From: homebrew@lupulus.ssc.gov
Subject: HOMEBREW Digest #987
Organization: The Internet
Date: Fri, 9 Oct 1992 08:06:44 GMT


HOMEBREW Digest #987		             Fri 09 October 1992


	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  Yeast (Michael Galloway)
  GABF '92/Winners (Robin Garr)
  Article on Zip City Brewery (matth)
  Brewpubs in Boston (John Badger)
  Wyeast California and Belgian (Rob Bradley)
  sugar starter, nitrosamines (Russ Gelinas)
  wort coolers. ("Jim N. Deakin")
  Potato Beer ("Rick Ringel - HNS/DCN project")
  Re: McAndrew's Addendum (Richard Stueven)
  Yeast Starter (Thomas D. Feller)
  Re: cider (Andy Kurtz)
  Re: Quick-n-Easy Spiced Brown Ale (Jeff Benjamin)
  Boston Stock Altbier?/Seabr (Chris McDermott)
  Re:  #986 Plastic Bottles (Greg Wageman)
   (AAAF000)
  temperature correction (Rob Bradley)
  Phosgene from Clorox + Ammonia--NOT! (Bruce Mueller)
  Pellet Hops vs. Whole Flowers (HULTINP)
  Re: Boston Brewpubs (David Van Iderstine)


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----------------------------------------------------------------------

Date: Thu, 8 Oct 1992 07:46:34 -0400
From: mgx@solid.ssd.ornl.gov (Michael Galloway)
Subject: Yeast


Is not WYeast #2112 'California Lager' yeast the high temperature lager yeast
that everyone is asking about?? I have used it two or three times with good
success making steam beers ( about all that seems possible at times, in east
tennessee).  Also, it appears that WYeast uses 2000 series numbers for their
lager yeasts and the 1000 series for ale yeasts and 3000 series for some
others (Wheat beer yeast, I think).  Anyway, thats my dimes worth!

Michael D. Galloway	(mgx@solid.ssd.ornl.gov)
v-(615)574-5785 f-(615)574-4143
Living in the WasteLand (of Beer, that is)

------------------------------

Date: 08 Oct 92 07:55:54 EDT
From: Robin Garr <76702.764@compuserve.com>
Subject: GABF '92/Winners

Dan Strahs asks:

 > Since I haven't seen it posted here yet, and it is Wednesday...

 >         Would someone who has the answer please post the winners list
 > from the Great American Beer Festival?

Sure! Wrote these down with my own hot little hands Saturday afternoon, and
posted then on the CompuServe Beer Forum. It's unofficial, but it should be
99.44% accurate. (I also compared my notes with the AHA's list.)


          GREAT AMERICAN BEER FESTIVAL WINNERS, OCT. 3, 1992

CLASSIC PALE ALE
  Gold: Sierra Nevada Pale Ale, Sierra Nevada Brewing Co., Chico, Calif.

INDIA PALE ALE
  Gold: Solstice Ale, Hubcap Brewery & Kitchen, Vail, Colo.
  Silver: Banty Rooster India Pale Ale, Starbright Brewery, Santa Cruz, Calif.
  Bronze: Commodore Perry India Pale, Great Lakes Brewing Co., Cleveland.

AMERICAN PALE/AMBER ALE
  Gold: McTarnahau's Ale, Portland Brewing Co., Portland, Ore.
  Silver: Ruedrich's Red Seal Ale, North Coast Brewing, Fort Bragg, Calif.
  Bronze: Abemarle Ale, Dilworth Brewing Co., Charlotte, N.C.

TRADITIONAL BITTER
  Gold: Moon Dog Ale, Great Lakes Brewing Co., Cleveland.
  Silver: Atlas Amber, Big Time Brewing Co., Seattle.

SCOTTISH ALES
  Gold: Sonoma Irish Ale, Sonoma Brewing Co., Petaluma, Calif.
  Silver: Kidder's Scottish Ale, Kidders Brewpub, Fort Myers, Fla.

BLONDE ALE
  Gold: Prime Time, Big Time Brewing Co., Seattle.
  Silver: Alpine Pearl Pale, Tied House Cafe & Brewery, Alameda, Calif.
  Bronze: Bicentennial Ale, The Mountain Brewers, Bridgewater, Vt.

PORTER
  Gold: Boulder Porter, Boiulder Beer, Boulder, Colo.
  Silver: Pleasure Point Porter, Seabright Brewery, Santa Cruz, Calif.
  Bronze: Parleys Porter, Squatters Pub Brewery, Salt Lake City.

