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.
Alcohol laws of New Jersey
New Jersey's history of taverns and alcohol production dates to its early colonial period. Colonial winemakers received recognition by the Royal Society of Arts for producing high-quality wine, and a local distillery owner was asked by George Washington for his recipe for "cyder spirits" (applejack). Throughout the 19th and early 20th centuries, the industry developed with the influx of European immigrants, specifically Germans and Italians, who presented a sizable market for alcoholic drinks and brought with them old world winemaking, brewing, and distilling techniques. With the rise of the temperance movement culminating in Prohibition (1919–1933), New Jersey's alcohol industry suffered; many breweries, wineries, and distilleries either closed or relocated to other states. The legacy of Prohibition restricted and prevented the industry's recovery until the state legislature began loosening restrictions and repealing Prohibition-era laws starting in 1981. New Jersey's alcohol industry is experiencing a renaissance, and recently enacted laws provide new opportunities for the state's wineries and breweries.