HDTenEightyP/NetNews huggingface dataset:
From: garnett@refuge.Colorado.EDU (Santiago de la Paz)
Subject: Re: Black and Tan
Organization: Cogwheel Inc, Boulder
Date: Mon, 28 Dec 1992 06:20:54 GMT

butterwo@holst.cs.unc.edu (Jeff Butterworth) said through his teeth:
>
>My friends and I would like to know how to make a "black and tan." (B&T)
>For those of you who don't know, a B&T is Guinness extra stout on top of
>something lighter like Bass pale ale.  Legend has it that one can actually
>keep these two layers from mixing while making the drink.  
>
>We've tried everything we can think of to carefully prepare this drink
>but every time we try, the two beers mix immediately.

There is at least one bartender here in Boulder who is able to do this
without any fancy helium pressure, just patience.  It seems that he
pours (pitches?) the light ale first and then allows it to rest for
a few minutes, after which he releases the Guiness directly into the
lighter ale (ie, a real manly-man tapping, none of that "pour it
down the sides of the glass" nonsense).

I've seen this guy do it about 50 times and get it perfect each time,
with a nice, clear separation of the ale & stout.  I've also watched
other bartenders do it, and they screw it up every time and give me
a strange Looks Like Guiness, Smells Like Guiness, But Brother It
Ain't Guiness pint.

I suppose it's all in the wrist...

~james

James Garnett                                           garnett@coghweel.com
Cogwheel Incorporated                               ...!ncar!boulder!garnett
Boulder, Colorado                                            +1 303 444 1338
                      Cogwheel Inc, Boulder/Hong-Kong
                    Manufacturers of low-cost IP routers
Newsgroups: alt.beer
From: mccubbin@connext.ucs.sfu.ca (Bruce McCubbin)
Subject: Re: Double Diamond Ale
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 23 Dec 1992 05:02:45 GMT

In article <1992Dec22.211653.21402@magnus.acs.ohio-state.edu>  
jhoskins@magnus.acs.ohio-state.edu (James M Hoskins) writes:
> 
> I am always interested to hear reactions others have
> to beers I've tried.  In particular diverse reactions
> like "Over here in England we wouldn't let out dogs drink
> that bilge water" or "The Queen drinks it" are
> illuminating.
> 
The Double Diamond I've had came in black 400ml cans.  I tried it 
more than once and it was consistently awful.  It doesn't taste
like any other English ale I've tried.  The draught version was 
better, but not by much.  
  
Bruce
From: ulf.sandas@compart.fi (Ulf Sandas) 
Newsgroups: alt.beer
Subject: MORE beer and lemon!
Date: 1 Jan 93 15:28:00 GMT
Distribution: world
Organization: ComPart BBS, Helsinki-Finland, +358 0 506 3329 (14 lines V.32bis)
Reply-To: ulf.sandas@compart.fi (Ulf Sandas) 

DB>Newsgroups: alt.beer
DB>Path: fuug!mcsun!uunet!cs.utexas.edu!qt.cs.utexas.edu!yale.edu!yale!wi
DB>From: dbeacham@willamette.edu (Daniel Beacham)
DB>Subject: MORE beer and lemon!
DB>References: <1992Dec9.202435.29884@seas.gwu.edu> <1992Dec9.223758.2028
DB>Date: Fri, 11 Dec 1992 04:59:33 GMT
DB>
DB>
DB>Indeed, I did forget to mention that Widmer is served with a twist of 
DB>Again, accept no substitutes!
DB>

In my opinion lemon removes the good and sweet taste of the malt. In fact, 
it doesn't taste like beer any more. It's more like a lemon squash you 
drink on a sunbeach when you're thirsty.
Very bad behavior with beer! (Sorry!)

Uffe

---
 . WinQwk 2.0 a#0 . Unregistered Evaluation Copy
                                                                   
----
+--------------------------------------------------+
| Helsinki, Finland  -  Number 1 BBS in Finland    |
+--------------------------------------------------+
Newsgroups: alt.beer
From: sstrand@u.washington.edu (Stuart E. Strand)
Subject: Removing Labels
Followup-To: alt.beer
Organization: University of Washington
Date: Wed, 23 Dec 1992 22:21:51 GMT

Does anyone know how to remove labels from beer bottles?

