HDTenEightyP/NetNews huggingface dataset:
From: brown@odin.INS.CWRU.Edu (Dan Brown)
Subject: Re: I Want to open a Brewpub. How?
Organization: Subversive Student Publications un-inc.
Date: Mon, 27 Jul 92 13:46:53 GMT

In an earlier posting mcnally@wsl.dec.com (Mike McNally) writes:
>machman@milton.u.washington.edu (The Machman) writes:
>
>>mcnally@wsl.dec.com (Mike McNally) writes:
>
>>>phughes@spock.NMSU.Edu (HUGHES) writes:
>>> > I would like to find out how to open a brewpub...
>>>From what I understand, I'd say that step 1 is to locate half a
>>>million dollars.
>>nonsense.  a decent brewpub may be established for as low as $20K - 30K if
>>you can get the capital and the clientele.  
>
>Well, that's the point.  "If you can get the capital [equipment] and the
>clientele."  That's a real big "if".  The equipment, including brewing
>hardware, storage facilities, refrigeration, taps, hoses, bar, restaurant
>equipment, and facility are expensive, *way* more than $20-$30K unless
>you get it all for free.  Then there's insurance, advertising, buying
>the raw materials for the first, say, 100 batches before you get close
>to being profitable, and salaries, and you're talking real money.
>

Perhaps starting as a homebrewer and working up to a micro, and then to a 
restaurant/pub rather than starting with a brewpub would be a way to do things.

Learn to make beer, then learn to make good beer, then learn to sell that
beer, then open a restaurant/pub to sell the beer at...

It may take longer than just jumping in, but it would be easier to bail out
if you weren't at all successful in the beer industry. 

BTW, I would love to open a micro or a brewpub... money is definately
a problem. I have been homebrewing to some success. By the time I make
my fortunes (smirk) I hope to be pretty good a making beer!

Later.
Dan

-- 
Dan Brown
brown@ins.cwru.edu

Newsgroups: alt.beer,rec.crafts.brewing
From: slash@IMD.Sterling.COM (Steve Blanchard)
Subject: Boston Brew Pubs
Organization: Sterling Software, IMD
 
Distribution: usa
Date: Tue, 21 Jul 1992 15:17:53 GMT
X-Md4-Signature: 74a37b303f3622b6cfbdc2a10a59c3b8

Steve

-- 
Steve Blanchard	             UUCP:     uunet!sparky!slash
Sterling Software FSG/IMD    INTERNET: slash@sparky.IMD.Sterling.COM
From: sgreen@neumann.une.edu.au (Stephen Green)
Newsgroups: alt.beer
Subject: Phantom Beers
Date: 29 Jul 92 01:17:27 GMT

For those who have had the dis/pleasure...
I vaguely remember the existance of a 'Castle' lager from South Africa.
But has anyone discovered any other (former) Russian or African Beers
through the export market, in particular, anyone in Australia?
Organization: University of Maine System
Date: Wednesday, 22 Jul 1992 18:26:21 EDT
From: Robert Roxby <RROXBY@MAINE.MAINE.EDU>
Newsgroups: alt.beer
Subject: beer dice?

If anybody knows of a game called "beer dice", I would appreciate
having a description of it.  Does it require equipment, other than
(I presume) dice?  Thank you.  Robert
Newsgroups: alt.beer
From: machman@milton.u.washington.edu (The Machman)
Subject: Re: I Want to open a Brewpub. How?
Organization: University of Washington
Date: Sun, 26 Jul 1992 22:48:14 GMT

mcnally@wsl.dec.com (Mike McNally) writes:

>phughes@spock.NMSU.Edu (HUGHES) writes:
>
> > I would like to find out how to open a brewpub...
>
>From what I understand, I'd say that step 1 is to locate half a
>million dollars.  Well, maybe step 1 is to see a psychotherapist, 
>and if that fails then locate half a million dollars.

nonsense.  a decent brewpub may be established for as low as $20K - 30K if
you can get the capital and the clientele.  i'm sure that in new mexico
there is a huge, untapped (!) clientele for brewpubs.  i've been having
fantasies of opening one in the Santa Fe area (where i grew up), but for 
now that remains a fantasy.

