HDTenEightyP/NetNews huggingface dataset:
Newsgroups: alt.beer
Date: Wed, 27 Jan 1993 17:11:47 -0500 
From: Alexander Samuel McDiarmid <am2o+@andrew.cmu.edu>
Subject: Re: Canned Guiness

In response to the statements recently put on the net about canned
Guiness I am throwing in my two cents.

Last summer I found canned draught Guiness in several liquor stores in
Washington D.C. .  On one pass through Calvert-Woodly (fourtionatly for
me my corner store) I decided to get a four pack (? it was last summer)
for myself and a few friends to sample.  Definatly better than the
bottled stuff. Or kegs.  THe long and short of this is that it at least
was sold in the states for a while.

    On a diffrent note, if anyone has a relatively fast recipie for mead
or honey wine could they (you) please post it or send it to my email
address (am2o@andrew.cmu.edu).  It would be much appriciated as I would
like to brew as soon as I get the piltzner out of my carboy.
Newsgroups: alt.beer
From: kkopp@uxh.cso.uiuc.edu (koppenhoefer kyle cramm)
Subject: T.W. Fisher Dark Ale & Mass. Bay Winter Warmer
Summary: these two beers are not good!
Organization: University of Illinois at Urbana
Date: Tue, 26 Jan 1993 03:56:00 GMT
Keywords: review, novel, bad

  This months BAA selections are T.W. Fisher Dark Ale and Mass. Bay
Winter Warmer.  Neither is appealing.

  The Dark Ale is a Sierra Nevada Celebration Ale wanna-be and fails.  The
taste is overpowering, and I almost had to wonder if it had gone bad.  The
Winter Warmer is a novel idea ( with spices added to the beer ), but I would
prefer they left the spice out.  The first half of a bottle is appealing, but
it's difficult to drink the rest.

  The above is completely IMHO.
From: kpapai@rahul.net (Ken Papai)
Newsgroups: alt.beer
Subject: Re: The price of Belgian ales
Keywords: Belgium, Belgian, ales, expensive
Date: 21 Jan 93 16:26:52 GMT
Distribution: usa
Organization: a2i network

binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>kpapai@rahul.net (Ken Papai) writes:
>>Any billiant ideas on why Belgian ales in the USA are so expensive?

>I think it's because the importers have figured out that we
>beer snobs are dumb enough to pay whatever they charge!
>At least the Belgian beers are unique.  Some imports, most
>notibly Samuel Smiths, are way overpriced and are fairly
>run-of-the-mill beers.

Smith's stuff is overpriced.  Fuller's ESB is expensive, about $11/six,
but I think it is worth it, every penny.  Best bargains?  Probably the
Sierra Nevada products, $5.99/six, esp. their Stout, Porter, and Pale Ale!

Then there's stuff like Coors, way over-priced, around $3.99/six, this
should be in the neighborhood of $1.09/six.  (even then it's a bit high)
-- 
Ken Papai <kpapai@rahul.net>
Newsgroups: alt.beer
From: kevley@maths.tcd.ie (Kevin Crowley)
Subject: Bud
Organization: Dept. of Maths, Trinity College, Dublin, Ireland.
Date: Fri, 22 Jan 1993 16:51:25 GMT


Thanks for all the letters of support-and a few of the opposite view-proving
that Budweiser is indeed a very popular drink on alt.beer

-Kevin-

Newsgroups: alt.beer
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: Yuengling Porter
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Sat, 23 Jan 1993 19:46:36 GMT

From article <1993Jan23.170055.13534@msc.cornell.edu>, by srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,):
> 
> I was amazed when I went on the tour at how close visitors can get to all
> the machinery, as opposed to (say) Anchor where everything is behind glass
> and/or railings.  Not too safe!  Still, they give a nice tour, although I
> wish their offerings at the end hadn't been limited to the Amber and a
> new product, "Black and Tan" (yes, premixed!).
> 

I heard that it didn't always used to be that way at Anchor Brewing
Company, the turnabout coming when an aspiring homebrewer took her grandma
to the brewery for a tour.  Unfortunately, as they were walking through
the brewing area, grandma slipped on some steps and fell into the mash tun.  
The was a great cloud of steam released as grandma's body was decomposed 
by the enzymes in the mash, and ever since that day, the beer has beer 
know as "Anchor Steam" ;-)

