HDTenEightyP/NetNews huggingface dataset:
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: I agree!
Organization: The Spud Goodman Show
Date: Sat, 22 Aug 1992 03:38:30 GMT

In article <1992Aug19.204220.25356@afit.af.mil> skatapsk@afit.af.mil (Steven M. Katapski) writes:
>
>Hey Pal,
>
>I hate to burst your bubble, but Corona is NOT a U.S. beer!  

Might as well be.      :-)

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: MIX-Drink with beer
Organization: The Spud Goodman Show
Date: Sat, 15 Aug 1992 17:07:54 GMT

In article <1992Aug7.084447.22197@ntb.ch> hagmann@ntb.ch (Rudy Hagmann) writes:
>
>I wonder what kind of liquids you people out there mix with beer ???

This drink is called a Dr. Pepper, and if made right it really
tastes like Dr. Pepper (an American root-beerish soft drink for
those who don't know).

1) Put about 6 oz of some light beer (ie, typical American beer) in a
   large Old Fashioned glass (that is, fill it about half full).

2) Pour a shy shot of Amaretto into a shot glass, and put a "floater"
   of Bacardi 151 rum on top of that (so the rum floats on top of
   the Amaretto - doesn't mix in).

3) Light the Bacardi and allow it to burn for about 5-10 seconds.

4) Then, with the rum still burning, drop the shot glass into the
   beer (the beer has to be deep enough to put out the flame) and
   drink the whole thing right down.  (This is something you'll
   probably have to try *at* the bar - it doesn't travel well.)

I was incredulous until I tried one myself, and it does indeed
taste like Dr. Pepper.  Be advised that this isn't in the Bartenders'
Standard Manual, so you'll have to describe it to the poor
bartender you ask to make it for you.

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
Newsgroups: alt.beer
From: gak@wrs.com (Richard Stueven)
Subject: Re: Pub Draught Guinness in Chicago!
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Mon, 17 Aug 1992 15:55:05 GMT

In article 92Aug17093406@lyra.cis.umassd.edu, martin@lyra.cis.umassd.edu (Gary Martin) writes:
>In article <1992Aug17.060812.24834@usenet.ins.cwru.edu> brown@odin.ins.cwru.edu (Dan Brown) writes:
>
>   In an earlier posting lestat@wixer.cactus.org (Lyle J. Mackey) writes:
>   >>Ale while I wait for the Guinness to chill.
>   >
>   >Heathen! Blashpemer! Guinness SHOULD be served at room temperature! Good
>   >lord, man, you've been drinking too many Amerikan pisswater beers!
>
>   Guinness is TRADITIONALLY served at room temperature. It SHOULD, as should
>   other beers, be served to suit the tastes of the person who will consume
>   the beer!
>
>Forgotten in this discussion is that the original poster was talking
>about the new Pub Guinness cans, which instruct the user to chill them
>for at least 2 hours before using so that the device will work properly.

Be sure to heed these instructions, or you'll end up with a glass full
of beautiful Draught Guinness foam!  The cans really do need to be
fairly well chilled.

---
gak			Der Herr Buergermeister gibt bekannt, dass ab
gak@wrs.com		Donnerstag Bier gebraut wird und deshalb ab
attmail!gakhaus!gak	Mittwoch micht mehr in den Bach geschissen
107/H/3&4		werden darf.











Newsgroups: alt.beer
From: ae740@yfn.ysu.edu (Matthew Coda)
Subject: Re: Samuel Adams Dopplebock
Reply-To: ae740@yfn.ysu.edu (Matthew Coda)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Fri, 14 Aug 1992 13:56:18 GMT


In a previous article, tech@cs.ucf.edu (Tony Travaglini) says:

(Much stuff about beer deleted (we read it more than once allready anyway)

>There is a store here in Orlando that has alot of the Sam Adams
>Dopplebock. I've been avoiding it because this is the store that sold
>me the bad Sam Smiths. However since everyone seems to recommend this
>beer I believe I'll give it a shot tonight.     

As for freshness on Sam Adams beer just check the case or the bottle.  The 
case has a date printed on the side (most cases I should say) which is the
consume by date (actually its the drink by then cause it will be better), the
bottle has a strip on the side with a month marked, this server the same
purpose as above.  I bought a case of Double Bock yesterday on sale ($15.00)
because it was dated July.  It tastes fine still, guess I will just have to 
have some friends over this weekend to help me drink it!

 
-- 
Virtual Matt, in his virtual office, doing virtually........

