HDTenEightyP/NetNews huggingface dataset:
From: jdr@wang.com (Joe Rolfe)
Subject: Re: Real Ale in America?
Organization: Wang Labs, Lowell MA, USA
Date: Wed, 6 Jan 1993 16:04:14 GMT

michelle@theloop.Central.Sun.COM (Michelle Donat SE Chicago Loop ) writes:

>Please indulge a Yank....
>Whatinthehell is a "beer engine"?
>I thought that's what was in my van! :)
>---

weelll i am a yankee too, a beer engine is usually referring to a hand operated
pump mechanisim for drawing beer from the cask/kegs/tanks in the cellar.

in the Pale Ale Book published by Brewers Pubs (Charlie Papazians group)
the describe them in some detail.  if your in boston check out the commonwealth
brewing company - they have a lot'o them..

>john E. Donat
>john_donat@cs-lp1.prime.com
-- 
joe rolfe 
jdr@wang.com    
508-967-5760
Newsgroups: alt.beer
From: sce4350@ritvax.isc.rit.edu (Ernst_Guy)
Subject: Michael Shea's
Reply-To: sce4350@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Mon, 11 Jan 1993 20:11:11 GMT


Yes, the stuff is brewed here in Rochester with pure
Genesee water.  For those of you who haven't had the 
pleasure of ever seeing it, the water is a beautiful
muddy brown.  If it was a crayon it would be 'Burnt
Umber' - the one all the kids fight over.  Just for the
record, I don't care for either M. Shea's or Killian's.

Scott


.........................................................................
:   Scott C. Ernst			        'Visualize Whirrled Peas':
:   RIT Center for Scientific & Symbolic Computation                     :
:________________________________________________________________________:
:  	sce4350@ritvax.isc.rit.edu	scecos@vaxa.isc.rit.edu          :
:........................................................................:
From: rob@spectre.test.rose-hulman.edu (Rob Snyder)
Newsgroups: alt.beer
Subject: Beer and Pretzels
Date: 13 Jan 1993 02:03:49 GMT
Organization: Computer Science Department at Rose-Hulman
NNTP-Posting-Host: snyderre.test.rose-hulman.edu

Howdy, I was just wondering since I do greatly love my beer and pretzels,  
what kind of pretzels anyone out there highly recomends.  Right now I am  
enjoying some 'Unique Pretzels' 'Splits' made in Reading PA, with a nice  
Sam Adams 'Boston Lager'.  I would higly recomend the pretzels to anyone  
(and the beer). It is a most excellent combination I must add.  Anyway, my  
vote is for the 'Unique Pretzles' what do you guys think.  If anyone is  
interested by the way, I can give the mailing address to have these  
pretzels sent out anywhere...  Anyway, just a thought to stimulate some  
more convo.  Later!
 
Rob.

--
*--------------------------------------------------*
*  Rob Snyder.         /\/e><T Mail accepted       * 
*       'snyderre@nextwork.rose-hulman.edu'        *
*       'rob@spectre.test.rose-hulman.edu'         *
*              (812)877-8721                       *
*--------------------------------------------------*
From: zarda@csd4.csd.uwm.edu (Dr. Strangelove)
Newsgroups: alt.beer
Subject: Re: stuff
Date: 6 Jan 1993 20:15:12 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

In article <brewer.05t4@meltdown.chi.il.us> brewer@meltdown.chi.il.us (Mike Wilson) writes:
>Over the holidays I've tasted some new (for me) stuff.  I've already expounded
>my opinion of Sam Adams Cranberry Lambic.  Now I'd like to talk about two other
>titles.  

Sadly I have to say I thought they wasted their time with this brew.
First of all I didn't care for their wiess beer, that should have told me
that this stuff wasn't going to be great. I could hardly smell, or taste
the cranberry, and I like cranberry. I've had good Rasberry brew in
Hops in Scottsdale AZ, and good cherry brew in Engine House Pub in
Appleton WI.

I did like their brown ale it was almost as good as Sam Smith Nut Brown Ale.

