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Beer has been a companion to humanity since ancient times, evolving from simple fermentation practices to becoming a staple of modern culture. The rich history of brewing can be traced back to the very dawn of agriculture, with some brands still available today dating back long before the Civil War. While many breweries have come and gone, certain beer brands have withstood the test of time, producing beverages that continue to be enjoyed across the nation.

Here are some of the oldest beer brands in the U.S.:

Schaefer (1842)

Schaefer beer began with Frederic Schaefer, who arrived in America from Prussia in 1838. In 1842, Schaefer and his brother took over a Manhattan brewery, marking the beginning of their lager production. Schaefer gained significant popularity, especially in New York, but eventually became less common and faced several ownership changes, currently being owned by Pabst.

Miller (1855)

Founded by Frederick J. Miller in Milwaukee, Miller has shaped the American beer landscape since it was created in 1855. The brand adapted during Prohibition by producing malt syrup and soda. It made waves in the industry by introducing Miller Lite, the first successful light beer, and has remained one of the best-selling beer brands in the U.S.

Point (1857)

Point beer hails from Stevens Point, Wisconsin, where it was first brewed by Frank Wahle and George Ruder. This brand has historical significance, serving Civil War troops on the front lines. Point has endured through challenging times, including the Great Depression, and continues to thrive today.

Schell’s (1860)

In Minnesota, August Schell established a brewing company influenced by his German roots. The company has continuously produced beer since its founding, showcasing a strong commitment to quality and heritage, which is still evident in their diverse product line today.

Frankenmuth (1862)

Frankenmuth Brewery began as a venture by German settlers in Michigan, who sought to maintain their traditions. The brewery grew under Johann Geyer and endured multiple setbacks, such as fires and tornadoes, but has successfully revamped its operations over time, welcoming visitors to its historical space.

Leinenkugel (1867)

The Leinenkugel family started brewing beer in Wisconsin shortly after arriving from Germany. The brewery has expanded greatly since its inception, with products like the popular Summer Shandy capturing the interest of national audiences.

Yuengling (1873)

This legendary Pennsylvania brewery, founded by David Gottlieb Jüngling, is recognized as the oldest American brewery still in operation. Originally named Eagle Brewery, it underwent a rebranding in 1873, which came after a fire and the involvement of Jüngling’s son.

Coors (1873)

Adolph Coors, having apprenticed in Germany, founded Coors Brewing Company in Colorado, where it flourished. Despite challenges, including family tragedies, Coors remains a household name, primarily known for Coors Light and Coors Banquet.

Budweiser (1876)

The transformation of E. Anheuser & Co. into Anheuser-Busch began with Eberhard Anheuser and Adolphus Busch. Budweiser, launched in 1876, became widely recognizable thanks to innovative brewing techniques that enabled shipping across the nation.

Genesee (1878)

Originally part of Rau & Reisky Brewery, the Genesee Brewing Company in Rochester, New York, transitioned ownership, and underwent a revitalization post-Prohibition. Genesee Cream Ale has garnered a solid reputation, solidifying its place in American beer culture.

Pabst Blue Ribbon (1895)

The Pabst brand’s roots trace back to 1844 with Best Brewing Company, but it transformed into Pabst Blue Ribbon under Frederick Pabst’s leadership. The iconic beer gained fame through its quality and marketing strategies, including the famed blue ribbon.

Anchor (1896)

Recognized as America’s first microbrewery, Anchor Brewing Company opened in San Francisco. It became well-known for its craft beers, especially Anchor Steam, before facing production struggles that led to its eventual closure in 2023.

Shiner (1909)

Shiner Bock originated in Texas when Czech and German immigrants established a brewery by a well. Under Kosmos Spoetzl’s leadership, the brand thrived and became a significant player in the craft beer scene.

These breweries have their unique tales, full of resilience and adaptation, reflecting the broader history of beer in America. Whether you prefer a classic lager or a modern craft brew, these long-standing brands have shaped what we know and love about beer today.

Coors Banquet has been celebrated as a beloved cheap beer, not just among average consumers but also reflecting its historical significance during the mining era in the United States. Founded in 1873 in Golden, Colorado, Coors was birthed in a mining town during the Colorado Gold Rush. Miners, after long, grueling days of work, often enjoyed a hearty meal called a "banquet," and beer quickly became a staple of these gatherings.

