HDTenEightyP/NetNews huggingface dataset:
From: dan@larry.sal.wisc.edu (Dan Roehre)
Subject: Re: rep: pale ale
Keywords: recipe
Organization: Space Astronomy Lab, Madison, WI
Date: Sat, 7 Nov 1992 01:02:15 GMT

This post might be more appropriate in rec.crafts.brewing, but this 
group has alot more traffic.
I'm just getting into homebrewing and would like to mimic my favorite
beer, Sierra Nevada Pale Ale.  Does anyone have a recipe for this 
beer?  I believe the secret lies in the hopping, but what kind, how
long, boiling, finishing, dry hopping???  Since I haven't even tasted
my first batch (it's still fermenting), I'm a bit ignorant as to what
steps I could take to approximate my favorite ale.
Any thoughts?
Thanks.
Dan Roerhe
dan@larry.sal.wisc.edu



Newsgroups: alt.beer
From: kra@cunixa.cc.columbia.edu (Kenneth R Aron)
Subject: Sierra Nevada Celebration Ale
Organization: Columbia University
Distribution: usa
Date: Mon, 9 Nov 1992 21:26:51 GMT

Today, I tried what I think is a new brew from one of my favorite
domestics, Sierra Nevada.  It was called a 'Celebration Ale'.
Direct from the label:
	
	Special beers made for the winter season, have been a
	tradition in the "old world" for centuries.  To honor
	this tradition, the Sierra Nevada Brewing Company has
	made it's own unique brew called "Celebration Ale".

Quite tasty, and no bitter aftertaste!  It was probably a little
too cold to be perfect, but all in all, and excellent brew.  I
suggest to all to at least give it a try.  It was only $1.59 a
bottle, and that's at Manhattan's outrageous prices.

Ken
Kenneth R. Aron                 NYS EMT-Defibrillation            | |  / /
kra@cunixa.cc.columbia.edu      Columbia Area Volunteer Ambulance | |/ / 
                                Columbia University, NYC          | |\ \
"EMTs do it with patience"                                        | |  \ \
Newsgroups: alt.beer
From: danco@titan.ucc.umass.edu (DANIEL F COHEN)
Subject: Re: "33", What's it mean?
Keywords: Eurobeers
Organization: University of Massachusetts, Amherst
Date: Mon, 9 Nov 1992 20:05:20 GMT

In article <1dk3jiINNdu7@cat.cis.Brown.EDU> GRANTH@brownvm.brown.edu (Grant Hogarth) writes:
>Actually the "33" is just an attempt to get some
>European cachet---viz French "Trente-trois" beer. :-)


Something I've always wondered about: virtually every Vietnamese restaurant
I've ever eaten in has stocked 33, and more than one waiter has told me that
it's actually a Vietnamese beer, not a French one.  I can dream up three or
four possible scenarios that would account for this, the relationship
between VN and France being what it was/is, but does anyone out there
actually KNOW the story?

--Dan
 
 
Newsgroups: alt.beer
From: jbunn@seanews.akita.com (John E Bunn)
Subject: unique yeast
Organization: SEANEWS - Seattle Public Access News + Mail
Date: Mon, 9 Nov 1992 08:51:46 GMT

Unique implies that noone else is using it for brewing beer.  There
are many kinds of yeasts that are not used for brewing.  You might 
culture GI, or yeasts from toes or armpits...  Personaly I would ask
my lady friend for samples...  She will have billions to spare, even
on a bad day.  The trick is culturing out the yeast from the junk...
The process is (grossley) diluting the sample, and culturing the result.
Then diluting the product and culturing...  again and again until you get
a pure culture.  Yeasts have a wide variety of by-products which will 
affect flavor and fermentation characteristics.  Personaly, no matter 
how much I love my girl friend I won't cherish her yeast culture, nor 
will I try to brew with Fleishmans bread yeast...  good luck...


