75 Years of State-based Alcohol Regulation Spurns Growth in the Industry

During the year-long celebration of the 75th anniversary of the repeal of Prohibition, April 7, marked the day 75 years ago that 3.2 percent beer was officially reintroduced in the U.S. marketplace. Historians note that Prohibition officially ended on December 5, 1933, with the ratification of the 21st Amendment. But earlier that year, newly-elected President Franklin D. Roosevelt took steps to fulfill his campaign promise to end the national ban on alcohol. He spurred Congress to modify the Volstead Act to allow the sale of 3.2 percent beer in advance of Prohibition’s ratification. Thus on April 7, 1933, Roosevelt himself received newly legalized beer at the White House to toast what was the beginning of the end for Prohibition. In the 24-hours that followed, more than 1.5 million gallons of beer flowed as Americans celebrated.

To mark this special anniversary, the Brewers Association, representing America’s craft brewers, and breweries across the country will hold ‘75 Years of Beer’ events. Several breweries are planning 75th anniversary celebrations including: specially-brewed commemorative beers, brewery tours, festivals, special cask pre-prohibition beers, viewing parties of the historical documentary The American Brew – a film commissioned by “Here’s To Beer,” scheduled toasts and more.

America's beer distributors are the proud vehicle to market for the growing craft beer segment. Today, nearly 13,000 labels of beer are available across the country, providing beer aficionados and novices a world of malt beverages from which to choose. The following is a list of terms according to the National Beer Wholesalers Association helpful in understanding today's complex and expanding choices:

Ale- A malt beverage brewed with (usually) barley malt and fermented at relatively high temperatures (60-75 Fº) with top fermenting yeast, which usually creates a fruity taste. Ales are produced with a wide variety of colors, palates and alcoholic strengths.

Barley Wine - An English term for an extra-strong ale (implied to be as potent as wine).

Bock- German word for strong beer. It is a lager, usually dark, made from barley malt that usually displays a malty sweetness and relatively high alcohol content while limiting the presence of hop bitterness. Bock beers are traditionally served in autumn, late winter or spring.

Brown Ale - A reddish-brown colored ale known in England as a thirst-quencher and displays hints of chocolate and fruity sweetness. American versions are more alcoholic (due to increased malt) and more bitter (due to increased hops) but they still display the basic features of chocolate and fruit.

Cask-Conditioned - A reddish-brown colored ale known in England as a thirst-quencher and displays hints of chocolate and fruity sweetness. American versions are more alcoholic (due to increased malt) and more bitter (due to increased hops) but they still display the basic features of chocolate and fruit.

Hop - A climbing plant much like a grape vine. Hops contain oils and resins that provide beer with a bittering balance in taste and aroma to the sweetness of the malt. Oils contribute to the taste and aroma with resins acting as bittering agents.

Indian Pale Ale - A climbing plant much like a grape vine. Hops contain oils and resins that provide beer with a bittering balance in taste and aroma to the sweetness of the malt. Oils contribute to the taste and aroma with resins acting as bittering agents.

Lager - Any beer fermented at low temperatures using bottom fermenting yeast and then stored (lagered) in cool conditions in order to clear away imperfections to ensure a clean taste. Usually golden in color but can be dark.

Light Beer - American term indicating a pilsner-style beer that is relatively low in calories and alcohol content.

Malt - Malt refers to grains that have been soaked in water until they are partially germinated (malted) and then kilned. This releases starches which are turned into fermentable sugar. When yeast is added, these fermentable sugars become alcohol and carbon dioxide. Malt also gives beer its sweet flavor.

Pale Ale - An ale brewed with pale malts (lightly kilned) giving it an often honey-like or caramel sweetness. They are often bronze or copper colored as opposed to the dark brown or blakc of porters and stouts, hence the term "pale ale." Some English brewers use this term to describe their premium bitters.

Porter - A London style of beer. It is a lighter-bodied companion to stout. Porters are roasted-tasting dark brews that are bottom-fermented and stronger in alcohol.

Stout - Originally a "Stout Porter." It is a strong porter that is extra-dark, almost black in color, due to the use of highly roasted malts.

Wort - The sweet liquid made from malted grains, boiling water and hops that yeast cells cause to ferment.

Yeast - Yeast cells love to eat sugar. In doing so, they cause the wort to ferment, which produces alcohol and carbon dioxide. Yeast also conveys its own flavor and can be used to give a fruity flavor to beer.