I have a collection of beer bottles sitting around in bags and boxes. 
Since I don't have room to display them on shelves, I thought I would
remove the labels and make posters of them.  

My problem is that soaking the bottles in water damages the labels and
doesn't really work too well.  Any suggestions?

////////////////////////////////////////////////////////////////////////
/ Stuart Strand, Univ.Washington              sstrand@u.washington.edu /
/ AR-10, Seattle WA 98195 206-543-5350   uunet:  beaver!milton!sstrand /
////////////////////////////////////////////////////////////////////////
From: Andrew.W.J.Toler@dartmouth.edu (Andrew W.J. Toler)
Newsgroups: alt.beer
Subject: Re: Ponies and Quarter Barrels
Date: 3 Jan 93 02:41:49 GMT
 <1992Dec30.192238.25498@mmm.serc.3m.com>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0b1@newshost.dartmouth.edu

In article <1992Dec30.192238.25498@mmm.serc.3m.com>
us267384@mmm.serc.3m.com (Steven M. Anastasi) writes:

> (A barrel of petroleum is 42 gallons)

Does that apply to some stouts, as well?  :)
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: To Herb King
Date: 31 Dec 92 08:47:21 CST
Organization: The Meltdown - A Team Star BBS

It generally takes anywhere from 2 weeks to 2 years to make beer.  Beer ages,
so the longer it sits, the better it gets.  I've been able to drink homebrew at
two weeks, but it's much nicer at least a month after that.

If you find a recipe you like (I have), it can taste great...better than any
mass produced American beer.  I've had some homebrews that could easily compete
with any, I repeat, ANY beer/ale brewed anywhere.  (I'm not that good, but I
know of some who are.)

You can use just about any bottle for bottling, I suppose, but there is a
conventional wisdom about it.  Get more info from a home brew supplier or
rec.crafts.brewing on the net.

Just from the enjoyment of it, it's worth the money.  But actually, if you like
the more expensive brews, you actually do save real money.  That is, in the
long run it's cheaper.  

At this point I feel that when I buy beer in a store I pay extra for
convenience.  Sometimes it's worth it, sometimes it's not.  I prefer
homebrewing.

Mike Wilson
brewer@meltdown.chi.il.us

PS: Definitely connect to rec.crafts.brewing to learn more.  That is the true
forum for this subject.
From: robert@accelr8.com (Robert Hickler)
Newsgroups: alt.beer
Subject: Home brewed approximation of Pete's Wicked Ale
Date: 22 Dec 92 17:15:05 GMT
Organization: Accelr8 Technology Corporation

I'm totally new to the brewing business (as in, never done it before) but I'm
about to start and will have some experienced people on hand.  My question is
does anyone have a home-brew recipe for Pete's Wicked Ale (or a very close
approximation of same)?

Please post or email direct.

robert@accelr8.com
Newsgroups: alt.beer
From: tina@IASTATE.EDU (Christina Reinhard)
Subject: Homebrew problem
Keywords: sugar
Reply-To: tina@IASTATE.EDU (Christina Reinhard)
Organization: Iowa State University
Date: Tue, 29 Dec 1992 02:22:09 GMT


 Hi,

 I am a homebrew beginner.
 Here is my problem:  I just put on my first batch of homebrew ( a Pilsner).
 The mistake I made was that I boiled the sugar with the worth (in stead of
 adding it at the bottling step).
  Is someting terrible going to happen ?  Should I dump the first batch, or is
 there no reason to panic ?

  Thanks for the help.


