As visits to the pub are restricted at the moment (shame!), I thought I'd start this thread by sharing this interesting article about the role of pubs in WW1 and WW2. How the pub survived the World Wars In WW1, David Lloyd George discouraged drinking and there were restricted opening hours. There were also rules such as bans on treating someone to a drink(!) and spirits. Pubs were closed and licensees fined or imprisoned for breaking the rules. Taxes on beer also trebled by the end of 1915. In WW2, there was more of a positive attitude, with pubs being recognised as helping the war effort. There was no shortage of barley for beer making, but some considered it more important to use barley for food. Taxes on beer were very high again, although it wasn't rationed. After Dunkirk, for fear of invasion, there were forced evacuations of pubs on the south east coast and 10pm curfews. I liked the story of the licensee of the White Hart in Chalk, Kent, using his cellar as an extension to his bar area as well as an air raid shelter. Very public spirited and a great excuse for a lock-in! I also read elsewhere that beer was watered down, and that after the barley supplies dwindled, beer was made from potatoes. I guess people wouldn't care too much what it was made from, as it would still be a morale booster.
During the Great War,pubs in Carlisle were nationalised from 1916 in an effort to control excessive drinking which had the effect of reduced productivity in munitions factories. The extraordinary story of "nationalised" pubs during the First World War.
Great stuff Dave. Rumour has it that the beer consumed was instrumental in good old Burgess Meredith later developing his penguin walk (Holy cobblers Batman, Jim's full of bull again!) Kind regards, always, Jim.
