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How Local Option and Prohibition Altered the Texas Brewing Industry Stephen F. Austin State University SFA ScholarWorks Electronic Theses and Dissertations Summer 8-7-2020 Brewing History: How Local Option and Prohibition Altered the Texas Brewing Industry Shelby Winthrop DeWitt [email protected] Follow this and additional works at: https://scholarworks.sfasu.edu/etds Part of the Cultural History Commons, History of Religion Commons, Other History Commons, Political History Commons, Public History Commons, Social History Commons, United States History Commons, and the Women's History Commons Tell us how this article helped you. Repository Citation Winthrop DeWitt, Shelby, "Brewing History: How Local Option and Prohibition Altered the Texas Brewing Industry" (2020). Electronic Theses and Dissertations. 381. https://scholarworks.sfasu.edu/etds/381 This Thesis is brought to you for free and open access by SFA ScholarWorks. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of SFA ScholarWorks. For more information, please contact [email protected]. Brewing History: How Local Option and Prohibition Altered the Texas Brewing Industry Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. This thesis is available at SFA ScholarWorks: https://scholarworks.sfasu.edu/etds/381 BREWING HISTORY: HOW LOCAL OPTION AND PROHIBITION ALTERED THE TEXAS BREWING INDUSTRY By SHELBY DYAN WINTHROP DEWITT, Bachelor of Arts Presented to the Faculty of the Graduate School of Stephen F. Austin State University In Partial Fulfillment Of the Requirements For the Degree of Master of Arts STEPHEN F. AUSTIN STATE UNIVERSITY August 2020 BREWING HISTORY: HOW LOCAL OPTION AND PROHIBITION ALTERED THE TEXAS BREWING INDUSTRY By SHELBY DYAN WINTHROP DEWITT, Bachelor of Arts APPROVED: ______________________________________ Dr. Perky Beisel, Thesis Director ______________________________________ Dr. Scott Sosebee, Committee Member ______________________________________ Dr. Court Carney, Committee Member ______________________________________ Linda Reynolds, Committee Member _________________________________ Pauline M. Sampson, Ph.D. Dean of Research and Graduate Studies ABSTRACT The prohibition movement began decades before the Civil War but did not gain considerable support in Texas until the late nineteenth century. While local option elections and calls for statewide prohibition in Texas failed, national prohibition efforts culminated in the instatement of the Eighteenth Amendment in January 1919 and the Volstead Act in October 1919. This thesis details the prohibition issue through an analysis of eight larger, better-funded Texas breweries who used evolving social and political conditions to combat prohibition and grow their companies, laying the foundation for the Texas brewing industry. This thesis and subsequent digital exhibit provide a better understand of prohibition and local option, while also explaining how the argument against prohibition was based upon business decisions rather than a desire to drink. iii ACKNOWLEDGEMENTS This project would not have been possible without the guidance and support of countless individuals. First, I would like to thank Dr. Perky Beisel for pushing me both throughout my coursework and this project. Dr. Beisel provided nothing but encouragement even when I struggled to balance life and completing this project. I greatly appreciate her making this whole process slightly less terrifying. Thank you to Drs. Scott Sosebee and Court Carney and Linda Reynolds for serving on my committee and providing input and support as needed. I would also like to thank Jessica Sowell for being a wonderful friend and supervisor. Thank you for providing excellent guidance throughout my graduate school experience and entry into the Public History field. This thesis proved to be a long, arduous journey and I certainly would not have finished without all of your counsel along the way. I would also like to thank my fellow students: Hannah Danielson, Hayley Hasik, Laura Turner, Christopher Cotton, Kurt Terry, and Jim Stingley. Ladies, thank you for listening to my borderline hysterical rants and complaints about life and this project. I cannot tell you how much I appreciated you all being patient and providing tough love when needed. Gentlemen, thank you for always providing great distractions from my problems with your random and fascinating iv conversations. I easily get stuck in my thoughts and you all often provided the necessary break I needed in order to continue working. While most of us have gone our separate ways, I treasure our friendship and will never forget how you all impacted my experience at Stephen F. Austin State University. Above everyone else, I would like to thank my family. To my