  Tom
From: R0264@vmcms.csuohio.edu
Newsgroups: alt.beer
Subject: Re: How do you stop a keg from going flat???
Date: 21 Dec 92 21:20:38 GMT
Organization: CSU

In article <jdecarlo.509.724954489@mitre.org>
jdecarlo@mitre.org (John DeCarlo) writes:
 
>
>In article <1992Dec21.042716.21756@datamark.co.nz>
> david@datamark.co.nz (David Rowland) writes:
>
>>Is there some magical way of stopping a keg from going flat in a hurry
>>(apart from drinking it quickly) or am I dreaming.
>
>Well, you could keep up the CO2 pressure in the keg, much as you would if
>you kegged your own beer.  I suspect that you are talking about renting a
>keg with purchased beer in it, in which case you are unlikely to have a CO2
>regulator, canister, and the proper fittings.
>
>John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
>Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Well, many times friends and I would buy a keg of beer, putting a deposit
on the keg itself, and also on either an air pump, run by hand to restore
some of the pressure as the beer level goes down, or a CO2 regulator &
fittings as John DeCarlo mentions.  The first alternative was the
easiest, because the distributer had these pump fittings handy and did
not require a very large deposit.  Also, for regular keg customers,
some distributors would trust us( we were such at one time) and waive
the deposits.
  Phil, the beer lover.
Newsgroups: alt.beer
From: neil@palnu.demon.co.uk (Neil Motteram)
Subject: Real Ale in America?
Distribution: world
Organization: Unaffilliated
Reply-To: neil@palnu.demon.co.uk
X-Mailer: Simple NEWS 1.90 (ka9q DIS 1.19)
Date: Sat, 2 Jan 1993 17:08:04 +0000

Hi

Im something of a Newbie to this group, so first is there a FAQ or intro that
gets posted or can be ftp'd?

Ignore the Dutch address etc. I am an Englishman and a Real Ale drinker. On a
recent visit to California we tasted a few Californian brews in San Fransisco
and Fresno. The taste was something like Belgain bottles beer, very hoppy, not
very smooth but tasty. But they were all served too cold to really appreciate
the taste and all had far too much gas. (Naturally carbonated or whatever.)

Im returning to the US in the spring for an extended tour, probably visiting
St. Louis and San Fransisco. Is anyone out there brewing 'proper beer'? (Or
if you like warm, flat beer) in the English style?

Flame Bait if ever there was one, Im sorry

Neil

-- 
Neil Motteram                   IBM Mail Exchange: NLD2L22L IBMMAIL
Omron Electronics Europe        Internet: neil@palnu.demon.co.uk
Hoofddorp, NL                   Voice: +31 2503 62195 (Office)

Newsgroups: alt.beer
From: danco@titan.ucc.umass.edu (DANIEL F COHEN)
Subject: Re: Dont Drink Beer - Drink Guinness
Organization: University of Massachusetts, Amherst
Date: Wed, 23 Dec 1992 23:00:09 GMT

In article <1992Dec23.094621.1@vax1.tcd.ie> blucey@vax1.tcd.ie writes:
>
>Dont Drink Beer - Drink Guinness, the Nectar of the Gods
>
>Guinness - No Beer Comes Near

This twaddle has been posted by the same person so many times that I'm 
beginning to wonder if he's set it up on some sort of macro.

Either that, or he speaks entirely in advertising slogans.


--Dan
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Corona and Mexican Beer
Organization: The Spud Goodman Show
Date: Fri, 25 Dec 1992 20:20:18 GMT

In article <7927@news.duke.edu> daniel@teer9.acpub.duke.edu (Daniel Crawford) writes:
>In article <1992Dec12.230901.1@acad.drake.edu>, kns001@acad.drake.edu writes:
>|> 
>|>                        In all the talk I've seen here abt. Mexican brews,
>|> nobody's mentioned Simpatico, which I really like - has anyone else tried it?
>                      ^^^^^^^^^^
>|> (comes in a nifty black bottle...)   
>
>
>I was under the imression that Simpatico was made in Iowa -- is this true???
>

It's been brewed in several places, and at various times marketed as a
German or Mexican or German-style or Mexican-style beer.  This stuff
is strictly an ad campaign - the beer itself has never been more than
secondary.