Also What's peoples opinions on Summit's porter, I have read good reviews of
it, and I thought it was good. Do they make other good beer?

Ken
-- 
 Dr. Strangelove      "You just can't let nature run wild." -Gov. of Alaska
 U.Wisconsin Milwaukee    
 Major: Political Science  track." 
 Why that Alias? From the Movie Dr. Strangelove.
From: ajd@oit.itd.umich.edu (Arthur Delano)
Newsgroups: alt.beer
Subject: Re: Kosher beer?
Date: 6 Jan 1993 18:31:59 GMT
Organization: finchhaus
NNTP-Posting-Host: helen.oit.itd.umich.edu

]In article 4832@moscom.com, de@moscom.com (David Esan) writes:
]> In article <1993Jan4.134711.5553@shearson.com> scarrobi@shearson.com writes:
]> >believe it or not i spoke to an orthodox jewish friend of mine. he 
]> >tells me as long
]> >as it isnt wine based,its kosher. the wine makes it a no no. 
]> >otherwise drink up

]> HOWEVER, (there is always one of those), there is some controversy about this
]> ruling as of late.  As a fuller understanding of commercial beer processing
]> is gained question are being raised about some of the ingrediants used to
]> filter the beer.  For example, fish gelatin (not a kosher product) is often
]> added to remove sediment.  Other animal products are often used to filter the
]> beer.  These could render the beer unkosher. r and that is a decision left
]> to the consumer.  I personally wouldn't worry too much about homebrew, but
]> this is my opinion, not a religious opinion.

Animal products are not a necessary part of the brewing process, but to 
clarify the beer some might be used.

'Fining' is an adjuct added to beer which magnetically attracts clouding 
agents from liquid suspension and precipitates them; they are removed
before serving.  'Filtering' is drawing the liquid through a device which 
separates the clouding agents from the beer.

Normally a brewer will only use one of the following; all are available
to both home and commercial brewers:
  Gelatin (from horse and cow hooves)
  Isinglass (from the membranes of fish bladders)
  Irish Moss (derived from carragheen, a seaweed)
  Papain (derived from papaya skin)
  Polyclar (a manmade synthetic)
  Activated Silica Gel (a manmade synthetic)

Some large-scale brewers filter their beer, and thus have no use for finings.

i'm not sufficiently familiar with Kosher law to know what, besides 
certain animal ingredients, are not permitted.  i hope that this helps.  
Coors was inspected and certified as Kosher three years ago, but i don't 
know if the certification was renewed.

AjD
-- 
                       ajd@oit.itd.umich.edu
"You'll never find happiness as a human being, kid." -- Suehiro Maruo
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Kosher beer?
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Wed, 6 Jan 1993 14:13:14 GMT

In article 4832@moscom.com, de@moscom.com (David Esan) writes:
> In article <1993Jan4.134711.5553@shearson.com> scarrobi@shearson.com writes:
> >believe it or not i spoke to an orthodox jewish friend of mine. he tells me as long
> >as it isnt wine based,its kosher. the wine makes it a no no. otherwise drink up
> 
> The question of the kosher status of beer is very open and filled with
> controversy.  Your friend is stating the general opinion that beer did not
> need any special supervision to be considered kosher.
> 
> HOWEVER, (there is always one of those), there is some controversy about this
> ruling as of late.  As a fuller understanding of commercial beer processing
> is gained question are being raised about some of the ingrediants used to
> filter the beer.  For example, fish gelatin (not a kosher product) is often
> added to remove sediment.  Other animal products are often used to filter the
> beer.  These could render the beer unkosher. r and that is a decision left
> to the consumer.  I personally wouldn't worry too much about homebrew, but
> this is my opinion, not a religious opinion.
> 
> 
> -- 
>  ------------------------------------------------------------------------------
>  -->     David Esan      de@moscom.com  
>  
>  ------------------------------------------------------------------------------

dave i thought the only seafood not kosher was shell fish...
oh well. i dont have to worry. good luck all you kosher beer drinkers and just remember 
what u dont know u can't be held accountable. only when u find out do u have to stop.


