06/06/2024
Prohibition in the United States from 1920 to 1933 had a devastating impact on the beer industry. Prior to Prohibition, there were around 1,300 breweries operating in the country.
Only a small number of larger and well-established breweries were able to survive Prohibition by diversifying into other products such as soft drinks, malted milk, and cereals. These included major names like Anheuser-Busch, Coors, Miller, and Pabst. Anheuser-Busch produced non-alcoholic beverages like Bevo, a cereal beverage, while Coors ventured into ceramics and porcelain.
By the time Prohibition ended in 1933, fewer than 100 of the original 1,300 breweries remained in operation. The repeal allowed these surviving breweries to resume beer production, but they faced little competition initially. This enabled the rapid growth and consolidation of major national brands like Budweiser, Coors, Miller, and Pabst in the post-Prohibition era.
Prohibition also had a lasting impact on American beer styles and tastes. The few breweries that survived tended to produce lighter, less bitter lager styles to cater to the changing palates of consumers who had grown accustomed to bland beverages during Prohibition. Craft beer varieties and more traditional, flavorful beer styles did not regain popularity until the homebrewing renaissance in the late 20th century.
