From Cheese to Chocolate, How Your Favorite Brewery Survived Prohibition
Updated: Jul. 07, 2022During Prohibition, brewers tried their hands at all sorts of products. Learn how Miller, Coors, Pabst and more managed to make it through.
Living in Wisconsin, there are a few foodie standards: excellent cheese, Friday fish fries and beer, lots of beer. With more than 100 breweries here in my home state, it’s hard to believe that any one of these operations took a break. But from 1920 until 1933, breweries, vineyards and distilleries nationwide had to cease producing alcohol during Prohibition. Just because beer and booze was out didn’t mean that brewers stopped working, though. Find out how these companies made it through Prohibition below.
Miller
While brewing beer was illegal during Prohibition, brewing beverages a lot like beer was not. During the nation’s dry spell, Miller made “near beer,” or malt-based beverages with an incredibly low alcohol content (think of today’s non-alcoholic beers). Folks didn’t buy these imitators, though—literally. Miller suffered financially and was even put up for sale in 1925. Luckily for all you Lite lovers out there, no one bought it, and in 1933, the brewery returned to the high life.
Yuengling
During Prohibition, this Pennsylvania-based brewer opted to make ice cream in lieu of beer. While Yuengling did make a go of the dairy business for some time, they called it quits in 1985. But no one can resist the appeal of ice cream, so in 2014 Yuengling’s ice cream came back better than ever—and with almost 20 unique flavors to boot.
Pabst
During Prohibition, Milwaukee’s Pabst Brewery ceased making beer and instead focused on another Wisconsin favorite: cheese! Aged in the ice cellars beneath the brewery, Pabst-ett cheese became a popular snack in the 1920s and 1930s. As soon as Prohibition ended, Pabst sold their popular product to Kraft and started brewing right away.
Coors
While many brewers made their ways through Prohibition producing foods and soft drinks, the Colorado-based brewer went in an entirely different direction. While the bottling line was shut down, Coors capitalized on their existing glassware division (responsible for making all their bottles) and expanded it to produce all types of ceramic dinnerware.
Stroh’s
One of America’s oldest breweries was forced to take a break from 1920 until 1933. During this time, Stroh’s produced ice cream as well as malt syrup. This barley-based sweetener was used in baking during its heyday (and also for some under-the-table home brewing!). While I can’t see myself stirring in malt syrup into our favorite cookie recipes anytime soon, I’m definitely excited about these chocolate malt crispy bars.
Schlitz
Taste of Home‘s offices are located in the old Schlitz Brewing complex, so we had to make mention of this Milwaukee favorite! Since beer was out during Prohibition, Schlitz changed directions and produced chocolate. While I wish there was still a chocolate factory across the street, I’m totally fine settling for one of these divine chocolate cakes.
Stevens Point Brewery
While many modest operations shuttered their doors forever after the Volstead Act was passed, this small Wisconsin-based brewer wasn’t willing to give up. Stevens Point Brewery manufactured soft drinks to stay afloat during Prohibition. Today, they still make a dynamite root beer, perfect for adding to these tasty recipes.
Hamm’s
While most brewers stuck to one or two products during the Prohibition era, Hamm’s manufactured a wide array of products. including near beer, soda, syrups, ice, cigars and even sardines. I’m not sure how they kept up with all this!
Anheuser-Busch
Like a few of its competitors, Anheuser-Busch produced ice cream and soft drinks throughout Prohibition. However, the company also got special permission to produce a different product: beer! When the end of Prohibition was imminent, the brewer got the go-ahead from the US government to make 55,000 barrels of beer. On December 5, 1933, folks could toast with a pint of this specially-made ale.
I don’t know about you, but I’m glad these breweries are back in business. Without a cold lager, how else could I enjoy giant pretzels and other beer garden faves?
Try your favorite beer in these brew-ready recipes.
Beer-Braised StewGuests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly baked bread and everyone will be happy. —Geri Faustich, Appleton, Wisconsin
Sweet Horseradish Glazed RibsIf you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
Soft Beer Pretzel NuggetsWhat goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas
Beer & Cheddar FondueThis great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes, and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. —Amanda Wentz, Virginia Beach, Virginia
Beef Brisket in BeerOne bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
Mushroom and Sweet Potato PotpieThe last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Slow-Cooker Milk-Can SupperHere’s a slow-cooked version of a campfire classic. Pioneers and cowboys would cook this meal over a milk can on an open fire, letting the flavors and textures blend together. —Nick Iverson, Denver, Colorado
Apple Fritter CakeI was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. —Ann Marie Eberhart, Gig Harbor, Washington
Spicy Shredded Beef SandwichesIf you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota
Irish Spiced BeefThe story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois
Spicy Bavarian Beer MustardHere's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen
Guinness FloatThat very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. —James Schend, Dairy Freed
Corn Chowder with PotatoesI developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, North Dakota
Badger State StuffingYour family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin
Country-Style Barbecue RibsThese ribs get a good sear under the broiler, then go into the slow cooker to become fall-apart tender. Enjoy them with great sides or shredded on a bun. Either way, they're the most amazing ribs you'll ever have. —Shannon Copley, Upper Arlington, Ohio
BBQ Bacon Pulled Chicken SandwichesThis simple recipe tastes amazing. We prefer putting mayo on the bun and adding cheddar or Muenster cheese, lettuce, tomato and onion. Several of us put ranch dressing on our sandwiches, too. —Jennifer Darling, Ventura, California
Corned Beef Hash Rustic PieThis suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. —Colleen Delawder, Herndon, Virginia
Pork Tacos with Mango SalsaI've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
ManmosaHere’s a guy-friendly adaptation of the sweet and fruity mimosa. This combo of OJ and beer is a tasty kick-off to Dad’s big day. —Mike Dietiker, Elburn, Illinois
Short Rib TacosWhenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Beer-Cheese Velvet SoupThis soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Stout & Shiitake Pot RoastMushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
Fried AsparagusThis battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama
MicheladaLike your drinks with a south-of-the-border vibe? Try this kicked-up beer cocktail that’s a zesty mix of Mexican lager, lime juice and hot sauce. Many variations exist, but this easy recipe is perfect for rookie mixologists. —Ian Cliffe, Milwaukee, WI
Bavarian Pot RoastSince all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
Midwest MaryIn the Midwest, Bloody Marys garnished with meats, cheeses and veggies are works of art. My beverage has skewers of bratwurst, cheese curds and dill pickles. —Kathryn Conrad, Milwaukee, Wisconsin
Taylor's Jalapeno PoppersIf you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama
German Beer Cheese SpreadWe love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer—the flavor really comes through. —Angela Spengler, Tampa, Florida
Chicken Chili with Black BeansBecause it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
Sweet Tea Boysenberry ShandyI love an ice-cold beer on a hot summer day. I also love sweet tea, so one day I got the great idea to mix the two. Wow! It was absolutely delish. I experimented with different flavorings, and this combination was my favorite. —Kelly Williams, Forked River, New Jersey
Cajun Shrimp SkilletThere’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
Grilled Seasoned BratwurstWhether you're hosting a picnic at home or at a park, cook these bratwurst on the stovetop first. Then you can quickly brown them on the grill. —Taste of Home Test Kitchen
Spinach and Artichoke PizzaMy from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
Hearty Pork Bean SoupIt's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. —Colleen Delawder, Herndon, Virginia
Barbecue Chicken SlidersThanks to rotisserie chicken, these cheesy, smoky sliders are a snap to make on a busy day. The special barbecue sauce really takes it up a notch. —Nancy Heishman, Las Vegas, Nevada
Originally Published: January 09, 2018