no real advice here.  i just felt like providing an alternate opinion.

					good luck,

						-- dave

-- 
 /'''   The Machman     machman@milton.u.washington.edu    david c carroll
 c-OO                                                                      
    \                     "Big Science.  Hallelujah"
   -                                                                       
Newsgroups: alt.beer
From: kwhite@csi.uottawa.ca (Keith White)
Subject: Re: Looking for beer in Montreal
Keywords: pubs 
Organization: Dept. of Computer Science, University of Ottawa
Date: Fri, 31 Jul 92 15:15:10 GMT

In article <1992Jul30.211535.27992@aosg.gsf.dec.com> duane@aosg.gsf.dec.com (Andrew Duane AOSG) writes:
>Some friends and I are going to be spending a few days in Montreal
>fairly soon. So, of course, the subject of where to find good pubs
>has come up ;-)
>
>We haven't found any brew-pubs there (but would love to be proved
>wrong), but are looking for interesting pubs that serve a good
>variety of beers. Decent food is a definite plus. Being near the
>Metro is another definite plus.


My favourite pub is "Futenbulles" on Bernard and Park.  Take the Metro
to Place des Arts and take the bus number 80 north to Bernard.  Futenbulles
is on the North side of Bernard east of Park.  If you have problems
with smoke, arrive early.  They have a large selection of bottled beers
as well as some local microbrews on tap (St. Ambroise, Belle Guelle,
Boreale, ...).  The food is good.  "Les frites" served with mayonnaise
used to be better...

If you want to take bottles back from Montreal, pretty much any corner
store sells the local microbrew.  Other micros include Hopps Brau,
Massawippi, and Portneuvoise.

On the brewpub scene, Montreal does indeed have brewpubs.  The closest
one to a Metro would be Le Cheval Blanc at 809 Ontario St. East.  Get
off the Metro at Berri/UQAM, exit via the Voyageur bus terminal to get
on Berri Street.  Head north to Ontario.  Le Cheval Blanc is on the
North side of Ontario east of Berri.

Other brewpubs include La Cervoise, 4457 St. Laurent near Mt Royal, and
the Crocodile Club, 5414 Rue Gatineau.

Enjoy your visit!

...keith
-- 
Keith White, Department of Computer Science, University of Ottawa
kwhite@csi.uottawa.ca [+1 613 564 5455]
From: msg@druhi.ATT.COM (Matthew S. Graham)
Newsgroups: alt.beer
Subject: Re: Politics of Beer Centers in USA
Summary: Don't think Liberalism <--> Micros holds up
Date: 23 Jul 92 22:42:44 GMT

In article <1992Jul21.033541.4346@verifone.com>, ken_p1@verifone.com writes:
> Just an idle thought while trying to decide what excellent beer to buy next:
> 
> It seems that the places with the best local beers, brewpubs, and
> microbreweries are in the more "liberal" areas of the country politically
> speaking. i.e., Portland, OR and the Seattle, WA areas are well noted for their
> excellent local offerings as is the SF Bay/Silicon Valley area, and I can't
> leave out the Boston scene either.  Does good brew go hand in hand with
> "liberalism" or is it just that these area have a higher than average
>educational factor (higher salaries) and know how to appreciate and DEMAND good
> beer?
> 

Well, here in traditionally conservative Colorado, we have the town with
the Country's most Microbreweries/brewpubs per capita - Ft. Collins. This is 
a college town, however, and largely liberal.

Denver will soon have four brewpubs. Boulder has three. Most
mountain ski towns have one or two. All these areas have a
population that has more money and/or education than average.

There might be something to your theory. Colorado as a whole is
traditionally conservative, but the beer towns are not.

I haven't heard of a big local beer scene in the South, which is 
mostly conservative.

By the way, I'm a beer fan and I'm middle-of-the-road.

					Regards,
					Matt Graham
					msg@druhi.att.com
From: jerry@incc.com (Jerry Rocteur)
Newsgroups: alt.beer
Subject: Belgian Beer poster
Keywords: Poster of lables of Belgian beers
Date: 24 Jul 92 20:50:54 GMT
Organization: InCC.com Perwez Belgium

I was recently in a cafe in Brussels and I bought the 'Belgique, le
pays de la biere' poster.

