HDTenEightyP/NetNews huggingface dataset:
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Brewing With Friends
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: na
Date: Mon, 23 Nov 1992 15:16:59 GMT

In article <1992Nov22.194243.2158@dsuvax.dsu.edu> dbreiden@dsuvax.dsu.edu (Danny Breidenbach) writes:
>In article <1992Nov20.184734.1796@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>
>>Sigh, I guess all articles need to have smileys posted every other
>>line.  This was a weak attempt at humor folks, no need to take it
>>seriously.  Heck, I invented it when I wrote the post.  It's not
>>how I live my live as some people have thought.  HUMOR -- OK?
>
>I'm not condemning Julie by any means.  But maybe putting at least one
>smilie would help.  Also, anyone who travels even a little bit is probably
>sensitive to the issue of boorish clods bringing far too much carry-on 
>baggage onto a lane as though it was his/her RIGHT to make other people's
>lives uncomfortable for a while.  I.e., you hit a nerve, Julie.

1.  Not only do we need disclaimers now, we need disclaimer smilies.
Oh my.

2.  Yes, I've seen people shoot of their mouths then say it was
also a joke.  I've also seen people take an idea in a post then
carry it to an extreme -- while condeming the original poster for
this extreme idea.

3.  Maybe I should point out that when I travel by plane all my junk
goes beneath my feet, even though I end up with terrible leg cramps
from not being able to move my feet.  I do not believe in taking
up other people's space.  

4.  The *original* idea behind my story was this:  I had two very small
bags waiting to get on a plane.  Someone in front of me had two very
small bags.  He asked, 'are these ok?'  Stewardess said no, took
one away.  I didn't ask.  I went on board with my two very small
bags.  I did not hog anyone else's space nor hit any one on the
head with my two very small bags.

5.  HUMOR!!! 

Julie 
DISCLAIMER:  All opinions here belong to my cat and no one else
DISCLAIMER_2:  No more humor from me
From: amazon@sgi.com (Stormwind)
Newsgroups: rec.crafts.brewing
Subject: Re: first lager batch
Date: 23 Nov 92 22:24:42 GMT
Organization: X Industries, Heavy Weapons R&D

Steve writes:
>This weekend I brewed a batch of Rocky Racoon's something or other from
>_The Complete Joy of Homebrewing_. 

mmmmmm.  a very good recipe.

>All seemed to go well, but when my wort\
>cooled down in the primary, I has 2 to 2.5 inches of dark brown "muck" settled
>down at the bottom, with the rest being a golden honey like color. Should I
>have gotten this much stuff to settle out? I used a strainer when I transfered
>the wort into the primary. This may seem like an obvious question, but just in
>case, Should I not transfer the "muck" to the secondary? I plan on throwing itout.

DON'T THROW IT OUT!  my *very* first
batch of brew i did the rocky raccoon
batch.  i brew in a plastic bucket, so 
can see only a little of what's going on
in the vat, but i also wound up with a 
good 1/2 inch of "muck" in my fermenter.
i happily ignored it, and proceeded to 
transfer it to secondary and bottle by
using a racking tube (which keeps your
rubber tube out of the muck in the bottom).

within 5 days the bottled beer had cleared
completely, and i now only have three bottles
of the stuff left.  i brought in a bottle 
to our local brewstore, the owner of which
makes rocky raccoon a lot, and who confirmed
that the batch is exactly the way it's supposed
to turn out.

to date i've done rocky raccoon, who's in 
the garden (two batches), and the aussie lager.
all of my four batches have turned out with
a good 1/2 inch or more deposit of greenish
brown muck on the bottom of the bucket.  i 
would assume that this is probably fallout from
the yeast coupled with fallout from any honey
or spices you might be using.  go ahead and
bottle it....if you goofed it, you'll know
when you taste it.

