Vivian Marlowe
Alcohol consumption was a prominent feature of American culture in the 1800s, with a variety of alcoholic beverages consumed by people from all walks of life. Whiskey, in particular, was extremely cheap and widely available due to an abundance of corn in the Midwest, leading to high consumption rates. Hard cider was also a popular drink, especially in the colonial period, along with rum, brandy, and wine among the middle and upper classes. The period also marked the emergence of inventive bartenders who created new cocktail mixes, leading to the publication of cocktail guides and recipe books. Alcohol was viewed as a cure-all and a necessary part of life, although excessive drinking was frowned upon.
| Characteristics | Values |
|---|---|
| Alcohol Types | Whiskey, hard cider, rum, beer, wine, brandy, cocktails |
| Whiskey Characteristics | Cheap, widely available, shipped in barrels, reddish colour |
| Whiskey Price | 25 cents a gallon |
| Whiskey Consumption | 7 gallons of ethanol per year, per capita |
| Whiskey Comparison | 3.4 standard 750ml bottles of bourbon per week for a couple |
| Hard Cider Consumption | 35 gallons per person per year |
| Alcohol Consumption | Widespread, including children |
| Alcohol Beliefs | Medicinal, social lubricant, celebratory, religious |
| Alcohol Availability | Taverns, homes, elections, barbecues, markets, work |
| Alcohol Words | Dozens of words for drunkenness |
| Cocktail Creation | Inventive bartenders, new ingredients, travel, printed recipes |
| Cocktail Books | Oxford Night Caps, The Bartender's Guide, The Flowing Bowl, Modern American Drinks, The World's Drinks and How to Mix Them |
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What You'll Learn
Whiskey
The 1800s were a significant decade for the American whiskey industry, particularly with the rise in popularity of bourbon whiskey from Kentucky. This type of whiskey had to be made in the United States, matured in new, charred oak barrels, and contain at least 51% maize. The corn belt in the Midwest created large new supplies of corn, which was cheaper and more profitable to convert into whiskey than it was to transport over long distances. As a result, whiskey sold for twenty-five cents a gallon, making it cheaper than beer, wine, coffee, tea, or milk.
The increased availability of whiskey led to a rise in consumption, with Americans drinking on numerous occasions and for various reasons. This period also saw whiskey being used as a form of payment, with farmers distilling their own whiskey and bartering it within their communities. However, the lack of regulations in the whiskey industry led to issues with quality and labelling. It was common for whiskey to be mixed with additional water, grain neutral spirits, and other ingredients during transportation to saloons.
The whiskey industry began to face opposition from reformers and the temperance movement, which sought to reduce alcohol consumption due to its social, health, and moral costs. Increased government regulation and taxes were imposed on the industry, and new consumer niches were created. Despite these challenges, whiskey continued to play a significant role in American culture, and it had a profound impact on the economy.
During the 1800s, whiskey was also used as a means of financial survival for small farmers and distillers on the frontier, who resisted paying taxes to the federal government. This led to the Whiskey Rebellion, which was eventually quelled by President Washington using a federal militia. The production of whiskey expanded westward, especially to states like Kentucky, Tennessee, and Ohio, where whiskey production flourished in the newly opened frontier.
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Hard cider
Cider was also a favourite of many of the founding fathers. John Adams was said to drink nearly a tankard of cider every day. As America expanded westward, so did cider. This is best illustrated with the story of John Chapman, better known as Johnny Appleseed. Although the legend portrays him as spreading apple seeds throughout the Midwest out of a love for the fruit, he was actually a land prospector and businessman. Moving from Pennsylvania to Illinois, Chapman was able to acquire land, plant orchards and nurseries, and sell them to incoming pioneers for a profit.
In the 1700s, the average New England family was consuming seven barrels of hard cider annually, which equates to about 35 gallons per person. Cider's popularity continued through the 18th and early 19th centuries. By the mid-1800s, however, cider began to see a decline in popularity due to various reasons. One significant factor was the influx of German and Eastern European immigrants who brought with them a preference for beer. As they settled into the Midwest, they found land that was more suitable for growing the barley and grains needed for beer production. Beer could be produced on a larger scale and better serve the growing American cities.
Another factor contributing to the decline of cider was the temperance movement, which gained momentum in the mid-1800s. The movement's outlook on cider shifted from considering it fine in moderation to viewing it as a gateway drink to harder substances. As a result, an increasing number of farmers abandoned cider production and switched to other crops. Despite its decline in the late 1800s, cider has seen a resurgence in recent years, propelled by the craft and local movements, as well as its gluten-free profile and versatile appeal to a wide range of consumers.