Matt Coda ae740@yfn.ysu.edu
U-grad, Materials Engineering, Drexel University
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Warsteiner
Organization: The Spud Goodman Show
Date: Sat, 22 Aug 1992 22:18:38 GMT

In article <78176@ut-emx.uucp> chris@ccwf.cc.utexas.edu (Chris Casey) writes:
>In article <1992Aug20.000923.20685@news.ysu.edu> ag099@yfn.ysu.edu (Jonathan Foster) writes:
>>
>>    If WARSTEINER beer ever makes it to the states, try it, you
>>will become hooked.
>
>It is in the states.  Great stuff, I might add.  They even have it in what I 
>guess are baby kegs.  They're about 169 ounces (1.3 gal?), but they're like $16
                       ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Yeah, it only really comes out even if you think of it as 5 Liters  :-)

>or so.  Unfortunately, compared to the 6paks, they really aren't cost effective.
>Has anyone tried these things from Warsteiner?  Are they worth it?
>

This is a standard German package.  Many breweries sell beer in these
kegs and they are becoming more and more available in the US.  They are
usually sold with some little plastic siphon that you stick in the bung
to get the beer out, but a real connoisseur uses the CO2 taps avalable
for them.  They take sletzer-bottle charges (kinda like a big pellet gun
cartridge) and have a little pressure regulator - just like a full
tavern tapping setup that sits on a shelf in your fridge!  They're also
ideal for picnics, boats, etc., where you can use paper cups and not
have a bunch of empties to wory about disposing of.  I get Bitburger
this way (the Washington State Liquor Control Board (socialized drinking)
can order them in, but doesn't stock them, fellow Washingtonians) and
it's a real treat.  I'm seeing these kegs, usually of EKU (Pils, not
Kulminator), Henninger or Warsteiner, in more and more stores.  A good
trend - and it can't get light-struck!

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
From: Hagen@gold.ucr.edu (Jeffrey Hagen)
Newsgroups: alt.beer
Subject: Re: MIX - Drink with beer
Date: 14 Aug 92 19:46:23 GMT

Another fine beer mix is called a snakebite
it's half beer (usually a stout or a porter)
and half fermented apple cider.  It's really good 
altough the only comercial cider I've seen in the US
has been blackthorn and it's not all that good so
you really have to make your own but it is worth it.

Jeff Hagen
Newsgroups: alt.beer
From: pt@geovision.gvc.com (Paul Tomblin)
Subject: Re: Language of Beer (War: Re: Bar Trek (The Old Generation))
Keywords: Chug, pound, slam
Reply-To: pt@geovision.gvc.com
Organization: Not officially GeoVision Systems Inc., Ottawa, Ontario
Date: Thu, 13 Aug 1992 02:01:21 GMT

kyle@Csli.Stanford.EDU (Kyle Wohlmut) writes:

>SLAM: A weird process of punching a hole in the bottom of a beer,
>covering the hole with your mouth and then opening the top, thus
>releasing the entire contents of the can into your mouth in under 3
>seconds... only hardened frat boys know how to do this correctly
>(note: 'slam' involves a completely different process for shots)

I just spent 6 months in the UK in the company of some Texans, (don't
ask...), and they all called that 'Shotgun'.  It seemed to be some sort
of frat thing.  When I was in University, we just drank the stuff -
well, we did play some drinking games, and of course being engineers we
had a century club (100 ounces in 100 minutes - no pee breaks).  Some
of the more sturdy engineering faculties, like Lakehead, had the 40
beer club (40 beers between 12 noon and 1 am without vomiting - no lite
or american beers allowed).

I suppose the 'Shotgun' technique is necessary to get drunk on american
beer - I never could with normal drinking.  I couldn't get drunk on
british beer either, (except with some of the old ales) but at least it
tasted good while you were drinking!

-- 
Paul Tomblin, pt@geovision.gvc.com or {uunet,revcan}!geovision!pt
(This is not an official opinion of GeoVision Systems Inc.)
I used to homebrew computers, now I homebrew beer.  Is this progress?
From: billb@owlnet.rice.edu (William Stenson Blackwell)
Newsgroups: alt.beer
Subject: Stupid Beer Tricks (was Re: Language of Beer)
Keywords: Chug, pound, slam
Date: 13 Aug 1992 18:15:10 GMT
Organization: Rice University

