HDTenEightyP/NetNews huggingface dataset:
From: jjimenez@magnus.acs.ohio-state.edu (Joel A Jimenez)
Subject: Re: Attention Employed Electrical & Mechanical Engineers
Organization: The Ohio State University
Date: Sun, 22 Nov 1992 18:49:46 GMT


  Please help out a guy with a paper due Monday.

For a University College assignment I am required to interview someone in my
intended major area: electical or mechanical engineering.
I kind of procrastinated in finding someone to interview, so, I'm turning to
the usenet.  If anyone could help me out by answering the following questions
and e-mailing them to me as soon as possible, I'd be very happy.  The only
requirements are that you are currently employed, but not employed by Ohio
State University.

1) Who do you work for?

2) What is your title?

3) What is your name, address, daytime phone #?

4) What degree(s) do you hold? From where?

5) What does your job involve?

6) What have been the high/low points in your career?

7) Compare college life and career life.

8) Why did you decide to be an engineer?

9) Where (geographically) are most engineering jobs?

10) Is your employer a small or large business?

11) Did you participate in a co-op program? Helpful?

12) Did you later need more education?

13) Were most/all of your college courses relevant?

14) What changes have you noticed in engineering since you started?

15) How many times have you changed jobs and why?

16) Anything else you'd like to add?


      Thanks in advance.

                 - Joel A. Jimenez

>jjimenez@magnus.acs.ohio-state.edu
From: hellerS@moravian.edu (sjh)
Newsgroups: alt.beer
Subject: Re: How about something new?
Date: 19 Nov 92 03:28:12 GMT
Distribution: na

In <1992Nov18.182049.27922@magnus.acs.ohio-state.edu> jhoskins@magnus.acs.ohio-state.edu (James M Hoskins) writes:

>In article <1992Nov18.172741.12913@wam.umd.edu> zedaker@next02wor.wam.umd.edu (
>Pamela Marie Weller) writes:

>>Hello,
>>
>>How about something new?  I can't think of anything off hand to say but I
>>have seen the same subjects for the past two weeks.  New Posts Anyone?
>>
>>Pam

>Well, being something of a new reader myself, I am interested in how
>much beer a beer lover drinks.  Perhaps this is an old topic.  I
>heard that the Puritans of New England, United States, some 300 years
>ago drank about 4-5 quarts of ale per day.  Are any modern quaffers
>living up to this tradition?

That's why thy considered themselves so "Pure"! I've read stories of the 
Monks of certain Abbeys in Europe who drank copious quantities of beer and
wine per day, considered at the time, and under the roof of the church, as
being a wholesome virtue, rather than an addiction. It makes me wonder what
effect such consumption of alcohol over a _long_ period of time by _many_
so-called "religious founders/leaders" had on the development of church
doctrine...
From: brown@odin.ins.cwru.edu (Dan Brown)
Newsgroups: alt.beer
Subject: Re: Newcastle's
Date: 16 Nov 1992 01:19:00 GMT
Organization: Subversive Student Publications un-inc.
NNTP-Posting-Host: odin.ins.cwru.edu

In an earlier posting jdisegi@bu.edu (Jonathan Disegi) writes:
>Newcastle Brown Ale is one of the best beers made that is easily avalable and
>not too expensive.  British and Belgian and Danish beers are best. Most american
>beers are pisswater.

Newkie brown is ok, but not one of my favs. 

>Has anyone tried:
>1) Le fruit Defandu, from Belgium. 

Probably.

>2) Mackeson's Triple Stout

Yes... Very thick, very syrupy, lots of alcohol. Has a sweet taste because
it has lactose (milk sugar, which is unfermentable) in it.

>3) Yuengling Porter

Yes. Decent beer.

>4) Sam Smith's Winter Welcome Brew

Yes. Vary.

>5) Duvel

Yes. Good stuff.

>6) Thor

Probably.

>7) Tuborg

Yes, but I can't remember what I thought of it. 

>8) Belgian Lambics

Very Definately yes! As with anything, some brands are better than others.
It kinda depends on what you are looking for. One of my favorites is the
Kriek that is imported by Merchant Du Vine (sp?)... Can't remember the exact
name.

My girlfriend LOVES the stuff. Even if it is $4.95 a bottle! Most people
that we share it with are pretty supprised at it. Course now, many are used
to equating cheap beer = good beer.

>Keep drinking the Good stuf.

Exactly!