---
Steve C. 

 ==> A wise man once told me - There ARE NO Wise Men !
                             - Just fools who think they are.
---------------------------------------------------------------		
 I understand you need someone to do work.
 I don't do work, but, I know this guy who does.
    -Vladimir Taltos
---------------------------------------------------------------

   	


Newsgroups: alt.beer,rec.crafts.brewing
From: cmacken@unix2.tcd.ie (Conor Macken)
Subject: Re: Black and Tan
Organization: Trinity College, Dublin
Date: Tue, 5 Jan 1993 15:19:35 GMT

In <1993Jan4.154005.23342@twisto.eng.hou.compaq.com> costley@solo.eng.hou.compaq.com (Brett Costley) writes:

>>For the record, Guinness is delivered under nitrogen, not helium.  The main
>>purpose is to get the legendary head on the beer.  I've never tried it at home,
To be totally accurate the gas used to drive Guinness through the beer
lines is 70% Nitrogen and 30% Carbon Dioxide (it says so on the label on
top of a full gas cylinder).

Also the gas in kegs doesn't bubble up through the beer as it does in
the cans, but goes into the top of the keg thereby forcing the beer up
the stainless steel stem that comes up from the bottom of the keg.

Conor Macken
--
________________________________________________________________________
| E-mail to :   cmacken@unix2.tcd.ie  |  Indecision, clouds my vision, |
| (I've only got one account. (snif)  |  I think..............         |
========================================================================
From: bob_v1@verifone.com
Newsgroups: alt.beer
Subject: exit
Date: 7 Jan 93 16:25:06 -1000
Organization: VeriFone Inc., Honolulu HI

Anybody out there ever here of a "Brew of The Month Club"?  Supposedly it 
works like Book of THe Month with subscribers getting two beers a month.
A friend heard it advertised on the radio, but could not get the number.
Any info would be appreciated.





			Thanks,
			Bob
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: Additives in beer
Date: 4 Jan 93 10:36:45 CST
Organization: The Meltdown - A Team Star BBS

>>What is wrong with drinking beer that is not quite clear (natur-
trueb as we say)? It doesn't affect taste as far as I can tell
and gives drinking a more natural and earthy touch.<<

Nothing is wrong with drinking unfiltered beer, IMHO.  In fact,    I usually
prefer it.  And, I do think it makes a taste difference, it makes it better. 
But Americans in general, prefer that overfiltered, underbrewed garbage from
the big, national brands.  To get things that clear consistently, you'd need to
filter, I guess.  Natural clarification or use of finings isn't quick enough
and leave too much room for inconsistency.  None of which bothers me, but if
you like Miller because it tastes the same always, you're gonna want
filtration.  I like, say, Pete's Wicked Ale, but I have had different bottles
taste slightly different.  Ales can be that way.  I don't mind.  The quality's
still better, IMHO.


Mike Wilson
brewer@meltdown.chi.il.us

BTW, I'm glad to say that the trend in the U.S. is that the general public is,
more and more, moving away from the mass produce swill and toward fresher,
better beer from small brewers.  There are still too many who maintain that the
swill is better, but it is changing.
Xref: sparky alt.beer:8101 rec.crafts.brewing:8012
From: ck983@cleveland.Freenet.Edu (Robert J. Cardinali)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Black and Tan
Date: 6 Jan 1993 11:33:25 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: ck983@cleveland.Freenet.Edu (Robert J. Cardinali)
NNTP-Posting-Host: hela.ins.cwru.edu


In a previous article, butterwo@holst.cs.unc.edu (Jeff Butterworth) says:

>I hope this isn't a frequently asked question.  I checked the FAQs and didn't
>see it.
>
>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.  We were always
>using Guinness and Bass from bottles.  We've tried all kinds of physical
>setups to slowly spread the Guinness on top and to force the Bass to the
>bottom.  We've even tried heating one beer while chilling the other.
>
>My fluid dynamics professor said that a chemistry grad student that
>he knows has discovered the secret.  He was at a bar having a B&T when
>he noticed that the compressed gas for the Guinness on tap was helium while
>the gas for the Bass was carbon dioxide.  He is quite confident that the
>helium does something to the Guinness (makes it lighter?
>changes its viscosity?) that keeps it on top and keeps it from mixing.
>He says that a B&T can not be made using bottled beer because the bottles
>all use carbon dioxide.
>
>I was thrilled to hear this story and it sounds ok to me.  However, none
>of my friends buy it.  Is there anyone out there who knows the truth?