			stormwind

			hell's amazon
Newsgroups: rec.crafts.brewing
Newsgroups: rec.crafts.brewing

>IMHO Miller is big on too many things.  Use the taste test.  Make a brew and
>if it tastes good, the water's good.  I use Sunnyvale water, unboiled, and
>it's just fine.  I would expect SF water to be softer.
>
>	Peter
>-- 
>Peter C. Maxwell,                      ARPA:   peterm@dtc.hp.com
>Hewlett-Packard Company,
>5301 Stevens Creek Blvd, MS 53U/36,    UUCP:   ..!hplabs!hpdtlpm!peterm
>Santa Clara, CA 95052-8059             (408) 553 2512
>----------

As a fellow-user of Sunnyvale water, the only difference is that I
boil it to drive out any residual chlorine.  The last batch I made
was a bit different in that I used bottled water in the fermentor,
but still city water for the boil (roughly 50-50 between the two).
I didn't notice any difference.

The only water treatment I do is a heaping tablespoon of gypsum,
because the guy who runs the brew store told me it might help and
couldn't hurt.  The stuff is so cheap I doubt he had any financial
motive...

--arne
Newsgroups: rec.crafts.brewing
From: donham@browny.enet.dec.com (Perry Donham)
Subject: Dispensing from a keg
Reply-To: donham@super.enet.dec.com
Organization: Digital Equipment Corporation, Education/Training
Date: Sun, 22 Nov 1992 22:02:33 GMT



I'm having a devil of a time dispensing beer from Cornelius kegs. Maybe somebody
in netland can help.

The problem is carbonation. I pressurize my kegs to 15 psi or so at 40F to get
2.5 or so volumes of CO2, which I believe is working just fine. When it comes
time to dispense, however, I get a glass of very little flat beer with a great
head.

I've tried dispensing at 2-3 psi, which realy gets the foam going, and at 15
psi, which shoots the beer right out of the glass. 8 psi seems to work best of
all, but I still lose most of the carbonation during dispensing.

The dispensing hose is at the same temperature as the beer. It's about 4 feet
long; I've been wondering if a longer hose would help (no rude comments
please)...isn't there about a 1 psi/foot drop in pressure across the hose?

I'd welcome any advice at all about dispensing from the keg.

Regards,

Perry Donham
VMS Course Development
Newsgroups: rec.crafts.brewing
From: emeeks@unity.ncsu.edu (Edward Meeks)
Subject: Re: Brewers' Bible (was Re: Use of chocolate malt)
Organization: North Carolina State University Computing Center
Date: Mon, 23 Nov 1992 21:45:29 GMT

In article <1992Nov23.180536.22630@cbnewsm.cb.att.com> bench@cbnewsm.cb.att.com (daniel.benscher) writes:
>
>As a beginner who recently purchased Papazian's book, I would
>appreciate tips on which recipes to avoid -- or how to modify
>them (I am just now starting on some of his "intermediate" recipes.)
>
>Thanks.
>
>Dan
>bud@hotld.att.com

Although I have only used one recipe from TNCJOHB (Propensity
Pilsner--worked like a champ) I have noticed that sometimes the Original
Gravities quoted are off. No big deal--if you are a perpetual skeptic,
like me, you probably double-check those anyway. They were probably put
in as an afterthought.  Caveat Brewer!

--Ed
Newsgroups: rec.crafts.brewing
From: amazon@sgi.com (Stormwind)
Subject: Re: Brewing With Friends
Organization: X Industries, Heavy Weapons R&D
Date: Wed, 18 Nov 1992 18:52:18 GMT

(Julie Kangas) writes:
>Of course, what the government doesn't know can't hurt you ;-)
>
>If you'll allow me to discourse a bit:  I have a philosophy I
>call 'carry-on luggage philosophy'.  While everyone else at the 
>airport is getting stuff taken away from them (the 1-item-per-person rule)
>I never have any trouble taking 1, 2, 3,...however many pieces 
>of carry on luggage on a plane that I want to take. The secret? 
>It has three parts: (1) never NEVER ask anyone 'is this ok?', 
>(2) act like you have complete authority for what you do, and 
>finally (3) if all else fails, -- hide it.

as a friend of mine says, "it's easier
to get forgiveness than to get permission!"

ob. beer:  thus far this year i've brewed
three batches (i'm a late bloomer): the
ginger version of rocky racoon, who's in
the garden grand cru, and an aussie lager,
all from pappazian's book.