--
[] SEANEWS [] Seattle Public Access Usenet News + Mail [] +1 206 747 NEWS []
jbunn@seanews.akita.com
Newsgroups: alt.beer
From: "nick zentena" <nick.zentena@canrem.com>
Subject: attn: nick zentena
Reply-To: "nick zentena" <nick.zentena@canrem.com>
Organization: Canada Remote Systems
Distribution: alt
Date: 10 Nov 92 17:56:41 EST

TO: usenet gateway

EH>{
EH>Agreed, wellington does make good beer.  At C'est What they had wellington
EH>on tap, the good old british style tap where you have to physically pump
EH>the beer up.  They've come a long way since they had their product in those
EH>boxes (like the wine boxes) about 7 years ago.  The beer I mentioned was
EH>in fact Waterloo dark.  Keep an eye out for it.  My wife loved it too.

        Actually the wine boxes sounds great. Buy one and
        stick it in the fridge. Cask ale.
        Nick

EH>        Ed
EH>}
---
  DeLuxe/386 1.25 #9621  Dry Beer! No taste No value No Good!
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: jeff@maggot.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: alt.beer
Subject: Re: Good beer in Toronto
Date: 5 Nov 1992 22:01:59 GMT
Organization: California Institute of Technology, Pasadena
Distribution: all
NNTP-Posting-Host: maggot.gg.caltech.edu

The last time I was in Toronto, I found
Sleeman's Ale, made by a small (?) brewery
in Guelph (or something like that.)  It is
an excellent pale ale, definitely worth 
trying and is under $6 Canadian per six.
		--Jeff
Newsgroups: alt.beer
From: osminer@spot.Colorado.EDU (OSMINER MATTHEW COREY)
Subject: Cat's Meow?
Organization: University of Colorado, Boulder
Date: Wed, 11 Nov 1992 00:42:51 GMT

Could anyone send me a copy of the Cat's Meow?  I'm told
there is one running around here someplace!

Also does anyone have a good Pete's Wicked Ale taste alike
recipe a la Homebrew?

Thanks!
From: ADB103@psuvm.psu.edu
Newsgroups: alt.beer
Subject: Old(1970)? Budwiser Can Found
Date: 6 Nov 92 00:40:55 GMT
Organization: Penn State University

I was just cleaning out a closet in the house  I rent and found a mint, still f
ull,straight edge can , anyone interested...I used to collect cans....make an o
ffer
Newsgroups: alt.beer
From: georged@meaddata.com (George Dibos)
Subject: Re: SCOTTISH BEER
Organization: Mead Data Central, Dayton OH
Date: Mon, 9 Nov 1992 16:13:42 GMT

In article <RAY.92Nov8101937@peacock.lcs.mit.edu>, ray@theory.lcs.mit.edu (Ray Hirschfeld) writes:
|> 
|> I haven't been to Scotland, but one of my current favorites available
|> right here in the US is from Scotland: MacAndrews Scotch Ale.  It's
|> brewed in Edinburgh by the Caledonian brewery and has a picture of a
|> Scottish terrier on the label ("Man's Best Friend").  Much better than
   ^^^^^^^^
|> McEwans or Belhaven, IMO (I've never tried Tennants).


Logical guess, Ray, but actually that's an AIREDALE terrier on the label...
(Which is strange because the Airedale is 100% an English dog)

Oh well, just wanted to set things straight in case someone went looking
for MacAndrews/Caledonian who knows the difference between the breeds.

And yes, it is absolutely FANTASTIC stuff.  Easily one of the world's
best of the style.

Cheers!

-- 
+---------------------+--------------------------------+-----------------------+
| George Dibos        | Views expressed are my own.... | (513) 865-1689        | 
| Mead Data Central   +--------------------------------+ Software Engineer     | 
| P.O. Box 933        | Every day I drink a toast to   | NGS Update/Data Svcs. |  
| Dayton, Ohio  45401 | the wonders of beautiful women | georged@meaddata.com  | 
+---------------------+--------------------------------+-----------------------+
Newsgroups: alt.beer
From: srs9@cunixb.cc.columbia.edu (Stephen R Stewart)
Subject: Re: Do these brews still exist...?
Reply-To: srs9@cunixb.cc.columbia.edu (Stephen R Stewart)
Organization: Columbia University
Date: Sat, 14 Nov 1992 01:27:55 GMT

As to your question of the existence of Blatz, Iron City, Hamm's and Schmidts 
(Schmitt's), yes they do all still exist. I believe that all but Iron City are
brewed by G. Heileman. Iron City is brewed by the Pittsburgh Brewing Co. all 
four of these beers are readily available in Philadelphia and New York.