This poster is the fourth edition of the poster that shows the lables
of all original Belgian beers, it includes the name and addresses of
all the breweries.

I don't know if this information has been posted before but the
addresss where this poster can be obtained is:

KAFFEE DE HOPDUVEL
ROKERELSSTRAAT 10
9000 GENT
+32.91.253729

-- 
 __^__                                                              __^__
( ___ )------------------------------------------------------------( ___ )
 | / | Jerry Rocteur                       Email: jerry@InCC.COM    | \ |
 | / |             Independent Computer Consultants                 | \ |
 | / |--------------------------------------------------------------| \ |
 | / | This week's quote:                                           | \ |
 |___|  The concept is simply staggering! pointless but staggering! |___|
(_____)------------------------------------------------------------(_____)
   ^                                                                  ^
Newsgroups: alt.beer
From: knapp@spot.Colorado.EDU (David Knapp)
Subject: Re: Alcohol Content of U.S. Beer
Organization: University of Colorado, Boulder
Date: Thu, 30 Jul 1992 17:06:56 GMT

In article <BrpHv6.BM3@news.cso.uiuc.edu> mpreslar@s.psych.uiuc.edu (Martin Preslar) writes:
>Robert_Broughton@mindlink.bc.ca (Robert Broughton) writes:
>
>>Since this subject (especially in comparison with Canadian beer) comes up
>>pretty often here, I went to my local B.C. government liquor store to do some
>>research. All beer sold in Canada must have the % alcohol by volume on the
>>label, and that includes U.S. beer. (Write your congressperson and ask him/her
>>why U.S. beer sold in the U.S. doesn't have this.) The results of my research
>>are as follows:
>
>>        Michelob                5%
>>        Rainer Dry              5%
>>        Henry Weinhart Dark     4.85%
>>        Henry Weinhart Ale      4.7
>>        Old Milwaukee           4.6
>>        Lone Star               4.5
>>        Rainier                 4.4

What about the non-massed produced beers like sierra nevada, anchor steam,
sammies etc.?



-- 
David Knapp                                      University of Colorado, Boulder
Highly Opinionated, Aging  and                      knapp@spot.colorado.edu
Perpetual Student of Chemistry and Physics.
            Write me for an argument on your favorite subject.
From: v22964qs@ubvmsd.cc.buffalo.edu (Mike Cluff)
Newsgroups: alt.beer
Subject: Eggs in beer (was Re: Oatmeal Stout)
Date: 27 Jul 92 16:19:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Jul27.134631.15350@msc.cornell.edu>, bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038) writes...
>From article <9557@uqcspe.cs.uq.oz.au>, by michaeln@cs.uq.oz.au (Bunweasel):

>> Disbelievers can try Matilda
>> Bay Brass Monkey (yum!). It's also fun with a raw egg (this
>> also exists as a rural American custom, n'est-ce pas?)

>I couldn't let the remark about the raw egg go through without dsiclaimers.
>Here in New York, 25% of the eggs sold carry salmonella, which is enough
>reason for me not to consume these "Breakfast Specials"

From what I understand, the alcohol "cooks" the egg.  Could it be possible that
the alcohol kills the salmonella virus as well?

******************************************************************************
Mike Cluff				*   	
v22964qs@ubvms or mike%luick@ubvms	*    All generalizations are false.
UB Language Perception Laboratory	*       
******************************************************************************
Newsgroups: alt.beer
From: emeeks@unity.ncsu.edu (Edward Meeks)
Subject: Re: Politics of Beer Centers in USA
Organization: North Carolina State University Computing Center
Date: Wed, 22 Jul 1992 15:32:04 GMT

In article <1992Jul21.033541.4346@verifone.com> ken_p1@verifone.com writes:
>Just an idle thought while trying to decide what excellent beer to buy next:
>
>It seems that the places with the best local beers, brewpubs, and
>microbreweries are in the more "liberal" areas of the country politically
>speaking. i.e., Portland, OR and the Seattle, WA areas are well noted for their
>excellent local offerings as is the SF Bay/Silicon Valley area, and I can't
>leave out the Boston scene either.  Does good brew go hand in hand with
>"liberalism" or is it just that these area have a higher than average
>educational factor (higher salaries) and know how to appreciate and DEMAND good
>beer?
>

I agree with the latter notion. Here in NC, of the 4 brewpubs that I
know of, 2 are in the Raleigh/Durham/Chapel Hill area (the so-called
"triangle area"), one is in Charlotte, and one is in Manteo, a beach
resort town on the outer banks. So the general rule for NC is that they
exist in mostly metropolitan areas where the residents have more
disposable income. 