DRY STOUT
  Gold: Stout, Butterfield Brewing Co., Fresno, Calif.
  Silver: Rainbow Trout Stout, Hubcap Brewery, Vail, Colo.
  Bronze: Old No. 38 Stout, North Coast Brewing Co., Fort Bragg, Calif.

SWEET STOUT
  Gold: Seabright Oatmeal Stout, Seabright Brewery, Santa Cruz, Calif.
  Silver: Zoser Stout, Oasis Brewery, Boulder, Colo.
  Bronze: Oatmeal Stout, Goose Island Brewing Co., Chicago.

STRONG ALE
  Silver: Imperial Stout, Pacific Coast Brewing Co., Oakland, Calif.
  Bronze: Eye of the Hawk Select Ale, Mendocino Brewing Co., Hopland, Calif.

BARLEY WINE
  Gold: Sierra Nevada Bigfoot, Sierra Nevada Brewing Co., Chico, Calif.
  Silver: Old Crustacean, Rogue Ales, Newport, Ore.
  Bronze: Old Bawdy Barleywine, Pike Place Brewery, Seattle.

FRUIT, VEGETABLE
  Gold: Passion Pale, Tied House Cafe, Alameda, Calif.
  Silver: Woodruff Ale, San Andreas Brewing, Hollister, Calif.
  Bronze: Sangre de Frambuesa, Santa Fe Brewing, Santa Fe, N.M.

HERB, SPICE
  Gold: Celis White, Celis Brewery, Austin, Texas.
  Silver: Our Special Ale, Anchor Brewing Co., San Francisco.
  Bronze: Sigda's Green Chili Beer, CooperSmith's Pub, Ft. Collins, Colo.

SPECIALTY
  Gold: Trippel Threat, Cambridge Brewing Co., Cambridge, Mass.
  Silver: Greyhound Honey Ale, Flying Dog BrewPub, Aspen, Colo.
  Bronze: HefeRyzen, Big Time Brewing Co., Seattle.

SMOKE FLAVORED
  Gold: Alaskan Smoked Porter, Alaskan Brewing & Bottling Co., Douglas,
Alaska.
  Silver: Welcommen, Rogue Ales, Newport, Ore.
  Bronze: Vermont Smoked Porter, Vermont Pub & Brewery, Burlington, Vt.

BOCK
  Gold: Frankenmuth German Style Bock, Frankenmuth Brewery, Frankenmuth, Wis.
  Silver: Mai Bock, Stoudt Brewing Co., Adamstown, Pa.
  Bronze: Blue River Bock, Breckinridge Brewery & Pub, Breckenridge, Colo.

DARK LAGER
  Gold: Schwarz Hacker, Rock Bottom Brewery, Denver.
  Silver: Lowenbrau Dark, Miller Brands, Denver.
  Bronze: Neuweiler Black & Tan, Neuweiler Brewing Co., Allentown, Pa.

MUNCHNER HELLES & DORTMUNDER EXPORT
  Gold: Export Gold, Stoudt Brewing Co., Adamstown, Pa.
  Silver: Golden Lager, Stoudt Brewing Co., Adamstown, Pa.
  Bronze: Hard Times Select, Old Dominion Brewing Co., Ashburn, Va.

EUROPEAN PILSNER
  Gold: Legacy Lager, Chicago Brewing Co., Chicago.
  Silver: Garten Brau Special, Capital Brewery Co., Middleton, Wis.

AMERICAN LAGER
  Gold: Schlitz, The Stroh Brewery Co., Detroit.
  Silver: Hamm's, Pabst Brewing Co., Milwaukee.
  Bronze: Stoney's Beer, Jones Brewing Co., Smithton, Pa.

AMERICAN LIGHT LAGER
  Gold: Michelob Light, Anheuser-Busch, Denver.
  Silver: Busch Light, Anheuser-Busch, Denver.
  Bronze: Bud Light, Anheuser-Busch, Denver.

AMERICAN PREMIUM LAGER
  Gold: Lowenbrau Regular, Miller Brands, Denver.
  Silver: Genuine Draft Regular, Miller Brands, Denver.
  Bronze: Signature, Stroh Brewery Co., Detroit.

AMERICAN DRY LAGER
  Gold: Keystone Dry, Coors Brewing Co., Golden, Colo.
  Silver: Olympia Dry, Pabst Brewing, Milwaukee.
  Bronze: Coors Dry, Coors Brewing Co., Golden, Colo.

