(Thanks to @LuskusDelph for the alert) it appears that Pabst has recently gotten COLAs (12 oz. bottles and keg) for a revival of one of America's most famous (and exclusive) beers of the past, Ballantine Burton Ale. Of course, unlike the original which was blended by the "solera" method, it will not be long aged. The only two initial batches of 1934 and 1946 were aged from 5 - 22 years before bottling, which appears to have ended in 1966, 6 years before the brewery closed. In an AAB article by Lew Bryson, former Ballantine Head of Technical Dept., John Brzezinski (who later was a top executive at Lone Star, Pabst and the short-lived Heileman spin-off, Evansville, after leaving Ballantine) said the Burton Ale was simply the "best" batches of the IPA which were set aside in the 150 bbl. mammut-lined casks and further dry-hopped for many years, solera style. So, not an authentic "Burton Ale" by UIK standards, just based on an ale from Burton. This 11.3% / 75 IBUs does not seem to be either that Ballantine recipe nor a traditional UK Burton Ale - of course, like all "beer styles" UK Burton Ales varied greatly over the many decades the were brewed. Also, contrary to the implication on Pabst's rear label, the pre-Prohibition P. Ballantine & Sons (under the original Ballantine family ownership) also marketed a Burton Ale, which was probably a very different recipe.