In article <stefank.713709213@dali>, stefank@math.chalmers.se (Stefan Karlsson) writes:
|> Apropos Pound and Slam, here on Chalmers University of Technology
|> in Goteborg, Sweden (that's northern Europe for the Colonials on
|> the group) there's the tradition of ha"fv (put the two dots over
|> the a, it should be pronounced rather like a in dare)
|> You warm a bottle to about 40C (what's that in Fahrenheit, 105?)
|> there's an exact temp I guess, I'm not a tech student myself, but
|> there are hard rules in this competition.
|> Then, at a given signal, you put the bottle to your mouth, shut it
|> with the help of your hand and shake until the pressure opens up
|> your throut and the warm beer is banged right down into your stomach.
|> If you just keep your lips tight you don't have to swallow, if you don't
|> you'll resemble a rammed firepost or something. I think the record is
|> about two-three seconds. There's a small residue in the bottle (foam)
|> which is collected for 'literha"fv' i.e. pounding a litre tankard.
|> I'll guess I'll be corrected by a 'Chalmerist' now, but I think
|> my description was fairly OK. I've tried it, but not in a real
|> competition, although they are regularley held.

Sounds like fun.  Here at Rice in the heart of Bubbadom, we have a similar
contest.  Each spring, we have a race between the residential colleges called
BEER-bike (emphasis mine).  In it, teams of ten chuggers and ten bikers
perform a relay race.  The chugger chugs (appropriately enough) either a
24 oz. (men) or a 12 oz. (women) container (and yes they have gotten quite
sophisticated on these containers) of a mixture of 2/3 warm, flat beer, and
1/3 lukewarm water.  Then the bikers bike. etc. 10 times.  A good time for
men is under 4 sec. (many are under 3, even a few swedes ;) ).  For women,
a good time is sub-3.  Anyone else know of similar "contests"?

Correction to an earlier post: slamming is the rapid consumption of drinks
(general).  Pounding is the rapid *chugging* of beer, usually to "catch-up"
to one's friends who have consumed more total alcohol than onesself. ;-)

-- 
Bill Blackwell             P H P <==me!   "A just request is to be met
billb@owlnet.rice.edu     F L L F       in silence, by the act."
Houston, Texas, USA          8       -Dante Alighieri "Inferno" XXIV ln.77-78
"My opinions are mine, no one else is that stupid"
Newsgroups: alt.beer
From: jimv@dadd.ti.com (Jim Vahsen,VAHZ,)
Subject: Re: Mass market beers: any (really) good ones?
Reply-To: jimv@dadd.ti.com
Organization: Texas Instruments, Inc.
Date: Fri, 21 Aug 1992 13:54:12 GMT

In article 18033@telematics.com, ted@telematics.com (Ted Goldblatt) writes:
>The mass market imports we get from the rest of the world aren't
>great either (i.e., they are basically Budmilloors :-)).  In
>this category I'd put Beck's, St. Pauli Girl, Heineken, Asahi,
>Kirin, Grolsch, Harp, and lots of others.......

Oh my.  Well, I won't try to give you any advice, 'cause if you rank Beck's,
Harp, and St. Pauli Girl with Budweiser, nothing that I could suggest would 
have any meaning....   8)   Stick with da Monks....   
---
===========================================================================
|  ____    ____    _____     __     __   _______                          |
|  \   \  /   /   /  _  \   |  |   |  | |___   /       Jim Vahsen         |
|   \   \/   /   /  /_\  \  |  |___|  |    /  /        jimv@dadd.ti.com   |
|    \      /   /  /___\  \ |   ___   |   /  /         Texas Instruments  |
|     \    /    |  |   |  | |  |   |  |  /  /__        ASIC CAD GROUP     |
|      \__/     |__|   |__| |__|   |__| |______|       (214)997-3607      |
|                                                                         |
|           Samuel Adams - Brewer, Patriot.  (Damn Fine American Beer)    |
===========================================================================
																				

Newsgroups: alt.beer
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Re: Warsteiner
Followup-To: alt.beer
Summary: We have a winner!
Keywords: Warsteiner
Organization: Rocking Pig Enterprises
Date: Thu, 20 Aug 1992 16:05:39 GMT

In article <1992Aug20.000923.20685@news.ysu.edu> ag099@yfn.ysu.edu
(Jonathan "Number Two" Foster) writes:
>
>    If WARSTEINER beer ever makes it to the states, try it, you
>will become hooked.

Surprise, it already has.  There are at least three pubs a stone's
throw from my terminal that have it on draft.  ('Warsteiner: Eine
Koenigin unter den Bieren'-- gee, does that make it Germany's answer
to Budweiser?) It's nice, got quite a sharp, hoppy flavour.  But I'm
not much of a lager drinker so I can't go hog wild for it.