The original brewing methods employed by Adolph Coors used pure Rocky Mountain water and quality Moravian barley, which contributed to the beer’s crisp taste. Over the years, Coors Banquet has maintained its traditional brewing style, allowing it to flourish while also becoming symbolic of a simpler, more satisfying beer experience—one that harkens back to the nostalgia of the 1970s.

Coors Banquet has a distinct golden color, often seen in its cans and bottles, which is fitting given its roots in a town named Golden. After decades, it became available nationwide in the United States in 1991, letting a wider audience appreciate its unique qualities. Not only is Coors Banquet a favorite among consumers today, but it continues to honor its legacy, reminding us of the hardworking miners who helped shape its early success.

For more about Coors and its historical context in beer culture, consider exploring these links:

• Wild Alcohol Laws We Can’t Believe Are Still On The Books
• American Beer Brands Linked to Willie Nelson
• Discover Which State Produces the Most Beer

In October, when the tax on ‘third-category beers’ was raised, it prompted a deeper reflection on our understanding and naming of what we call ‘beer.’

As I stood in my kitchen calling for a beer, I realized that the can I meant wasn’t labeled ‘beer’ at all; rather, it bore the designation of happoshu or ‘third-category beer.’ Despite this, no one at the dining table seemed to care about the accuracy of the name. For years, we’ve referred to these drinks as ‘beer’ without question.

On October 1st, a significant change occurred: the liquor tax on beer-like beverages was unified, with a set rate of 54.25 yen for every 350ml can. This had been a gradual adjustment since 2020, wherein the tax on traditional beer decreased while that on happoshu and new genre drinks increased. The distinctions that once existed essentially vanished over six years.

This shift hasn’t gone unnoticed among beverage manufacturers. Suntory announced it would categorize its flagship drink, ‘Kinmugi,’ as beer starting October 6 while maintaining its name. Other companies are following suit, converting their flagship new genre products to the beer category. This raises a poignant question: what have we been calling ‘beer’ all this time?

An interesting historical perspective can be traced back to the Nara period. The ‘Shoku Nihongi,’ an official history completed in 797, recounts Empress Gensho’s visit to a notable spring on Mount Tado. The spring was described not as a source of sake, but as ‘water that nourishes the aged’—its value based on the reputed benefits it offered rather than its classification.

Within the same year, it was declared that the spring, which purportedly had healing properties, prompted the Empress to change the era’s name to Yoro—a name still associated with the Yoro Falls in Gifu Prefecture. The historical significance of this spring was tied to its health benefits and its auspiciousness according to Chinese traditions.

However, several hundred years later, tales began to emerge in which this spring was now linked to sake. Stories from the 13th century describe a filial son in Mino Province who, wishing for that water to be sake for his father, ultimately finds a yellow-colored beverage gushing forth from the rocks. Here, the narrative swings from a historical account of the spring’s effects to one emphasizing filial duty and the transformative power of intention.

In folk traditions, there are variations of this storyline, such as in Narashinohara, where a son draws clear water that is perceived as sake by his father but remains plain water to him. This indicates that the true essence of the beverage we call ‘sake’—or in our current context, ‘beer’—is not the liquid itself but the sentiments attached to it.

Returning to contemporary discussions, the classification of beer and similar drinks has long been dependent on the malt ratio, affecting taxation and production methods. As the Ministry of Finance aims for fairness in the tax burden, this has, in turn, influenced how these beverages are made.

At home, however, the culinary naming operates on a different plane entirely. Regardless of official classifications, many would assert that the cold can from the refrigerator is simply ‘beer.’ There is a dissonance between government regulations and the casual parlance of dinner tables.

As the tax classification evolves and unifies, the distinction between beer, happoshu, and new genre drinks has diminished. As cans labeled ‘Kinmugi’ transition into beer, one cannot help but wonder if we will continue to use the term ‘beer’ interchangeably or reassess whether the content truly warrants the name.

Ultimately, when we request a ‘beer’ in the twilight of our day, we are not merely asking for a liquid classification but for a symbol of relaxation and self-care. Before you crack open your next can, consider what you’re really inviting into your evening. This reflection may transform our understanding of what we have long referred to as ‘beer.’