On a bit different note, I finally had one of the Thomas Hardy's ales
that have been sitting in my closet for a while. Wow... powerful stuff. 
Not like anything that I have ever had. Definately a barleywine. It has
a fairly malty flavor... almost no hops. Another "thick" brew. Not the
kind of thing you drink very many of. Probably best as an after dinner 
kind of beer. Not for the faint of heart. 

The one that I had was an '88. The bottle suggests that it will keep for
25 (!!) years. It would be interesting to see how it is in 25 years... 
-- 
Dan Brown	
brown@ins.cwru.edu
Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: Head calming?
Organization: University of Illinois at Urbana
Date: Mon, 23 Nov 1992 22:16:11 GMT

scf11@cl.cam.ac.uk (S.C. Farrar) writes:



>A REAL ALE is meant to be FLAT !

	I don't recall them being completely flat.

>Any CO2 produced by secondary fermentation is got rid of, when the cask
>is opened prior to serving.The cask has an opening for serving at the end,
>and an airhole at the top, so it is served at atmospheric pressure.

	This is surprising.  I thought they tried to keep the CO2 from the
fermentation in there.

	Can someone explain precisely but succinctly the "official"
definition of a "real ale" for all us ignorant Yanks and other non-Brits?
Is it possible to have real ale in a bottle if the brew is bottle
conditioned?

	Also, it's possible for a non-real ale to be very good (eg.
Guiness).  Try not to be too evangelical :-).

	Cheers!
		-m.
From: ajj@ecs.soton.ac.uk (Andy Jackson)
Newsgroups: alt.beer
Subject: Re: Good English Ales
Date: 23 Nov 92 11:01:22 GMT

In <1992Nov16.223823.20771@dartvax.dartmouth.edu> Michael.P.Colburn@dartmouth.edu (Michael P. Colburn) writes:

>Bass has been one of my favorite beverages for quite sometime now...I
>also enjoy Newcastle's Brown Ale and recently introduced myself to the
>pleasure of drinking Double Diamond...(I was interested to note that
>DD, like Bass, is brewed in Burton-on-Trent).  Can any of you in
>net/beer land recommend any other like ales?

>Mike Colburn                         =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
>Dartmouth-Hitchcock                  "Pulu-see-ba-goomba" -- Gilligan 
>Medical Center                       =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
>Lebanon, New Hampshire  03756        :-):-):-):-):-):-):-):-):-):-):-)

Bass can be ok, Newcastle Brown is fine, but Double Diamond YUCK !!! Fizz
with no taste. It has not been on sale (that I have seen) in the UK for a
long time. Burton is the site of at least one of the `big' UK breweries.
The Marstons brewery is there also and produces very good tipples - Burton
Bitter, Pedigree, Merry Monk and Owd Rodger (and it does) are the main ones.
My favourite brewery is Theakston (see machine name) in my home county of
Yorkshire. You should find and beer from them a Good English Ale. I heard
rumours that they were exporting to the States.

Andy Jackson

University of Southampton, UK.
ajj@uk.ac.soton.ecs
Newsgroups: alt.beer
From: tomlu@tpki.toppoint.de (Thomas Ludwig)
Subject: Re: Pilsner (was Re: Elephant (DK)...)
Organization: Toppoint Mailbox e.V.
Date: Mon, 16 Nov 1992 23:14:09 GMT

serb@polisci.umn.edu (Scott Erb) writes:
>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?

[some lines deleted]
>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

Here's the little I know about Stammwuerze.
Stammwuerze denotes the soluble substances in the beer right before
fermentation, mainly maltrose and dextrines. The Stammwuerze is usually
3 times as high as the resulting alcohol content, so the beers the tourists
drank contained only 4% alcohol :^) .

Thomas

___________________________________________________________________
Thomas Ludwig                                tomlu@tpki.toppoint.de
2300 Kiel, Germany                           Tel. +49 431 681736
-- 
Thomas Ludwig                                tomlu@tpki.toppoint.de
2300 Kiel, Germany                           Tel. +49 431 681736
From: rsquires@cyclops.eece.unm.edu (Roger Squires)
Newsgroups: alt.beer
Subject: Bohemia (Re: Mexican and a new US Brew)
Date: 17 Nov 92 04:39:25 GMT
Organization: University of New Mexico, Albuquerque

>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?
>

	Looks like my kind of newsgroup, quite straightforward
	(and this after a few 24oz bottles of various stouts).
	My favorite Mexican (what is the proper 2/3 letter abbreviation
	anyway?) beer is Bohemia.

