World War II created traumatic stresses on the brewing business and beer culture that could have been devastating. Ingredients, equipment, packaging and labor all were in short supply. Prohibitionists jumped at the opportunity to finish their quest.

Brewing historian Doug Hoverson tells the story of how suppliers, brewers and workers across the nations supported the war effort and how breweries kept the beer flowing to support morale in the Armed Forces and on the Home Front. Through changes in recipe, manufacturing, and marketing, the war shaped how Americans would experience beer for the next several decades.

Doug Hoverson is the author of The Drink that Made Wisconsin Famous: Beer and Brewing in the Badger State and Land of Amber Waters, the History of Brewing in Minnesota, and a forthcoming book on brewing in Michigan, all published by the University of Minnesota Press. Amber Waters won the 2008 Minnesota Book Award for Minnesota non-fiction. He has written about beer for publications ranging from All About Beer and Good Beer Hunting to The Onion. Doug is an award-winning homebrewer and a National rank beer judge.

Aside from his beer-related pursuits, Doug teaches history, politics and geography at Saint Thomas Academy High School in Mendota Heights, Minnesota, where he also coaches track & field and other activities. He and his family live in Minneapolis.