tag:blogger.com,1999:blog-5445569787371915337.post5053657947290732731..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: To Make Europe more SoberRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-18188051407719797212012-11-12T05:30:19.927-08:002012-11-12T05:30:19.927-08:00Ron,
Alcohol had various military/industrial purp...Ron,<br /><br />Alcohol had various military/industrial purposes including (at least in Britain) for explosives (acetone), as well as being added to gasoline, so the restriction of alcohol for beverage purposes was in part due to this factor. The same thing happened during WW II in America and elsewhere.<br /><br />There can be no question though that Temperance motives were behind it too. This was part of a world-wide movement at the time with roots in the early 1800's. <br /><br />Factory/agricultural efficiency was likely another factor although linked in my view to the one immediately above.<br /><br />Many years ago, I read that strong beer in Belgium reached strengths not known before the conflict due to the ban on selling spirits in bars and restaurants under the Loi Vandevelde (1918, 1919).<br /><br />Both on this site and elsewhere, I have seen figures for beer strength in Belgium which suggested that before WW I, most beer was 4-5% ABV (table beer less). The odd one, gueuze-lambic I believe, sometimes around 6%, but this was exceptional.<br /><br />In 1950 a Belgian poll indicated that a decided majority supported the Vandervelde law. Workers and artisans supported the measure too, by a 65% margin. This suggests that the people at large were behind measures to restrict general availability of hard liquor in the common places of refreshment and resort (i.e., I think small amounts of alcohol could be purchased for home consumption). It wasn't just the elite class, not in Belgium at any rate.<br /><br />This source stated that beer strength was a maximum 18 degrees, Plato I assume, which is 1075 OG. This top range is pretty much where the mid-range Trappist strength is today, of course some go higher. There must have been an increase in the 18 degrees since 1950.<br /><br />The question though is whether beers in Belgium first became available, or commonly available, at a higher strength range, 6.00-7.5% ABV, than before WW I. <br /><br />Years ago again, I read in a modern French or Belgian source that stronger beers in Belgium developed in tandem with the disappearance in bars and restaurants of gin and other spirits under Vandervelde; whether the pre-WW I data bears this out I do not know.<br /><br />http://www.persee.fr/web/revues/home/prescript/article/pop_0032-4663_1950_num_5_4_2354<br /><br /><br />Gary<br /><br />Gary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5606128471394062192012-11-12T03:18:59.158-08:002012-11-12T03:18:59.158-08:00I see in Russia you could still get booze in posh ...I see in Russia you could still get booze in posh restaurants. Time for revolution if you ask me!Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com