Brewing in East Germany just after WW II (part two)

I was having so much fun with post-WW II communist brewing fun, that I decided to do a second part. I can never get me enough DDR. Unlike most of those who lived there.

Beer production seems to have quickly got going, already in 1946.

After overcoming some initial difficulties, primarily due to transportation problems, continuous production in the brewing industry and a sufficient supply of beer for the population were secured in 1946. The 3º beer produced found good sales, especially during the summer months due to a lack of other beverages. However, with the onset of the colder months, signs of a downward trend became apparent. In 1947, eleven breweries were operating again in East Berlin, and ten in West Berlin. These breweries produced approximately 180,000 hectolitres in the first half of 1947 and 150,000 hectolitres in the third quarter of 1947.
Die Brau- und Malzindustrie in Deutschland-Ost zwischen 1945 und 1989, VLB, 2016, page 103.

I can see that a low-alcohol could replace pop in hot weather. Not quite so attractive when it's cold out.

This next bit really surprised me. Beer in the UK never returned to its pre-war strength.

On October 1, 1948, after many years, beer production with a 12º Plato original gravity was resumed. This sudden change in the original gravity initially caused significant internal difficulties and losses for most breweries, not to mention the worries and challenges regarding sales of the initially much too young, high-proof beer. Because the breweries, due to quarterly planning and the longer lead time required by the technology, were unable to immediately brew larger quantities of 12º Plato beer, it wasn't until around mid-March 1949 that the first mature beer with a 12º Plato original gravity and a maturation period of eight to twelve weeks could reach the market.
Die Brau- und Malzindustrie in Deutschland-Ost zwischen 1945 und 1989, VLB, 2016, page 104.

Already brewing Vollbier in 1948? I'm impressed. As I am by the fact that they ideally aged it 8 to 12 weeks. A very decent lagering time for a 12º beer.

Breweries also had to produce soft drinks.

In addition to beer production, the brewing industry also took over a considerable portion of the production of non-alcoholic beverages after the war. This was primarily done using sweetener, which was allocated to companies in the Soviet occupation zone according to quotas. A continuous supply of the other basic ingredients was not yet possible. Breweries and manufacturers were reliant on self-procurement. In this context, it must be emphasized that in the post-war years, Einfachbier Dunkel (Malzbier) played a significantly more important role in supplying the population with non-alcoholic beverages than it does today. The mash from higher-alcohol beers could easily be used for mashing.
Die Brau- und Malzindustrie in Deutschland-Ost zwischen 1945 und 1989, VLB, 2016, page 104.

What would the raw materials of soft drinks be? Sugar, CO2 and flavourings? Sweetener? Malzbier was still being used as a soft drink a few decades later. Dolores drank it as a child in the 1980s.

Oh, and CO2 was one of the things in short supply.

Securing a supply of carbon dioxide for the production of non-alcoholic soft drinks also proved difficult. The carbon dioxide shortage was most acutely felt in the hospitality industry, which frequently had to resort to using compressed air devices and other makeshift solutions for serving beer.
Die Brau- und Malzindustrie in Deutschland-Ost zwischen 1945 und 1989, VLB, 2016, page 104.

Resort to compressed air? It's a much better awy of serving than CO2 pressure. The method used in Czechoslovakia before 1990 that everyone seems to have forgotten about.