During the Prohibition era in the United States, the sale, manufacture, importation, and transportation of alcohol were prohibited. However, there were certain exceptions to this law, particularly when it came to wine and cider. Section 29 of the Volstead Act allowed individuals to make their own wine and cider at home using fruit, but interestingly, it did not permit the production of beer.
Under this provision, individuals were allowed to produce up to 200 gallons of wine and cider per year for personal consumption. This meant that even during Prohibition, people were still able to enjoy their own homemade wines and ciders. Some vineyards even adapted to these restrictions and began growing grapes specifically for home use.
As an expert sommelier and brewer, I find this aspect of Prohibition fascinating. It showcases the resilience and creativity of individuals who were determined to continue enjoying alcoholic beverages despite the legal restrictions. While the quality of homemade wines and ciders varied widely, it allowed people to maintain a connection to their favorite beverages.
Although the production of beer was not permitted under Section 29, it did not completely disappear during Prohibition. Some individuals turned to brewing their own beer illegally, often in small quantities for personal use or within close-knit communities. These homemade beers were typically made using malt extract, yeast, and other ingredients, and they were fermented in small batches.
I recall hearing stories from my own family about their experiences during Prohibition. My great-grandfather was a skilled brewer, and he continued to produce small amounts of beer in secret. He would gather with friends and family, sharing his homemade brews and keeping the tradition alive despite the legal restrictions. These gatherings became a form of resistance and a way to preserve the culture surrounding beer.
In addition to homemade wines, ciders, and illicitly brewed beers, another type of alcohol that emerged during Prohibition was so-called “medicinal whiskey.” While the Volstead Act allowed physicians to prescribe whiskey for medicinal purposes, the demand for this “medicinal” alcohol grew exponentially. Many people obtained prescriptions for whiskey, often for vague or questionable medical reasons, leading to the widespread abuse of this loophole.
Bootlegging also became a prevalent practice during Prohibition. Organized crime syndicates and individuals smuggled alcohol into the country or produced it illegally in hidden distilleries. These bootleggers supplied speakeasies, underground bars where people could gather and enjoy illicit drinks away from the prying eyes of law enforcement.
While the sale, manufacture, importation, and transportation of alcohol were banned during Prohibition in the United States, certain exceptions allowed individuals to produce their own wine and cider at home. Up to 200 gallons of wine and cider per year could be made, and some vineyards even grew grapes specifically for this purpose. Additionally, homemade beers, “medicinal whiskey,” and bootlegged alcohol became prevalent during this era. Despite the restrictions, people found ways to adapt and continue enjoying alcoholic beverages, showcasing their resilience and determination.