the book remarks that rocky racoon gets
better with age.  boy does it ever!  i 
bottled that batch back near the end of
september, and during early october it had
a mild bitter aftertaste that i wasn't that 
keen on but drank anyways.  last week i hauled
out the last remaining sixpack, and was
astonished at how smoothly it had aged out...
no bitter aftertaste at all!

the grand cru is also a nice surprise.
i was told that it made a better christmas
beer than the other christmas beer in the 
book, so i gave it a try.  it's mildy sweet,
and has a neat flavor from the spices...i'm
now trying NOT to drink it all before christmas.
since i wanted to give away brew for presents.
looks like i will have to start another batch
of it this weekend so i will have some to 
give away!

the aussie lager is still aging in the bottle
and has another week before it will be drinkable.
from the pre-bottling taste test, it has 
considerably less character and flavor than
the previous two i've brewed...it will probably
be a good movie-night beer.

i'm almost tempted to alter this next batch
of grand cru and chuck in some cinnamon and
clove to see if i can't get some more nifty 
spice flavor, but i'm kind of running out of
time to produce 'gift' beer that's aged 
appropriately and which tastes okay.

			stormwind

			hell's amazon
Newsgroups: rec.crafts.brewing
From: gcohen@mailer.cc.fsu.edu (Gregory Cohen)
Subject: Re: Brewing With Friends
Organization: Florida State University
Date: Wed, 18 Nov 92 03:06:49 GMT

In article <1992Nov17.224148.24110@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>In article <1992Nov17.203947.15462@bmerh85.bnr.ca> cav@bnr.ca (Rick Cavasin) writes:
>>Julie writes:
>>
>>>DISCLAIMER:  All opinions here belong to my cat and no one else
>>>DISCLAIMER_PART_2:  The above post should not be construed to
>>>	say that either my cat or I has done anything illegal,
>>>	except perhaps to eat a sparrow or two.
>>
>>You mean eating sparrows is illegal?
>>
>>Oh oh.
>
>I could be mistaken, but I heard it was one of those 'weird-but-true' 
>laws that exist in small town lawbooks.  Something along the lines
>of keeping cats on leashes so they wouldn't kill birds.
>
>Anyone for sparrow ale?
>
>Julie
>DISCLAIMER:  All opinions here belong to my cat and no one else

What's the starting SG for that one? ... tell me how the batch turns out.
-GReg Cohen
+++++++++++++++++++++++++++++++++++++++
Beware of the Fnord or it will eat you.
+++++++++++++++++++++++++++++++++++++++
gcohen@mailer.acns.fsu.edu

Newsgroups: rec.crafts.brewing
From: jbunn@seanews.akita.com (John E Bunn)
Subject: Re: The characteristics of yeast
Organization: SEANEWS - Seattle Public Access News + Mail
Date: Mon, 23 Nov 1992 09:04:33 GMT

pmfisher@milton.u.washington.edu (Patrick Fisher) writes:

> By characteristics, I mean what effects do different yeasts 
> have on wort, what are their prime temps for converting sugars,
> attenuation, etc.....

Call Dave at Wyeast.  The temp, attenuation and flavor profiles are well 
documented.  

--
[] SEANEWS [] Seattle Public Access Usenet News + Mail [] +1 206 747 NEWS []
jbunn@seanews.akita.com
From: john.fix@hardgood.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: GYPSUM MISSING FROM BREW
Date: 20 Nov 92 09:14:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix@hardgood.com (John Fix) 

Over the weekend, I brewed up a batch of Zulu's Xmas Lager (Cat's Meow
II, pg 167).  Unfortunately, after getting my yeast starter going, and
all my ingredients together (no small task what with the grated orange
peel, etc), I discovered I had no gypsum.  The recipe called for two
teaspoons.  As the yeast starter was ready (this was Saturday night),
and no local store carried gypsum, I went ahead with the brew.

My local water is towards the "soft" side.  What adverse effect will the
absence of gypsum have on this style of brew?  Can I add some gypsum to
the brew when I rack to the secondary (I sometimes top off the fermenter
a little with water if the primary has blown off a lot of liquid)?