>* Gig 'Em, Aggies                                                           *

	Aggies?!?  Wha?!?  At least there's only *one* Lobos (I think).

Roger Squires
rsquires@cyclops.eece.unm.edu
Newsgroups: alt.beer
From: scw54193@uxa.cso.uiuc.edu (Nsane )
Subject: Re: Bud
Organization: University of Illinois at Urbana
Date: Thu, 19 Nov 1992 18:48:54 GMT

I rather like the Bud line of beers (with the exception of light out of a can).
Have tried some of the other more expensive beers, like them too, but still like
the taste of a ice cold Budweiser.


_______________________________________________________________________________
| Shawn Williams   Nsane@uiuc.edu     Illinois Valley Parachute Club          |
| University of Illinois              Kawasaki KZ650SR                        |
| Urbana-Champaign                    National Hotrod Racing Assocation       |
|                                                                             |
|  All opinions expressed are my own. If you don't like them there is no one  |
|                          to blame but yourself.                             |
|                     Man can survive on speed alone.                         |
|_____________________________________________________________________________|
Newsgroups: alt.beer
From: WTP.ADMIN@MHS.UNC.EDU (Bill Pitts)
Subject: Re: Please post 53 reasons why beer is better than womem
Organization: UNC Office of Information Technology
Date: Mon, 16 Nov 1992 21:42:01 GMT

In article <1992Nov16.144729.9041@epas.toronto.edu> sfysh@epas.utoronto.ca (Stephanie Moskal Fysh) writes:
>In article <1992Nov14.203454.11174@ncsu.edu> sswoo@eos.ncsu.edu (SANG SIK WOO) writes:
>>If there is anybody who has the listing of 53 reasons why
>>beer is better than women, please post it to this news group.
>>
>>Many of us are interested to read them
>
>Please *don't*.  Many readers/posters in this newsgroup are women.  We
>drink and brew beer too.  Keep it in rec.humor please.
>
>Stephanie Fysh

I agree, although I think it would be better posted to:
alt.tasteless.jokes
Bill
From: kenneths@ai.mit.edu (Kenneth J. Schneider)
Newsgroups: alt.beer
Subject: Re: Winter Warmers are back
Date: 24 Nov 1992 03:47:59 GMT
Organization: MIT Artificial Intelligence Laboratory
Distribution: world
NNTP-Posting-Host: granola.ai.mit.edu

|> Its almost Winter and the first Winter Warmers are here...

|> 1. Samual Adams ww -  Great Great taste...a little heavy on the alcohol content.

|> 2. Harpoon Winter Lager - One of my favorite, definitly three thumbs up.

|> These are the first two i was able to get my hands on, if anybody has seen 
|> others, please post...

i am fairly new to this group and recently tried young's winter ale.  i was
expecting a bit of spice, and wasn't really able to tell that it was spiced at
all. i've heard that harpoon's is very good. is it similar? more spiced?

on a different note, i saw in the listing of favorite beers that siera nevada 
stout was under the specialty beers. how is it different than other stouts? i
tasted like a stout to me...



ken schneider
Newsgroups: alt.beer
From: bno@postman.hsn.no (BRGE NORDHEI)
Subject: Norwegian Beers
Organization: Nordland College
Date: Thu, 19 Nov 1992 12:15:47 GMT

There has been a lot of talking about Norwegian beers recently, but no-one 
has ever mentioned NORDLANDSPILS! It's, by no doubt, the best Norwegian beer.
Try it!!!
		Borge from Bodoe (Norway)
Newsgroups: alt.beer
From: zedaker@next02wor.wam.umd.edu (Pamela Marie Weller)
Subject: How about something new?
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Wed, 18 Nov 1992 17:27:41 GMT

Hello,

How about something new?  I can't think of anything off hand to say but I  
have seen the same subjects for the past two weeks.  New Posts Anyone?

Pam
Newsgroups: alt.beer
From: serb@polisci.umn.edu (Scott Erb)
Subject: Re: Colorado Civil Rights - Listen up!
Organization: Department of Political Science, University of Minnesota
Date: Tue, 17 Nov 1992 18:18:07 GMT

In article <1earlaINN31e@master.cs.rose-hulman.edu> goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard) writes:

>In article <e3TcuB2w165w@seanews.akita.com> jbunn@seanews.akita.com  
>(John E Bunn) writes:
>> Educate yourselves and reject intolerance in any kind.
>>  
>> JB
>>  

>Yet another close-minded, ill-informed post, which does nothing but 
>call names.  This is typical college sophomore thinking.  If someone
>disagrees with you on any point, he must disagree on all points,  
>therefore, he must agree with Hitler, Stalin, Satan, the KKK, Joe
>MacCarthy, Madeline O'Hare, Barry Manilow, etc.  Therefore he is less
>than human and you have the right to "re-educate" him to your way of 
>thinking.  It's amazing that someone would try to hide this sort of
>thinking behind a campaign for tolerance, diversity and freedom.  Take
>this drivel somewhere else, like alt.big.brother.