Steve Stewart






Newsgroups: alt.beer
From: zedaker@next06wor.wam.umd.edu (Pamela Marie Weller)
Subject: re: Brewpub List !
Keywords: Maryland / D.C.
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Thu, 12 Nov 1992 20:14:37 GMT


Any chances on getting a list of brewpubs for specifically in the state of  
Maryland and D. C. area?

Know where to get one?

thanks,  Pam  (please post or email-->zedaker@wam.umd.edu)
From: cmacken@unix2.tcd.ie (Conor Macken)
Newsgroups: alt.beer
Subject: Re: STOUT
Date: 5 Nov 92 12:30:55 GMT
Organization: Trinity College, Dublin

In <1992Nov3.112604.1@brandonu.ca> brycerw@brandonu.ca writes:

>In article <1992Oct30.094619.1@vax1.tcd.ie>, blucey@vax1.tcd.ie writes:
>> In article <92302.154834K3023E2@ALIJKU11.BITNET>, K3023E2@ALIJKU11.BITNET writes:
>>> What about Whitbread?
>> What about it ?
>> Guinness : No Beer comes near. Stick to Strudle

>Tried Guinness.  Prefer Labatts Velvet Cream Stout.

How could you ??? Guinness Extra Stout Porter is THE original stout.
BTW Where did you try the Guinness ?? 



>--Rob


--Conor


--
E-mail to :   cmacken@unix2.tcd.ie
                                                                         
                                                                         
            		.....well, I had to have a .sig didn't I ???
Newsgroups: alt.beer
From: szakal_l@cecehv.enet.dec.com (Laszlo Szakal ; Cooperative Engineering Center - DIGITAL Amsterdam)
Subject: Re: Belgian beers are best!!
Organization: Digital Equipment Corporation
Date: Wed, 11 Nov 1992 09:18:46 GMT

Hi All,

	I have been in Amsterdam for 6 months and the first impression was
the huge variety of beers ( mainly Belgian ones ) . The best series is the
Hoogarden : white beer ( 5% alcohol ) , Verboden Vrucht ( 8.5% ) and Grand 
Cru ( also 8.5% ) . Recently I discovered a new beer : Judas ( 8% ) which
is quite light but the flavour is excellent. 

-------------------------------------------------------------------------
szakal_l@cecehv.enet.dec.com

( a Hungarian fond of beers )
From: stass@glas.apc.org (Stanislav Tambovsky)
Newsgroups: alt.beer
Subject: Re: rep: scottish beer
Date: 4 Nov 92 23:27:00 GMT
Nf-ID: #R:1992Nov3.165055.1010@dct.ac.uk:-1836502016:glas:111000001:000:103
Nf-From: glas.UUCP!stass    Nov  4 17:27:00 1992


Do you know what is Russian beer? Or have you ever tasted Angola brewed
beer - NOCAL and CUCA?

-STASS
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: alt.beer
Subject: Re: Cult Beer
Date: 10 Nov 92 17:00:41 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In alt.beer, wwarf@silver.ucs.indiana.edu (Wayne J. Warf) writes:
>
>Schaeffers, the one beer to have when you're having more than one....NOT!
>
"Sitting Pretty In Schaeffer City"
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: alt.beer
From: serb@polisci.umn.edu (Scott Erb)
Subject: Koelsch beer
Organization: Department of Political Science, University of Minnesota
Date: Tue, 10 Nov 1992 22:38:07 GMT

Does anybody know what distinguishes Koelsch beer (brewed in the region 
around Koeln, Germany) from other sorts of beers, and whether or not there 
are any similar beers available in the U.S.?  Specifically, do any micro-
breweries here offer that style of beer?  Thanks alot
                 friendly regards, 
                     Scott (U. of Minnesota)
(Minnesota: the only state that never voted for either Reagan or Bush!  You 
can't blame us for the deficit!)
From: schuyler@csugrad.cs.vt.edu (Schuyler (I dislike LISP) Stultz)
Newsgroups: alt.beer
Subject: Re: Something about German "
Date: 8 Nov 92 01:37:57 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA

hughes@swine.cs.uiuc.edu (Eric Hughes) writes:
> Your post seems to suggest that older folks with digestive problems
> have an easier time handling warmer beer.  Is this really true?  My 
> grandparents put ice in their beer (I know, YUCK).

