The Land That Banned Beer for the Greater Part of the 20th Century

Posted on by Sloane Snodgrasse
Public health,, Regional History, Social History, Society & Culture

❝ It is the prohibition that makes anything precious ❞
 ~ Mark Twain

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Prohibition, an international movement (Source: PBS)

IN the early decades of the 20th century a number of countries passed laws to restrict the domestic consumption of alcoholic beverages, most notably the US with its interwar Prohibition injunction. Typically the ban only lasted for limited periods of time in these countries before the laws were repealed. One country that was an exception to this was Iceland which established a countrywide “dry” era that lasted, officially at least, for over seven decades. Following advocacy from the country’s temperance and pro-independence movements1⃞ a referendum was held in 1908 in which adult male Icelanders2⃞ voted 60% in favour of outlawing alcohol, to take effect from 1915.

Denmark and Iceland

No to alcohol, no to Danish interdependence
 Part of the anti-alcohol drive emanated from political motives, prohibition coincided with the struggle of Icelanders to gain its independence, by rejecting alcohol they were distancing themselves from the parent, Denmark, and the Danish lifestyle (Danes have traditionally been among the heaviest drinkers of beer) (‘Why was Beer Banned in Iceland?’, Reykjavík Tourist Info, 27-Feb-2022, www.blog.rekyjaviktouristinfo.is).

The ban on wine was lifted in 1922, partly at least due to economic imperatives and the effect on Iceland’s GDP. Pressure came from its Iberian trading partners. The loss of their Icelandic market for red and rosé wines prompted Spain and Portugal to threaten to cease importing Iceland‘s salted cod. Lifting of the ban on spirits followed in 1935. Internally, a relaxing of the law was facilitated by the medical profession as doctors began prescribing the consumption of wine as a medicinal measure for the population. The banning of bjor (beer) however remained in force (‘Why Iceland Banned Beer’, Megan Lane, BBC, 01-Mar-2015, www.bbc.com).

Skál! (Photo: Scandification)

A ban on beer but not on all “beer products”
 Like what happened elsewhere, consumers of beer were still able to access and imbibe the frothy ale from several sources. The Icelandic war on beer was targeted at full-strength beer…beer (usually of the pilsner kind) which didn’t exceed 2.25% alcohol was not deemed illegal. The watered-down variety and “beer substitutes” were available, such as brennivin (distilled “beer-like” potato vodka). Home-brew (Landi) flourished, as did smuggling of the amber substance (fishermen could get their hands on a case or two easily enough). If you were a diplomat you could get access to beer as part of your official state duties.

The Prohibitionists’ reasoning
 The 20th century rolled on and the Icelanders’ ban on beer persisted. With beer less expensive than either wine or spirits, the authorities’ worry was that if cheap beer was freely available, this would lead to a contagion of heavy drinking in the community, especially among adolescents. By the 1970s there were signs of societal attitudinal change. Duty-free liquor could be purchased at airports by airline crews and foreign travellers, by the end of the decade this dispensation was extended to returning locals.

Icelandic White Ale 5.2% ABV (Photo: Muse on Booze)

End of the beer drought
Finally by 1988 more liberal attitudes towards the alcoholic brew’s place in modern Icelandic society prevailed. Polls in the 1980s showed that 6 in 10 citizens favoured beer’s legalisation…a groundswell of rising opinion against the ban’s continuance pushed the Althingi (Icelandic parliament’s) hand3⃞. The upper chamber of the national legislature voted (fairly narrowly, 13–8) to repeal the ban on beer, effective from 1 March 1989 (which henceforth became celebrated annually in Iceland as “Beer Day”).

Traditional sour Gose beer, Icelandic style (Photo: issuu.com)

Today the beer flows in Iceland, especially at this time in late January when Thorri Seasonal Beers are made available to the public4⃞. At any time of the year city locals can freely drink the latest Euro-fashionable craft beers infused with herbs and Arctic blueberries and just about anything else imaginable in microbreweries. Regulation of beer however has not entirely vanished…outside of airports citizens can only buy beer at the government-owned Vinbúdin stores and if you are under 20 the law still bars you from purchasing any grog in the stores or airports.

