Describing the early years of the brewing industry in Texas is difficult since few records are available that detail Texas industries before the end of the Civil War. The breweries that were in operation were home breweries or small, local operations, generally in areas inhabited by large numbers of Germans. Before 1840 the beers produced in the United States were principally top-fermented brews that did not need aging or maturing. These were ales, porters, and stouts and were brewed mainly by British immigrants with recipes they brought to America. About 1840, German immigrants in Texas and throughout the United States had begun expressing their preference for lager beer, which was brewed with a bottom-fermenting yeast that used secondary fermentation. It had to be aged at a cool temperature for four weeks to nine months. The majority of the Texas breweries built during this period brewed only lager beer. Since there was little artificial refrigeration or mechanization in Texas before 1860, almost all beer was brewed in the cool months. It was usually stored in some form of cool cellar until the aging was completed. The small breweries used only hand-operated brewing equipment. The limited capabilities of these breweries usually required no more than four workers. The 1850 census population schedule listed nineteen brewers and distillers in Texas. However, the 1850 manufacturing schedule did not list any. This indicates there were people who considered themselves to be in the brewing business, even though they operated only small home breweries.
More Info: The Handbook of Texas Online