My grandparents used to put *SALT* in their beer.  The too said it was better
for you.  I tried it once and all my beer did was foam.  (Yes, I know, a stupid
idea to begin with, but I was curious!!))

-- 
The world looks mighty good to me      | S. Schuyler Stultz
'Cause Tootsie Rolls are all I see.    | schuyler@csugrad.cs.vt.edu 
Whatever it is I think I see,          | Schuyler.Stultz@bbs.oit.unc.edu 
Becomes a tootsie roll to me           | Va Tech CS Dept undergrad 
Newsgroups: alt.beer
From: emeeks@unity.ncsu.edu (Edward Meeks)
Subject: Re:       beer formula
Organization: North Carolina State University Computing Center
Date: Mon, 9 Nov 1992 18:37:35 GMT

In article <1992Nov9.160509.9436@csc.ti.com> jimv@dadd.ti.com writes:
>In article 010922JWL114@psuvm.psu.edu, <JWL114@psuvm.psu.edu> () writes:
>> Requesting a recipe for a good ol' down knock you
>>on your ass kind of beer.
>
>Make your typical batch, then pour a 1/5th of Everclear in...
>Should knock you on your ass....   8)
>---


Or simply make a five gallon batch, and after it ferments, drop the full
fermenter on your head.																				
--Ed

Newsgroups: alt.beer
From: serb@polisci.umn.edu (Scott Erb)
Subject: Re: Pilsner (was Re: Elephant (DK)...)
Organization: Department of Political Science, University of Minnesota
Date: Wed, 11 Nov 1992 22:55:52 GMT

In article <z72wH=rwta@atlantis.psu.edu> boltz@chopin.psu.edu (Mark Boltz) writes:

>Questions asked:
>   Do you know what pilsner means and where it comes from?
>   Have you ever had the original Budweiser?

>Yeppers!  Pilsner comes from the Czechloslovakian town of Pils, where the first
>Pilsner was brewed.  And they still brew one of the best ever, Pilsner Urquell.
>Mine always seemed to taste a little soapy for some reason (probably the bar
>not rinsing the glasses well or something).  And yes, I have had the original
>Budweiser (Budvar), from the town of Budweis/Budvar, Czechloslovakia.

When I was in Prague last summer I had both Pilsner Urquell and Budvar, and 
I made an interesting discovery.  In Germany both beers have an alcohol 
content above 4%, while in Czechoslovakia the content was around 3.1%.  I 
don't know if they brew their export beers differently, or if the Czechs 
have some different sort of content measuring system.  In fact, only a few 
beers in Prague had an alcohol content similar to the 5.0% average in 
Germany.  They did have 12% Stammwuerze (I'm not sure what that term is in 
English) posted all over the bottle, but that's not the alcohol content.  I 
did nonetheless here American tourists saying things like, "wow, 12% 
alcohol."  Does anyone know if there's a difference between Budvar and 
Urquell in Czechoslovakia and what they export?
             -- Scott, University of Minnesota
Xref: sparky alt.beer:6872 rec.crafts.brewing:6755
From: JFL4@psuvm.psu.edu
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Organizing a Beer Festival
Date: 13 Nov 92 01:01:28 GMT
Organization: Penn State University

If anyone out there has organized any type of beer festival or
homebrew contest, I'd very much like to hear from you.  Since we lost
the Happy Valley Brew, there hasn't been much "happy" in Happy Valley
brewing.  A local restaurant has expressed some interest in hosting a
beer festival in the spring for Pennsylvania and homebrews - but they
won't do anything until they get an idea of what it might entail.

Any information is helpful - legal considerations, organizing, whether
to charge, etc.  Also, if you're in Happy Valley and are a home brewer,
send me some electronic mail in case this thing actually gets off the
ground.

Please send all information to me, and I'll summarize to the network if
there's interest.

Thanks in advance for your consideration and help.

