Beer in the United States
On January 16, 1919, the Eighteenth Amendment to the United States Constitution was enacted into law, creating the Prohibition era, wherein the production, sale and transportation of alcoholic beverages was made illegal. All legal American brewing came to a halt when prohibition was imposed, though the earlier temperance movement had already reduced the number of breweries significantly. Only a few breweries, mainly the largest, were able to stay in business by manufacturing near beer, malt syrup, or other non-alcohol grain products, in addition to soft drinks such as colas and root beers. Production and shipping of alcohol was largely confined to illegal operations that could deliver compact distilled beverages—smuggled rum and domestic moonshine—more efficiently and reliably than bulkier products such as beer.
Mooers–Hemmingford Border Crossing
The era of Prohibition begun in 1919 with the Volstead Act and extended nationwide by the ratification of the Eighteenth Amendment to the United States Constitution in 1920, resulted in massive bootlegging along the Canada–US border. In New York, early efforts to control bootlegging were carried out by a small number of Customs officers and border patrol officers who were often on foot and horseback. In many cases, New York Custom Houses were a mile or so south of the border and travelers were expected to stop in and report their purchases. The opportunity to remedy this situation and support enforcement of the Prohibition laws was offered by enactment of the Elliott-Fernald public buildings act of 1926 which authorized the government through the Treasury Department to accelerate its building program and began its allocation with $150,000,000 which it later increased considerably.