Beer-articles 981

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In the heart of the Midwest, a beer once graced many refrigerators: Chief Oshkosh. Produced in Oshkosh, Wisconsin, this smooth, mild lager was a staple among locals during the 1970s. Its formula combined six-row barley, flaked corn, and hops, resulting in a light pale gold drink that cost a mere $1.25 for an eight-pack of 12-ounce stubby bottles in 1963—making it a popular choice for casual gatherings and garage polishing sessions.

The history of Chief Oshkosh dates back to 1928 when it first appeared on the market as a non-alcoholic beverage during Prohibition. The beer gained traction when the Cullen-Harrison Act of March 1933 legalized the sale of low-alcohol beers. By the end of that year, Chief Oshkosh transitioned to a 4.5% ABV lager, gaining popularity until it was discontinued in 1972.

Initially, Chief Oshkosh was crafted with a hoppier and fuller-bodied profile compared to other lagers. The original recipe remained unchanged until 1950, when it was modified to suit changing consumer preferences, resulting in a lighter, less robust beer. By 1953, the Oshkosh Brewing Company—creators of Chief Oshkosh—was producing over 60,000 barrels a year. However, in 1961, cost-cutting measures diminished the quality of the beer, which subsequently led to declining sales. The Oshkosh Brewing Company closed in 1971, with Chief Oshkosh’s production ceasing the following year.

Today, Chief Oshkosh exists only in the memories of its fans and through vintage memorabilia, often traded at auctions. Collectors are willing to pay top dollar for these relics; a Chief Oshkosh "crowntainer" from the 1950s recently sold for over $111,000, a testament to its nostalgic value and rarity. Although the beer itself has not been produced in over five decades, it remains a cherished part of Wisconsin’s rich brewing history, reflecting the region’s cultural identity and the significant impact of its breweries.

There’s a fascinating history behind the six-pack of beer, credited in part to a company named Jax Brewing based in Jacksonville, Florida. Founded by German immigrant William Ostner in 1914, Jax quickly became a favorite in the Southeast region. By 1943, the brewery was producing around 100,000 barrels per year, with a significant portion sold in bottles.

Initiating a revolutionary idea, Ostner decided to package the beer in six-packs instead of selling individual bottles. This innovation made purchasing more appealing; they offered six beers at a price point of just $1.29—an incredible bargain compared to today’s prices. In 1935, canned beer made its debut with Kreuger’s Special Beer, but it wasn’t until post-World War II that canned beer gained popularity due to the metal shortages during the war, leading to a focus on bottle sales.

Despite its innovative spirit, Jax Brewing struggled financially and ultimately ceased operations in 1956. The introduction of canned beer was cited as a significant factor that contributed to the brewery’s decline.

Other companies also lay claim to the history of the six-pack. For instance, after World War II, Pabst marketed six packs geared towards a weight that could be easily managed by the typical shopper. The National Brewing Company, known for Natty Boh, claimed to also have pioneered the portable six-pack. Coca-Cola’s president, Robert Woodruff, sought to enhance six-pack sales in the 1920s by distributing bottle openers to households. Meanwhile, Newark’s Ballantine brewery has been suggested to have first marketed six beers in a single pack as early as 1938.

Today, the evolution of beer packaging continues with craft breweries finding innovative methods to maximize convenience and customize packaging, including eco-friendly options for six-packs.

Scotland soccer fans have taken over Massachusetts during the 2026 FIFA World Cup, leading to dramatic beer shortages in Boston bars. According to Devon Savage, Communications Manager for Samuel Adams, the "Tartan Army" drank four times more beer than usual over the span of a long weekend from June 11 to June 21. This surge in consumption resulted in the Sam Adams Downtown Boston Taproom running out of its flagship Boston Lager by Saturday, prompting an emergency resupply.

In total, over 4,000 pints of the lager were sold, nearly 90 kegs were emptied, and four emergency deliveries were made to meet the overwhelming demand. Other bars in Boston, such as the White Bull Tavern and Hennessy’s Bar, also reported beer shortages, with patrons remarking that the Scottish fans had depleted their stock. Scottish fan Dave Orr noted, "There was no beer" left at the White Bull Tavern.

