US Marines in Vietnam: The Realities of Beer and Water Amongst the Troops

The Vietnam War saw unique challenges for soldiers stationed in the region, including the availability and quality of basic rations and amenities. One such challenge was the consumption of beer, a crucial component of both physical and mental sustenance for soldiers during their time in Vietnam.

Beer Availability

The availability of beer for US soldiers during their time in Vietnam was often hit-and-miss. When beer was available, it was usually the cheapest, often of poor quality and served warm or luke warm. Common brands included Black Label Falstaff, Shiltz, and PBR. These cans were often made of steel and had to endure harsh conditions, including repeated freezing and boiling during shipment.

Supply Chain Challenges

The supply chain for beer in Vietnam was complex and fraught with challenges. Beer would be loaded into an unrefrigerated freighter in the US and shipped to Saigon, where it would be unloaded onto a pier and sent to a warehouse. The warehouse adhered strictly to the "first in, first out" inventory procedure, meaning that the new beer would age in the can for weeks or months before being distributed.

The distribution process began in Saigon, where the Military Assistance Command Vietnam (MACV) could pick from a wide variety of brands. The process then moved to the Corps Command, Division Command, Brigade Command, Division Artillery, and finally to the firebases. By the time beer reached the farthest firebase, such as the one the author mentioned, the beer usually had been sitting around in the can in the tropical sun for weeks, making it of questionable quality.

Beverages and Rations

The challenge of obtaining beer was further compounded by the necessity of water, which, in many cases, was in limited supply. The author mentions a preference for water or urine over beer, emphasizing the critical importance of water as a drinking source. This preference indicates the harsh conditions and the need for hydration that soldiers faced in the field.

Access to Bars and Clubs

During periods of liberty, soldiers could visit civilian bars, especially in places like Saigon. However, regulations often restricted where soldiers could go. For instance, Danang was off-limits to Marines in 1967, meaning that the Enlisted club became a crucial source for obtaining better-quality beer. Popular brands included Schlitz, Miller, and PBR, but Bud and Coors were rarely seen.

Anecdotes and Observations

One anecdote highlights the impact of the distribution process. In 1967, due to a misordered shipment, two shiploads of beer were delivered instead of one with soft drinks. This resulted in a severe shortage of soft drinks, underscoring the importance of proper logistical planning and execution.

Conclusion

The experience of US soldiers in Vietnam with beer and water reflects the broader challenges of maintaining basic amenities in a war zone. The author's journey from receiving high-quality beer at MACV to receiving rusted, aged beer at the firebase farthest from Camp Eagle serves as a vivid illustration of the logistical complexities and the sacrifices made by the troops. Today, as we reflect on the history of the Vietnam War, it is important to remember the unique challenges faced by the men and women who served there.