Christopher tm Herdt (cherdt) wrote in homebrewing,
Christopher tm Herdt
cherdt
homebrewing

Homebrewing in the U.S. and Blue Ribbon Malt

I have a copy of Leigh Beadle's 1971 Brew It Yourself: A Complete Guide to the Brewing of Beer, Ale, Mead and Wine, which is a fascinating read on a variety of levels. One ingredient common to most of his beer recipes is Blue Ribbon pre-hopped malt syrup (now known as Premier Malt, which apparently came in at least Light, Dark, and Pale Dry varieties.

He lists 19 national grocery chains (including A & P, Acme, IGA, Kroger, Piggly Wiggly, Safeway, and Winn-Dixie) and 9 regional chains (including Albertson's) that carried Blue Ribbon. I wonder how common homebrewing was in 1971 that this ingredient (rendered useless by the hops for making anything other than beer?) was still so readily available, 38 years after the end of Prohibition? What happened along the way that caused malt syrups to migrate from grocery store shelves to your LHBS?

As much as I appreciate my LHBS, I think it would be great if more people were exposed to homebrew supplies incidentally on their grocery shopping expeditions.
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