Who has pictures of T's carrying barrels, spent grain, etc? I realize that prohibition was during the heart of T production (1919-1933), but I imagine that T's had to be an integral part of the brewing business before and after that period.
I have big dreams of owning a TT someday with a brewery period authentic display on the back. Would love to see some pictures.
Just a side comment -
Based on historic photographs at the Minnesota Historical Society, much more substantial trucks (more heavy duty) than Model TT Fords were used before and after prohibition to haul beer in Minneapolis and St. Paul. (Breweries such as Minneapolis Brewing aka Grain Belt, Gluek's and Hamm's).
Horse drawn wagons were also used prior to prohibition. There is also at least one photograph taken after prohibition of a Minneapolis Brewing Co. horse drawn wagon loaded with wooden kegs in what appears to be a residential neighborhood.
Model T Forum 2009. Keyword search Allegany.
Thanks, but I was looking for period photos similar to what Jay has been posting.
Larger and newer trucks are easier..
T era officially labeled trucks were more like water and soda pop
Pre Model T. Jordan MN. From an original print.
By 1918, there were a little over 1000 breweries in the US. By the end of prohibition, that number dwindled to around 700 through the end of the 1930's. I'm sure T's were still in use during that time, but you do see a lot of heavier commercial trucks being used.
A little drift:
So, if about 700 breweries made it through prohibition, what did they brew that made enough money to stay in business during those years? I don't really know many details of prohibition. Were they allowed to brew and sell 3.2 beer for example? Were they allowed to produce and ship out of the country?
It just seems odd that companies who make a product which is their main product that is legally banned could survive. Likewise the distilleries and wineries that survived.
Figured it was easier just to post this...an interesting read in its entirety if you have the time.
A Concise History of America's Brewing Industry-
1920-1933: The Dark Years, Prohibition
The most important decision all breweries had to make after 1920 was what to do with their plants and equipment. As they grappled with this question, they made implicit bets as to whether Prohibition would prove to be merely a temporary irritant. Pessimists immediately divested themselves of all their brewing equipment, often at substantial losses. Other firms decided to carry on with related products, and so stay prepared for any modifications to the Volstead Act which would allow for beer. Schlitz, Blatz, Pabst, and Anheuser-Busch, the leading pre-Prohibition shippers, began producing near beer, a malt beverage with under one-half of one percent alcohol. While it was not a commercial success, its production allowed these firms to keep current their beer-making skills. Anheuser-Busch called its near beer "Budweiser" which was "simply the old Budweiser lager beer, brewed according to the traditional method, and then de-alcoholized. ... August Busch took the same care in purchasing the costly materials as he had done during pre-prohibition days" (Krebs and Orthwein, 1953, 165). Anheuser-Busch and some of the other leading breweries were granted special licenses by the federal government for brewing alcohol greater than one half of one percent for "medicinal purposes" (Plavchan, 1969, 168). Receiving these licensees gave these breweries a competitive advantage as they were able to keep their brewing staff active in beer-making.
The shippers, and some local breweries, also made malt syrup. While they officially advertised it as an ingredient for baking cookies, and while its production was left alone by the government, it was readily apparent to all that its primary use was for homemade beer.
Of perhaps equal importance to the day-to-day business activities of the breweries were their investment decisions. Here, as in so many other places, the shippers exhibited true entrepreneurial insight. Blatz, Pabst, and Anheuser-Busch all expanded their inventories of automobiles and trucks, which became key assets after repeal. In the 1910s, Anheuser-Busch invested in motorized vehicles to deliver beer; by the 1920s, it was building its own trucks in great numbers. While it never sought to become a major producer of delivery vehicles, its forward expansion in this area reflected its appreciation of the growing importance of motorized delivery, an insight which they built on after repeal.
The leading shippers also furthered their investments in bottling equipment and machinery, which was used in the production of near beer, root beer, ginger ale, and soft drinks. These products were not the commercial successes beer had been, but they gave breweries important experience in bottling. While 85 percent of pre-Prohibition beer was kegged, during Prohibition over 80 percent of near beer and a smaller, though growing, percentage of soft drinks was sold in bottles.
This remarkable increase in packaged product impelled breweries to refine their packaging skills and modify their retailing practice. As they sold near beer and soft drinks to drugstores and drink stands, they encountered new marketing problems (Cochran, 1948, 340). Experience gained during these years helped the shippers meet radically different distribution requirements of the post-repeal beer market.
They were learning about canning as well as bottling. In 1925, Blatz's canned malt syrup sales were more than $1.3 million, significantly greater than its bulk sales. Anheuser-Busch used cans from the American Can Company for its malt syrup in the early 1920s, a firm which would gain national prominence in 1935 for helping to pioneer the beer can. Thus, the canning of malt syrup helped create the first contacts between the leading shipping brewers and American Can Company (Plavchan, 1969, 178; Conny, 1990, 35-36; and American Can Company, 1969, 7-9).
These expensive investments in automobiles and bottling equipment were paid for in part by selling off branch properties, namely saloons (See Cochran, 1948; Plavchan, 1969; Krebs and Orthwein, 1953). Some had equipped their saloons with furniture and bar fixtures, but as Prohibition wore on, they progressively divested themselves of these assets.
A little more drift (or is that draft):
The answer might be found on wisconsinhistory.org which says that: "many breweries began to make near beer while others began to produce soda, ice cream, and cheese."
But let's just remember: passage of a law for 14 years did nothing for the most part to staunch the flow of likker in this country. The "Will of the People", so to speak, prevailed.
Not T, but a neat old period beer truck pic.