Jeff Luck
CES Systems Office
Penn State University
JFL4@PSUVM.PSU.EDU
Newsgroups: alt.beer
From: coacho@iesd.auc.dk (Flemming S. Jensen)
Subject: Danish beer
Organization: Mathematics and Computer Science, Aalborg University
Distribution: alt.beer
Date: 12 Nov 92 10:47:51


The germans makes alot of different types of good beer, but in my opinion
the danish beers beats german beer. We danes have easy access to german
beer, and so we can compare them with the danish beers.
Alot of the german beers taste very "mass produced" if you know what I meen.

Heres my favorite danish beers, and if you havnt tried them you really should:

            1: Blue Thor Export   (this should be easy to find)
            2: Faxe Premium
            3: Tuborg Festival  
            4: Old Carlsberg      (this is a stout)
            5: Ceres Royal Export (also should be easy to get)

These five are the best of the best!

Flemming.
From: amm1428@ritvax.isc.rit.edu
Newsgroups: alt.beer
Subject: Re: "33", What's it mean?
Date: 9 Nov 92 04:17:38 GMT
Reply-To: amm1428@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology




In article <1dk3jiINNdu7@cat.cis.Brown.EDU>, GRANTH@brownvm.brown.edu (Grant Hogarth) writes:
>Actually the "33" is just an attempt to get some
>European cachet---viz French "Trente-trois" beer. :-)


Really???? Its been known that the "33" means how many words plus punctuation
points like commas and periods included to equal "33".



					-a avid Rolling Rock drinker...
Newsgroups: alt.beer
From: lopi@di.unipi.it (Lopi)
Subject: Re: The Best Beer
Organization: Dipartimento di Informatica, Universita' di Pisa
Date: Tue, 10 Nov 1992 13:32:53 GMT

My Favourite is 'Leffe veille cuvee' a strong red beer brewed in Belgium in the
abbey of Leffe.

( I post here cause I can't use E-mail )

Fabio.
From: mk@aisb.ed.ac.uk (Michael Keightley)
Newsgroups: alt.beer
Subject: Re: STOUT
Date: 5 Nov 92 14:35:59 GMT
	<1992Oct30.094619.1@vax1.tcd.ie> <1992Nov3.112604.1@brandonu.ca>
	<cmacken.720966655@unix2.tcd.ie>
Organization: Dept AI, Edinburgh University, Scotland

In article <cmacken.720966655@unix2.tcd.ie> cmacken@unix2.tcd.ie (Conor Macken) writes:

   >>> What about Whitbread?
   >> What about it ?
   >> Guinness : No Beer comes near. Stick to Strudle

   >Tried Guinness.  Prefer Labatts Velvet Cream Stout.

   How could you ??? Guinness Extra Stout Porter is THE original stout.
   BTW Where did you try the Guinness ?? 



   >--Rob

I'm sorry, this is not correct.  Stout was originally a stonger form of
Porter,  which originated in London during the mid 18th century.
This style was taken up by other brewers during the 18th and 19th
centuries in both Britain and Ireland.  Towards the end of the 19th
century, Pale Ales became the most popular beer in England and
Scotland, porter and stout were both still fairly popular, especially 
in Ireland,   Unfortunatley in 1914 the UK had a goverment made up of 
total plonkers (what changes?).  They not only started an unnecessary
war with Germany but were anti alcohol,  they introduced a tax on 
original gravity which dropped the strength of beer from 1060 
(5.5%ish, porter was this strength) to 1038 (3.7%ish).  
This tax was also introduced into Ireland. 
Because it took more energy (coal) to make dark malts,  they also made
it impossible for brewers to use these malts during WWI.
Because of the trouble at the time in Ireland,  the government decided
to allow brewers to use dark malt, as the Irish liked their porter and
stout so much,  and didn't want this to cause more problems.
After WWI,  stouts and porters popularity never recovered in Britain.
This is why stout is still brewed in Ireland,  but was rare until
recently in Britain (London Guinness excluded,  which is keg and
bogging anyway).