Endnote: government monopolies on consumer items are a bit of a thing in Iceland. Between 1910 and 1977 the only outlet where you could buy that staple of domestic sustenance, milk, was the Mjólkurbúò, a state-owned milk store (‘Fun facts about Iceland — Strange customs, weird laws and interesting facts’, Reykjavik Excursions, 15-Aug-2022, www.re.is). Tobacco sales are also regulated by the same state monopoly company as alcohol, Vinbúdin.

Iceland: Whale testicle beer (Source: au.whales.org)

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1⃞   at the time Iceland was in a “Personal Union” with Denmark, not securing full sovereignty and independence until 1944

2⃞   women were not permitted to vote in the poll although overwhelmingly they were in support of the liquor ban

3⃞ legislators were also persuaded by the tax revenue boost that legalisation of the popular brew would bring

4⃞  during Thorrabjór Icelanders can drink traditional beer brews flavoured with, for instance, smoked whale testicles (5.1% alcohol) – a drop decidedly NOT popular with conservationists though!

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Prohibition and Ice Cream: From Breweries to Creameries

Posted on by E Curb Nottus
Leisure activities, Popular Culture, Regional History

Say the word ‘Prohibition’ and people think of those years in the early 20th century when America went dry with a blanket ban on hard liquor consumption, but much less well known is its connexion to that most popular of frozen desserts, ice cream.

(Source: Flickr)

The Volstead Act in 1920 outlawed the manufacture and sale of alcohol in the United States. The 18th Amendment to the Constitution invalidated the licences of brewers, distillers, vintners and sellers of alcoholic beverages✴. The anti-alcohol legislation had its roots in the formation of the Anti-Saloon League (1893) supported by et al the Woman’s Christian Temperance Union, sharing its alarm at the growing prevalence of hard drinking and the development of a culture of drink. These like-minded groups coalesced into a national movement which successfully lobbied Washington for the desired reform (‘Why Prohibition?’, Temperance & Prohibition, Ohio State University, www.ose.edu)❂.

(Source: Flickr)

Nature (and business opportunism) abhors a vacuum
Into the void left by plummeting alcohol consumption (in the early 1920s consumption of beverage alcohol was around 30% of the pre-prohibition level (‘Why Prohibition?’), came ice-cream, marketed partially as a “comfort food” for those committed drinkers bereft of the booze. The advent of Prohibition was thus a boost to the ice cream business. Americans didn’t simply stop drinking beer, wine and spirits and take up iced confectioneries…over the nine years from 1916 ice cream consumption increased 55%, against a population increase of only 15% (‘Thanks, Prohibition! How the Eighteenth Amendment Furled America’s Taste For Ice Creams’, Rachel Van Bokkem, AHA Perspectives on History, 08-Aug-2016, www.historians.org).

(Image: Omaha World Herald, CooksInfo Food Encyclopedia)

Even before Prohibition the ice cream business surge started, due to improvements in technology which boosted ice cream’s popularity. Improved methods led to mass production of ice cream; improved refrigeration preserved the product better. Other recent innovations in the industry enhanced ice cream’s appeal to the public, eg, the development of single-serve products (the chocolate ice cream bar, the Popsicle, the Dixie Cup), notably the Eskimo Pie (marketed initially as the “I-Scream-Bar”) by Christian Nelson; Harry Burt’s “Good Humor Bar” which added a wooden stick to the frozen confectionery…a further advance by Burt was the introduction of a mobile service (trucks with freezers bringing the bars to the neighbourhoods) (Van Bokkem). Another factor was the spike in the number of soda fountains in American drugstores (the New York Times estimated that there were over 100,000 soda fountains in 1922, generating $1B in sales (‘Why Ice Cream Soared in Population During Prohibition’, Farrell Evans,
History, 28-Jan-2021, www.history.com).