Last time I had one they gave me a bumper sticker to go with it-- I
like their slogan-- 'Warsteiner, because life is too short to drink
cheap beer.' 

/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/
                       /               
    Kyle Wohlmut       -  'Drinking with the moon last night, I
kyle@csli.stanford.edu /   turned the glasses over and I drank the
    Rocking Pig        -   bottle dry; the moon stared out to sea
    Enterprises        /   all night and so did I...'    
                       -                                              
-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-
Newsgroups: alt.beer
From: mece1xg@Elroy.UH.EDU (purna)
Subject: Re: Paulaner....
Reply-To: mece1xg@Elroy.UH.EDU
Organization: University of Houston
Date: Mon, 17 Aug 1992 15:17:20 GMT

In article <77851@ut-emx.uucp>, chris@ccwf.cc.utexas.edu (Chris Casey) writes:
>Well, I've recently tried both Oktoberfest & Paulaner, two incredibly different
>beers considering they come from the same company.  I liked Oktoberfest, but 
>I thought the Paulaner was the absolute worst beer I have ever tasted.  Well, 
>that's just opinion, & I'm not going to sit here flaming Paulaner drinkers, but
>all I want to know is what beers taste similar so that I can avoid them.  Would
>it be in anyway similar to the infamaous Samuel Smith's that I've seen so much 
>about?  Or possibly a rauchbier?  Just guesses, & very curious.... 
>
>Chris

howdy!

a question to you, first.  WHICH Paulaner did you not like?  Paulaner is
the company and they make several beers including Oktoberfest, Salvator, 1634,
Hefe-Weizen.

just ramblings.....

-purna
From: "mark nickel" <mark.nickel@canrem.com>
Newsgroups: alt.beer
Subject: lambics, geuze (re: f
Date: 17 Aug 92 23:21:37 EST
Reply-To: "mark nickel" <mark.nickel@canrem.com>
Distribution: alt
Organization: Canada Remote Systems

subject: Lambics, Geuze (Re: Fruit Beers)

tope@enea.se (Tommy Petersson) writes:

TP>I beleive that Lindeman Kriek is Geuzue with added cherry juice (it
TP>should really be cherries laying in the beer for a long time), but their
TP>Peche is Lambic with peach added.

Does anyone have information on what quantity of peaches I should be
used to brew a typical 5 gallon batch?  Should the peaches be peeled,
crushed, or what?

Has anybody tried this, and what has been their results?  FWIW, it has
been my experience that Lindeman's Peche has been far supierior to their
Kriek, but that is only my opinion.

Thanks,

...*
*.Mark                             mark.nickel@canrem.com
..
---
  DeLuxe 1.21 #145  It's a small world but I wouldn't want to paint it
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: alt.beer
From: misterl@athena.mit.edu (Lawrence P Lubowsky)
Subject: Re: Samuel Adams Dopplebock
Organization: Massachusetts Institute of Technology
Date: Thu, 20 Aug 1992 03:32:48 GMT

In article <1992Aug17.203444.6708@athena.mit.edu> bpburke@athena.mit.edu (Brian P Burke) writes:
>
>Of all of these, my favorite is definitely Octoberfest.  When they
>first brewed it 3 years ago, they sold out of their 40,000 cases in 4 weeks.
>The second year they brewed 80,000 cases and also sold out if 4 weeks.
>Last year they brewed 120,000 cases and still sold out in about 4 weeks.

>I bought out every store where I saw it in this area and still couldn't get
>enough.
>
>-Brian
>

No wonder why they keep selling out.  You're buying it all!  :^)

I kept meaning to try the stuff, but when I finally remembered, I
couldn't find any.  Oh well, I'll have to move faster next year.

I just spent a few days at Acadia National Park in Maine.  There are
two small breweries in Bar Harbor, a city just outside the park.  I
tried a Cadillac Mountain Stout from the Bar Harbor Brewing Company.
It was pretty respectable.  Goes well with lobster.

The next day I swung by the very small Acadia Brewing Company.  I took
home a few bottles of each of their different kinds of beer.  I
haven't had the chance to try them yet, but the building sure smelled
good.  The owner showed me the works, even though it wasn't time for
the daily tour yet.  Very friendly people up there.  I'll bet their
beer is just as friendly.

Larry

--
  Larry Lubowsky         | I'm looking for a job in the Boston area.
  misterl@athena.mit.edu | Computers, Bio-electrical Eng., Medicine
			 | MIT Graduate.  Ask me for my resume.
From: Ian_Staines@mindlink.bc.ca (Ian Staines)
Newsgroups: alt.beer
Subject: Re: Pub Draught Guinness in Chicago!
Date: 18 Aug 92 00:37:31 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world


Actually, usually I just start drinking the stuff cold, and by the time
I'm about half done it's warmed up to the ideal temperature.

