A trip down memory Lane -
Pabst Blue Ribbon Pale Dry was the first malt extract I used and the only one I knew of when I began my home brewing, around 1964 when I was 18 years old. Just the bare essentials back then....We used the can of extract, corn sugar, and Fleischmans yeast in an open pottery crock covered with a kitchen towel. Used a light bulb underneath for heat. The refinement was Sparkletts bottled water! Floated the hydrometer in the beer until it got down to the "B" marker. Had to bottle it then, no matter what time of day or night it was, because it was READY! It packed quite a wallop (and quite a headache, too).
Never had a bottle explode like the rootbeer I made! It was fun.
Nobody was snooty about it back then....