Coors Porcelain Co (Source: coortek.com)

Breweries’ strategies responding to Prohibition
When the bans were enforced, the bulk of breweries went to the wall. Research by Maureen Ogle indicates that of the 71,300 American brewers in 1915, no more than 100 survived Prohibition (Ambitious Brew: The Story of American Beer, 2007). The big names in US brewing stood more chance of surviving, but only by diversifying. This they did by branching into the manufacture of everything from ceramics (Coors) to dyes to farm equipment to police vans. Beer giants Anheuser-Busch and Yuengling followed the trend into ice cream production (as did Stroh Brewing), contributing to the estimated 40% growth in consumption in the 1920s (Evans). Pabst Brewing went into making cheese (“Pabst-ett” spread), which was sold to Kraft after Prohibition ended. A number of the brewers made the logical switch to soft drinks, malted milk and malt syrup. Busch also produced frozen eggs, infant formula, carbonated coffee and tea (‘How America’s Iconic Brewers Survived Prohibition’, Christopher Klein, History, 16-Jan-2019, www.history.com).

The alcohol drought prompted the big brewers to fall back on their substantial real estate property holdings to stay afloat and generate ongoing income. Miller resorted to selling off its chain of saloons when things got tight. Some enterprising ice cream parlours bought the disused equipment and facilities of liquor businesses (Van Bokkem).

Ice cream mania…a health food?
US newspapers got in on the public’s ice cream craze, ascribing purported but unspecified health benefits to be had from eating the product. Some dietitians also sought to give the frozen confectionery validity with claims that ice cream was one of the best foods for children’s physical development (Van Bokkem). The Anti-Saloon League added its endorsement to the dairy industry’s marketing campaign for its sweet frozen cream and milk treat, declaring it a “refreshing and palatable food” (Evans).

At its peak during Prohibition New Yorkers were consuming 300 million gallons of ice cream a year by themselves. Among those businesses seeking to cash in, a number of confectionery and butter factories starting manufacturing ice cream as a by-product (Van Bokkem).

Cotton Club, NYC’s premier speakeasy

Speakeasies, drugstores and “Near beer”
For the aficionado or the hardened drinker there were ways, illegal and legal, to get round Prohibition’s national ban on liquor. With the ingredients still obtainable for backyard stills moonshiners and bootleggers benefitted from an upsurge in demand for the home-brewed stuff. As formerly legal saloons were closed down in 1920, the void was filled by the mushrooming of ‘speakeasies’ (unlicensed bar rooms) selling ‘hooch’. These operations were commonly run by city gangsters, organised crime ‘luminaries’ such as Al Capone and his lucrative Chicago racket.

Brewers like Pabst, Busch and Miller were able to exploit a small window of opportunity—beverages containing less than 0.5% alcohol were legal—to produce a concoction described as “near beer” (Miller’s equivalent brand was called ‘Vivo’). Busch manufactured a non-alcoholic malt cereal beverage, ‘Bevo’, which apparently tasted much like actual beer. Genuinely serious drinkers ultimately rejected “near beer”, opting for real beer which could be procured from Speakeasies and bootleggers (Klein).

(Source. vinepair.com)

Another, legal avenue for sourcing alcohol were drugstores. Licensed druggists were allowed to sell liquor for “medicinal purposes” – or to clergymen for “religious reasons”, eg, “Kosher Wine” was available to rabbis for “sacramental purposes” (‘Speakeasies Were Prohibition’s Worst-Kept Secrets’, Prohibition, www.prohibitionthemob.org).

In 1933 Prohibition was repealed and brewers and drinkers went back to doing what came naturally, although the taste for ice cream was by then “permanently engrained in US culture” (Van Bokkem). As it remains today with Americans, who per capita consume 20.8 litres of ice cream a year, second only to sweet-toothed New Zealanders.

(Photo: US Naval Institute)

End-note: The Navy jettisons liquor
The US Navy was the first arm of the government to move against the “demon drink”, banning alcohol from its ships and ports in 1914 (Secretary for the Navy Josephus Daniels was a fervent supporter of the Temperance Movement). Later on the Navy replaced it with ice cream – building two floating ice cream factories on concrete barges during WWII (‘How Ice Cream Became America’s Native Treat Because of Prohibition’, Cleveland Whiskey, 16-Jan-2019, www.clevelandwhiskey.com).

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✴ Prohibition legislation did not ban the consumption of alcohol, just its production and distribution. Nor were the ingredients for making beer prohibited
❂ there were prior American moves, initiated by Temperance activists, to outlaw alcohol at state-level, the earliest to succeed was in Maine (1846)