Barley to Barrel: Science and History of Brewing in South Dakota

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The brewing of beer has a long history in South Dakota starting in 1866 when many Germans and other Europeans settled the Northern Plains. They brought the knowledge of farming and turning grain into ale, which resulted in a boom of brewing in the late 1800s until National Prohibition in 1920.

This exhibit discussed the ingredients used in beer and the process of brewing. It also explored the differences between various types of beer. Finally, it dives into the rich history of brewing in our state.

On display from September 2016-December 2017

Plow to Pitcher

Maps of where wheat, barley, sorgum, and oats are grown in SD.

Maps of where wheat, barley, sorghum, and oats are grown in SD.

Different grains and hops used in brewing

The different levels of grains and hops that go into beer.

Types of brews

Science of brewing

History of Breweries in South Dakota

We would like to thank:

Cradle to Grave Farms, Worthing
Dakotaland Museum, Huron
Huron Public Library
Millborn Seeds, Brookings
Siouxland Heritage Museums, Sioux Falls
South Dakota State Historical Society and State Archives, Pierre
The Adams Museum, Deadwood
Wisconsin Historical Society, Madison, Wisconsin
Wooden Legs Brewery, Brookings
Emmanual Byamukama (SDSU Agronomy, Horticulture and Plant Science Dept.)
Jerry Cope
Leslie Cope
Jerry Graslie
Sherri Hall
John Jacobson
Robert E. Kolbe
William Lee
Rebecca Maciej
Mary O’Neill
Wendy Sweeter
South Dakota Agricultural Heritage Museum Staff