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How about a nice cold Pabst Blue Ribbon...
- Thread starter Photon440
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Slap Stick
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The big bottles were also shipped warm. Still are.
The reason beer was shipped cold years ago is because it wasn't Pasteurized.
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Refueling?
Back in the day, when Milwaukee was still the beer city, I worked at the American Can Co. where my dad worked for 40 years. I worked there summers while going to college. On the weekends and holidays I ran the PBR can palletizers as the senior operators were off. It was a dual line that ran 24/7, hundreds of thousands of PBR cans to watch while operating six levers, three on each side, looking at overhead mirrors to make sure the pull forks entered the open top cans to then slide them onto the pallets. Had to develop an operating beat to keep it all moving and ahhh not get off the beat pulling the levers in the wrong direction. At the time CANCO was still doing Miller and Schlitz before they opened up their own can making plants. A bad chipboard or mis-aligned cans would make a major mess quick. Would get hotter than hell on the elevated operator stations working 2nd shift so near to the metal roof. Mind-numbing with the sounds of the cans rattling against each other all day. Drank a lot of PBR back then too. Made great money; don't think I made as much per hour for the first 10 years in my post-college career.
Ironbuilt
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Pabst was brewed right in good ol' Newark, NJ until the 80's when the ghetto took over. Rhinegold as well.
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Last edited:
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I'd have to give her a spanking for shaking up my beer!
2'Handed"
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Last edited:
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