                                  -= John =-
                     
Newsgroups: rec.crafts.brewing
From: bcronk@bnr.ca (Bryan Cronk)
Subject: Re: HOMEBREW Digest #1015
Organization: Bell-Northern Research, BNR-RTP 
Date: Wed, 18 Nov 1992 13:56:43 GMT

In article <+U0hv9yk2@ssc.gov>, homebrew@lupulus.ssc.gov writes:
 age)

...The normal beginning of HBD ...

|> that either:
|> 
|> > 1.  His "research" is seriously flawed.
|> 
|> > 2.  People who claim that their beer improves with age are
|> >     simply confused by the fact that the defects in their
|> >     beer sometimes mellow out or become less obvious with time.
|> 
|> I can see a third possibility -- we are comparing apples to oranges.  Most
|> commercial beer is filtered to remove the yeast.  Perhaps the 

This is where it ends....

Could someone who has this from another source please re-post?  I
enjoy HBD quite a bit, but have no other source for it other than
rec.crafts.brewing.

Thanks !!!
From: apohl@unixg.ubc.ca (Derrick Pohl)
Newsgroups: rec.crafts.brewing
Subject: Re: Those Stubborn stains
Date: 19 Nov 92 07:31:29 GMT
Organization: The University of British Columbia
NNTP-Posting-Host: unixg.ubc.ca
Keywords: Carboy cleaners, Nitric acid

Re the guy being encouraged to use nitric or other heavy duty acids on his
stained carboy:

You're all assuming he's talking about a glass carboy.  What if it's
plastic?  Wouldn't these acids do something terrible to it?

Up here in Canada the big brew-store chain Wine-Art sells a chlorinated
detergent called "Chloriclean" that seems to have the power to clean just
about anything.  Labels slip right off bottles, sinks gleam like new
afterwards, and the bottles themselves feel so damn clean you'd swear the
outer layer of molecules has been stripped off - your skin almost sticks
to the glass.  I don't use it for routine cleaning, only for, well, those
darned stubborn stains.  And it's fine on plastic.

Derrick Pohl
University of British Columbia
apohl@unixg.ubc.ca
Newsgroups: rec.crafts.brewing
From: iverson@kronos.arc.nasa.gov (Dave Iverson)
Subject: Twist Cap Bottles
Followup-To: rec.crafts.brewing
Organization: NASA/ARC Information Sciences Division
Distribution: na
Date: Tue, 24 Nov 1992 01:11:27 GMT

I'm about to start my first attempt at brewing.  One 
question that's come up in preparing for this concerns the
use of those bottles with twist off caps for bottling 
the finished beer.  I've heard and read that twist tops lose
their seal frequently and that the bottles are weak and tend
to explode if you aren't careful.  The local brew shop says
not to reuse the twist cap bottles too often because they're
not very strong.

What kind of experience have you folks had with refilling twist
top bottles?  Do they hold a seal?  Do they explode?

And while I've got your attention, how do you recommend using 
pelletized hops?  My recipe (Light Ale) calls for regular hops,
but I've got pellets.  The book (by Burch I believe) says use about
10% fewer pellets than the recipe calls for.  I also read on this
newsgroup that you shouldn't let pellets cook as long.  Any suggestions?

Thanks,
   Dave I.



Newsgroups: rec.crafts.brewing
From: jim@thor.albany.edu (SCHLEMMER JAMES A)
Subject: Good bars in the Akron, OH area
Organization: State University of New York at Albany
Date: Tue, 17 Nov 92 15:46:53 GMT

Sorry to be posting this inquiry here but we don't get rec.beer or whatever
the general purpose beer group is.  Anyway, a friend is going to the above
city and asked me to poke around to find out if there were any good bars,
either brewpubs or just good ale houses.  Any pointers appreciated.

