I was guessing they hadn’t cleaned their lines in a while, it’s not like we go there for the beer. I usually don’t even drink when we go.
i have never had it on tap. just the bottle. i have never tasted nail polish remover, but i am sure it sucked. i have had that formaldehyde in southeast asia beers. that sucks too
Everytime I’ve had Negra Modelo out of the bottle it has been very good. I really enjoy that beer.
Even my “ick, it’s dark” wife likes the Negro Modelo. Nice beer.
I have worked in restaurants, I was at one time the linen rental dude, I KNOW what goes on “back there”. I shudder to think how their lines and taps would compare to my pristine lines at home…
When out, bottle may me the safer bet…
I’ll have 20 gallons of rauchbier lagering soon, and I’ll try to do a helles and maibock as soon as possible. I always try to have a kolsch type beer on hand for the summer months.
Yeah, I should have asked for a bottle. Next time.
the CAP link early in this thread had a recipe with a grain bill of about 80 percent 6 row and 20 percent flaked maize. how is this different from Busch? (i was weaned on this when i was a young lad)
It has higher original gravity and more hop bitterness.
Kai
kai, thanks, i was kind of curious. i assume the ratios are relatively close in the grain bill
Whoops! :-[
Spelling has never been my specialty. It’s fixed now. ;) 
Yeah you are not the only one that has that going on. I got my chops busted once
I think it was by Denny on a different forum…
In fact there are other people drinking the male version of Negra Modelo in this thread alone…lol
As for me I have a maibock chilling in secondary and then another beer on the yeast cake from that.
It is the light part of my 1st partygyle attempt…and soon it will need to go into cold storage.
Yeah that is funny I think I recall seeing that somewhere in the past…hmmmmm
In addition to Kai’s comment, the CAP articles both use Cluster in the recipes. Cluster used to be 80% of the US hop crop, and has a distinct old time taste. I don’t think they use much in Busch, but I could be wrong. I think that Busch would also use more corn in the fermentables.
The first time I had Jeff Renners CAP at a club meeting, I was transported back to the late 1950’s time frame, as I was stealing a sip off of my Dad’s beer. The CAP is that kind of a beer, back when Americna beers had flavor and were pretty good.
You’ve got to love the Megra Modela 
:D, so much my side is aching!
So, wow, thanks for posting Renners CAP article from Brewing Techniques. Really nice intro.
Pre-Prohib American Flavor is intriguing.
Cluster… and perhaps the yeast aye?
edit> I read the Zymurgy piece and he says pretty much any yeast will do.
Are there any old-timey 'merican lager yeasts?
Sigh, no self made summertime lagers here.
Carry on.
Go easy on the Clusters, especially if you’ve never tasted them. I personally do not savor their flavor.
Just as an aside Yuengling uses Clusters and Cascades in their beers. Who’d a thunk it?
Maibocks are good summer beers. I usually go to the Gordon Biersch Restaurant Maibock tapping party.
For the yeast, a good lager yeast will do for a CAP. Jeff Renner’s current favorite is the WLP-833 German Bock, AKA Ayinger.
For my Cap I used Cluster early and Saaz late, for what that is worth.