(originally published April 19, 1890, NYT)
Beer economics start with the price of grain and end with the price of grain.
In late 19th century Brooklyn, the Independent Brewers’ Association fought against weight-price reduction of their beers sold at saloons in both pints and growlers. Their argument was two-fold; the rise in price(s) for ingredients will not be covered by the receipts of the beer sold, change in sale price would affect the size of the pour for sale.
Regulating the cost of the pour, a measure imposed by the IBA, kept the price of a pint in Brooklyn between 7¢ and 9¢. This also restricted the profits of saloon owners selling IBA-partner beer. Interesting that the “growler” is represented as a concept, rather than a standard unit of beer. This issue lives on today in variable price per ounce of canned beer versus a growler pour, further convoluted by location of pour.
Added to the family tree is Peter Eppig of “the Joseph Eppig concern.” He was joined by another prominent figure in the Eppig line of breweries, Frank Ibert. Frank was a brewer and Joseph Eppig collaborator.
One aspect that isn’t exactly clear is the concept of “non-pool” beer. Can’t exactly connect it to “non-union” beer, so this will remain a question.