AMERICAN MALT LIQUOR
  Gold: Olde English 800 Malt Liquor, Pabst Brewing, Milwaukee.
  Silver: Silver Thunder Malt Liquor, Stroh Brewery Co., Detroit.
  Bronze: Colt 45 Malt Liquor, G. Heileman Brewing Co., La Crosse, Wis.

DUSSELDORF ALTBIER
  Gold: Samuel Adams Boston Stock Ale, Boston Beer Co., Boston.

AMERICAN LAGER/ALE CREAM ALE
  Gold: Scrimshaw Beer, North Coast Brewing Co., Fort Bragg, Calif.
  Silver: Dock Street Cream Ale, Dock Street Brewing Co., Philadelphia.
  Bronze: Little King's Cream Ale, Hudepohl-Schoenling, Cincinnati.

GERMAN WHEAT
  Gold: Hops! Hefe-Weizen, HOPS! Bistro & Brewery, Scottsdale, Ariz.
  Silver: Samuel Adams Dunkelweizen, Boston Beer Co., Boston.
  Bronze: Heartland Weiss, Chicago Brewing Co., Chicago.

AMERICAN WHEAT
  Gold: Marin Hefe Weiss, Marin Brewing Co., Larkspur, Calif.

MAERZEN/OKTOBERFEST
  Gold: Fest, Stoudt Brewing Co., Adamstown, Pa.
  Silver: Landmark Octoberfest, Minnesota Brewing Co., St. Paul.

VIENNA
  Gold: Brooklyn Lager, The Brooklyn Brewery, Brooklyn, N.Y.
  Silver: Golden Rail, Cherryland Brewery, Sturgeon Bay, Wis.
  Bronze: Anchor Steam Beer, Anchor Brewing Co., San Francisco.

ENGLISH BROWN ALE
  Gold: PMD Mild Ale, Goose Island Brewing Co., Chicago.
  Silver: Steelhead Nut Brown Ale, Pizza Deli & Brewery, Cate Junction, Ore.
  Bronze: Bond Street Brown Ale, Deschutes Brewery, Bend, Ore.

AMERICAN BROWN ALE
  Gold: Pete's Wicked Ale, Pete's Brewing Co., Palo Alto, Calif.
  Silver: Oktoberfest Ale, North Coast Brewing Co., Fort Bragg, Calif.
  Bronze: Brooklyn Brown, The Brooklyn Brewery, Brooklyn, N.Y.

Robin Garr        |  "I have enjoyed great health at a great age because
Associate Sysop   |  every day since I can remember I have consumed a bottle
CompuServe        |  of wine except when I have not felt well.  Then I have
Wine/Beer Forum   |  consumed two bottles."  -- A Bishop of Seville
76702.764@compuserve.com



------------------------------

Date: Thu, 08 Oct 92 08:06:59 -0400
From: matth@bedford.progress.com
Subject: Article on Zip City Brewery


  I just wanted to let other HBD'ers know about an article in the months
Popular Mechanics.  It's a brief two page'r about Homebrewing, micro-brews,
and (mostly) the new Zip City brewery in NY City.

  It's worth a 5 - 10 minute stop at the magazine rack in your nearest
drug store. :-)

  They do a nice job of summarizing how Zip City makes and dispenses their
brews, which is not in the usual fashion.  Check it out.

  Later,

 -Matth


          Matthew J. Harper ! Progress Software Corp. ! {disclaimer.i}
   God created heaven and earth to grow barley and hops. Now he homebrews !-)

------------------------------

Date: Thu, 8 Oct 92 07:13:27 CDT
From: jhb@aspen.cray.com (John Badger)
Subject: Brewpubs in Boston


Karl Bloss:

I was in Boston recently and happen to wander into the Commonwealth
Brewpub.  I don't have the exact addrss but It's between the Boston
Garden and North Station.  I had a couple of brews and a bowl of
chowder.  Check out their Porter.

						John Badger

------------------------------

Date: Thu, 8 Oct 92 10:40:16 -0400
From: bradley@adx.adelphi.edu (Rob Bradley)
Subject: Wyeast California and Belgian

I posted in HBD 985 about Wyeast 1214 & Wyeast California.
In HBD 986, Phil Hultin suggested that they are not one in the same.
Phil is right.

