, homey smell that evokes a sense of warmth and satisfaction.
Taste: The malty sweetness and subtle nuttiness of the Brown Ale can beautifully offset the rich, meaty flavors of the meatloaf. The ale's mild bitterness also cuts through the fat, balancing the overall flavor profile.
Touch/Texture: A Brown Ale typically has a smooth, medium-bodied texture that wouldn't overpower the dense, moist consistency of the meatloaf. This pairing ensures that neither the drink nor the food overwhelms the other, but rather they complement each other's mouthfeel.
Sound: The gentle pour of the beer and the soft clink of the glass can enhance the comforting, relaxed dining experience. The sound of a knife and fork through the meatloaf, a familiar and homely sound, aligns well with the casual, unpretentious nature of enjoying a Brown Ale.
____________________________________________________
7. End the Sipisode!
Chelsea: "That’s it for today! Remember, people, life is too short for bad beer. Thank you to all of our listeners for tuning in and supporting the podcast. If you haven’t already, please make sure to subscribe, like, and share on Spotify, YouTube, or wherever you get your podcasts. And make sure to follow us on all social media channels @bodybybeer.
Liz: "That’s right. Tune in next week for another sipisode. We’ll continue to explore more fascinating tales from around the world of beer. If you have any suggestions or stories to share, drop us a comment. Thank you for listening! Until next time, pour yourself a cold one and keep those heads hoppy!
[Ending Theme Music]
Chelsea & Liz: "Cheers!"
*Sound of a tavern bustling with chatter and laughter*