Scott
Newsgroups: alt.beer
From: djd33237@uxa.cso.uiuc.edu (anon)
Subject: Re: Irish Beers in the States.
Organization: University of Illinois at Urbana
Date: Fri, 22 Jan 1993 22:35:38 GMT



>Talking of taste-I know you have plenty of it Owen-you're only going out
>with the ugliest girl in college!
From: gerald.belton@ozonehole.com (Gerald Belton) 
Newsgroups: alt.beer
Subject: Budweiser
Date: 21 Jan 93 12:16:00 GMT
Distribution: world
Organization: The Ozone Hole - SKYDIVE New Orleans! - (504)891-3142 16,800 bps
Reply-To: gerald.belton@ozonehole.com (Gerald Belton) 

>I'd like to hear some other opinions on Budweiser beer.Personally I love
>the stuff-can't get enough of it(can't afford it really).
>So write in and let me know your opinion.

I think Budweiser is a perfect example of what Monty Python had in mind
when they did the Australian philosophy professor skit:

"Why is American beer like making love in a canoe?"

"It's f***ing close to water."

---
 . SLMR 2.1 . BorgDOS v5.0 - Assimilate Another? [Y/n]
                                                              
----
+=====================================================================+
| The Ozone Hole - SKYDIVE New Orleans! - (504) 891-3142 HST/DS 16.8K |
| 3 Nodes <> USA Today <> Boardwatch Online <> 10 Gigs <> 73900 Files |
+=====================================================================+
Newsgroups: alt.beer
From: mgooley@advtech.uswest.com (Mark Gooley)
Subject: Re: Z I M A!
Organization: U S WEST Advanced Technologies
Date: Thu, 21 Jan 1993 05:11:17 GMT

In article <1993Jan20.200203.21984@galileo.cc.rochester.edu> cm007b@uhura.cc.rochester.edu (Dr. Ski) writes:
>
>Zima is a malt beverage, which has been stripped of all the color.  It is
>clear like seltzer water.  The taste is somewhere between a beer, and a wine
>cooler, but with absolutely no aftertaste.  It is a refreshing new drink
>that has had a tremendous response in the three cities listed above.
>
> [...]
>To find out more about this Unique Alcohol Beverage...call 1-800-648-0800.
>
>The alcohol content is about the same as a premium American beer (appx. 5%)
>
>Be on the lookout for ZIMA at a city near you...
>
>Any questions????
>
Yeah.  If we blow up Coors' HQ in Golden, Colorado, can we use atomic
explosives or will the fallout be too much of an environmental hazard
that fuel-air bombs would be better?

Mark., destroy this abomination before it's Too Late
mgooley@advtech.uswest.com
Newsgroups: alt.beer
From: mac@ur.utk.edu (Richard J. McDougald)
Subject: Re: Homebrew and Farts!!!
Organization: University of Tennessee 
Date: Thu, 21 Jan 1993 16:55:32 GMT

In article <1jl7qgINNk43@coral.bucknell.edu> rose@bucknell.edu (philip rose `94) writes:

>Anyone had this problem?

>-------------------------------------------------------------------------------
>Phil Rose
>rose@coral.bucknell.edu

all beer makes ME fart.  I think of it as all systems go, a constant
reaffimation of life!
Newsgroups: alt.beer
From: TRITONE@EZINFO.VMSMAIL.ETHZ.CH (SCHOCH,DANIEL)
Subject: Weissbier
Organization: ETH ZUERICH
Date: Thu, 28 Jan 1993 16:29:50 GMT
X-News-Reader: VMS NEWS 1.24

I am looking for Weissbier glasses from over the whole world.
Is there anybody out there far away from Switzerland (probably deep in
the beer-jungle of Freistaat Bayern) who can send me a list of the glasses
and their origin's.
From: jkp@ukc.ac.uk (J.K.Pearson)
Newsgroups: alt.beer
Subject: Re: Raspberry Beer?
Keywords: Belgium, Sweet, Beer
Date: 22 Jan 93 14:10:20 GMT
Reply-To: jkp@ukc.ac.uk (J.K.Pearson)
Organization: Computing Lab, University of Kent at Canterbury, UK.