Jim

Newsgroups: rec.crafts.brewing
From: sbeitzel@netcom.com (Stephen Beitzel)
Subject: Re: Los Gatos Brewing CO - any critiques yet???
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Distribution: ba
Date: Tue, 24 Nov 1992 03:46:57 GMT

In article <lh2mo4INNkas@jethro.Corp.Sun.COM> jmm@scarabz.Corp.Sun.COM writes:
>     I heard that they are brewing their own beer and was wondering if 
>anyone has some informed opinions on the quality/taste.

Are they the ones who make "Killer Whale Ale" and "Sea Otter Stout", or is
that somebody else?  Whatever, the two I just mentioned were fairly nasty
when I tried 'em.  Tasted like they'd been oxygenated or something; they
had very strong vinegar flavors.  Can't remember teh name of the brewery,
just the beer.  Came in good big bottles, though.
-- 
Stephen Beitzel        | "Jack the sound barrier.   | Disclaimers are for 
<sbeitzel@netcom.com>  | Bring the noise."          | sucks; these opinions
<sbeitzel@wet.com>     | - Neal Stephenson          | belong to EVERYONE!
Newsgroups: rec.crafts.brewing
From: thewitt@bnr.ca (Tony Hewitt)
Subject: Wanted: Brakspear's bitter recipe
Keywords: wanted 
Organization: Bell-Northern Research, BNR-RTP, USA 
Date: Thu, 19 Nov 1992 15:16:58 GMT

Earlier this year I spent 3 months in England and became accustomed
to real beer/ale.  After coming back to the USA I found it difficult
to drink domestic beer.  The only (cost effective) solution was to 
brew my own beer (I carried 36 bottles of beer back with me most of
which were Guinness, but this comes under not-cost effective).

Anyway, to the point.  I really enjoyed the family of Brakspear's 
bitters.  I would greatly appreciate any recipes that come somewhere
close to matching that taste.

While I have your attention, are there any recipes for Guinness or
Old Peculier?

Thanks in advance,
Tony Hewitt
Newsgroups: rec.crafts.brewing
From: wodarz@panther.mot.com (Dennis Wodarz)
Subject: Re: Help re: labelling?
Reply-To: wodarz@panther.mot.com
Organization: INFO Enterprizes (A Motorola Company)
Distribution: Everywhere
Date: Tue, 17 Nov 1992 18:43:30 GMT

I use round Avery labels that come in a sheet of
about 30. The labels are about 1/2" or a little less in
diameter. They fit very nicely on the bottle caps. Two sheets is all
I need for a 5 gallon batch of bottles.  I use my
laser printer to write name, style and date on them in a small
font size.  They come out very neat and readable. Of course,
you can also write on them but I found it hard to write small enough
to include all of the inof I wanted.  

They grat thing is that all of the info is on the cap so there
is no extra bottle cleaning that is usually needed for labels that are put
in the bottles.

---

	Dennis Wodarz
	wodarz@panther.mot.com

	INFO Enterprises (A Motorola Company)
	3260 N. Colorado St.
	Chandler, AZ 85225

	602 545-6360
	602 545-6353 FAX


Newsgroups: rec.crafts.brewing
From: reb@Ingres.COM (Phydeaux)
Subject: Re: True Story about Cock Ale, was Re: Brewing With Friends
Reply-To: reb@Ingres.COM (Phydeaux)
Organization: E 4th St Home For The Overeducated Underemployed - Chicago Div.
Date: 19 Nov 92 08:37:10 GMT

In article <1992Nov19.030029.23936@msc.cornell.edu> srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,) writes:
>From article <1992Nov18.131406.3255@nic.csu.net>, by steve@csufres.CSUFresno.EDU (Steve Mitchell):
>> Maybe somebody should dig up the "Cock Ale" recipe from
>> TNCJoHB.
>No fooling, but Wendell Choinsky of Germantown, NY, member of the Hudson 
>Valley HomeBrewers (Poughkeepsie and Kingston-based club) has brewed Old
>Cock Ale; supposedly it was a barleywine-base and the yeast went to town
>on the chicken, reducing it to nearly nothing within a few weeks after he
>put it in secondary.  I wouldn't have even come close to believing him,
>but he shared the brew with members of that club and several verified it
>to me.  He is an awesome brewer and has also made excellent beers using
>beef, beans, various herbs, etc., etc.
>
>(Now would _I_ have tried his Old Cock Ale?  maybe his, but no one elses! :-)
>
>STEVE

