Object Record
Images
Metadata
Title |
Beer Bottle recovered from City Centre Plaza, c. 1870-1920. |
Object Name |
Bottle, Drinking |
Description |
Beer Bottle recovered from City Centre Plaza, c. 1870-1920. The black glass ale bottle was produced in three pieces of rim, neck, and body with the black mineral finish. There is .5 inches band of glass bottle and 3.25 inches length long neck that tapers out to cylindrical body. The bottle has a concave base with course surface. Overall, the glass bottle is uneven, especially around the rim with some impurities. |
Date |
c. 1870-1920 |
Creator |
Unknown |
Role |
Manufacturer |
Catalog Number |
1999.048.012 |
Dimensions |
H-9.5 W-2.375 D-2.375 inches |
Collection |
3D - Containers |
Inscription Text |
none |
Provenance |
20 boxes of archaeological material excavated from the City Centre Plaza site at 950 Main at Middlefield in Redwood City. Excavation for development, done by Basin Research Associates. |
Notes |
During the first half of the 19th century, heavier ales were increasingly bottled and distributed in the eastern half of the U.S. though primarily within the immediate geographical region of the typically small breweries. Problems with spoilage confounded the long term storage and quality retention of beer making it a product that needed consumption fairly quickly after fermentation was complete. Prior to the Civil War most of the beer produced in the U.S. was of the Old World ale styles, including porter and stout. These beer types were relatively high in alcohol and more highly hopped than the later - though enormously popular - lager beer styles. The combination of alcohol and the natural antibacterial properties of hop oil allowed these beers to keep for some months without spoiling, though quality retention was still an issue as the flavor of beer deteriorates relatively rapidly as compared to wine and spirits (Wilson & Wilson 1968; Anderson 1973). It is likely that much of the early production of bottled beer was for a heavy, high alcohol, non-carbonated product, i.e., it was "still" or "non-sparkling." This made the product easier to transport and less likely to lose carbonation due to inadequate sealing - a common occurrence since corks were unreliable for pressurized products - since there was no carbonation to loose (Plavchan 1969). [http://www.sha.org/bottle/beer.htm] Anderson, Will. 1973. The Beer Book: An Illustrated Guide to American Breweriana. Pyne Press, Princeton, N.J. Wilson, Bill and Betty. 1968. Spirits Bottles of the Old West. Henington Publishing Co, Wolfe City, TX. Plavchan, Ronald J. 1969. A History of Anheuser-Busch, 1852-1933. Doctoral dissertation, St. Louis University. |
Search Terms |
Alcohol Archaeology Beer Bottles City Center Plaza Privy Redwood City |
Subjects |
Alcoholic beverages Beer Bottle industry Bottles |
Credit line |
Courtesy of the City of Redwood City |