Taverns were often the first permanent structures in new settlements and could also be used as churches, courtrooms and post offices until separate buildings for these functions could be built. In addition to providing drink and meals, such places were very commonly also inns, which brought travelers and news to widely spaced communities. Along with the English, colonists from other parts of Europe also had their traditional alcoholic beverages, and soon after they settled, were brewing, fermenting and distilling their favorite drinks.Īs in their homelands, the colonists not only drank with their meals at home, but also would frequent their local tavern, hofbrau or kroeg. Until the introduction of tea in the mid 18th Century, ale was the national drink of Great Britain. However, alcoholic beverages were also part of England’s culinary and social norms and were consumed with breakfast, dinner and supper by all ages and classes. Certainly part of the reason for that was because the purity of English water at the time was questionable at best, so most people who could afford to, drank an alternative beverage for safety’s sake. Most people today probably assume that abstinence must have been a part of the myriad social restrictions of our Puritan ancestors, and would be surprised to learn that the Mayflower actually carried more beer than water for its journey to the New World. Please note the ancestor’s related activity in the occupation field of their profile. Profiles: Tavern keepers, innkeepers, brewers, cider-makers, vintners, distillers, importers of alcoholic beverages The purpose of this project is to highlight early American tavern keepers and innkeepers, as well as the brewers, vintners, distillers and importers who supplied them. Here's to our ancestors! Without them where would we be? ~ Flagon and Trencher Traditional Toast
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