Considering your "politics and microbreweries" idea, it is interesting
to note that in the last Jesse Helms-Harvey Gant (Gantt?) Senator race, the
Democrat-liberal candidate (Gant) won most precincts in the metropolitan
areas (where the brewpubs are), while Jesse took most of the others.
Jesse, of course, won the election.

Yessireee--North Carolina: Leading the nation in the consumption of
Natural Light. A-B has billboards congratulating tarheels for this!
From: igl@ecs.soton.ac.uk (Ian Glendinning)
Newsgroups: alt.beer
Subject: Re: October-festival
Date: 23 Jul 92 17:25:48 GMT

In <22619@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:

>    I am going so I must know :).  I was *told* that it traditionally
>ends on the first Sunday in October and is two weeks long.  That places

Right, except it's 16 days in length - i.e. starts on a Saturday.

>it from Sept 21 through Oct 4.  Can any Germans back this up?

Sept 19 - Oct 4 this year.  I'm not german, but I've lived in Munich.

>    Any suggestions for a first time Octoberfester?

Hard to know what to say.  Maybe, go early (in the afternoon) if you
want to get a seat (you need one to get served) easily.  Weekdays are
less busy that weekends.  I'm sure you'll have fun regardless.
   Prost!
    Ian
--
I.Glendinning@ecs.soton.ac.uk        Ian Glendinning
Tel: +44 703 593081                  Electronics and Computer Science
Fax: +44 703 593045                  University of Southampton SO9 5NH England
From: parsons@hawk.nstn.ns.ca (Jay Parsons)
Newsgroups: alt.beer
Subject: Dry white wine
Date: 30 Jul 92 13:50:18 GMT
Organization: NSTN Inc.

Hello! Can anyone suggest a dry white wine similar to Cuvee special or 
La Pia D'or? I would like to make one at home.
Jay Parsons
parsons@hawk.nstn.ns.ca
Newsgroups: alt.beer
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: unusual beer
Organization: MITRE Corporation, McLean  VA
Date: Thu, 30 Jul 1992 16:30:39 GMT

In article <1992Jul30.145619.21822@elroy.jpl.nasa.gov>
 bobv@spike.Jpl.Nasa.Gov (Bob von Buelow) writes:

>By itself the Berliner Weisse defines bitter.  The syrup is also lousy.  
>(tastes terrible on ice cream).  But together...I like it.

>Are there other bitter beers that require additives?

A nit-pick, but Berliner Weisse beers are not particularly bitter.  Their 
unusual taste comes from the lactic acid in them, making them very sour.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: alt.beer
From: ciaran@county.lmt.mn.org (Ciaran Benson)
Subject: Re: Oatmeal Stout
Reply-To: ciaran@county.lmt.mn.org (Ciaran Benson)
Organization: LaserMaster Technologies, Minneapolis, MN
Date: Thu, 30 Jul 92 22:06:34 GMT

>"  It's also fun with a raw egg (this
>also exists as a rural American custom, n'est-ce pas?)"

  And in Wisconsin, just throw a little salt in 'er.

  That'll perk 'er right up!

  ... you don't know TRUE PAIN until your father-in-law
throws some salt into your first batch of specialty
grain "K'plokh Extra Stout" that you've been saving for 3
months because your wife wanted her folks to try some.

  Aaaarrrrggggghhhh ...

  Ciaran.


Newsgroups: alt.beer
From: duane@aosg.gsf.dec.com (Andrew Duane AOSG)
Subject: Looking for beer in Montreal
Keywords: pubs 
Organization: AOSG
Date: Thu, 30 Jul 1992 21:15:35 GMT

Some friends and I are going to be spending a few days in Montreal
fairly soon. So, of course, the subject of where to find good pubs
has come up ;-)

We haven't found any brew-pubs there (but would love to be proved
wrong), but are looking for interesting pubs that serve a good
variety of beers. Decent food is a definite plus. Being near the
Metro is another definite plus.