In article <1993Jan19.061844.4815@magnus.acs.ohio-state.edu> dbayer@magnus.acs.ohio-state.edu (Daniel L Bayer) writes:
>In article <1993Jan19.050234.17334@lgc.com> rcc@zycor.lgc.com (Randal C. Clarke
>) writes:

>>   Here's the question(s):  Does anyone know the name of this "Raspberry
>>Beer"?  Also, does anyone know of any other sweet, fruity beers that they
>>would recommend?
>>
>>  Randy
>>
>>
>

>They are called Lambics and are brewed beer which has had fruit juices and 
>(presumably) sugar added to them. The juices and beer then ferment. The most 
>prevalent flavors are Raspberry (framboise);  cherry (kriek);  and peach  

Not all fruit beers in Belgium are lambic beers and for that matter some lambic
brewers actually add fruit not fruit juice and let the beer ferment again.
Try frank Bone's framboisan, oh yes before it's a lambic it's a Gueze beer 
(that is lambic - fruit) which is a very special taste.

There are brewers who make non lambic fruit beers (don't ask me to explain
the difference I'll only get it wrong), try Liefmanns frambosan beer from
a little town called Oudernaard, also Madam Rose used real fruit, and I assume
her son still carrys on the same practise.
From: goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard)
Newsgroups: alt.beer
Subject: Re: Check this one out ...
Date: 25 Jan 1993 15:12:46 GMT
Organization: Computer Science Department at Rose-Hulman
Reply-To: goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard)
NNTP-Posting-Host: g214-1.nextwork.rose-hulman.edu

In article <1993Jan25.092527.16583@netcom.com> sunil@netcom.com (SUNIL DHINGRA)  
writes:
> trade marked ( from rough rider, crazy horse, buffallo bill, stage coach,
> saddle rack, lone star, colt, etc.. all seem to be taken.. ) .

cow chip beer?   bandana bonanza?  'ale face?  HOPS-along cassidy?
saddle sore suds?  old bullfart?  HEAD'em up - move'em out malt?
rodeo clown cream ale?  buckskin?  tumbleweed? dirtstorm? cactus?
dustcloud (why ask why?) white hat?  ten gallon?  chaps? blacksmith?
horseshoe? fleur-de-lis? (wait, how'd that get in there?) Hoss Cartwright's
2 liter large mouth malt liquor?  quick-DRAW dark? slappin' leather?
death valley?  bandito beer? texas ranger?  high-plains pisswater?
steenking badges? cowpoke? HOOF?  round-up? slaughter? 
--
Bart Goddard                            |Behold, thy King cometh unto thee,
Math. Dept. Rose-Hulman Inst. of Tech.  |meek, and sitting upon an ass, and
goddard@nextwork.rose-hulman.edu        |a colt, the foal of an ass.
Newsgroups: alt.beer
From: dbayer@magnus.acs.ohio-state.edu (Daniel L Bayer)
Subject: Re: menthol beer
Organization: The Ohio State University
Date: Thu, 28 Jan 1993 05:42:03 GMT

In article <1k7eqcINN4o@menudo.uh.edu> ST1T0@jetson.uh.edu (Carl Seiler) writes
:
>In <serb.359@polisci.umn.edu> serb@polisci.umn.edu writes:
>
>>  Hi people,
>>  I just heard that G. Heilemann is going to market a version of Colt 44 Malt
>>  Liquor with a taste of menthol added.  Has anyone heard of this sort of
>>  being brewed before?  It seems like an odd idea, but I don't suppose that

>My understanding is that this beer is already available under the name
>"Cool Colt."  It is marketed at African Americans, who they have
>determined smoke a disproportionate amount of menthol cigarettes as
>well.  With a name like "Cool Colt" I think they are trying to avoid
>the problems of the famous "Powermaster."

As if nobody knows that Colt 45 "Premium" is relabeled "Powermaster."

>Some people on CI$ got a couple of free cans from a distributor and
>promptly said, "Blechh" after trying it.