mother and sister, thank you for encouraging me and pushing me to keep moving forward and not give up. Thank you for listening to my frustrations and know when to not mention my thesis to preserve what little sanity I maintained. To my husband, Austin, I truly cannot put in words how much your love and support has meant to me over the past five years. You are a blessing. I know you did not intend to marry a crazy, anxiety-filled person, but you handled my tantrums and fits with love, kindness, and patience and I will never be able to fully express how grateful I am for you. Lastly, I have to thank Scarlett O’Hara DeWitt for always bringing a smile to my face and being the best dog a girl could have. I would never have completed this project without the love and support of all of you. Shelby Dyan Winthrop DeWitt Nacogodoches, Texas March 3, 2020 v TABLE OF CONTENTS Abstract ……….………...…………………………………………………………...… iii Acknowledgements …...……………...………………………………………………. iv List of Tables …………………………………………………………………………. vii List of Figures ………………………………………………………………………... viii Introduction ……………………………………………………………………………. 1 Chapter 1: Expansion of the Texas Brewing Industry ………..…………………… 9 Temperance and Prohibition in Texas ………….…………………………... 9 Enabling Brewery Expansion ……………….……………………………… 14 Evolution of Texas Breweries 1870 to 1911 ….……………………………21 Brewers Fight Prohibition ……………………….………………………….. 39 Chapter 2: The Fight Against Prohibition Continues……………………………… 46 Chapter 3: Survival and Recovery …………………………………………………. 65 Chapter 4: Development and Design of a Digital Exhibit ………………………... 89 Conclusion ………………………………………………………………………….. 107 Bibliography ………………………………………………………………………….112 Vita …………………………………………………………………………………… 129 vi LIST OF TABLES Table 1. Number of Craft and Macro Breweries in the United States, 1980-2012. Based off of a study conducted by Oregon State University and the Brewers Association. Table 2. Pre-Prohibition Breweries. Table 3. Prohibition Elections Turnout, 1887-1911. Adapted from Texas Almanac Online. Table 4. Prohibition Elections Turnout, 1919-1935. Adapted from Texas Almanac Online. vii LIST OF FIGURES Figure 1. “Brewers Willing to Spend Million Dollars Educating Americans to Drink Beer” article from Waco Morning News on March 14, 1915. Figure 2. “Graino” cereal drink advertisement from The Jewish Monitor on November 26, 1921. Figure 3. “La Perla” near beer advertisement from The Houston Post on November 17, 1920. viii INTRODUCTION In America, beer dates back to the days of colonization by European immigrants. And, while the science of creating beer has changed very little, the social and political implications of the golden liquid has evolved almost as much as beer itself.1 This is certainly true for the brewing industry in Texas. After the Civil War – as the United States experienced a period of considerable economic, industrial, technological, and population growth – Texas breweries thrived. Breweries both large and small opened all over the state. The Texas Brewers License Tax Records of the Internal Revenue Service indicate that in 1875 forty- four breweries were licensed to sell beer.2 That number increased to fifty-eight breweries in 1876 with a production of 16,806 barrels annually.3 However, by 1900, the number of breweries in Texas had dwindled to single digits as larger 1 The basic brewing process can be summarized as a chemical reaction between four ingredients: water, hops, yeast, and a starch, most commonly malted grain. After roasting the desired starch, water is added and acts upon the starch. The starch is converted into a sugar to form “wort.” The wort is boiled for up to two hours, and, in order to manipulate the flavor profile of the mixture, hops are added. More hops leads to a more bitter beer. The principal step is adding yeast. The yeast consumes the sugars in the wort, beginning the fermentation process which lasts up to four days. A more detailed breakdown of the historic brewing process can be found in Wade Stanley Baron’s book, Brewed in America: The History of Beer and Ale in the United States, Greg Smith’s article, “Brewing in Colonial America” in Craft Beer and Brewing Magazine, or Frank Clark’s article, “A Most Wholesome Liquor” available on the Colonial Williamsburg Digital Library. 2 Records of the Texas Direct Tax Commission, Records of the Internal Revenue Service, 1791-1996, Folder 10, Box 4, Record Group 58, National Archives and Records Administration, Washington, DC. 3 Michael C. Hennich, The Encyclopedia of Texas Breweries: Pre-Prohibition 1836 – 1918 (Irving, TX: Ale Publishing Company, 1990), 2; Michael C. Hennech and Trace Etienne-Gray, “Brewing Industry,” Handbook of Texas Online, last modified September 16, 2016, accessed
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