No fooling, but Thudrick Fudd of Hoboken, NJ member of the Amalgamated
Valley SelfBrewers (Hoboken and Jersey City-based club) has brewed Old
Tonsil Ale; supposedly it was a barleywine-base and the yeast went to
town on the tonsils -- freshly removed from his son's mouth --
reducing them to nearly nothing within a few weeks after he put it in
secondary.  I wouldn't have even come close to believing him, but he
shared the brew with members of that club and several verified it to
me.  He is an awesome brewer and has also made excellent beers using
amputated toes, appendices, baby teeth, etc., etc.

(Now would _I_ have tried his Old Cock Ale?  maybe his, but no one elses! :-)

reb  ;-)

Newsgroups: rec.crafts.brewing
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Brewing With Friends
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 18 Nov 1992 14:41:02 GMT

In article <1992Nov17.224331.17797@i88.isc.com> jeq@i88.isc.com (Jonathan E. Quist) writes:
>In article <1992Nov17.181659.18938@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>>If you'll allow me to discourse a bit:  I have a philosophy I
>>call 'carry-on luggage philosophy'.  While everyone else at the 
>>airport is getting stuff taken away from them (the 1-item-per-person rule)
>>I never have any trouble taking 1, 2, 3,...however many pieces 
>>of carry on luggage on a plane that I want to take. The secret? 
>>It has three parts: (1) never NEVER ask anyone 'is this ok?', 
>>(2) act like you have complete authority for what you do, and 
>>finally (3) if all else fails, -- hide it.
>
>and (4) don't whine when the folks trying to stow their briefcase and coat
>in the overloaded overhead locker accidentally dump your luggage on the
>floor or on your head - you got what you deserved.
>
>>I find this works well for most aspects of life :)
>
>That's funny, you don't have a .edu address...

Do you take everything you read here seriously?
Or did you just have a bad day?

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewers' Bible (was Re: Use of chocolate malt)
Date: 23 Nov 92 15:35:19 GMT
Organization: MITRE Corporation, McLean  VA

In article <1992Nov20.215509.16023@sco.com>
 stewarte@sco.COM (nothing a bullet in the belly couldn't cure) writes:

>At the risk of starting a holy war, what do folks think about the 
>various "bibles" now available?  If you had to throw out all your
>brewing books but one, which would you keep?

The *big two*, IMHO, are Miller's _The_Complete_Handbook_Of_Homebrewing, and 
Papazian's New one.

Personally, both as an advanced brewer and when I was just beginning, I 
found that Miller's book was the most accessible.

Still, some friends prefer Papazian's style.  I find it annoying.

Miller has a good description of the process.  Before I ever brewed, I was 
nervous about forgetting something, especially since I didn't know any other 
brewers.  After reading Miller, I was confident that *every* step was laid 
out for me, and none were glossed over.  With Papazian, it sounds so relaxed 
that I figured I would never get the info I needed.

Now, years later, I still use both volumes when looking up things.  I still 
get annoyed by Papazian, with bad recipes or bad advice (look at the 
extremely small blow-off tube he has, for instance).  But I still use some 
of the tables and recipes in there, avoiding other ones.

All in all, I generally recommend people get both and use what seems most 
comfortable to them.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: scimeddd@gpu.utcs.utoronto.ca (Library of Sciences and Medicine Document Delivery)
Subject: Re: ICE beer
Keywords: german, icebeer
Organization: UTCS Public Access
Date: Mon, 23 Nov 1992 16:17:03 GMT

there is a commercial eisbock available from niagara falls brewery
here in canada. Had some just the other day. very nice. not very hoppy
more like unsweetened malt, if you know what i mean. it seems thicker
than regular beer, but probably isn't since it's 14% alcohol.

as for the process. i don't recall what was said on the label. i will
look tonight. i don't believe it involves freezer distillation. This
would require a different license than brewing beer.

mark, at uoft