Believe it or not,  this stuff is selling very well to white females,  
especially college students!  (I work part-time in a carryout).  It is sold in 
40 oz. bottles and as a 22 oz. ("double deuce") bottle.  Might be available in 
other configurations,  but I am unsure.  I tried it -- guess what,  <blek>.

>Carl


--Dan
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Daniel Bayer      <bayer.2@osu.edu>  |||"For her fifth wedding, the bride wore
Department of Slavic Langs. & Lits.  ||| black and carried a scotch and soda"
The Ohio State University--Columbus  |||         --Phyllis Battelle
~~~~~~~~~~ YOU THINK THESE ARE THE OPINIONS OF tOSU?  NO, NO, NO!!! ~~~~~~~~~~
From: imes@cis.ohio-state.edu (jeffrey imes)
Newsgroups: alt.beer
Subject: Re: Hangovers
Date: 22 Jan 1993 13:41:20 -0500
Organization: The Ohio State University Dept. of Computer and Info. Science
NNTP-Posting-Host: tuna.cis.ohio-state.edu

In article <1993Jan22.044104.509@rosedale.uucp> dcb@rosedale.uucp (Dave Breneman) writes:
>In article <8fL_SpK00WBK485c9q@andrew.cmu.edu> "Justin S. Chambers" <jcaj+@andrew.cmu.edu> writes:

>severe.  I would have to say that the worst hangover is from wine;

My worst hangover ever came on New Year's Day 1992 after having mixed so many
kinds of alcohol (beer, wine, champagne, liquor, for all I know, I could have
drank bleach that night and not known about it...)

Any reasons as to why mixing does this?

===============================================================================
Jeffrey Imes             	  "It's really tragic how a family can get torn
CIS Undergraduate Student	   apart by something as simple as wild dogs."
imes@cis.ohio-state.edu		   		-- Deep Thoughts by Jack Handey
-------------------------------------------------------------------------------
From: kpapai@rahul.net (Ken Papai)
Newsgroups: alt.beer
Subject: Re: Canned Guiness
Keywords: Guiness, US, wanted
Date: 27 Jan 93 03:48:23 GMT
Distribution: usa
Organization: a2i network


First of all it's spelled Guinness.

It's been available in the USA for a long time, at Least the last 12 months.

-- 
Ken Papai <kpapai@rahul.net>
From: gavin@info.nara-k.ac.jp (Gavin R. Brock)
Newsgroups: alt.beer
Subject: San Miguel - Spanish or Philipino?
Date: 29 Jan 93 05:03:58 GMT
Organization: Dept. of Info. Eng., Nara Nat'l Col. of Tech., Yamato-kohriyama, Nara, JAPAN


 +------------+
 | San Miguel |
 +------------+

There has been a lot of talk about this beer in
Soc.culture.spain, mostly about the differences
and connections between the Spanish and Philipino
brands.

Anyone here know about the two breweries or have
any strong views about either?

This all started with someone claiming "Cruzcampo"
was the best beer in Spain. Since then "Mahou",
"Voll Damn" (a good spanish name ;-) and old "SM"
have all been mentioned.

Thanks,

    Gav.

-------------------------------------------------
      Gavin Brock - gavin@info.nara-k.ac.jp
-------------------------------------------------
"Not lost...
	                      ... just exploring" 
				      - Gaijin II
-------------------------------------------------
From: mhall@cobra.cs.unm.edu (Mary E. Hall)
Newsgroups: alt.beer
Subject: Re: Canned Guiness
Keywords: Guiness, US, wanted
Date: 26 Jan 93 23:58:31 GMT
Organization: Computer Science Department, University of New Mexico

In article <6578@balrog.ctron.com> ratlifc@ctron.com writes:
>
>  Is there anywhere in the States that one can get canned draught  
>Guiness? Having tried draught guiness at a local pub the bottle just  
>doesn't taste the same. Is this a strictly Continental thing or are  
>they exporting this? If so, where in New England could I aquire some?
>
>  Thanks for any leads,
>  Christian
>
>--
>Christian Ratliff                        Cabletron Systems, Inc.
>ratlifc@ctron.com  <NeXTmail OK>         Rochester, NH
>"Why do you think they call it UNIX?"    Phone: (603) 337-1209
>Nobody at Cabletron knows, approves of, or recalls my opinions.

I bought a case of Guiness in a can in Washington, DC when I was
