Prohibition generally has fared poorly even for more complicated chemicals, but alcohol is essentially made from food. The ingredients for beer (and its distilled relations, whisky / scotch) are quite similar to the ingredients for leavened bread.
There is an "iron law of prohibition" (https://en.wikipedia.org/wiki/Iron_law_of_prohibition) which posits that as law enforcement becomes more intense, the potency of prohibited substances increases. Such was what happened in the original Prohibition in the US; beer and wine were ditched in favor of more potent hard liquor, which was often poorly made and possibly dangerous to consume.
There seems to be some contradictory opinions on Prohibition's overall effects, but what I seem to gather is that, while drinking overall went down, access to alcohol was still fairly easy (as alcohol isn't difficult to make), and the problem drinkers became more disruptive (due to consuming stronger, often poorly made stuff).
There is an "iron law of prohibition" (https://en.wikipedia.org/wiki/Iron_law_of_prohibition) which posits that as law enforcement becomes more intense, the potency of prohibited substances increases. Such was what happened in the original Prohibition in the US; beer and wine were ditched in favor of more potent hard liquor, which was often poorly made and possibly dangerous to consume.
There seems to be some contradictory opinions on Prohibition's overall effects, but what I seem to gather is that, while drinking overall went down, access to alcohol was still fairly easy (as alcohol isn't difficult to make), and the problem drinkers became more disruptive (due to consuming stronger, often poorly made stuff).