Re: Ballantine Ale

Yes, Ballantine Ale is a mere shadow of its former self when it was brewed in Newark. But, even so, some 30 years later, it is still far better than most of the industrial brews around. I always keep some on hand although my local Binnys doesn't carry it and I have to drive 30 miles to a Binnys in Skokie to buy it.

Perry Huntoon

Agreed, it is a mere shadow of its former self that I remember from the sixties, but it's still not bad.

Once a month a grab a couple of tall boys from the deli in Penn Station to have on the train ride from NYC to Philly and it defintely hits the spot.

Sigh, I agree. It still isn't bad. I guess we're better off with this version than not having *any* version at all. Long live the name of Ballantine!

Best regards, Bill

So, by "cleaner tasting american brews," you mean "beers that taste as little of malt and hops as is possible."

Brewing since 1876, and in the 20th century, figuring out that a lot of people don't like beer with much flavor, and successfully marketing a beer to appeal to those people.

And don't even try to tell me how "subtle" it is. It's bland, flavorless, mass-market yellow fizz-water. A lot of people like it, which is good, 'cause it keeps Augie & Co. quite well-off. I'd rather support my local brewer, who makes an IPA I can sink my teeth into.

Big feckin' deal. So I guess a brewer that's been around since the eleventh century must be an even bigger deal, right? There are a couple in Germany that fit that description.

This is a beer board, you must have wandered in by mistake