Posted on 04/10/2008 12:16:45 PM PDT by toddlintown
I can’t wait! This is the beer I was raised on, long before certain people at Schlitz got greedy, leading to Schlitz beer becoming known as “Schitz” beer.
The downfall of Schlitz, combined with a bottler’s strike at Anheuser-Busch in 1976 allowed Old Style, a sleeper brand that had been in Chicago since the early 1900s, to take over the Chicagoland beer market. OS distributors took their battle for supremacy to neighborhood taverns, bottle by bottle and case by case until the brand dominated more than 40% of the local beer market.
The problems of the Jos. Schlitz Brewing Company were brought upon themselves and a board of directors that refused to acknowledge their production mistakes, the sudden death of CEO Bob Uihlein, Jr., and no real leader to take over the business when Bob died, a leader who could handle the meddlesome Uihleins.
(Excerpt) Read more at beerinfood.wordpress.com ...
“When you’re down to Schlitz, you’re out of beer.”
Ahh, memories of Schlitz.... the first beer I ever downed cold and straight out of aluminum cans...and regurgitated violently some time later in the high school parking lot (though sadly, not for the last time).... And to this day, late at night I can sometimes still see that starry summer sky spinning wildly as I lay sprawled across the hood of my old man’s Pontiac.... good times, good times.
Me, born in Brooklyn. My Dad's favorite beer (NOTE: The original, not the current incarnation):
Pabst owns many of the old regional labels; Rainier, Ballentine, Schmidt, PBR, Schlitz, Old Style and many more.
But they don’t own a brewery. Pabst is a name on a ledger, most of its beer brewed by Miller. They were headquarted in San Antonio for years but moved to Woodridge, IL last year because the bulk of the sales are in the greater Chicagoland area.
Ahh, memories of Schlitz.... the first beer I ever downed cold and straight out of IRON cans!............(1960's)...........
Corrected :
One, two, three, four, five, six, seven, eight.
Schlemeel, schlemazel, hasenfeffer incorporated.
We’re gonna do it!
Give us any chance, we’ll take it.
Give us any rule, we’ll break it.
We’re gonna make our dreams come true.
Doin’ it our way.
Nothin’s gonna turn us back now,
Straight ahead and on the track now.
We’re gonna make our dreams come true,
Doin’ it our way.
There is nothing we won’t try,
Never heard the word impossible.
This time there’s no stopping us.
We’re gonna do it.
On your mark, get set, and go now,
Got a dream and we just know now,
We’re gonna make our dream come true.
And we’ll do it our way, yes our way.
Make all our dreams come true,
And do it our way, yes our way,
Make all our dreams come true
For me and you.
http://www.cfhf.net/lyrics/laverne.htm
I believe Schlitz was the first beer to have the pull top can. It was still swill though.
Now there's a blast from the past. Best Road Beer, Ever. I'll bet some of you even know why.
Easy to pee in.
No mention of when they changed the formula. I used to drink Schlitz all the time and then sometime in the late 70’s they changed the fomula. After that I would drink one Schlitz and it would give me a whopping headache. I had to switch.
We have a winnah!
“Schlitz on tap is actually pretty good. The South Side will be pleased.”
Unfortunately they’re starting sales on the North Side.
The South Side was always the stronghold of Schlitz beer drinkers. Pabst management still doesn’t get it.
If you can see light through it, it ain’t beer.
The downside, beofre they changed their caps about 15 years ago, is that you had a pull tab type removal system for Mickey’s. And 80% of the time, it lead to spillage on your clothes.
HASENPFEFFER (PEPPERY RABBIT STEW)
1 (3 lb.) rabbit, cleaned, dressed & disjointed
1/4 tsp. peppercorns
1/4 tsp. mustard seeds
3 bay leaves
4 cloves
1 lg. onion, sliced thin
1 c. water
1/2 c. plus 2 tbsp. unsifted flour
1/4 c. butter
1 tsp. salt
1/2 c. dry red wine or water
1 tsp. sugar
Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 minutes. Pour over rabbit; cover, and refrigerate 1-2 days, turning rabbit occasionally. Lift rabbit from marinade (do not dry) and dredge in 1/2 cup flour; brown in butter in heavy skillet.
Transfer to 3 quart kettle. Brown remaining flour in drippings; strain marinade, add and heat, stirring until thickened. Pour over rabbit, add onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hours until rabbit is tender. Check liquid level occasionally, adding water if mixture thickens too much.
1970s.
Ahh, so it wasn’t the original formula I was downing out of pony bottles before first period, back in ‘80. Man that brought back memories!
LOL!
The beer that made Excedrin famous.
COOK!....Where's my Hasenpfeffer?!?!?!?!?!.........
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