We used to charge our Guiness kegs at the Blue Moon Tavern in Portland
Oregon with a mixture of nitrogen and carbon dioxide...Too much of the
latter, and the foaming at the head would be out of control.  Also keep
in mind that the head on a guiness tap has a very small opening (more
like a pipette than a faucet) with a variable valve on it to adjust the
flow of stout.  You had to pour it VERY slowely so that you wouldn't get
90% foam... We also kept that keg out of the walk-in and at about 60
degrees farenheit....You could probably use a modified funnel to get your
flow-rate into the tan slow enough to stay unmixed.  Try trickling it
down the side of the glass rather than right into the top of the tan.
Maybe the filter holder from a Mr. Coffee machine is what you're looking 
for....alas, or steal some sort of aparatus with suitable opening from
your lab...Good luck.  We used to make these things all night long. When
properly done, they are easy to make.


-- 
Bob Cardinali
ck983@cleveland.freenet.edu


Newsgroups: alt.beer
From: kkopp@uxh.cso.uiuc.edu (koppenhoefer kyle cramm)
Subject: Micheal Shea's (sp?)
Summary: What is history of Micheal Shea
Organization: University of Illinois at Urbana
Date: Sun, 10 Jan 1993 23:59:31 GMT
Keywords: New Beer in Area

   There is a new beer in central illinois called Micheal Shea's Irish
Amber.  It seems to have come on rather suddenly and with great strength.
I have tried it once, and it is o.k.  Does anyone know the history of
this brew?  It seems that a large company has to be behind it, because of
the strength it has come on with.
From: bs_s516@neptune.kingston.ac.uk
Newsgroups: alt.beer
Subject: Re: weiss (?) beer
Date: 12 Jan 93 09:44:14 GMT
Organization: Computing Services, Kingston Polytechnic
Distribution: uk
NNTP-Posting-Host: neptune.king.ac.uk

In article <1993Jan11.195840.5200@cromwell.robots.ox.ac.uk>, pab@robots.ox.ac.uk (Paul Beardsley) writes:
> This is for people in the UK only - sorry if it ends up going
> around the world.  Anyway, just before Christmas, the BBC
> programme "Food and Drink" did a tasting of German weiss beer.
> In fact, Gilly Thingummyjig made it sound like the best thing
> that is ever going to happen to you.  She said it was on sale 
> at Sainsbury's but my local store doen't stock it.  I've also
> tried a few off-licences such as Oddbin's but no luck.  Does
> anyone know where to get hold of the stuff?

My local branch of Gateways definitely stocks it and I believe I've seen it at
Tescos too.  A couple of years back I worked at Oddbins and we stocked it on
and off.  Unfortunately my memory is not good enough to remember brands as I'm
not really all that given to drinking at home, apart from my own brew.

My local pub, the Newt and Ferret in Kingston stocks a range of bottled beers
from Hofbrau the Munich brewery, their Hefe Weissbier is rather nice.  The Newt
is supposedly a free house but is actually tied to Hall and Woodhouse.  Hofbrau
have some kind of tie in with H & W, supplying all their lagers.  If there are
any H & W houses near you, check it out.

Tony Scott	South Bank University	SCOTTT@vax.sbu.ac.uk
				or	BS_S516@neptune.kingston.ac.uk

Newsgroups: alt.beer
From: taylor@ccrs.emr.ca (Trevor Taylor)
Subject: Re: Hangover remedies wanted
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Thu, 7 Jan 1993 19:44:03 GMT

In article <1993Jan7.190909.25085@cis.ohio-state.edu> imes@boa.cis.ohio-state.edu (jeffrey imes) writes:
>Ok, the title says it all.  Once again, I'm a bit hungover and I still haven't
>found a great way to cure it.
>
>I'll accept all suggestions except for the one about drinking a beer in the
>morning because I've tried and it doesn't seem to work.
>
>Thanks...