-- 
David Breneman               #################      Catch the Spud Goodman Show
The Spud Goodman Show         ####### #######          Saturdays at 11:00 PM on
dcb@rosedale.seaslug.org       #####   #####                KTZZ-22 in Seattle.
 ..uunet!tacoma!rosedale!dcb        (_)  - - - Ciao.        Get a loop antenna!
Newsgroups: alt.beer
From: hck@maximo.enet.dec.com (Herb King)
Subject: Re:simpatico/ Corona and Mexican Beer
Reply-To: hck@maximo.enet.dec.com (Herb King)
Organization: Digital Equipment Corporation
Date: Mon, 28 Dec 1992 16:22:02 GMT

In article <1992Dec25.202018.1669@rosedale.uucp>, dcb@rosedale.uucp (Dave Breneman) writes:
|> Newsgroups: alt.beer
|> Path: e2big.mko.dec.com!dbased.nuo.dec.com!news.crl.dec.com!deccrl!caen!spool.mu.edu!uunet!stephsf.com!rosedale!dcb
|> From: dcb@rosedale.uucp (Dave Breneman)
|> Subject: Re: Corona and Mexican Beer
|>
|> >|>                        In all the talk I've seen here abt. Mexican brews,
|> >|> nobody's mentioned Simpatico, which I really like - has anyone else tried it?
|> >                      ^^^^^^^^^^
|> >|>


    I have. Its a great beer to drink. which one were you talking about
the reserve/amber/or golden lager. not all of their beer is in black frost 
bottles


herb
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: alt.beer
Subject: Re: Black and Tan
Date: 30 Dec 92 12:14:36 GMT
Organization: Sterling Software IMD, Vienna, Va.

cst@bork.nist.gov (Charles S. Tarrio) writes:
: Anyway, this place had posters up for  
: this novel concept, "Black and Tan -- Guinness and lager."  We wondered  
: what they would mix it with -- They also had posters for Harp on tap,  
: which was coming soon.  Jokingly, we said, "Think they mix it with Bud?"   
: We promptly dismissed this idea, assuming they'd mix it with bottled Harp.   
: Unfortunately, our hastily dismissed idea turned out to be right.  The  
: bartender pulled half a pint of Guinness, then went to the Bud tap.  He  
: was having trouble with that tap, so he poured out that one, then mixed  
: Guinness and BUD LIGHT!  It tasted just as you'd expect, like Guinness and  
: water.  It was a waste of money, but we just about busted a gut.
: 

Around the D.C. area, this is what you will get in some bars if you ask
for a "half and half".  I think it's a way for all the yuppies to look 
sophisticated.

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: How big is a keg? / Leienkugols (sp)
Date: 29 Dec 92 15:19:37 GMT
Organization: The Meltdown - A Team Star BBS

Supposedly, Huber Bock and Berghoff Bock are the same beer.  My homebrew club
concluded differently, but nevertheless, the beer is quite good, yes.  And it's
only slightly more expensive than the mass produced crap.

Hm.  Some lodge I'm in, eh?  I haven't even heard about the Anniversary beer.

M.
Newsgroups: alt.beer
From: allen@tessi.com (Allen Warren)
Subject: Re: Additives in beer
Organization: Test Systems Strategies, Inc., Beaverton, Oregon
Date: Wed, 30 Dec 1992 00:48:08 GMT

EEY9JJT@MVS.OAC.UCLA.EDU (John Talbert) writes:

>German purity laws dictate that beer can have only 4 ingredients:
>water, hops, malt, and yeast.

>Many beers are using isinglass (swim bladder of a sturgeon)
>as a clarifying agent. Others use gelatin  (boiled animal bones).

>I would like to avoid beers that contain such disgusting substances.
>How can I find out the ingredients of beers?
>How would I contact the breweries?

John,

Do like I do:  HOMEBREW!

I make my own beer and I KNOW my only ingredients are:
water, hops, malt and yeast.  My beer is around 6-7% alcohol
content (as compared to *REALLY* only 5% on average for the
American Pilsners).  For about $15-$20, I can make 2.5 cases
of homebrew and it really tastes pretty good, besides being
fun to watch AND make.  I make differing kinds, Ales, Porter
Stouts, Hefeweizen's, Nut Brown Ale, etc.  Check out 
rec.crafts.brewing for more details on homebrewing.  It really
is fun, cost effective (about $2.00 a sixpack), and the
taste is unparalleled.