How can asking people to educate themselves (not get re-educated by someone, 
please note) be considered closed minded or ill-informed?  The trouble is, 
intolerance IS what led to Hitler, the KKK, McCarthy, etc.  If intolerance 
is allowed to grow and spread, it could lead there again.  I can't see how 
that statement could be called closed-minded and ill-informed.  THAT charge 
of yours sounds like Orwellian doublespeak (which you should post to alt.big.
brother).  Also, calling another argument "drivel" -- whether the argument 
is good or bad -- seems to be just as demeaning as you call the other 
poster.  Really, your post seemed very confusing and ill-thought out.
Newsgroups: alt.beer
Subject: beer
From: sparvoli@mvx36.csata.it
Date: 17 Nov 92 18:22:35 +0100
Reply-To: sparvoli@mvx36.csata.it
Organization: TECNOPOLIS CSATA, Bari, Italy

this is a test message
we justlike beer
we just like beer
From: brown@odin.ins.cwru.edu (Dan Brown)
Newsgroups: alt.beer
Subject: Re: Anchor Steam
Date: 24 Nov 1992 03:43:03 GMT
Organization: Subversive Student Publications un-inc.
NNTP-Posting-Host: odin.ins.cwru.edu
Keywords: Anchor Steam, first-timer

In an earlier posting imes@parrot.cis.ohio-state.edu (jeffrey imes) writes:

>It tastes like an ale but it's not quite bitter enough.  Is it some sort of 
>cross between an ale and a lager?  Nice head and all, good hoppy flavor.

Its a lager that has been fermented at ale temperatures. That is typical
of the "steam" style. 

>Not too heavy in the stomach, but heavy on the wallet.  $7.50 for a 6-pack.

$7.50 for a six of Anchor is a bit high. I can usually find it for a bit
less than that here in Cleveland. Shop around a bit.

>One last question.  What temperature should I keep this at?  If it's an ale,
>I'd be inclined to turn down the temperature in my fridge, but otherwise, the
>colder the better!

Keep it fairly cold. Drink it at whatever temperature suits your liking. 
With Anchor steam, I like mine fairly cold, but not nearly as cold a most
budmilloors is served. 

later.
Dan

-- 
Dan Brown	
brown@ins.cwru.edu
Newsgroups: alt.beer
From: robl@macro.viewlogic.com (Rob Limbert)
Subject: Re: Bud
Originator: robl@macro
Organization: Viewlogic Systems, Inc.
Date: Tue, 17 Nov 1992 15:17:50 GMT


In article <Bxu1t6.B82@csugrad.cs.vt.edu>, crvich@csugrad.cs.vt.edu (Ernest Crvich) writes:

|>    The Boston Lager seems to be held with some high regard, but my taste
|> buds can't seem to find any flavor in the bottle.  It is slightly better
|> than any American megabrewed sewage, but not drastically.  Heck, the Boston
|> Ale has a much fuller taste, almost as much hop character as some of the
|> English pale ales.  I still fail to see the appeal of the Lager.  I'm
|> confident some of the alt.beer readers will try to enlighten me, though. :)

   I confess that I don't find Sam Adams Lager particularly exciting
   either, but it's a good quality Pilsener, probably one of the best brewed
   in the U.S.. And given how much abuse the term 'Pilsener' takes (Miller
   Lite calls itself a Pilsener, for example), they deserve credit for 
   producing a beer worthy of the Pilsener designation. I tend to prefer the 
   Boston Ale (or some of Sam Adams seasonal brews, like the Winter Lager or 
   the Double Bock) myself. 