Well, here's my method, it works for me ,...who knows....it might
work for others

1) Stick to non-pasteurized , natural beer (most imported drafts) 
since it contain B-complex vitamins. Pasteurized beer means no
live yeast . Alcohol strips B complex from the bloodstream  and
thus non-pasteurized (ie homebrew) replaces at least some of it.\

2) WHen you wake up, take a shower to remove the dirt of
drinking from your skin.

3) Have a bowl of Nabisco Brand SHreddies ---- nothing better for
a struggling stomach.

These are my basic guidelines, they may be varried (such as when you
are out of shreddies)..... but it seems effective.

good luck

Trevor
From: boba@terapin.com (Bob Alexander)
Newsgroups: alt.beer
Subject: Stout & Barley Wine
Date: 7 Jan 93 22:14:32 PST
Organization: BBS

        I havent posted here yet, so I will start with an intro. I like beer.
Personally I like Sierra Nevada Stout and Sierra Nevada Big Foot Ale as my two
all time favorites. Others that I like are the Anderson Valley Boonville 
Barney Flatts Oatmeal Stout, North Coast Brewery Old #38 Stout, Felinfoel
Wels Ale and the Felinfoel Fest or Xmas ale, cant remeber which name it was. Oh
well, I want to start talking beer. Lots of my friends brew thier own. I would
like to as well as soon as I get around to it.   Bob.
Newsgroups: alt.beer
From: michael@monitor.com (Michael Johnson)
Subject: Re: Weiss bier
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Date: Sun, 10 Jan 1993 19:03:34 GMT

In article <s0468266.1.0@let.rug.nl> s0468266@let.rug.nl (N. Van Waas)  
writes:
> To put a lemon slice or lemon juice in Weizen/weiss beer is a stupid 
> invention of god knows who to mask the garbage smell it normally has (at 
> least the belgian white beers smell like a sewer but they taste terrific!
> Try for example Hoegaarden or Dentergems.
> 						Mark
>
I have to admit that I don't really like most Weizen that I've tasted, but in  
Germany I had a Kristall Weizen with a slice of lemon and thought it was a  
great hot day treat--sparkling, clear, very dry taste with a touch of lemon,  
and the Kristall didn't smell funny at all.

> Women ruin much more than booze can make forget...
>
Nice sexist comment, Mark.  Grow up.
From: chumbach@carina.unm.edu (Charles S. Humbach)
Newsgroups: alt.beer
Subject: Humbacher beer
Date: 12 Jan 1993 01:28:59 GMT
Organization: University of New Mexico, Albuquerque
Distribution: world
NNTP-Posting-Host: carina.unm.edu

  Back in the late '70's my father recieved a postcard from a friend
who was travelling through Germany. The friend had come upon a beer
called "Humbacher". I was wondering if anyone out there has heard of 
it, tasted it, or can help me find out about it.

  Any information would be much appreciated.

						Thank you,

						Charles Humbach

post or email to: chumbach@carina.unm.edu
From: ST1T0@jetson.uh.edu (Carl Seiler)
Newsgroups: alt.beer
Subject: Re: Beer flavors
Date: 4 Jan 1993 16:53:11 GMT
Organization: University of Houston
Distribution: world
NNTP-Posting-Host: rosie.uh.edu
X-News-Reader: VMS NEWS 1.24

In <1i8ispINNm1n@ub.d.umn.edu> cbusch@ub.d.umn.edu writes:

>    Hello,  since beer has different flavors according ingredients, some
>  call a beer hoppy, etc...  My question is since I dont know the flavor
>  of hops and stuff, tell me the flavor of Old Mill, Special X, Busch,
>  Busch Light, Miller Genuine Draft, Miller Light, Pigs Eye.  I have drank
>  these beers for their cheap prices and massive appearances at kegs. 
>  
>  --

I haven't tasted all of the ones you mentioned, but for the ones I 
have tasted, I'd say that they don't taste hoppy at all, but more 
Perrier with less carbonation and a little sweetness.