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Beer
During this time, beer was often brewed at home, and the ingredients used could vary depending on what was available. Hops were a common ingredient, as they grew wild in colonial America and could be easily cultivated in gardens. However, hops were never a very successful crop in Early America, so brewers often had to substitute other ingredients like spruce tips, pine, and even pumpkins. Molasses was also a common additive, as it was readily available in America due to the distilling industry.
As the 1800s progressed, commercial breweries began to pop up, and the influx of German immigrants led to a shift towards lager beers, which could be brewed year-round thanks to the expanding railway system and access to ice. This also contributed to the proliferation of beer styles and breweries throughout the century.
While beer was widely consumed, the specific styles and recipes could vary. Some examples of early 19th-century beer styles include Kentucky Common, which originated in the mid-1850s, and California Common, which developed during the Gold Rush (1848-1855). These beers were often made with corn and yeast, and the recipes were fairly flexible, allowing for creativity in the brewing process.
The invention of the drum roaster in 1817 by Daniel Wheeler also contributed to the variety of beer styles, as it allowed for the creation of very dark, roasted malts used in porters and stouts. Overall, the beer of the 1800s was a diverse and creative product, reflecting the ingenuity and resourcefulness of brewers during that time.
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Rum
In the 1800s, rum was a popular alcoholic beverage in the United States, particularly in New England, where it accounted for approximately 80% of exports in the region. The drink was also a medium of economic exchange, used in the slave trade and to fund enterprises such as the American Revolution. The British Royal Navy also played a role in popularizing rum, with each sailor receiving a daily pint of Jamaican rum starting in 1731, a tradition that lasted until the 1970s.
The production and consumption of rum in the 1800s were influenced by various factors. The British halted their participation in the American rum trade due to its association with slavery, and the federal government began taxing rum in the 1790s. Additionally, the settlement of the "corn belt" in the Midwest made whiskey a cheaper and more widely available alternative to rum. As a result, rum's popularity began to wane, with whiskey becoming the preferred drink for many Americans in the 1800s.
Despite the decline in rum's dominance, it continued to hold cultural significance. Rum punches and grogs were common, and the drink was associated with piracy and naval traditions. The ingenuity and persistence of early rum distillers have contributed to its enduring legacy, and today, rum is experiencing a resurgence, with craft distillers in New England bringing it back to the forefront of American spirits.
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Cocktails
The period between the end of the American Civil War in 1861 and the outbreak of World War I in 1914 is considered the "Golden Age of Cocktails". During this time, bartenders became inventive, creating new mixes with newly available ingredients. The first cocktail process book, Jerry "Professor" Thomas's The Bartender's Guide, was published in 1862, marking the beginning of a new era of mixology.
In the early 1800s, alcohol was seen more as a medicine than something for pleasure. Botanical-infused spirits were prescribed by doctors for various ailments, and bitters were often added to a drink called Canary wine, which became popular across America. Whiskey was also extremely cheap and available during this time, leading to a surge in American consumption.
- The Manhattan: First appeared in print in O.H. Byron's The Modern Bartender's Guide in 1884.
- The Martinez: Also first appeared in O.H. Byron's book in 1884.
- The Dry Martini: First appeared in print in Jerry Thomas's The Bar-tenders Guide in 1887.
- The Old Fashioned: First appeared in print in George J. Kappeler's Modern American Drinks in 1895.
During the Victorian era, cocktails became a staple of American culture, and recipes began to appear in household manuals. One such recipe for Eggnog from The Bartender's Guide called for a mix of Cognac brandy, Santa Cruz rum, milk, sugar, water, shaved ice, and nutmeg. Another recipe for a Champagne Cobbler was published in Harry Johnson's New and Improved Bartender's Manual in 1882.
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Frequently asked questions
Alcohol was extremely accessible in the 1800s, with whiskey being the most popular drink. Other types of alcohol consumed include rum, hard cider, beer, and wine.
Whiskey was extremely cheap due to the abundance of corn in the Midwest, which was cheaper and more profitable to convert into whiskey than transport.
Whiskey was consumed by all demographics, including women, children, and Puritans.
The late 1800s saw the emergence of the first cocktail books, including Jerry Thomas' *The Bartender's Guide* in 1862. Some cocktails from this book include the Dry Martini, the Martinez, and the Manhattan.
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