   California is 1212

   Belgian    is 1214

Both are newer Wyeast strains, so there is no corrresponding check-off
box for either on the package.  The number is written on the package
in pen without a name for cross-reference.  So, when I visited Kedco
on Saturday, I was given the wrong package by mistake.  An honest
mistake by the folks at Kedco which I had know way of knowing about.
Many thanks to Phil for pointing out the problem; I would have been
mighty surprised (and confused) if I'd made steam beer with Belgian
yeast!

Ken at Kedco says that California, despite having a 1000-series number,
is a bottom-fermenting yeast.  It works well at temperatures up to
68 Fahrenheit.  Sounds like Steam Beer to me.

Cheers,

Rob (bradley@adx.adelphi.edu)

------------------------------

Date:    Thu, 8 Oct 1992 11:04:58 -0400 (EDT)
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas)
Subject: sugar starter, nitrosamines

  So, Micah, are you saying that homebrewers should make a yeast starter
out of a plain ol' powdered sugar solution?  I think we might be in for
a discussion....

  Jack S.: You're concerned about nitrosamines which are found in malt
which has come from gas-fired kilning.  Do you have any numbers wrt. the
amount of these chemicals in such malt, as opposed to the amount found
in say, a grilled hamburger, or toast?

Russ

------------------------------

Date: 8 Oct 92 17:12:40 GMT
From: "Jim N. Deakin" <J.Deakin@sheffield-city-poly.ac.uk>
Subject: wort coolers.

    I've been ploughing through back numbers of the HBD, thinking about
making a cooler from 3/8 tubing as most notes seem to recommend, and I noted
how many people were concerned about saving water, or whose tap water came
too warm to use. Here's an idea, (it might have been suggested before though)
 Make TWO coolers, and connect them in series. Put the first in a bucket of
ice-water. Fill the complete system with water from the tap, then connect the
inlet and outlet to each side of a drill-powered pump (Pump outlet to the ice-
bucket). Bingo! a cooler, with minimal water usage. It even keeps the wort on
the outside where the tubing can be cleaned! and if the drill is a variable
speed job, you can optimise the flow rate!
   Any comments? any criticisms?
       Happy brewing

 .........................................................................
From:      Jim Deakin,   |
  33 Honeywell Street,   |    Magicien was noon That koude expounde
             Barnsley,   |      what this lettre mente.  -Chaucer.
             S. Yorks.   |
             S71 1PU     |
              England.   |
 .........................................................................
Email on:
  JANET            :   J.DEAKIN@uk.ac.scp
  INTERNET or UUCP :   J.DEAKIN%scp.ac.uk@nsfnet-relay.ac.uk
 .........................................................................

------------------------------

Date: Thu, 08 Oct 92 12:24:48 EDT
From: "Rick Ringel - HNS/DCN project" <rringel@hns.com>
Subject: Potato Beer


Can any of you experimental brewers help out Christine?  I have
no idea how to ferment a potato.

 -Rick

- ------- Forwarded Message

Return-Path: CDEMKO@LANDO.HNS.COM

Hey Rick,
I have a question... do you know anyone who can answer this or can you
post it on the BB for me?

I need specific directions and receipe for Potato Beer.

thanks
christine.

- ------- End of Forwarded Message


------------------------------

Date: Thu, 8 Oct 92 09:44:33 PDT
From: gak@wrs.com (Richard Stueven)
Subject: Re: McAndrew's Addendum

Al. writes in #986:

>As I was sipping my McAndrew's Scotch Ale this afternoon...
> [...]
>And now, back to my honeymoon, already in progress...

At least we know Al's got his priorities straight!

have fun
gak

------------------------------

Date: Thu, 8 Oct 92 09:41:53 PDT
From: thomasf@deschutes.ico.tek.com (Thomas D. Feller)
Subject: Yeast Starter

Ok Micah tell us the "rest of the story."

I have been using unhopped DME starters since I started brewing, no real
problems but if there is a  better way to get larger yeasts populations
then I would like to know more.

So your you describe in more detail how you make and use yeast starters.


Thanks,

Tom Feller

------------------------------

Date: Thu,  8 Oct 1992 13:29:17 -0400 (EDT)
From: Andy Kurtz <ak35+@andrew.cmu.edu>
Subject: Re: cider

Thanks for the recipe!!  One question...

>In any case, bottle aging gives a mellower drink.