--

Andrew L. Duane (JOT-7)  w:(603)-884-5873	duane@aosg.gsf.dec.com
Digital Equipment Corporation
ALPHA Open Systems Group
M/S GSF1-1/K13
5 Wentworth Drive
Hudson, NH   03051

Only my cat shares my opinions, and she's too heavy to care.
Newsgroups: alt.beer
From: jerry@ncc.uky.edu (Jerry Nokes Jr.)
Subject: Mead, Beer: good things.
Organization: University of Kentucky, Communications Services
Date: Wed, 22 Jul 1992 16:21:50 GMT
Originator: jerry@ncc.uky.edu

    Ok, if I remember correctly, someone was looking for a MEAD recipie.
   Now I know this is not beer, and this, alt.beer, is not the place for 
mead, but, to make ammends, I am drinking a six pack while writing this.
so if my spelling gets a little bad, will fugivor me?

     First, thanks to all those who answered my previous articles with
so much good information, that i am just now sobering up for the first time since
may when I got the reply's.   great reply's.


   Here is a mead recipie.

   I have no knowledge of it...it was given to me a few years ago and i wondered
if it would be any good but have not had a chance to try.  ainstead I made four
batches of wine, two hearty burgundy, two cabernet savingoin (sp?).(hic.)

    show, now ishh time for the reshhipie.
   If you make this recipie, please drop me a line about it.  I intend to 
try it soon.

                 MEAD (honey wine)

    10 pounds raw honey
    2 3/4 gallons water
    3 lemons
    2 oranges
    spice bag with 12 cloves and 2 sticks of cinnamon
    1/2 ounces bruised sugar
    1 slice toasted bread
    1/2 ounce yeast


          Place honey in enameled pot -12 pounds if you desire stonger, sweeter
wine.  Add water, peel oranges and lemons very thinly and put in rinds.  Then
add juice of fruit.  Make small muslin for spices and suspend bag in liquid.
heat slowly to boil.  Simmer 1 - 1 1/2 hours, clearing scum that rises to top.
Cool to lukewarm.  Dissolve yeast in 1/2 cup warm water.  Place yeast and toast
in liquid, cover, set in warm place (65-70 degrees).  When wine ceases active
fermintation (10-21 days) strain and bottle in heavy bottles.  Lightly cork
bottles for 8 weeks or so, before corking them properly.

     a favorite found among our notes----Buffalo Enterprises 18th Century Shop


   that is it.  as exact as i can reproduce it.  I have no idea what bruised
sugar is.  I think it refered to sugar broked off of the old time "blocks".

good luck and please let me know.
73 Jerry
 Jerry@ncc.uky.edu

    Do not worry for whom the beer calls, for it calls for thee.
From: kwl@po.CWRU.Edu (Kenneth W. Lux)
Newsgroups: alt.beer
Subject: Re: Celebrator
Date: 24 Jul 92 20:46:13 GMT
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)


	Here in Cleveland, (particularly the East side) I have seen
Celebrator for at least a year and a half.  I first had it at a place
on the west bank of the flats called The Harbor Inn.  They have over
170 different types of beer.  As far as where it is made, I can't
remember the name of the brewery, but I know it is outside of Munich.
From: c3088@moncol.monmouth.edu (CHRIS CANE)
Newsgroups: alt.beer
Subject: Re: Sammie Smiths
Date: 24 Jul 92 13:54:12 GMT
Distribution: alt.beer
Organization: Monmouth College, W. Long Branch, N.J.  07764

In article <BruzK8.9Er@taligent.com> tom_santos@taligent.com (Tom Santos) whimpers:
>In article <1992Jul23.162945.979@cs.ucf.edu>, tech@cs.ucf.edu (Tony Travaglini)
>rants:
>> I think I can say without a
>> shred of doubt that these are the two worst beers I have ever had in
>> my life. They were simply undrinkable. An aftertaste like kerosene is
>> being generous. I have never in my life had a beer I couldn't finish.
>
>After trying Samuel Smith's Nut Brown Ale and realizing that it had a distinct
>aroma of dog manure, we dubbed it:
>
>-->Samuel Smith's Butt Brown Ale<--
>

S.S. Nut Brown Ale is one of the finest brews available to us.  Its butter-
scotch aftertaste and fine mellow maltiness make it a superb brew.  In all
fairness you are entitled to your opinion, but bashing this newsgroup
because you tried someone's suggested brew and didn't like it, is ignorant.