BTW,  Dublin Guinness is totally different to its pre-WWI recipe,  it
is now not only filtered, and (the rumour is) pasteurised on draught
(it has beer pasteurised for only 3 or 4 years?).  It uses 3:1
nitrogn to co2 pressure through a special nozzle,  which gives it the
fake head (also comes from using roast barley).   Before the 60s it
would have been served either via hand-pumps,  or more commonly from gravity.
It is now not particularly bitter,  is usually served too
cold, It's now made from pale malt, flaked barley and roast barley.  The roast
barley and flaked barley would not have been in it,  instead there
would have been what the Irish called Porter malt,  which is probably
brown malt.
--
Michael Keightley                       | Dept. of Artificial Intelligence
JANET: mk@aisb.ed.ac.uk                 | 80 South Bridge
UUCP:  ..!uunet!mcsun!ukc!aisb!mk       | University of Edinburgh
ARPA:  mk%ed.aisb@nsfnet-relay.ac.uk    | Edinburgh EH1 1HN.  Scotland
Newsgroups: alt.beer
From: harvey@lugnut.Prime.COM (Harvey Bornstein)
Subject: Re: Mexican and a new US Brew
Organization: Prime Computer R&D
Date: Thu, 5 Nov 1992 16:09:51 GMT

In article <1992Nov4.103942@iphase.com>, plarkin@iphase.com (Patrick Larkin) writes:
> 
> 
> All this talk about Tecate, Dos Equis, etc reminds me:   Anyone tried Simpatico?
>         Its one of my favorite "South of the Border" types, but rarely found
>         in resteraunts (my usual venue for that kinda beer).
> 

I had Simpatico at a Mexican restaurant a while ago, paid a lot 
money for it (Mexican beer, i.e. Corona was the rage at the time)
and thought it sucked!

Recently on a whim, I took a look at the label on a Simpatico 
bottle and was surprised to see that it's not a Mexican beer at
all but was made in IOWA!!  Maybe it's just imported by an Iowa
importer, but that was not indicated.  Can anyone back me up
on this?

Harvey Bornstein
Computervision Inc.
Framingham, MA 01701
From: hooker@aristotle.ils.nwu.edu ( BOB HOOKER)
Subject: Re: Singularity (Gordon's idea)
Organization: ILS
Date: Fri, 13 Nov 1992 16:54:29 GMT

In article <1992Nov7.153226.2722@panix.com>, gcf@panix.com (Gordon Fitch)
writes:
> 
> | gcf@panix.com (Gordon Fitch) writes:

> 
> jessec@yang.earlham.edu writes:

> | 
> |    I can see this as a possibility-- William Gibson's universe is just 
> | such a place, in which traditional cultural lines have been seemingly 
> | blurred beyond recognition; sort of the world suggested by Michael 
> | Jackson's "it doesn't matter if you're black or white" video, for which 
> | someone once nominated him as the premier cyborg of our times, having 
> | opted for the surgical transcendence of both race and gender.
> 
> I'm glad a few people understand Michael Jackson.  He
> may not be a great artist, but he does see that there
> is an Edge and that we are not approaching it, it is
> approaching us (if there's a difference).

Perhapes you would be wise the remember the Doctor Suess story about a
civiliazation of strange creatures that stratified their society because
"we have stars on ours, others don't".  In this reflection on race and
stratification a twist is introduced by Suess,  people are able to change
themselves by putting "stars on ours".  This is not unlike the situation
that you seem to be claiming is coming in the future.

While technology in Seuss metaphor can put stars on ours and take them off,
 it can not change social structures.  When those in power relieve that the
lowly starless now have stars,  they all pay to have their stars removed, 
which causes the newly stared to remove their own. This goes on until the
resources of the little society are all gone.

In this way the power structure based on a given (stars on the belly)
becomes one based on fashion, associaltion and fad.  Suess may have been
making alittle joke on the Unites States so called move from a culture of
inherited position to a Capitialist Society.  While the basis of
stratifaction,  its rationalization, is changed by technology the
stratification does not change much.

If history teaches us anything it must be that while techology may change
the retaionalizations for class strucutre,  it may even change the members
of the classes and their relations to one another,  but the classes remain.
 Their form hauts human history.

The little parable ends with the now poor society,  with all kinds of
different star patterns,  suddenly seeing that it was foolish to make
distinctions in the way that they had.  Silly huh. 
Xref: sparky alt.postmodern:2660 alt.cyberpunk:5504