allen
From: ST1T0@jetson.uh.edu (Carl Seiler)
Newsgroups: alt.beer
Subject: Re: Corona and Mexican Beer
Date: 21 Dec 1992 09:13:22 GMT
Organization: University of Houston
Distribution: world
NNTP-Posting-Host: jane.uh.edu
X-News-Reader: VMS NEWS 1.24

In <BzFywJ.BG9@nic.umass.edu> danco@titan.ucc.umass.edu writes:

>  In article <1glbqsINNouh@menudo.uh.edu> ST1T0@jetson.uh.edu (Carl Seiler) writes:
>  >
>  >Golden is on the shelf right next to Negra in the shops around here.  
>  >It has the same goofy bottle as Negra, but the graphics on the box are 
>  >quite a bit different.
>  >
>  >I know this person was definitely drinking Negra Modelo.  He went out 
>  >and bought it because he'd received several recommendations for it as 
>  >a "good Mexican beer."  Boy, was he turned off--and so was I, and I 
>  >like Dos Equis and find some other Mexican beers tolerable.
>  >
>  >Carl
>  
>  Fair 'nuff.  That's what makes horse races, and all that.  If you like the
>  new incarnation of Dos Equis, you might wanna give Bohemia a spin.  About
>  the same price, slightly different beer.  (I like it more than XX, but I'm
>  slapped down on that one so consistently that I don't even try any more.  You
>  shoulda tried Dos Equis before they decided to start watering it down...) 

Well, I decided to try the Negra Modelo at a restaurant last night.  I 
was very impressed.  Not a great, fantastic or gotta have beer, but it 
was definitely not the ashtray beer I was warned about.  I'm glad 
folks here encouraged me to try it.


>  
>  Linguistic question:  Negra Modelo -- can someone tell me why we have a 
>  feminine adjective modifying a masculine noun?
>  
>  --Dan//a bit too far north, and a helluva lot too far east

I was wondering about this one, too.  Is it possible that Modelo isn't 
actually masculine.  I seem to recall there were a few nouns that had 
strange endings on them.  I think agua is one of them.  It's been too 
long since I've studied Spanish, though.

Carl

--
Carl Seiler                         |  Department of Econonmics
Graduate Student                    |  University of Houston
ST1T0@jetson.uh.edu                 |  Tel: (713)743-3844
FidoNet: 1:106/10.0                 |  Data: (713)748-7353
All babbling is mine, not UofH's.   |  I've got a CI$ number somewhere...
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Help
Date: 30 Dec 1992 16:46:46 GMT
Organization: Brown University Planetary Geology
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <brewer.056b@meltdown.chi.il.us> brewer@meltdown.chi.il.us (Mike Wilson) writes:
>1) Whatever way you like.  I always thought a B&T and a half and half were
>pretty much synonymous.

   My understanding is that one is made with a lager (often Harp), and the
other is made with an ale (often Bass).  Which is which escapes me right
now.
--
Joel Plutchak, Research Programmer/Analyst
Disclaimer: Involuntary vocalization may occur.
From: DJWalker@cup.portal.com (Doug Jay Walker)
Newsgroups: alt.beer
Subject: Re: What kind of Beer was it?
Date: Wed, 23 Dec 92 20:01:15 PST
Organization: The Portal System (TM)

>
>I was at a friends party the other night and had a Celis Pale Bock
>which I enjoyed and had some Dinkel Acker which I did not.  What
>kind of beer is Dinkel Acker?
>

Dinkel Acker makes several kinds of beer, including regular lager,
pils, and weiss for export.  The weiss is pretty good if you like
Kristall (no yeast).

------
|_o_o|\\   Doug Walker
|. o.| ||
| .  | ||  BIX:      djwalker
| o  | ||  PORTAL:   djwalker
|  . |//   Internet: walker@unx.sas.com
======
From: kpapai@rahul.net (Ken Papai)
Newsgroups: alt.beer
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 3 Jan 93 21:34:37 GMT
Organization: a2i network

spp@zabriskie.berkeley.edu (Steve Pope) writes:

>From a story in "The Independent", London, Weds.
>Dec. 30:

>"THE PLASTIC device that produces the creamy head on cans
>of draught Guinness may make the stout hard to swallow.
>At least four drinkers have found small rigid shards of
>plastic in their beer."