Let's hear more from the Jon Binkleys and Dan Browns of the world!

___________________________________________________________________
|\/| |_| |\| |\/| |_| \_/  |  |-|            |_ |_| |_ |_ |- |_- |-
Christopher E. Cane                       c3088@moncol.monmouth.edu
Beer Lover By Choice                       Computer User By Fortune
Newsgroups: alt.beer,alt.party,rec.food.drink
From: ricegm@ecf.toronto.edu (George Matthew Rice)
Subject: Re: Drinking Games "How to FTP" and other answers
Organization: University of Toronto, Engineering Computing Facility
Date: Tue, 21 Jul 1992 17:27:46 GMT

>In article <BrI9zE.H6u@acsu.buffalo.edu>, jtbell@acsu.buffalo.edu (Jonathan
>T. Bell) wrote:
>> 	My friends and I play this game. This is the way it goes:
>> You get in a group in a circle, one person starts it saying:" Wales Tales, 
>> Prince of Wales, Prince in a court of (How many ppl are playing) calls (a 
>> number). You count clockwise from that person and the person who's number was 
>> called says: "Nay". The 1st person then askes: "Who?" 
>> 	That's a round. The 2nd person says a number, and you start with him 
>> and count clockwise, etc., etc.
>> 
>> 					-Jonny B.
>> 
>> P.S.--> I do not know the point, but if you screw up, I guess you can drink...
Sounds like jet up in Toronto, but we like to include additional side
rules such as no swearing (hard to do when drunk), Can't use any proper
names,the names of beers, the word beer,ale,lager and the such.

But the two rules that I like the best are no pointing with your finger
(you have to use your elbow), including giving someone the finger and
you can't use the 3-d's (drink,drank,drunk).Instead you have to use
such words as consume, beverage, etc.


Matthew

Newsgroups: alt.beer
From: bdombrow@triton.unm.edu (brent m 92jun08 dombrowski)
Subject: Re: Bar Trek
Date: Thu, 30 Jul 92 23:29:05 GMT
Organization: University of New Mexico, Albuquerque
Summary: Looking for complete rules to bar trek
Distribution: usa
Keywords: Drinking bar trek star trek rules

	I am looking for the complete rules to the drinking game bar trek.  If
someone has them, could you PLEASE send them to me.  Thanks in advance.

Brent Dombrowski (bdombrow@triton.unm.edu)

--
From: DBEHM@ua1vm.ua.edu
Newsgroups: alt.beer
Subject: Re: BAD PILSNER URQUELL(green bottles)
Date: 30 Jul 92 20:20:08 GMT
Organization: The University of Alabama, Tuscaloosa

In article <mboen.712402677@offbeat>
mboening.pad@sni.de (Martin Boening) writes:
-------------------------Original Message------------------
I had a friend that claimed he was allergic to beer in green bottles.
If it was in a brown bottle, his eyes didn't turn red and no headache.
DB
Newsgroups: alt.beer
From: imf@datamark.co.nz (Ian Franklin)
Subject: Re: imports
Date: Thu, 30 Jul 1992 00:53:01 GMT
Organization: Datamark International Ltd.

In article <1992Jul28.065023.22345@henson.cc.wwu.edu> n8932023@henson.cc.wwu.edu (RoB ShEpHeRd....) writes:
>>2/ For those who aren't, what Aust. imports does anyone favour?
>
>Well, I do believe we favour Foster's Lager.
>
>
I think i'm going to be sick !! Where's the :-) at the end of that
statement. You were just joking ?
-- 
Ian Franklin       | imf@datamark.co.nz | +64-4-233-8186 (work) |
Datamark Intl Ltd  |--------------------------------------------|
Wellington         | I drink to make other people intresting    |
New Zealand        |                    - George Jean Nathan    |
Newsgroups: alt.beer