Well, "old style" isn't quite the right term, but 6-row is generally produces a bit lower percentage of fermentable sugars and has more proteins. It's not something you typically brew a beer with unless you're using adjunct grains or some two row in addition.

On the flavor part, I agree. I prefer Miller if we're going with the big breweries. Doesn't make it a bad beer, though, just a lighter profile.