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...
Newsgroups: alt.beer
From: gosper@opal.cs.tu-berlin.de (Carsten Gremzow)
Subject: Re: Weiss bier
Organization: Techn. University of Berlin, Germany
Date: Tue, 5 Jan 1993 10:23:47 GMT

You believe Weizen with lemon juice to be exotic ? Picture this:
Crystal Weizen combinded with soda (7Up, MountainDew, Root Beer...).
If that doesn't make you puke nothing else will !

CU gosper@cs.tu-berlin.de
From: awds_ltd@uhura.cc.rochester.edu (Adam Edwards)
Newsgroups: alt.beer
Subject: Re: Micheal Shea's (sp?)
Keywords: New Beer in Area
Date: 11 Jan 93 21:26:48 GMT
Organization: University of Rochester - Rochester, New York

In <4852@moscom.com> tcm@moscom.com (Tom Maszerowski) writes:


> Michael Shea's is a product of Genesee Brewing here in Rochester, NY. As
>you can guess, this is an up-market brew intended to reach the same crowd
>as Killian's. It is an amber brew, ale or beer not specified. If you buy
>a six-pack you will note that the name Genesee does not appear anywhere.
>This is a deliberate move to distance it from Genny's other beers. 

>  IMHO, it is better that the run of the mill mass-market beers, on par
>more or less with Killian's, and not quite as good as Genny's 12 Horse
>Ale. It is my choice whenever I'm caught in a bar with a limited selection.

Just give me a cold Genny Cream Ale!

Adam Edwards
awds_ltd@uhura.cc.rochester.edu
.
Newsgroups: alt.beer
From: bsb@hpuerca.atl.hp.com (Brett Baumberger)
Subject: Re: Beer Across America
Date: Fri, 8 Jan 1993 20:46:04 GMT
Organization: Hewlett-Packard NARC Atlanta

In <C0G35z.9vF@cs.uiuc.edu> drk@cs.uiuc.edu (David Kohr) writes:

>In article <C0C52p.8AI@m2.dseg.ti.com> jmellby@iluvatar.dseg.ti.com (John
>R. Mellby) writes:
>>At the suggestion of a friend I called Beer across America to
>>subscribe to their service.
>>
>>John R. Mellby                       Texas Instruments
>>jmellby@iluvatar.dseg.ti.com         

>Is this service any good?
>-- 
>Dave Kohr     CS Graduate Student     Univ. of Illinois at Urbana-Champaign
>Work: 3244 DCL, (217)333-6561  Home: (217)359-9350  E-mail: drk@cs.uiuc.edu
>                   "One either has none or not enough."
Hi folks,

I recieved a birthday present of a year of "Beer Across America" beginning
in Jan, 1993. I haven't got any deliveries yet, but I will try to update
y'all on how it's going.

Brett
From: brown@odin.ins.cwru.edu (Dan Brown)
Newsgroups: alt.beer
Subject: Re: Dont Drink Beer - Drink Guinness
Date: 6 Jan 1993 15:58:08 GMT
Organization: Subversive Student Publications un-inc.
NNTP-Posting-Host: odin.ins.cwru.edu

In an earlier posting wozniak@csd4.csd.uwm.edu (Kevin Thomas Wozniak) writes:
>blucey@vax1.tcd.ie writes:
>: 
>: Dont Drink Beer - Drink Guinness, the Nectar of the Gods
>: 
>: Guinness - No Beer Comes Near
>
>Guinness?  Isn't that brewed with goat piss?
>
>Drink Miller Lite, the breakfast beer of champions.
>
>(Sorry, I'm from the US beer capitol, Milwaukee.)


Then you will be able to get decent stuff like Lakefront's Klisch!!

I would love to be able to get a six or two of this nectar! 

Later.
Dan

-- 
Dan Brown
ah568@po.cwru.edu
Flame SIG. SIGop.