Excellent news from the Beer Desk:

Schlitz’ owner, Pabst Brewing Co., is recreating the old formula, using notes and interviews with old brew masters to concoct the pilsner again. The maker of another nostalgic favorite, Pabst Blue Ribbon, it hopes baby boomers will reach for the drink of their youth, otherwise known as “The Beer That Made Milwaukee Famous.”

I’ve enjoyed cans of Schlitz in Wisconsin, Arizona and Washington state between say 2002 and 2008 (here’s what the cans looked like). Apparently this was the latest of the “new” recipes– and I loved it. It became my preferred can of choice in Arizona: comparable in price to PBR, but with a pronounced bite from the hops that the sickly-sweet Blue Ribbon just couldn’t deliver (especially important for someone like myself, whose palette has been partially “ruined” by strong IPAs).

It’s a little odd that the AP story seems to claim that the brand’s been totally unavailable for the last twenty-five years, but I suppose that could be a little white lie told for the sake of hype. The article mentions that “A malt-liquor form of Schlitz has been available for years in cans.” Surely, they mean the ol’ “Blue Bull” malt liquor can. But what of the last four or five years of regular Schlitz? Will this recipe be lost to the ages? What if it turns out I hate the new “original recipe? Will I be the one guy in the country who gripes bitterly about the death of New Coke? Will I be passing around petitions to restart production of Schlitz II?

Regardless, the brand is undeniably one of the last big retro-beer-cred goldmines. Pabst has been whittled from ironic to cliche to plain old everyday boredom. Hamm’s half-assed revival (sans lovable, child-friendly mascot!) brings up the rear. Yet when I showed up at a party with a 12-pak of Schlitz, I’d get startled reactions. “Where’d you get that?” “They still make it?” “It’s so old-school!” I guess it was just a matter of time.

And I really, honestly do miss the stuff. The only place I’ve found it in the Pacific Northwest is at Shorty’s up in Seattle. Hopefully the new recipe fever puts it a little closer to the Portland market. And– fingers crossed– it’ll be drinkable!