To ensure bars are stocked for the upcoming matches, the Boston Beer Company announced plans for additional deliveries in the days to come. Scotland’s national team had recently secured a 1-0 victory against Haiti in their opening group stage match, and they were gearing up to face Morocco next, followed by a match against Brazil.

The atmosphere surrounding the World Cup has led to a lively scene in Boston, showcasing the enthusiasm and commitment of Scotland’s fans.

A lot of people cook to recreate dishes from their past, dealing with culinary nostalgia that arises from products or flavors that were once commonplace. This is precisely how August Schell, an immigrant from Germany, came to establish a brewing empire long ago when he yearned for the taste of his homeland’s beer. Founded in 1860, August Schell Brewing Company, based in Minnesota, has not only withstood the test of time but remains a family-owned operation over 150 years later.

In its inaugural year, the modest brewery, established alongside brewmaster Jacob Bernhardt, produced approximately 200 barrels of beer using ice from nearby rivers and underground caves during a pre-refrigeration era. By 1866, Schell had fully taken over the venture, initiating a legacy that continues today under the guidance of his great-great-grandchildren.

Throughout its history, the brewery has faced numerous challenges, including the Civil War and the Prohibition period, both of which significantly impacted operations. During Prohibition, the brewery adapted by producing non-alcoholic beverages and low-alcohol beer alternatives to survive.

As of now, Schell’s flagship product remains the Deer Brand Beer, a nod to pre-Prohibition brewing customs, accompanied by a selection of other styles, including a German-style Pilsner and seasonal offerings. The current generation of Schneider family brewers—Jace, Kyle, and Franz—face the pressing challenge of evolving market demands, often contending with consumers’ desires for novelty over classic brews, as noted by previous owner Jodi Marti.

Schell’s efforts have also included expanding its portfolio through the acquisition of Grain Belt Beer, a brand established in 1890 that was struggling in a competitive landscape. This acquisition revitalized Grain Belt, drawing in loyal customers and enhancing the overall reputation of Schell’s.

Despite accolades from beer enthusiasts—notably being referred to as the second oldest continuously running brewery in the country—Schell’s has encountered criticism from trade groups like the Brewers Association. An issue arose around classifications of "craft beer," sparking debate about what constitutes traditional versus non-traditional methods in brewing, but the enduring quality and dedication of Schell’s offerings have remained steadfast.

For those who appreciate history as much as quality craft beer, August Schell Brewing Company stands as a testament to resilience and dedication to the craft, embodying both personal and community narratives shaped by generations of brewing heritage.

For more insights on the brewing community and Schell’s legacy, check out Beer Dabbler and Forbes.

Beer is one of the most beloved alcoholic beverages, commonly associated with various celebrations and social gatherings. Understanding the details about beer, especially regarding its longevity and storage, is essential for enthusiasts and casual drinkers alike.

Does Beer Expire?

Beer doesn’t technically spoil like food items might because pathogenic bacteria cannot thrive in it. However, over time, beer can lose its desirable qualities, leading to a disappointing drinking experience. Registered dietitian Baker indicates that while consuming expired beer won’t make you sick, its taste can change, primarily due to oxidation and the presence of ethanol.

How Long Can Beer Last?

If kept unopened and refrigerated, many beers can last about two years beyond their expiration date. In contrast, if stored at room temperature, they generally only last four to six months. Over time, and especially for beers with higher alcohol content, certain varieties can even improve with age, similar to fine wine.

Signs That Beer Has Gone Bad

To determine if beer is no longer at its prime, watch for these signs:

• No sound ("psst") upon opening the bottle or can.
• Lack of foam when poured.
• Unusual smells, such as a skunky scent in beers that should not have it.
• Excessive sediment.
• A taste that appears flat, stale, overly sweet, or oddly sour.

Best Storage Practices for Beer

The ideal storage solution for beer is in the refrigerator, as it maintains its freshness longer. If refrigeration is not possible, keeping beer at room temperature is acceptable for short periods, but it significantly reduces shelf life. Always store beer upright to minimize oxidation and potential leakage, as light exposure can negatively impact beer quality.

