A short while ago, I learned that today, January 20th is National Cheese Lovers’ Day in the United States (not, heaven forbid to be confused with America’s National Cheese Day which, as I’m sure many of you already know, this year falls on Thursday June 4).
So, as a proud descendent of Prohibition era international gin smugglers, I though it might be appropriate to post this cheesy Prohibition era article:-
Interesting! I would have thought the most obvious product for brewers to switch to would have been Marmite!
But I guess it was probably copyrighted at that time… also it’s not a very American kind of product.
Your mention of Marmite led me off on a train of thought. Some time ago on here the old adage about liking it or hating it with nothing in between cropped up and I went to investigate because I seemed to remember being able to take it or leave it.
So I bought a small jar and had to throw most of it away, it was awful.
Fast forward to last week and I had a moment of madness and bought another one. I should mention at this point that I have discovered and love Royco packet sauces and I use them to make gravy. Quite like it but it does lack a certain je ne sais quoi, until that is, I mixed into the boiling liquid a small amount of Marmite and stirred it vigorously.
Just the ticket yum yum. 
Welcome to the Dark Side… 
I think where most people go wrong with Marmite trials is spreading it too thickly like jam. A little goes a long way.
Think you must be right, I don’t mix much in the boiling water for the soup/gravy. just enough to give it a bit more bite.
That is so true - even as a Marmite lover, I can’t take it caked on. My cheese sandwiches or toast have it thinly spread and then it is yum yum pigs bottom 
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Nobody in the US knows what this is. I do vaguely (from the Pythons), but I have never tried it and from the description I do not think I ever will.
You don’t know what you are missing! Has to be spread very very thinly. Good source of some vitamins.