History of Saloons in America

Posted on July 10, 2009
Filed Under T. Marshall Fawley III | Leave a Comment

Marshall Fawley is the co-author of Scofflaw’s Den, an “online speakeasy of potent potables and other pabulum.”

Today’s seminar, History of Saloons in America was a fascinating journey from the earliest alehouses in jolly old England to the modern San Francisco saloon Elixir.

The session was paneled by H. Joseph Ehrmann (owner/operator of Elixir in San Francisco), David Wondrich (author of Imbibe) and John Burton (bar management consultant hailing from California.)  The panel discussed the history of what were to become the American versions of saloons.  These included the alehouse, where women would brew ale and sale to the thirsty travelers passing through; the tavern, a more upscale alehouse which could also sell wine and focused on a more upper-crust clientele; and the tea/coffee house model that catered to intellectuals and served punch along with other tasty beverages.

The tea/coffee house model from the U.K. and Europe were the models on which the American saloons were fashioned.   The mid-Atlantic region was the predominate region in shaping East Coast saloons.  As the population moved west for expansion and the search for riches, saloons went along.   It was fascinating to learn how the profession changed into a predominately male profession and how important bars and saloons were to the communities they served.   Not only could someone get a drink, but some saloons loaned money, provided shelter and offered female companionship to those who could pay.  Many saloons offered tokens that were worth a certain amount, payable to the saloon for drink, food or women.  The tokens ranged in value from 5.5 cents to a “bit” which was worth 12.5 cents.  The best saloons were called “two-bit” saloons because their drinks cost 25 cents each.  Funny how now the term “two-bit” usually refers to something cheap.

The session was informative and a lot of fun.  The panelists were engaging and seemed to be truly interested in the history of drinking establishments.  H. Joseph Ehrmann even discussed the history of his modern saloon Elixir dating back to the gold rush era San Francisco.  During the session we were served an old fashioned, a pisco punch and a rum punch.  All three were delicious and apropos for the history we were learning.

These historical sessions were ones I was very excited to attend.  This one certainly lived up to my personal excitement.

Cheers!