quote:

Originally posted by Ort. Carlton.

quote:

Originally posted by enginecapt
Brew 102. Brewery was at the merge of the East LA interchange. I believe horses made it.

Captain,
That was the old Maier Brothers Brewery. It changed hands several times after having that name.
Brew 102 was supposedly "perfected after 101 brews." Having tasted a fresh sample of Brew 102 some years back, I wondered how ghastly the previous 101 tasted. Horses are indeed a distinct possibility as an increment here….
Maiered Down In Brewery Trivia, Ort. Carlton in 30601-land.

Thank you Mr C. I was wondering where Maier Bros had been.

Dearfolk,
It wasn’t exactly a regional beer, but it was an acquired taste (and I loved it!) – Hop ‘N’ Gator, produced by Pittsburgh Brewing in the 1970’s.
Back about 1976 I was brought fresh samples of Horlacher, Brew II ("Second To None"), and Imperial Pilsner from Horlacher Brewing in Allentown, PA. "My grandpa drank nothing but Neuweiler’s until they closed, and now he drinks nothing but cross-town rival Horlacher," my Geology 126 lab instructor Carl Brennan told me. Horlacher was shuttered in 1979.
Horlacher also brewed a lager called Perfection. It was long-brewed and long-aged (like Ballantine I. P. A., except that it was made with a lager yeast). I never tasted that.
Maybe somebody remembers the short-lived product CHARGE!, which was from Little Switzerland Brewing in Huntington, West Virginia.
Alas, Atlantic Beer and Ale were way before my time: the Atlanta plant closed in 1954. My kingdom, though, for a cone-topped can of either! – A friend found several under a porch when they were demolishing an old house in Midtown Atlanta a few years back: he managed to flea market them for quite a bunch of money….
Now I AM off for that brew I promised myself lo those six or seven posts ago.
More Thirstily, Ort. Carlton in Athens, Georgia.
P. S. Great thread!!

quote:

Originally posted by Michael Hoffman
Gimmie a Hull’s! It’s all I drink to chase my Wilson’s.

Michael,
Hull’s was a damned good beer. They demolished the old Congress Street plant and built housing there. Some poor lady at 840 Congress Street told a friend of mine a few years back that she still occasionally receives mail for the Hull Brewing Co.
Their Dingle Bay Brand Cream Ale was reportedly some tasty stuff! Goodness.
Connectingly, Ort. Carlton in Athens, GA.

quote:

Originally posted by Top
Many folks will consider it to be swill, but I used to like Steigmeier brewed in Wilkes-Barre.
In collage I drank ALL of the low-end ales (Genny 12 hourse,Schmidts Tiger Head, IPA, Pickwick) with great relish.
Schmidts also used to brew an Octoberfest, and a Bock at the right times of year.
At least Rolling Rock is still around. Top

Top,
When I drove through Wilkes-Barre in 2001, a beer dock guy told me that Stegmaier was still brewed, but sold only in 16-ounce returnable bottles and on draft. "It’s an old guy’s beer, mostly," he admitted sheepishly.
The original Stegmaier Brewery east of downtown was the first million-barrel-capacity facility east of the Mississippi. The company closed in the 1970’s, merging with local rival The Lion, Inc. (brewers of Gibbons and Bartel’s). It reportedly cost them over $100,000 a month just to heat the plant in the winter.
The brand that The Lion made that I miss is Liebotschaner Cream Ale. We used to have it here in Georgia in the early 1980’s.
Keystonily, Ort. Carlton in 30601-Central.

quote:

Originally posted by Sandy Thruthegarden
Other Cincinnati beers I remember my elders drinking were "Bavarian" and "Burger". I think they both went by the wayside in the ’60’s.
Do any of you Cincy folks remember, or know the story of, a cheap but effective local beer called "Top Hat" that was available in this area in the ’80’s? The taste wasn’t much; the attraction was definitely the "cheap" part. I think it was supposed to be a revival of an earlier Cincy brand, supposedly named after the bar that used to attached to the Cincinnati Music Hall.
Like my husband, BillC, I have beer in my background. According to family history, my great grandfather was the burgermeister for Hauck’s Brewery that existed in the late 1880’s. I’d be interested in knowing more about Hauck’s if anyone has information.

Sandy,
I can’t help you with Hauck’s (other than to say that I recognize the name), but Top Hat was widely sold by Burger in the South in the 1940’s. Seemingly it was aimed at the Afro-American market. Burger also made a couple of other brands which slip my mind at the moment.
Burger’s sales plummetted after they switched from city water to well water. It altered the taste of the beer to the point that even the hardest-core Burger drinkers were repulsed.
Nostalgically, Ort. Carlton in Athens, Georgia, where Top Hat was once sold.

quote:

Originally posted by enginecapt
Brew 102. Brewery was at the merge of the East LA interchange. I believe horses made it.

Captain,
That was the old Maier Brothers Brewery. It changed hands several times after having that name.
Brew 102 was supposedly "perfected after 101 brews." Having tasted a fresh sample of Brew 102 some years back, I wondered how ghastly the previous 101 tasted. Horses are indeed a distinct possibility as an increment here….
Maiered Down In Brewery Trivia, Ort. Carlton in 30601-land.

quote:

Originally posted by Brad_Olson
Mr Chips, did Hudepohl brew Little Kings?
Brad O.

