> As you may remember I like my beers full bodied and lean toward dark or
> amber/brown brews .... no to the stouts, though. Oh, and no sweet beers.
> Which kills off Budweiser and Micheloeb ... but opens the door for Busch
> Barbarian.

I used to get Busch at Harvard Gardens, a bar that had
nothing to do with either Harvard nor gardens; it was
my kind of place, rather rough with its clientele of
navvies and cops and streetwalkers, and above all it
was cheap. Busch, made with all domestic hops, was
palatable and about a quarter. Eventually its 
neighborhood, the former West End, gentrified mightily, 
and the place still exists in name only; it's 
unrecognizable in every way and no longer serves Busch.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Biersuppe (Beer Soup)
 Categories: Soups, German
   Servings: 4

  1 1/2 tb (heaping) flour
     50 g  Butter (3 1/2 Tbsp)
      1 l  Beer
      1 sm Piece of cinnamon
           Sugar to taste
      2    Egg yolk
    1/8 l  Milk (1/2 cup plus 1/2 Tbsp)
           Toasted white [French] bread

  From grandmother's more thrifty times; rarely encountered today.

  Brown the flour in the butter, then add beer.  Add cinnamon and sugar and
  bring to a boil.  Whisk together the egg yolk and milk and stir into the
  hot (but no longer boiling) beer.  Strain, and serve with toasted slices
of
  bread.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92

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