>The story goes on to describe how the little plastic
>bladder in the bottom of the can, which is pressurized
>with (I believe) nitrogen, has in some cases cracked
>and broken up.

>Apparently this malfunction is pretty rare, the risk
>of injuring yourself nonexistent (or nearly so), etc.

>Affected cans will be notable for producing a flat
>glass of Guinness rather than a properly carbonated one.

>Steve
 
-- 
Ken Papai <kpapai@rahul.net>
From: arthur@sgi.com (Arthur Evans)
Newsgroups: alt.beer
Subject: Re: Anchor Christmas (was Re: Pike Place Ales (was Re: Anchor Steam
Date: 30 Dec 92 23:22:43 GMT
Reply-To: arthur@chiba.esd.sgi.com (Arthur Evans)
Distribution: usa
Organization: Silicon Graphics, Inc.

In article <BzqHFJ.6tH@rahul.net> kpapai@rahul.net (Ken Papai) writes:
>machman@hardy.u.washington.edu (The Machman) writes:
>
>>Don't hold your breath for the Anchor.  I heard they made only 600 cases of
>>it available, so I'd imagine there's also not that much available for 
>tapping,
>>either.  Heck, I haven't even seen any here in Seattle yet this year.
>
>Impossible and improbable.  NO WAY Anchor would produce just 600 cases of 
>this stuff.  If so, then their distribution is *extremely* limited.  I know of
>at least four liquor stores within 6 miles of my house, each has at least
>30 cases of Anchor OSA 1992 in stock.  Maybe you meant 6,000 cases????
>Even 6000 cases seems to be on the low side.

I seem to recall seeing the figure "600" in connection
with Anchor's christmas ale.  I think it was 600 *barrels*,
though.  If they made 600 60 gallon barrels, we'd be
talking in the neighborhood of 16,000 cases.

Does that sound a little more like it?

arthur
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: SA's Cranberry
Date: 22 Dec 92 12:37:33 CST
Organization: The Meltdown - A Team Star BBS

Well, I tried the cranberry lambic from Sam Adams last night.  First, I must
make this disclaimer.  The first lambic I ever tasted was Lindemann's kriek.  I
don't know if this is a standard type lambic as Timmermann's wasn't as good as
I thought Lindemann's was.  In so say, the Sam Adams version was terrible. 
Okay, perhaps not terrible, but it did not strike me as lambic at all.  It
struck me as a cranberry wheat beer.  As such, it's not bad, but it could be
tarter.  On the bottle, the brewery even says that it's made like a wheat beer
with "top fermenting yeast."  That narrows it, doesn't it?  So, in sum, if you
want a lambic, by Lindemann's.  If you want a fruited wheat beer, Sam Adams is
just fine.

brewer@meltdown.chi.il.us
Mike Wilson
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: Homebrew problem
Date: 30 Dec 92 09:34:01 CST
Organization: The Meltdown - A Team Star BBS

Relax.  Don't worry.  Have a homebrew.

Naw, nothing's gonna happen.  Just, when you go to bottle, add the sugar again.
 Only this time, do it correctly.  Assuming you only added a cup to the boil,
you'll either get some sweetness or slightly higher alcohol content.  In either
case, using just a cup or less, it will probably make no noticeable difference.

Next thing you should do is see if you can attach yourself to
rec.crafts.brewing.  That's really the place to ask these questions.

Mike Wilson
brewer@meltdown.chi.il.us.
Newsgroups: alt.beer
From: uniteq@netcom.com (Uniteq Application Systems)
Subject: Re: Black and Tan
Organization: Uniteq Application Systems
Date: Tue, 29 Dec 1992 08:11:36 GMT

According to a bartender I know in Pittsburgh, Guiness is pumped with
nitrogen, not helium, and requires a special apparatus at the bar. He
said that that was why only the pricey yuppie bars in Pittsburgh sell
Guiness on tap. My own opinion is that it's because Pittsburgh is
basically an IC Light kinda town, but the N2 thing jives with what other
people have told me too.

			- Jeff (glad to be out of the 'Burgh).
Newsgroups: alt.beer