Beer In The Old West: A Historical Perspective

The Wild West, spanning from 1850 to 1900, is often associated with saloons, cowboys, and lots of alcohol. While whiskey is the drink most commonly linked to this era, beer was also widely consumed. In fact, after the Civil War, beer started appearing in Western saloons and became very popular. Beer was often a healthier alternative to water, which was of poor quality in many areas. Beer was also inexpensive, at about 10 cents a glass, and it was sometimes served with a free lunch. However, the beer available in the Old West was quite different from what we know today. It was often home-brewed, made from lower-quality grains, and diluted with enhancers or water to maximise profits.

Beer was safer to drink than water

Alcoholic drinks, on the other hand, kept longer and were easier to transport. The antibacterial qualities of alcohol meant that water did not keep as well as liquor. Beer and whiskey were also a lot lower in alcohol content than modern spirits. In the 19th century, alcohol content was typically 15% ABV, whereas today it is 40% ABV. Weak home-brew beer, typically around 1-2% ABV, was the closest thing to potable water in European and colonial homes since medieval times.

The water in many areas was so bad that local beer was often a healthier alternative for pioneers. Beer was often home-brewed by the saloon owner and was made from grains that weren't used for making food, so they were of poorer quality. It also wasn't pasteurized, so the beer could continue to ferment if left out for too long.

As the era progressed, some saloons gained access to bigger breweries that were popping up around the country and could offer higher-quality beer to their patrons. Beer was mostly kept in kegs and was served at room temperature, following the European tradition. However, some saloons did serve cold beer, which they achieved by harvesting and storing ice or snow in caves or "ice houses".

Beer was cheaper than whiskey

Beer was certainly cheaper than whiskey in the Old West. In the 1850s and 1870s, a beer in a saloon would cost 12.5 cents, or one short bit, while a whiskey would cost twice that at 25 cents, or two bits. In 1870, a glass of beer cost about 10 cents, which is about $1.77 in today's money.

The price of alcohol was based on a bit or nickel-based economy, with pennies being rare. Most saloons were one-bit places, charging 12.5 cents for a beer, a whiskey, or a cigar. Two-bit saloons were less common, and were exclusively for those who didn't want to mix with the average customer.

Beer was also a healthier alternative to water, which was often contaminated and made people sick. It was also easier to transport and had a longer shelf life.

Beer was often home-brewed

The beer was also often watered down by saloon owners to maximise profits. In 1870, a glass of beer cost about 10 cents, which is about $1.77 in today's money. Beer was not bottled until 1873 and was mostly kept in kegs, sometimes stored in barrels that patrons would sit on. Beer was also served at room temperature, as was the European tradition at the time.

As the era progressed, some saloons gained access to bigger breweries that were being established across the country. These breweries were often set up by German immigrants, who knew the art of brewing and introduced better grains, water sources, yeasts, and hops. Kegged beer started to pick up in popularity and patrons noticed the marked improvement of professionally brewed beer over home-brews.

In the early 1880s, saloons in the US began to have a close association with breweries. The brewing industry was growing rapidly, and breweries began to adopt the British "tied-house" system of control, where they owned saloons outright. Some breweries, such as the Schlitz Brewing Company, built elaborate saloons to attract customers and advertise their beers.

The first commercial refrigeration of beer in the US began in 1870, but it took decades for this technology to reach many places in the West. However, ice houses began to crop up even in the most isolated places, and some towns harvested ice in winter from rivers and stored it in caves or deep stone cellars.

Beer was sometimes watered down

Watering down beer was not unique to the Old West, and it is still done today in some places. However, it is considered a form of cheating or fraud, as customers are paying for a drink that is not what it seems. In the Old West, watering down beer was likely a common practice due to the lack of regulations and the focus on profit.

The quality of beer in the Old West varied greatly. In many cases, it was home-brewed by the saloon owner or made from grains that were not suitable for food, resulting in a lower-quality product. The beer was also not pasteurised, so it could continue to ferment if left out too long. This may have made it easier for saloon owners to justify watering down their beer, as the taste and quality were already inconsistent.

As the era progressed, some saloons gained access to larger breweries and could offer higher-quality beer. However, watering down beer was still a common practice, even in more established towns and cities. It is important to note that while watering down beer may have been common, it was not the only way to stretch alcohol in the Old West. Whiskey, for example, was often flavoured with questionable ingredients like old chewing tobacco.

Beer was not always served cold

The lack of widespread refrigeration meant that beer was typically stored in kegs or barrels and served at temperatures between 55 and 65 degrees Fahrenheit. This was a far cry from the ice-cold beers we are used to today. However, as technology advanced and ice plants began to crop up in Western towns, some saloons were able to offer their patrons colder beer.

The process of keeping beer cold has evolved significantly over the years. Before refrigeration, people would harvest natural ice or snow and store it in caves or "ice houses" to keep their drinks chilled. This method was used by some saloons in the Old West, particularly those in wealthier areas or those with access to colder climates.

The introduction of artificial refrigeration and pasteurization revolutionized the beer industry. Adolphus Busch played a key role in this, launching Budweiser as a national brand and changing the way beer was produced and consumed. However, even with these advancements, it took time for refrigeration to reach all parts of the West.

It is worth noting that the era of the Wild West, spanning from approximately 1850 to 1900, was a time of transition. As settlements expanded and resources became more readily available, the quality of beer improved, and the ability to serve chilled beer became more feasible. By the end of the 19th century, saloons in more developed areas were able to offer their patrons colder beer, thanks to the advent of early ice machines and the spread of refrigeration technology.

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