EVERYTHING OLD IS NEW AGAIN. I've put up a few posts about the misguided efforts by the late Schlitz Brewing Company to boost productivity by the use of chemical additives in their beer. It killed the company, which is now a division of a reconstituted Pabst Brewing Company. At one time, Schlitz was property of Detroit's Stroh Brewing, and after years of false steps, the real Schlitz is back in the Motor City.

Schlitz's Classic 1960s beer is back on shelves after nearly three decades, prompted by demands from aficionados here and across the country hankering for the maltier, full-bodied lager. The beer was altered in the late 1960s and 1970s to meet changing consumer tastes and boost production.

"Our goal was to bring back the taste of the 1960s when beer wasn't watered down," said Brad Hittle, chief marketing officer at Schlitz. "The response has been overwhelming, and we're proud to bring back the beer that generations of Schlitz lovers enjoyed over the years."

It wasn't "watered down, it was "chemically enhanced" by some highly credentialed biochemists brought in to "improve" on centuries of Bohemian and Bavarian traditions.

The first cases of the classic 1960s formula, based on the original recipe, arrived in Metro Detroit a few weeks ago. Schlitz, now owned by Pabst Brewing Co., officially kicks off the beer's return to Metro Detroit today with deliveries to several bars and stores. The brew has been available in Chicago, Minneapolis and Milwaukee, where Schlitz was founded in 1856.

The classic Schlitz should be welcomed by today's beer drinkers, who are more choosy than previous generations and drink different kinds of beers on different occasions, said Julia Herz, spokeswoman for the Colorado-based Brewers Association.

Speaking of "choosy," today was the last day of classes, which is occasion to draw down the inventory of Sprecher chilling in the garage. When that runs out, I'll make do with Guinness. There is Pabst in the larder, but that's to strengthen the chili.

The story of the return of the original Schlitz recipe to production is a canonical example of the folly of downsizing.

The company decided to go back to the 1960s recipe a couple years ago after being inundated with phone calls and letters from customers who wanted to share their thoughts and memories of the original Schlitz beer.

The recipe, however, was never documented. So in 2006, the company's award-winning brewmaster, Bob Newman, interviewed former brewmasters to piece together the classic recipe. A year later, Newman had enough information to re-create the formula, and the first batch of original Schlitz beer was distributed to stores and bars in Minneapolis, Chicago and Milwaukee to rave reviews.

The beer is more expensive because better quality ingredients are being used.

"It's maltier, hoppier and more full-bodied," said Justin Kelly, brand manager for Schlitz.

If not for the lateness of the hour and the knowledge of a busy work day tomorrow, that would be occasion for yet another Sprecher. Roll out the barrel!