Difference between a pre-Prohibition style lager and post-Prohibition?

Check out this essay from George Fix. From 1994, so many things may have evolved since then, but Fix was always a good source of research.

 

Less gravity and hoping after prohibition.

Someone else (JK?) can comment on the % of adjuncts.
http://morebeer.com/brewingtechniques/library/backissues/issue3.5/renner.html

 

Depends on the actual brand of beer, of course. There were all-malt lagers, and rice-adjunct lagers as well as corn-adjunct lagers before and after Prohibition. The industry stats for the average pounds of adjuncts used per barrel don't really vary much for the 1930's compared to the 1910's.

1915 - 35.8 lbs/bbl. Malt - 14.7 1bs/bbl. of adjunct (corn, rice, sugar/syrup)​

1935 - 38.2 lbs/bbl. Malt - 14.0 1bs/bbl. of adjunct (corn, rice, sugar/syrup)​

(from The Brewers Almanac)​

The increasing use of corn/rice and decrease in barley malt was a more gradual "evolution" (or better put as "de-evolution" maybe?) of US beer, starting after Repeal through WWII -which sped it up, with grain shortages/rationing - and into the 1950s > today.

It's a sort of "shorthand" and not very accurate history to suggest that there was ONE predominant recipe pre-Pro and another universal one post-Repeal. The stats, in fact, show greater changes AFTER Prohibition to the present.

 

[quote="jesskidden, post: 1495905, member: 33806"

It's a sort of "shorthand" and not very accurate history to suggest that there was ONE predominant recipe pre-Pro and another universal one post-Repeal.[/quote]

Ky Common was predominant pre-pro and non-existent post.

You know, in my local area, YMMV.

In 1913, approximately 80% of the beer consumed in Louisville was Kentucky Common. I think that qualifies as predominant. Yeah, even then, not really ONE recipe, but more similar than compared to the pale lagers.

 

Brooklyn claims their Pilsner is brewed in the 'pre prohibition' style, as does Batch 19. I wonder how accurate these claims are.

 

They are based on pre-Prohibition recipes - Brooklyn's on the original Brooklyn consulting brewmaster's (Bill Moeller, previously of both Schmidt's and Ortlieb's in Phila.) grandfather's notebooks. The GF had brewed at Brooklyn breweries in the pre-Pro era. Coors' is from their own corporate records, circa 1910's.

But both beers use strains of barley, (corn for Batch 19), and hops available today, malted -in the case of the barley- and otherwise processed under modern conditions. The original barley malt and hops (and, probably, yeast) are mostly no longer commercially available or grown, and if they are they would still differ from those of a century ago.

Notice, too, that they do show that pre-Prohibition US lagers came in both all-malt and corn-adjunct versions.

 

as always, thanks JK!

 

Wouldn't hope bloom after prohibition?

(sorry, just hadda)

 

I would very much emphasize the verbiage of based on Pre-Prohibition recipes as regards Batch 19.

You can read more about the decisions made to brew Batch 19 here (there are 2 parts):http://beeradvocate.com/community/threads/macro-cravings.52750/page-3#post-694396

Cheers!

 

I was discussing the US nationwide beer market as a whole when I wrote that it was inaccurate to suggest that there was "...ONE predominant recipe pre-Pro..." - but writing that does not preclude the fact that certain styles, recipes/ingredients, consumer preferences or even some brands predominated in particular localities or regions of the USA.

I realize within the homebrewing community there is a "style" called "Classic American Pilsner" with general recipe style criteria, and that that pre-Prohibition-based beer style is sometimes commercially brewed, but my point was that not all "pre-Prohibiton" US lagers fit neatly into a rigid beer style guideline (types and percentage of adjuncts, hops, alcohol content, etc) such as exists today.

 

Just look at the different recipes Fix provides in that link I provided; proves the point clearly.

 

You cut the smiley out of my quote, I think it was an important part (maybe the MOST important part).

To paraphrase Tip O'Neill -- All beer is local.

 

I have read jesskidden's blogs enough to see that the gradual reduction in hopping is a trend that long antedates Prohibition. For over a hundred years brewers have been gradually reducing the IBUs of their beers. So much so that I think the hallmark of craft beers is that they are more hopped than macrobrews. Evidence of this is the fact that IPAs are the most talked about, most sought after style. I would say that anyone who explores the world of craft beers has a greater willingness to taste IBUs much like certain people have a higher than average willingness to experience high levels of Scoville Units.

 

Great read, thank you!

 

I have read the George Fix article in the past but this part of his recipe escaped me from my past readings:

“Ferment at 50 °F (10 °C) with lager yeast until the gravity end point is achieved (10-12 days). Sterilize 4 oz of imported hops/bbl of beer with dry steam; add to storage tank. Transfer fermented beer to storage and hold at 32 °F (0 °C) for six weeks.”

So, George Fix dry hopped his Pre-Prohibition Lagers. Interesting!

Cheers!

 

I think you are referring to the lager.

 

The Surly version actually leaves you with a hops burn in the mouth after a couple. I am loving this style of lager, especailly there hot summer days.