Tips for Buying Beer

When purchasing beer, consider the following tips to ensure you select high-quality options:

1. Buy Cold: Acquire cold beer to help it stay fresh longer.
2. High-Volume Retailers: Purchase from locations with high inventory turnover to ensure freshness.
3. Check Dates: Use the "best by" or "bottled on" dates to select the freshest beer, especially for events.

Tips for Storing Beer

To prolong the quality of your beer, adhere to these storage recommendations:

• Maintain a cold and dark environment, as temperature fluctuations are detrimental.
• Keep beer upright to prevent potential oxidation.
• Shield beer from light exposure, which can lead to skunky flavors.

For more information on beer expiration and general tips, visit the article on Southern Living.

George Washington’s original beer recipe has been brought back to life thanks to the New York Public Library’s collaboration with the Talea Beer Co. As part of the celebration of America 250, the library requested the brewery to craft a small batch of beer based on Washington’s 1757 recipe, which was penned during his time as a colonel in the Virginia militia.

In the 18th century, beer served a vital role in the diets of troops, providing a safer alternative to contaminated water. "Small beer" was a low-alcohol beverage (1 to 3 percent) that Washington described in his recipe, which includes hops, yeast, water, and an ample amount of molasses, leading to a unique sweetness and flavor profile.

Eric Brown, Talea’s brewmaster, explains that this brew differs significantly from modern beers. It is a dark amber color, cloudy due to lack of filtering, and imparts complex flavors reminiscent of wine—rich with spices and minerality. Interestingly, this historical beverage was typically served at room temperature, taking on the temperature of the environment in which it was consumed.

For those inspired to try creating Washington’s small beer at home, the library has made the recipe available online. With suggestions to use baking molasses and clean brewing techniques, aspiring brewers can attempt to recreate a taste of history.

If you want to explore Washington’s beer recipe, you can find it on the New York Public Library’s website.

For more historical insights, check out related content on Beer, historical documents, and George Washington.

As grocery prices continue to rise dramatically, many American consumers are curious about how this trend affects their favorite beverages, specifically beer prices over the decades. The beer market has transformed significantly from the 1970s to the 2020s, shifting from a few dominant brands like Budweiser, Miller High Life, and Coors to a plethora of craft beer options.

In the 1970s, shoppers at the Albany Public Market in New York would find a six-pack of Miller High Life for $0.99 in June and Budweiser even cheaper at $0.89 in March. Fast forward to today, prices have escalated markedly. A six-pack of Miller High Life now costs around $5.99, a 600% increase (though the current cans are larger at 16 ounces instead of 12). Budweiser’s price is harder to compare directly as six-packs have largely fallen out of favor; currently, a 12-pack of Budweiser retails for about $13.99, equating to nearly $7 for six cans, representing an increase of roughly 800%.

Understanding these price changes in the context of inflation reveals a more nuanced picture. The Bureau of Labor Statistics estimates the buying power of $1 in 1970 to be approximately $8.60 today. Thus, while beer prices have indeed risen, they have done so at a slower rate than general inflation, suggesting that modern beer prices are comparable to those from the 1970s when adjusted for inflation.

The reason behind beer prices not keeping pace with inflation relates to the economics of beer production. Major beer producers have optimized their processes, allowing them to reduce costs via bulk ingredient purchases and efficient packaging. This stability in large-scale brewing keeps prices lower. In contrast, craft beers, which are produced in smaller quantities with more expensive ingredients, often command higher prices. The average six-pack of craft beer can go for around $11, indicating the premium consumers pay for these artisanal options.

Ultimately, while sticker shock may accompany the current prices at checkout, consumers still enjoy a fair deal with big-brand beers today when inflation is taken into account. The trade-off lies in the vastly expanded market options—where once there were only a few selections, now there are thousands of craft varieties to choose from, each with their own price tags.

The Tallahassee craft brewery, Ology Brewing Company, is celebrating its 9th anniversary this weekend, marking a significant milestone since its inception in Midtown in 2017. Ology has become a pivotal player in Tallahassee’s craft beer scene, leading to the establishment of the Tallahassee Beer Society, an idea inspired by the brewery’s success and propelled by community support.