I agree, the beverage will give you a different taste over the range of
temperature.  Why not have the entire experience!  I like a cool Guiness on a
warm day, and a warm Guiness anytime.

Newsgroups: alt.beer,rec.crafts.brewing
From: emeeks@unity.ncsu.edu (Edward Meeks)
Subject: Beer/Brewing Periodicals?
Organization: North Carolina State University
Date: Thu, 13 Aug 1992 19:57:37 GMT

Hi all,

Could anyone give me some pointers as to what beer/brewing related
periodicals are available, other than _Zymurgy_ (and HBD :)? Is there a
brewing industry rag?

Subscription info would also be appreciated.

maybe this is archived somewhere...

Thanks in advance!


--Ed
Newsgroups: alt.beer
From: arthur@sgi.com (Arthur Evans)
Subject: Re: Pub Draught Guinness in Chicago!
Reply-To: arthur@sphere.wpd.sgi.com (Arthur Evans)
Organization: Silicon Graphics, Inc., Mountain View, CA
Distribution: na
Date: Wed, 19 Aug 1992 18:28:39 GMT

In article <1992Aug17.144105.28424@news2.cis.umn.edu> lsmith@giga.cs.umn.edu (Lance "Squiddie" Smith) writes:
>In article <1992Aug17.030722.6804@wixer.cactus.org> lestat@wixer.cactus.org (Lyle J. Mackey) writes:
>>
>>Heathen! Blashpemer! Guinness SHOULD be served at room temperature! Good
>>lord, man, you've been drinking too many Amerikan pisswater beers!
>
>Here's something I'm curious about. As I understand it, Guinness should be 
>served at cellar temperature and not room temperature. (I mean at the moment
>my room temperature would be close to 80F.) Now cellar temp is about 50F to 
>maybe 60F. 

The confusion arises from the fact that "cellar temperature" and "room
temperature" are frequently indistinguishable in the British Isles.
At a California room tempertature of, say, 78F, Guinness is far too warm.

As another poster pointed out, of course, the original subject of
this discussion was the "Pub Draught" cans, which have to be chilled
to work properly.  The main problem with these cans, in my mind, was
that you have to chill the hell out of them, open them, pour the beer,
and then wait for it to warm back up to serving temperature--in which
time you could have nipped down to the pub and bought a pint of real
draught Guinness.  (For the sake of decency I will omit the obligatory
whining about how much better it is in Ireland, etc.)

If you don't happen to have a pub around that serves draught Guinness,
it might be worth your while to try the cans ...

-ae-

--
"'twas whiskey and bad company
  That made a wretch of me."
				- (traditional Irish ballad)
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: alt.beer
Subject: Re: Lambics, Geuze (Re: Fruit Beers)
Date: 13 Aug 92 17:39:47 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <1992Aug13.122148.12732@enea.se> tope@enea.se (Tommy Petersson) writes:

>It's mainly two types of enzymes, I beleive their names are something
>like "Bretanomyces Lambicus" and "Bretanomyces Bruxelliensis" (sp), but
>that could also be something I dreamed up. These two works only at
>two different and very specific temperatures.

Not quite.  They are not enzymes, they are critters (as in living
microbial organisms - much as the yeast are.)  Enzymes are not alive.
Furthermore, there are typically three major varieties of microbes, in
addition to the (wild) yeast(s): Pediococcus damnosus,  Brettanomyces
bruxellensis, and Brettanomyces lambicus.  As you mention:

>Earlier, and maybe still at small breweries, they opened a roof window
>to let the enzymes [sic] in (the wort wasn't covered). Nowadays the have
>industrialized the process and tamed the wild yeast.

Perhaps the InterBrew Big Boys do, but the traditional Lambic brewers
continue to use the traditional, open-air methods.

[...]
>I beleive that Lindeman Kriek is Geuzue with added cherry juice (it
>should really be cherries laying in the beer for a long time), but their
>Peche is Lambic with peach added.

I haven't tried their Peche, but Lindeman's Kriek was very
disappointing (and I'm being charitable!)  My wife tried some and asked
if it was alcoholic - it tasted like KoolAid... :-(  Ohhh, for a
Timmermans...
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [               Amdahl makes computers, not beer.                    ]
Newsgroups: alt.beer,soc.culture.canada,can.politics,sfu.general