there last summer. I checked it as baggage and brought it back with 
me to Los Alamos. I think it was the only case of the stuff in New Mexico!

They're probably test marketing it in Boston? Anyway, it's definitely
worth the search.

Mary Hall
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Investing in Beer
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Thu, 21 Jan 1993 17:16:21 GMT

Brooklyn lager/beer

---
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: hbh@athena.mit.edu (Heidi Hammel)
Subject: Kraeusen vs Krausen?
Organization: Massachvsetts Institvte of Technology
Date: Thu, 21 Jan 1993 19:38:33 GMT

rcook@cbnewsg.cb.att.com (r.w.cook) writes:
>>> Scott.Wills@launchpad.unc.edu (Scott Wills) writes:
>>> means from a brewing perspective) but what on earth is "krausened"?
>Kraeusening (note the correct spelling) is simply the addition of "green"

This looks like the english language spelling of the german
k r "umlaut a" u s, in which case the word should be pronounced
like "krOYsen".  But everyone I've heard so far says krOWsen.
How should it properly be pronounced (assuming one is not a
Sam Adams tour guide)?
--
    Heidi B. Hammel   (hbh@astron.mit.edu)   MIT 54-416   EAPS Dept.
Newsgroups: alt.beer
From: hamish@maths.tcd.ie (Fergal O'dwyer)
Subject: Re: The demise of real guinness
Organization: Dept. of Maths, Trinity College, Dublin, Ireland.
Date: Fri, 22 Jan 1993 16:21:35 GMT

rob@spencer.demon.co.uk (Robert Sadler) writes:

>Anyone who has tasted the wonderful flavour of real, bottle conditioned
>guinness will be sad to hear that it is being axed by the brewery in
>favour of a pasturised brew because "the public can't tell the
>difference". The campaign for real ale was set up to prevent this
>sort of crap during the "red revolution"
>Draught guinness is a pasteurised beer, so this will be the demise of
>the last real guinness.

>By the way, how do people feel about the marketing of canned beer as
>draught in a can? Can canned be draught?

Yes canned Guinness is the same as draught.It uses a canister of nitrogen and
some other gas inside the can to give a traditional Guinness creamy head.It
produces a glass of Guinness which is comparable in taste and appearance to
any draught pint.
>--
>Robert Sadler
>There's a hoopy frood who really knows where his towel's at!!
From: robl@macro.viewlogic.com (Rob Limbert)
Newsgroups: alt.beer
Subject: Re: Milk Stout
Date: 27 Jan 93 21:41:16 GMT
Organization: Viewlogic Systems, Inc.
Originator: robl@macro


In article <1993Jan27.190642.3396@scott.skidmore.edu>, afishman@scott.skidmore.edu (adam fishman) writes:
|> I'm not a regular reader of this newsgroup, so forgive me if this is
|> an innapropriate question.  I was recently on the Carribean islan of
|> St. Bath's (a French Island) and I saw a strange bottle of beer in one of the
|> grocery stores.  It was called Milk Stout and i had a picture of a cow
|> on it!  I thought this seemed ia bit disgusting.  Does anyone know of
|> a beer made from milk?  Please, I'm dying to know more about this!
|> Thanks in advance.
|> 		AJF

   I don't know the brand you saw, but Milk Stout is a beer style, more 
normally called Sweet Stout, that often contains milk sugar (i.e. lactose) 
as a fermentible ingredient. The classic example is Mackeson Stout, from 
England. It's typically dark, rich, and sweet, and relatively low in both 
bitterness and alcohol. It doesn't normally contain milk, though some are 
creamy enough that one might suspect that they did.

Rob
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: All things beery
Organization: University of Colorado, Boulder
Date: 26 Jan 93 22:17:42 GMT

brewer@meltdown.chi.il.us (Mike Wilson) writes:

>At this
>point, Berghoff has replaced Samual Adams as my favorite, everyday swill.  It's
>quite good on its own, is somewhat more available, and is quite a bit cheaper. 
>It's billed as a Dusseldorf style lager, whatever that means.  (Alt?  I don't
>think so.)

