Beer-drinking advice and suggestions from 1958.

-- "Don't stick to one beer. Try various kinds."

-- "Judge each beer as you would a person, play, or book -- on its merits as an individual."

-- "Rinse the beer glass with cold water before you use it."

-- "Serve the right beer with the right foods, mating light with light, rich food with darker, stronger beers and ales."

What to drink?

Imports:

Amstel
Augustinerbrau
Bass Ale
Beck's
Carlsberg
Carta Blanca
Guinness Stout
Heineken
Kirin
La Batt's (her spelling, not mine)
Lowenbrau
Pilsner Urquell
Turborg
Whitbread
Wurzburger

Prefer a domestic?

Andecker (brewed by Pabst, a "rich all-malt beer" available only "unpasteurized on draught")

Ballantine's India Pale Ale (a "remarkable ale")

Iron City lager (its fans are "enthusiastic and eloquent"; a "connoisseur type" beer)

Michelob (claimed by many to be "America's finest beer, one of the greatest in the world.")

Miller High Life ("great delicacy and elegance")

National Premium ("This beer has had its ups and downs, but is now doing better than ever ...")

Olympia (made with "pure glacial water . . . from exceedingly deep artesian wells....")

Prior's Double Dark ("...the only all-malt bottled beers made in the U.S.A.")

Rainier Old Stock Ale ("ancestral spores of the yeasts came from England," and the beer is aged in "the staid old British manner..."

Source: Poppy Cannon, "The Changing Taste for Beer," House Beautiful 100 (October 1958): 209, 231-237. Cannon was, at that time, one of the nation's most prominent food writers.