   One positive development, though. In New England, many restaurants now
   offer Sam Adams as their 'Premium' beer, whereas until a few years ago,
   they thought they were doing customers a big favor by offering Michelob 
   or Heineken. And _that's_ a big step up.
Newsgroups: alt.beer
From: esharp@sage.cc.purdue.edu (The Baker)
Subject: Re: Bud
Organization: Purdue University Computing Center
Date: Tue, 17 Nov 1992 19:09:38 GMT

 I am not quoting anyone in this in order not to appear to have taken
a bit of displeasure with anyone's post.  One thing that seems to have
been forgotten by most of those who have posted is that some people actually
like the megabrews.  I personally can't stand any mega except Mich dry, and
I try to avoid it, but I know some people who have had enough other beer to 
have made a fairly informed decision who would rather drink a mega even if 
they had to pay more for it.  Most of us look for something else, but for
them it seems that they like the relative blandness of the mega's.  They also
like fairly bland food, maybe a connection?
	As for me, a Dunkel Erdinger Hefe-Weizen or a Guinness will do very
well.

******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu

Newsgroups: alt.beer
From: zedaker@next01wor.wam.umd.edu (Pamela Marie Weller)
Subject: Re: Coors (Re: Bud)
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Fri, 20 Nov 1992 23:11:49 GMT

In article <27jqss=@lynx.unm.edu> rsquires@cyclops.eece.unm.edu (Roger  
Squires) writes:
> >hg2001@mailserver.bgsu.edu (Heather) writes:
> >
> >>Doesn't anyone like Bud anymore??  My personal fave is Bud Dry.
> >>
> 
> 	well i don't like bud but I do like coors
> 	it is very smooth unbitter does not intrude on
> 	the food we're talking carbohydrate rich food
> 	here old reheated pizza and the like this brings
> 	up another question what food belongs with what
> 	beer vice versa besides I knew a maloof
> 	family member in high school really nice guy
> 	good tennis player committed suicide later on
> 	a real and true tragedy.
> 
> >>Heather
> 
> Roger Squires
> rsquires@cyclops.eece.unm.edu

****Yuck,  Your even worse than the one who drinks Bud!!  How can you  
drink that piss?  I wouldn't even use it to water the lawn.  Try some real  
beer.***

---Pam




Xref: sparky alt.beer:7129 rec.food.drink:3415
From: jeff@maggot.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: alt.beer,rec.food.drink
Subject: Re: Recommended Bottled Beers For Beginning Beer Drinkers, Revision 6
Date: 21 Nov 1992 20:10:21 GMT
Organization: California Institute of Technology, Pasadena
Distribution: usa
NNTP-Posting-Host: maggot.gg.caltech.edu

In <1992Nov20.220051.1802@news.nd.edu> ulick@bernini.helios.nd.edu (Ulick Stafford) writes:

>In article <1ejkumINNi0f@cat.cis.Brown.EDU> plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
>>
>>Basic ales: These are beers brewed with top-fermenting ale yeasts.  I
>>include pale ales, which are generally hoppier, fruitier, and lightier-
>>bodied than the standard english-style ale like Bass.   I also include the

>Bass is a pale ale.  I think you are mixing up the terms cream ale and pale
>ale.  Cream ale is paler than pale ale, but is an American beer.  Plae ale is
>pale in comparison to porters and brown ales.

As I understand it, cream ale is a mixture of lager and ale,
pretty much only done in North America.  

Ale is, as quoted, made with top-fermenting ale yeasts, usually at
room temperature.  (Lagers, for example are bottom-fermented at 
colder tamperatures.)  The difference between pale ales and brown
ales is the malt used.  Roasted malts produce a browner color and
thicker texture than lighter malts.  Some pale ales (perish the
thought) also use some corn sugar or other sugars to replace some
of the malt in order to give the final product a lighter color and
thinner texture.  
				--Jeff
Newsgroups: alt.beer
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: Cask Ale; Thomas Hardy
Organization: OUC, University of Notre Dame
Date: Tue, 17 Nov 1992 15:53:15 GMT

In article <1eatn9INN22o@cat.cis.Brown.EDU> plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
>
>   All that is true, but I think the most important fact about
>Thomas Hardy to impart is that it is a barley wine (a *very*
>strong beer, at least 2-3 times stronger than a "typical" ale).
>I once suggested to somebody that they try a barley wine, and
>their reaction to the brew was negative, to say the least, even
>after a warning that it would be more like a sherry than a beer.

Thomas Hardy is considered an Old Ale, but is stronger than barley wines.
It has been listed in the Guinness Book of Records as the worlds strongest
beer, a distinction also held by Samiclaus and EKU 28 (Kulminator) on occasion,
and one year, a 68 I think, was the strongest beer ever measured.  I have a 
bottle in my basement but it's only a 91 so I am letting it age for a 
special occasion.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: alt.beer