When Ology opened its doors nearly a decade ago, it was the fifth brewery in Tallahassee, enticing craft beer enthusiasts to explore local offerings. The initiative ultimately transformed the city into a hub for craft beer, encouraging even more visitors to indulge in the burgeoning microbrew culture.

To commemorate this landmark occasion, Ology has planned four special beer releases, including:

• Aquatank: A collaborative 8% Hazy Oat Milk Double IPA featuring hops from various respected breweries.
• Knights of the Round: A robust 14% Barrel-Aged Imperial Stout infused with hazelnuts, coconut, marshmallow, and coffee.
• Knight Cap: A creamy liqueur mirroring the flavors of Knights of the Round.
• 9 Year Rye: A special rye whiskey aged in barrels for nine years, celebrated for its rich flavors.

Co-founder Nick Walker reflected on the brewery’s journey, expressing gratitude for the community’s continual support and for the dedicated team that has helped Ology evolve over the years. He noted the excitement surrounding their anniversary as a time for appreciation and celebration.

Local fans are encouraged to visit Ology’s taprooms this weekend to raise a glass in honor of nine fantastic years and to take advantage of special membership perks, including complimentary shots for members.

For more details, see Ology Brewing Company here.

The Great American Beer Festival, a significant event in the U.S. beer scene, will make a historic shift in 2026 by moving outdoors for the first time since its inception over 40 years ago. This change aims to rejuvenate interest and adapt to evolving consumer preferences, particularly among younger beer drinkers seeking outdoor experiences.

Previously held at the Colorado Convention Center, the festival is now set to take place at Denver’s Levitt Pavilion, which introduces the challenge of unpredictable weather. Amid concerns about the smaller scale of the event leading to its decline, organizers believe that an outdoor setting could attract a new audience.

The festival will feature a limited attendance of 7,500 per session on two days, October 10 and 11, 2026. This downsized version is designed to be logistically simpler while still offering an opportunity for breweries to showcase their best products. Up to 220 breweries are expected to participate, with approximately 75% of them having earned accolades at prestigious competitions.

A significant highlight will be the return of the awards ceremony to the festival grounds, enhancing the overall experience for attendees. These changes reflect a strategic pivot not just for the festival but also for the breweries involved, aiming to align better with contemporary consumer desires.

Tickets for the event will be available starting June 25, 2026, offering enthusiasts a chance to experience the celebration of craft beer in a new, dynamic environment.

With the recent announcement that Schlitz beer will cease production, my memories of Kite’s, a popular tavern in Aggieville, come flooding back. During my time at Kansas State University from 1969 to 1973, Kite’s was my second home. This bar exclusively served Schlitz beer on tap, and after a disappointing experience with a can, I vowed only to drink it fresh on tap.

Kite’s was taken over by Terry Ray in 1969, following its establishment by Keith “Kite” Thomas, a former K-State and professional baseball player. The establishment thrived on its simple offerings—a place for 18-year-olds to gather and enjoy 3.2% alcohol beer. The atmosphere was distinctly casual, marked by the scent of spilled drinks and walls adorned with photographs of K-State sports legends, all underscored by the lively tunes from a jukebox.

It was the hub for students on Fridays, with everyone scrambling for a booth or hopping between tables to socialise. Living just two blocks away at the Sigma Chi fraternity house made Kite’s our go-to hangout and, often, our “annex.”

Years later, while sifting through old checks, I realized just how many I had written to Kite’s—frequenting it was like banking for my university days. One memory stands out: returning from spring break in 1970, I recall the jukebox blaring Three Dog Night’s "Joy to the World," and noticing that the price of a pitcher had risen from one dollar to $1.25, and steins from 25 cents to 30 cents—a bitter reminder of inflation during the Vietnam War era.

During its heyday, Schlitz ranked as the second-best-selling beer in America. After graduation, my path took me away from taverns and back to academia, marking an end to my love story with Schlitz. Eventually, Kite’s closed, but it later reemerged as Kite’s Bar and Grill, offering a more enhanced dining experience.

To the friends I shared those beer-soaked memories with, let’s raise a toast the next time we enjoy a drink together—after all, “When you’re out of Schlitz, you’re out of beer.”