What are the old Pabst Blue Ribbon Beer offices being converted into in Milwaukee, WI.?
Winter is many months old and the ice on the Milwaukee river is fractured and grubby. Appropriately, it is also strewn with empty beer bottles. This, after all, is Beer Town USA. If you think cars in Detroit and cigars in Havana, then what comes to mind in this city will forever be the brown stuff. Or will it? They are still drinking quantities of beer here and a few folk are still making it. But these days the people of Milwaukee are mostly crying in it. Two of the city’s greatest breweries, Schlitz and Pabst, are no more. Only Miller remains. The beer heritage of Milwaukee, which sits on Lake Michigan, 100 miles north of Chicago, dates back to the early 1800s when beer-loving Germans were settling here at the rate of a thousand a week. By the century’s end, brewing provided more jobs than any other industry. Suds and sausage remain etched in the Milwaukee’s heart. Laverne and Shirley of the television sitcom of the same name – still in re-runs here – worked in the fictional Schotz br
With the name Saloon included in our moniker, one could surmise that we here at TMS like to drinky drinky. One that would make such an assumption would be correct, thereby throwing out the whole, ‘when you assume you make an ‘ass’ out of ‘u’ and ‘me’ bullshit. We also like to plagiarize each other. In the same vein as the Wrigleyville Bar Project, we are proud to bring you another installment of the TMS Beer Project. The premise is simple: we review beers. Each rating will feature a variety of scores from 1-10 and comments from the bartender. This is a public service damn it. We don’t want you to be the sucker who pays $15 for a six pack of some overrated Belgian cat piss. Now, we all drink massive amounts of beer so we know what we speak of. Each of us seem to have a favorite style of beer though. Will we be reviewing macrobrews like Bud and Coors? Oh you bet your Aunt Susie’s ass we will. For purposes of this science experiment, and it is in the name of science, those will be the “co
Winter is many months old and the ice on the Milwaukee river is fractured and grubby. Appropriately, it is also strewn with empty beer bottles. This, after all, is Beer Town USA. If you think cars in Detroit and cigars in Havana, then what comes to mind in this city will forever be the brown stuff. Or will it? They are still drinking quantities of beer here and a few folk are still making it. But these days the people of Milwaukee are mostly crying in it. Two of the city’s greatest breweries, Schlitz and Pabst, are no more. Only Miller remains. The beer heritage of Milwaukee, which sits on Lake Michigan, 100 miles north of Chicago, dates back to the early 1800s when beer-loving Germans were settling here at the rate of a thousand a week. By the century’s end, brewing provided more jobs than any other industry. Suds and sausage remain etched in the Milwaukee’s heart. Laverne and Shirley of the television sitcom of the same name – still in re-runs here – worked in the fictional Schotz br
