The "Spirits" and Freemasonry
R.W. Bro. Doug Franklin

Some of the earliest Freemasons' lodges met in rooms within taverns.  From early records, we know that toasting and "taking wine" were important features of table lodges and festive boards.  Even so, by the mid-1800s, a number of grand jurisdictions and individual lodges prohibited the drinking of alcohol beverages, even at refreshment. 

At the same time, however, several prominent Brethren such as M.W. Bro. Alexander Keith and R.W. Bro. John Molson were important figures in the brewing and distilling industry.  This paper explores aspects of Masonic history and ceremony associated with spirituous drink. 

It' s a subject worth sampling !