In the United States, late 19th – early 20th centuries, an open one-quart pail of beer purchased at a saloon for consumption elsewhere. The beer was usually drawn from the bottom of the barrel and was of low quality.
The term is enjoying a revival in the early 21st century. Retail stores licensed to sell beer and wine in cans and bottles are filling a customer's container from a barrel, for consumption off-site. Often the store also sells the empty container, which they call a growler. No specific size is mentioned.
William L. Downard.
Dictionary of the History of the American Brewing and Distilling Industries.
Westport (CT): Greenwood Press, 1980.
|home|||||food index|||||search|||||to contact Sizes|||||acknowledgements|||||help||||
Copyright © 2007 Sizes, Inc. All rights reserved.
Last revised: 1 December 2007.