I think they bill it as a "Dortmunder" style- a standard North German
lager.  DAB and DUB are German examples commonly imported to the US.

>Well, the lousy beer critic is back.  And for today, I criticise Anchor's
>Special Ale.  GINGER!  Lots of it.  My palate isn't exactly the most developed,
>but I know ginger when I taste it.  It was..okay.  It cost me $7.49 a six pack
>and although it was different, unusual and I'm very glad to have tried it, I
>think a six pack is all I'll get.  

They change the recipe every year, so you may like it next year.  It's
almost always heavily spiced.  I didn't like this year's as well as
last, and my all time favorite was the year before that.  It's always
too damned expensive, though.

Jon Binkley

Newsgroups: alt.beer
From: srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,)
Subject: Re: Raspberry beer?
Originator: srussell@snoopy.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Fri, 22 Jan 1993 02:24:09 GMT

From article <1993Jan21.233652.6538@msc.cornell.edu>, by bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038):
> From article <2936733425.1.p00164@psilink.com>, by "Perry L. Geib" <p00164@psilink.com>:
>> 
>> There are a number of different types of Lambics produced including:
>> Young (or Foxy), Gueuze (blend of young and old), Faro (a blend sweetened
>> with sugar), Kriek (traditionally cherries), Framboise (cherries), and other
>> fruit flavors. Lindemans produces a rather sweet variety of Lambics for
>> export (probably for domestic sale as well). A more authentic Lambic is
>> Timmermans which is more acidic.  As you can see Kriek and Framboise are
>> Lambics but they do not define the style completely. An authentic Lambic is 
>> sour and takes a while to get used to drinking.  Last years AHA conference
>> featured a session of Lambic tastings. Some of the stuff was hard to drink.
>> This beer is not for the meek. Any authentic Belgium Lambic drinkers out 
>> there?
>> 
> You sure told us, didn't you Big Guy? ;-)  Just kidding, Perry - glad
> to see you're no longer a lurker.  So how would you rate Liefmans compared
> to Timmermans and Lindemans?  As far as I know, these are the three brands
> most widely available here in the U.S.

One thing to note:  the beer that Liefman's uses as a base for its Framboise
and its Kriek is not a Lambic but rather a Sour Brown Ale (specifically,
Goudenband -- mentioned as someone recently as a beer they didn't care for
much.  I'll plug it shamelessly here -- I think it's awesome).  The sourness
in this beer is not due to wild fermentation but rather due to the deliberate
pitching of a yeast that has great lactic character (the sourness found in
curdled milk).

Just another of those dang IBUs ;-),

STEVE

ps -- hi, Pierre, er, Perry -- lurker-no-more.
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: HANGOVERS
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Mon, 25 Jan 1993 15:04:52 GMT

In article 27993@jupiter.sun.csd.unb.ca, jfrey@mta.ca () writes:
> 
> 	I HAVE FOUND THAT AFTER A NITE OF DRINKING DRAUGHT AT THE LOCAL
> TAVERN I END UP WITH A NASTY HEADACHE. IT DOES NOT MATTER HOW MUCH I
> DRINK, I STILL HAVE A HEADACHE. HAS ANYONE NOTICED THIS?  IF I DRINK
> BOTTLED OR CANNED BEER I ALMOST NEVER HAVE A HEADACHE IN THE MORNING.
> IS THERE ANY SPECIAL INGREDIENTS IN DRAUGHT THAT ARE NOT IN CANNED OR
> BOTTLED BEER? 
> 
> 
> 
>                                          - JAY AT M.A.U.
>  
> 							


if you are drinking in the same place all the time.. it could be there lines are 
dirty or the flush they are using.... 
i usually can taste if there is something wrong with the tap system, only in 
establishments which i am a frequent visitor of course.

---
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
From: TRITONE@EZINFO.VMSMAIL.ETHZ.CH (SCHOCH,DANIEL)
Subject: Australian Beer
Organization: ETH ZUERICH
Date: Thu, 28 Jan 1993 16:53:04 GMT
X-News-Reader: VMS NEWS 1.24

Is there any other beer than XXXX (or XXXX ? ( or is it XXXXXXX ? ))
in Australia ?

Newsgroups: alt.beer