It's interesting, at least to me, in all the "Clone" books, clone recipes I've seen online, there are clones for Schlitz, Hamms, Lone Star, etc, but not for Strohs. To me Strohs had a unique, enjoyable taste. Unfortunately, the current Strohs is not the same as the 70s version.
Anyone remember the Strohs marketing? "Fire brewed"? I wonder if this caused caramelization and created their unique flavor?
Time to fire up my old version of ProMash. I'm hoping I found a Strohs recipe when I used ProMash and still have the recipe.