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New beer made from pre-Prohibition recipe
Chicago Sun-Times ^ | March 18, 2010 | Sandra Guy

Posted on 03/18/2010 8:04:22 AM PDT by 1rudeboy

MillerCoors will test a new full-bodied beer based on an unexpectedly unearthed pre-Prohibition recipe in select historic bars in Chicago, possibly including Lottie's in Bucktown, a company spokesman said Wednesday.

The beer, available only on draft starting in May, is called Batch 19 to signify the year that Prohibition was ratified, 1919, said MillerCoors spokesman Peter Marino. It took effect in 1920.

Marino said Keith Villa, a master brewer at MillerCoors' brewery in Golden, Colo., discovered the recipe six years ago when Villa helped rescue archival records from the brewery's flooded basement. Villa was intrigued by the recipes that the company used before Prohibition and decided to make them. Batch 19 contains 5.5 percent alcohol by volume [yay!], compared with Miller Lite or Bud Lite's 4 percent to 5 percent, and is made with two types of hops rarely used today -- strisselspalt and hersbrucker.


TOPICS: Food; History
KEYWORDS: beer; godsgravesglyphs
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1 posted on 03/18/2010 8:04:22 AM PDT by 1rudeboy
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To: Toddsterpatriot

ping


2 posted on 03/18/2010 8:04:48 AM PDT by 1rudeboy
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To: 1rudeboy

Ahh,, can’t wait.


3 posted on 03/18/2010 8:06:45 AM PDT by DesertRhino (I was standing with a rifle, waiting for soviet paratroopers, but communists just ran for office)
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To: 1rudeboy

I don’t drink a lot of American beer anymore. Most of it doesn’t have much taste compared to foreign beers. I drink Sam Adams in the winter; Landshark or Corona in the summer. I love trying microbrews. Hopefully this new beer will have some taste.


4 posted on 03/18/2010 8:09:07 AM PDT by mbynack (Retired USAF SMSgt)
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To: 1rudeboy; GOP_Raider

Sounds interesting. I’ll have to ask a friend of mine who works there to see if I can get a preview.


5 posted on 03/18/2010 8:12:49 AM PDT by dynachrome (Barack Hussein Obama yunikku khinaaziir!)
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To: 1rudeboy

Methanol?


6 posted on 03/18/2010 8:14:27 AM PDT by James C. Bennett
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To: mbynack
I drink Foster's (brewed in the USA). I "get" that it is not considered one of Australia's best recipes, but I prefer light-colored lagers 5% or higher. (The 24oz. can is a bonus that I pay a little extra for).

I'll give this brew a couple evenings of my time, and see if it cleans the carbon off the ol' fuel injectors.

7 posted on 03/18/2010 8:15:19 AM PDT by 1rudeboy
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To: James C. Bennett

Heeeeeey! It’s called a secret ingredient for a reason!


8 posted on 03/18/2010 8:17:11 AM PDT by ClearCase_guy (We're all heading toward red revolution - we just disagree on which type of Red we want.)
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To: mbynack

Damn, Sergeant Major. Your statement is terribly wrong in this day and age. It was true 20 years ago, but not any more...as even your own statement about micro brews alludes to.

This is the golden age for beer in the U.S. It is exactly because of the title wave of mirco brews that we have a plethora of wonderful beers to chose from these days.

Perhaps you meant in terms of national brands there is not much taste. But as some micro brews make their way into the mainstream even that does not hold true these days.

BTW....you don’t happen to live in Utah by any chance, do you. :-)


9 posted on 03/18/2010 8:19:40 AM PDT by Lee'sGhost (Johnny Rico picked the wrong girl!)
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To: mbynack

I just discovered a good beer you would like, Ziegenbach....not sure if it is only here in TX but it has nice flavor.....


10 posted on 03/18/2010 8:20:09 AM PDT by Kimmers (Be the kind of person when your feet hit the floor each morning the devil says, Oh crap, she's awake)
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To: knews_hound

ping


11 posted on 03/18/2010 8:20:13 AM PDT by nralife
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To: 1rudeboy

http://www.midwestsupplies.com/french-strisselspalt-pellet-hops.html

French Strisselspalt Pellet Hops
Considered a good aroma hop with medium intensity and pleasant hoppiness similar to Hersbrucker, often preferred over it. Used for Pilsners, Lagers and Wheat beers.

Hersbrucker Pellet Hops
A fine German hop, not quite a “noble” hop, but close. Mild to semi-strong, pleasant and hoppy. A good choice for bittering, flavor and/or aroma in all German ales or lagers.


12 posted on 03/18/2010 8:28:29 AM PDT by libertarian27 (Land of the FEE, home of the SHAMED)
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To: nralife; quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; ...
I am going to keep my eye out for this one.

I have tried a few of these Pre-Prohibition brews and they are usually quite good.

Good luck to them finding those hops however, there will be very limited supplies of them, although substitutions could easily be made.

Pinging the Homebrewers for input.



On or off the Homebrewers Ping List, let me know.

Cheers,

knewshound

Homebrewing 1A (Homebrewing for beginners)

Homebrewing 101 (for experienced Homebrewers)

13 posted on 03/18/2010 8:28:54 AM PDT by knews_hound (Credo Quia Absurdium--take nothing seriously unless it is absurd. E. Clampus Vitus)
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To: knews_hound

14 posted on 03/18/2010 8:32:07 AM PDT by 1rudeboy
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To: libertarian27

I’m afraid this brew might turn out to be over-hopped . . . but I’ll cut it some slack if that’s what the recipe calls for . . . .


15 posted on 03/18/2010 8:37:03 AM PDT by 1rudeboy
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To: Kimmers

I remember trying those Ziegenbachs around 1997 or so, very nice beer. In TX too, so don’t really know.


16 posted on 03/18/2010 8:52:13 AM PDT by billygoatgruff
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To: billygoatgruff

Yuengling. Tastes a lot like beer.


17 posted on 03/18/2010 9:27:51 AM PDT by Kenny Bunk (Obama? Definitely eligible to be Prime Minister of the UK.)
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To: Lee'sGhost
Perhaps you meant in terms of national brands there is not much taste.

Yep. I like a lot of the microbrews available locally. I think bud and miller taste like water.

A good micro brew available in Pensacola and Fort Walton is available at McGuires Pub. It's their pale ale. Unfortunately you can't get it anywhere else - only in the pub.

18 posted on 03/18/2010 9:28:46 AM PDT by mbynack (Retired USAF SMSgt)
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To: knews_hound

Most of the pre-prohibition beer was what we would call “micros” today. Emergence form prohibition is what created national beer.. bland, tasteless, white bread, boring. It wasn’t until deregulation when home brewing and micros re-emerged that real beer re-appeared – no adjuncts and hoppy goodness.

But, you have never tasted beer that is better the fresh 6 week out of ferment, conditioned, unpasteurized beer, when it is at its peak of flavor. Homebrewing leads to some bad results, but if you don’t get too crazy with your recipe, it is almost always just the way you want it and have never tasted it before.

The NappyOne


19 posted on 03/18/2010 9:29:08 AM PDT by NappyOne
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To: Lee'sGhost

I got spoiled when I was stationed in Germany for 6 years. Every little town had its own brewery and I tried as many as I could and never found one that I didn’t like. Germany actually has a federal law government what ingredients you can put in beer. Water, yeast, grain, and hops. No fruity flavors. The beer tastes like beer.


20 posted on 03/18/2010 9:31:06 AM PDT by mbynack (Retired USAF SMSgt)
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