Brad,
After Hudepohl and Schoenling Breweries merged in Cincinnati (the Hudy plant was over on the west side of downtown on Gest Street and the Schoenling one was in a 1933 Art-Deco-y building on Central Parkway), Hudepohl did indeed brew Schoenling Little Kings Cream Ale.
Both breweries made quality products. I haven’t seen Little Kings lately, but I haven’t really looked too hard, either. What a great product, almost one that presaged the microbrewery movement!
Five-Wayically, Ort. Carlton in Chililess Athens, Georgia.

quote:

Originally posted by Ted Sapp
Four words:Ballantine India Pale Ale!

Ted,
Up until 1972, this was brewed by P. Ballantime in Newark, N. J. using vats that had come from Gen. John N. Cummings’ ale brewery, which was opened in 1805. Ballantine was primarily an ale brewer; they began making lager in response to demand sometime after World War II, and eventually marketed Ballantine Light Beer in the late 1960’s and early 1970’s.
When I first tasted it in 1970 at Manuel’s Tavern on North Highland Avenue in Atlanta, Georgia (still there and still in family hands), it was aged in wood for 9 months and had approximately 67 International Bitterness Units (I. B. U.’s). (This can be compared with Keystone Light, which has 4.) It was a magnificent beverage.
P. Ballantine closed in 1972. Brewing was transferred to the Narragansett Brewery in Cranston, Rhode Island. In 1979, I enjoyed a bottle of Ballantine I. P. A. that was virtually as good as I had enjoyed from 1970 until 1972.
When the Cranston plant closed, brewing went to Fort Wayne, Indiana. This Falstaff plant lacked the requisite wood vats to age the beer, and the taste, although still – ahem – intense, suffered.
The last time I saw the product was in Lexington, Kentucky in 1999. Upon tasting it, it had slipped still farther into Mainstream America (a shame considering how many microbrewery drinkers would relish it if it were to be brewed once again to its old 1972 standards!!), but was still quite drinkable. It is now produced in San Antonio, Texas.
Thank you for a wonderful memory. We’ll have to have a pint of something comparable sometime, somewhere. I can highly recommend Bell’s Two Hearted Ale from Kalamazoo, Michigan and Dogfish Head 90 Minute I. P. A., both of which are weightier yet, but along the same lines.
Now I’m going to sloogy off to the Blind Pig Saloon to have a pint of Terrapin Rye Pale Ale and open a shipment of records I just received.
Gracious, I’m glad I stopped by this website and caught this thread on my way out the door!
Thirstily Submitted, Ort. Carlton in Amazing Autumnal Athens, Georgia.

quote:

Originally posted by BillC

Wallyum – not to be a stickler for detail, but 400 years of brewing tradition in Cincy? That would have been 1605. How about 150 years or something like it? [:D]

Collectively [;)]
Geez, do I have to use crayon for everything on here? I almost feel like a UC grad. [:0]

Geezzz,this beer post got me promoted to ‘cheeseburger’!
Guess I’ll have to have a cold one to celibrate.
Top

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Originally posted by Scorereader

And I remember taking trips to Penn State just to get Yuengling (and visit people). Who knew they’d distribute out of state. It only took ’em about a hundred years to figure that out!

One of the high points of my annunal trip to Ft. Indiantown Gap is saturday night at the Servive Club and Yuengling with my once-a-year comrades.
Top

quote:

Originally posted by Wallyum

quote:

Originally posted by Sandy Thruthegarden
Watery…like a pitcher of chilled spit!

How lovely. Did you learn that in your poetry class at UC?[xx(][8D][;)]

Well, I did start out as an English major. I was looking for an immediate and compelling simile and that’s what popped into my head. I don’t think it’s too out of line in a thread where Weidemann is (aptly) referred to as Eagle Piss.[:D]

Thanks for any light you can shed on Hauck’s and my great grand’s employment. It would be nice to know that at least one story about this guy was true.

Wallyum – not to be a stickler for detail, but 400 years of brewing tradition in Cincy? That would have been 1605. How about 150 years or something like it? [:D]

quote:

Originally posted by Sandy Thruthegarden
Watery…like a pitcher of chilled spit!

How lovely. Did you learn that in your poetry class at UC?[xx(][8D][;)]

quote:

Originally posted by Davydd

I went to the University of Cincinnati in the 60s and remember all that rot gut Hudelpohl, Schoenling, Burger and Wiedemanns well. Didn’t like any of them but then again I was drinking mostly that 3.2 swill. A small bar near where I was living got a case of Milwaukee’s Schlitz in from a sales distributor. The owner did not know what to do with it since his customers wouldn’t touch it. I convinced him that I would help him drink it at a steep discount. I managed to drink all 24 in a couple of weeks. [:)]

Despite what I said, the best beer I ever had was in Cincinnati. I was on one of my early dates with my future wife of 39 years now at the Lakewood Bar between the main campus and the medical complex on Jefferson. I believe it is long gone. I forgot my wallet and only had 15 cents in my pocket. The waitress spotted me 10 cents and brought us one tap beer and an extra glass.

In high school my favorite was Black Label. OK, OK, back then we really didn’t drink that much other than a rare sneak of Dad’s stash, but it was fun to say, "Off the table Mabel, the quarter’s for the Label." :::why do such stupid things stick in your memories?:::

Here in Minnesota I spread my tastes around Summit, Schell’s, and Leinenkugels. I also foray into Guinness and Boddington’s from the islands and Bell’s brands from Kalamazoo, MI. I have also brewed my own. I don’t touch lite beers, Miller or Bud.

Wait a second. You trash 400-odd years of Cincinnati brewing tradition, THEN have the stones to admit that Black Label was a favorite of your at some point in your life? So much for your credibility. [;)]