Have you ever had problems with secondary fermentations of residual
sugars (that is, any exploding bottles)? Since you gave no priming info,
I assume this will produce still cider.  Have you ever made carbonated
cider?

andy


------------------------------

Date: Thu, 8 Oct 92 11:58:27 MDT
From: Jeff Benjamin <benji@hpfcbug.fc.hp.com>
Subject: Re: Quick-n-Easy Spiced Brown Ale

In answer to the questions about my post of Quick-n-Easy Spiced Brown
Ale (in digest #985, in case you missed it).

> 1) What type of yeast to use... I'm assuming it'll be an ale yeast,
>    but is there a specific brand/type that I should use?

Just use your favorite ale yeast.  I used dry before, but will probably
use liquid this time around.  The spices will help mask any mild
infections, if you get one.  I suppose you could make this beer as a
lager as well, but the fuitiness and esters in an ale seem to go well
with the spices.

> 2) I'm inclined to think that this recipe might benefit from a
>    single-staged method, allowing for a maximum attenuation (?) of
>    the spices.  If this is the case, then wouldn't pelletized hops
>    be better than leaf?

As it was supposed to be Quick-n-Easy, I did do a single stage ferment.
I don't think, though, that racking after 5 days or a week would hurt
the spice characteristic.  Remember, the recipe calls for simmering the
spices beforehand to "extract" the flavors.  The hop addition to the
simmer was just an afterthought, and the beer turned out well enough
that I didn't want to mess with the recipe.  The small amount used
wasn't enough to cause any clogging problems, either in the airlock or
at bottling time.

> The pouch of ingrediants contained a variety of dried
> spices, almonds, rasins, and I think even orange rinds, but I can't
> remember.  So my question is, can I substitute and/or add these
> ingrediants to the recipe?

Of course!  My recipe certainly isn't the only one out there.  I just
happened onto a combination of beer and spices that balanced very
nicely.  Other good spices might include corriander, allspice, cardamom,
ginger....  Just go easy on them so you don't overpower the beer.  You
can also vary the base beer to get different effects (use a different
kit, hop your own, or brew all-grain.  Of course, it gets less
Quick-n-Easy the more involved you get).

- --
Jeff Benjamin                               benji@hpfcla.fc.hp.com
Hewlett Packard Co.                         Fort Collins, Colorado
"Midnight shakes the memory as a madman shakes a dead geranium."
					    - T.S. Eliot

------------------------------

Date: 08 Oct 1992 15:32:06 -0500
From: Chris McDermott <mcdermott@draper.com>
Subject: Boston Stock Altbier?/Seabr

 Boston Stock Altbier?/Seabright Brewery
Hidy ho neighbors,

I was on vaction last week (honeymoon actually) so its taken me a while to
catch up on my digest reading, and consequently I am a little late catching on
to the Altbier thread.

When I returned, I found the results of the '92 GABF in my mailbox and saw that
Samuel Adams Boston Stock Ale had won a gold in the Dusseldorf Altbier
catagory. No silver or bronze was awarded.

Now my question is:  Is Boston Stock Ale really representitive of the
Dusseldorf Alt style?  Or did the The Boston Beer Company enter it in a
catagory with no other entries so that they could win the gold medal necessary
for their tried and true marketing campaign?  "Samuel Adams has won a gold
medal at the Great American Brew Festival N years in a row."


On an other note.  While I was on my honeymoon, I happened upon the Seabright
Brewery in Santa Cruz CA.  One of their special brews was call Century Red and
my wife, not being much of a hop-head, loved it's dark, sweet maltiness.  Has
anyone out in HbD land tried this and if so could you help me make a guess at
an all-grain recipe for it?  I tried to talk to the brewer, but he was at the
GABF picking up his three, count 'em,  (1 gold, 2 silver) medals.  While I only
tried the Red, it sounds like they brew a good deal of quality ale there.

_
Christopher K. McDermott                  Internet:  mcdermott@draper.com
C.S. Draper Laboratory, Inc.              Voice:     (617) 258-2362
555 Technology Square                     FAX:       (617) 258-1131
Cambridge, MA 02149 (USA)




------------------------------

Date: Thu, 8 Oct 92 13:39:38 PDT
From: greg@cemax.com (Greg Wageman)
Subject: Re:  #986 Plastic Bottles


Don Levey questions:

>First, that the plastic is [said to be] slightly porous, and so the brew will
>slightly oxidize.  Second, and more important, I have been told that
>the alcohol will tend to dissolve the polymers, introducing a small bit
>of poisonous plastic into the brew.

