Question

1. What role did consumer demand play in the development and adoption of artificial refrigeration in the United States?
2. Be able to discuss some of the important changes in American brewing over the course of the nineteenth century (1800s CE).
3. How did underground beer storage work, and when did brewers rely most heavily on this method?
4. What were some of the important challenges and limitations of underground storage?
5. How did icehouses help to solve the problem of beer storage for brewers?
6. How did the rise of railroads help to create big brewing?

Answer 1

- As the demand is increasing day by day and the technological growth leds to the ease with processing of getting chilled beer so, it leds to development and adoption of artificial refrigeration.

- American brewers began making German-style lager beers. In addition to requiring a longer maturation period than ales, lager beers use a bottom fermenting yeast and are much more temperature sensitive. Lagers require a great deal of care and attention from brewers, but to the increasing numbers of nineteenth century German immigrants, lager was synonymous with beer. As the nineteenth century wore on, lager production soared, and by 1900, lager outsold ale by a significant margin.

- Underground method was an old method works in 18th century to early 19th century till the development of refrigeration technology. It was a cheap low cost method to cool and store the beer it works by putting the beers in racks and put them into earth trench and keep it saturated to make them cool.

- Challanges like requirements of big area of land , storage, and process of putting and extraction are some of the major challenges.

- Before the refrigeration technology some small houses and underground storage spaces were developed in which ice storage is there throughout the year so it was the appropriate place for storage of beers and a good news for brewsters. It provides ease and saving of land and effort is there as well.

- An equally impressive transformation was underway at the level of the firm. Until the 1870s and 1880s, American breweries had been essentially small scale, local operations. By the late nineteenth century, several companies began to increase their scale of production and scope of distribution. Pabst Brewing Company in Milwaukee and Anheuser-Busch in St. Louis became two of the nation’s first nationally-oriented breweries, and the first to surpass annual production levels of one million barrels. By utilizing the growing railroad system to distribute significant amounts of their beer into distant beer markets, Pabst, Anheuser-Busch and a handful of other enterprises came to be called “shipping” breweries. Though these firms became very powerful, they did not control the pre-Prohibition market for beer. Rather, an equilibrium emerged that pitted large and regional shipping breweries that incorporated the latest innovations in pasteurizing, bottling, and transporting beer against a great number of locally-oriented breweries that mainly supplied draught beer in wooden kegs to their immediate markets.