I'm not a chemist, and can't directly answer your question, but here's a
data point and more speculation.

Plastic soda bottles are usually made of PETE, polyethylene
terephthalate.

When hard liquor (e.g. 100-proof vodka) is packaged in "plastic"
bottles, the material used is almost always clear polycarbonate
("Lexan").  Since I'm pretty sure PETE is cheaper, there must be
another reason they don't use it.

	-Greg


------------------------------

Date:        Thu, 08 Oct 92 18:14:32 EST
From: AAAF000 <AAAF%CATCC.BITNET@VTVM2.CC.VT.EDU>
Subject:

I LIVE IN THE BALTIMORE/WASHINGTON AREA AND AM NOT REAL AWARE OF ANY
QUALITY BREWPUBS. IF ANYONE KNOWS ANY COULD YOU PLEASE POST AS MANY AS
POSSIBLE OR CONTACT ME DIRECTLY. THANKS.RICK SMITH (AAAF@CATCC)

------------------------------

Date: Thu, 8 Oct 92 19:02:18 -0400
From: bradley@adx.adelphi.edu (Rob Bradley)
Subject: temperature correction

My previous post concerning Wyeast 1212 contained a small error.
What Ken in fact said was that 1212 works at temperatures up to
62 F.  Apologies for any confusion caused.
==

Cheers,

Rob (bradley@adx.adelphi.edu)

------------------------------

Date: Thu, 8 Oct 92 18:08:40 PDT
From: Bruce Mueller <mueller@sdd.hp.com>
Subject: Phosgene from Clorox + Ammonia--NOT!

The former message about mixing bleach and ammonia was incorrect.
Phosgene contains carbon, bleach does not.  There is no way to form
phosgene from this mixture.  However, (mono)chloramine IS formed and
is nasty.  Incidentally, this is now commonly used as the sanitizer
in municipal water supplies, since it is longer acting than chlorine
gas (and unable to form chlorinated organic compounds at the use level).

Just had to clear up the chemistry a bit.

Bruce Mueller

------------------------------

Date:    Thu, 8 Oct 1992 20:01 EDT
From: HULTINP@QUCDN.QueensU.CA
Subject: Pellet Hops vs. Whole Flowers

In HBD #986, ZLPAJGN asked:

> If this is the case, then wouldn't pelletized hops be better than leaf?

Offhand, I can't think of ANY situation in which pelletized hops would
be better than whole flower (NB: it is the flower, not the leaf, that we
use!).  This is, of course IMHO.

Perhaps some of you out there can suggest advantages for pellets I am
unaware of?

BTW, The best hops I currently know of are packaged in 1/2 oz "bungs",
which consist of, you guessed it, 1/2 oz of fresh whole flowers
compressed (not minced and packed)  into a plug.  On addition to the boil,
the bung expands and releases the whole flowers into the brew.  I have
got mine via my brother in Vancouver, but they come from Morris Hanbury
International Hop Merchants (USA) Inc., in Washington State.

------------------------------

Date: Thu, 8 Oct 92 13:37:51 EDT
From: localhost!davevi@uunet.UU.NET (David Van Iderstine)
Subject: Re: Boston Brewpubs

At the risk of this post being duplicated by every other Boston beer
drinker, here goes:

Boston Beer Works-back bay, very near Fenway Park (Boston)
John Harvard's-formerly 33 Dunster St, in "The Garage" on Harvard Square
		(Cambridge)


The Cambridge Brewing Company		Hours:	Mon-Fri	12:00 to 11:00
	1 Kendall Square			Sat	12:00 to  1:00
	Cambridge, MA				Sun	12:00 to 12:00
	(617) 494-1994

The Commonwealth Brewing Company	Hours:	Mon-Fri	11:30 to 12:00
	138 Portland Street			Sat	11:20 to 12:30
	Boston, MA				Sun	 1:00 to  9:00
	(617) 523-8383			Tours:	Sat-Sun	 3:30

Breweries
- ---------

The Boston Beer Company			Tours:	Thu,Sat	 2:00
	30 Germania Street
	Boston, MA 02130
	(617) 522-9080

Mass Bay Brewing Company		Tours:	Fri-Sat	 1:00
	306 Northern Avenue
	Boston, MA
	(617) 574-9551

The list of beer bars is too numerous to mention. Private e-mail me
for that list.

dave			davevi@pharlap.com

------------------------------


End of HOMEBREW Digest #987, 10/09/92
*************************************
-------