HDTenEightyP/NetNews huggingface dataset:
From: slamb@milp.jsc.nasa.gov (Sean Lamb)
Subject: Re: Nomenclature (Re: Ingredients)
Organization: I think it's around here somewhere ... 
Date: Mon, 28 Sep 1992 16:47:57 GMT

In article <binkley.717521303@beagle>, binkley@boulder.Colorado.EDU (Jon Binkley) writes:
|> MJFORRES@SUVM.SYR.EDU (Maurice Forrester) writes:
|> 
|> >binkley@boulder.Colorado.EDU (Jon Binkley) writes:
|> > 
|> >>Beer =  any beverage produced by the fermentation of grains.
|> >>        All beer brewed today also is flavored by hops, but
|> >>        this was not always the case, and is not a defining
|> >>        characteristic.
|> > 
|> >Could one of you beer historians elaborate on the second part of this
|> >definition?  What sorts of flavorings were used instead of hops (and
|> >where and when)?  Any recent commercial attempts to replicate these
|> >historical beers?
|> 
|> All sorts of leaves, flowers, roots, herbs, and spices were used
|> as flavorings; if someone more knowlegable doesn't respond I'll
|> try to dig up some specifics.

There's been several posts in the last year detailing the tale of 
comercial power
plays and intrigue that surrounded the use of "gruet" spices to flavor
beer and the change to hops.  The guilds and the Church were all involved
and it all came down to money and power, of course.  Hope someone can dig
them up.

|> we'll see more examples of beer sans hops in the near future.

Celis White is brewed without hops, I think.  I think they only use spices
such as corriander.  Can anyone out there back me up on this?
--------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
 

Newsgroups: alt.beer
From: 10692851@eng2.eng.monash.edu.au (DAVIN SLADE)
Subject: Re: Australian beer
Organization: Faculty of Engineering, Monash University 
Date: Fri, 2 Oct 1992 02:03:34 GMT

In article <1992Oct1.121805.18741@unipalm.co.uk> steve@unipalm.co.uk (Steve Ladlow) writes:
>From: steve@unipalm.co.uk (Steve Ladlow)
>Subject: Re: Australian beer
>Date: Thu, 1 Oct 1992 12:18:05 GMT
>jkdickin@yoho.uwaterloo.ca (John K. Dickinson) writes:
>
>>In article <1a3aigINNeac@bigboote.WPI.EDU> cappy@bigwpi.WPI.EDU (Rich Capistran) writes:
>>>Cheers Fellow Beer Lovers-
>>>
>>>	I visited London last fall and it was there that I found Castlemain
>>>e XXXX.  I was just wondering if any of you out there have seen this beer 
>>>in the USA.  Secondly there was VB Victoria Bitter which was also pretty
>>>good.  Any information leading to the purchase of these beers int the
>>>United States will be greatly appreciated.
>>>
>>	I haven't seen VB in Ontario but I have seen Castlemain XXXX in the
>>local liquor stores on a regular basis. This may be old news to you
>>depending on which London you went to (England or Ontario). I may have once
>>seen Castlemain in some of the larger beer stores in the states near the border
>>but I can't remember that far back well.
>
>>	John
>
>
>I'm not sure what is available in the US or Canada but do check where the
>XXXX is brewed. In the UK it is brewed under licence in the UK and IMHO is
>nothing very special. The imported (brewed in Australia) can is far superior.
>
>However nothing beats drinking XXXX straight from a stubby in Oz.
>
>Steve Ladlow
>steve@unipalm.co.uk
>
That is exactly right mate, but VB in a stubby shitts all over them all.

BTW what is the average alcohol content of american and english beers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DAVIN SLADE 10692851@eng2.eng.monash.edu.au 3rd Year Civil Engineering
            cis612xc3@vx24.cc.monash.edu.au     Monash University
            baldrick@yoyo.cc.monash.edu.au      Australia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Dunstall, Bang, Goal, Yibidi yibida, That is all!"  Rex Hunt  circa 1992
Newsgroups: alt.beer
From: bruceh@cray.com (Bruce T. Hill)
Newsgroups: alt.beer
Subject: Re: Catt's Quote
Date: 5 Oct 92 16:52:59 GMT
Organization: Cray Research Superservers Inc., San Diego CA, USA

In article <1992Oct4.022407.18271@starbase.trincoll.edu> (The Catt) writes:
>Beer tastes like piss.
And how would you know that?

-- 
Bruce T. Hill @ Cray Research Superservers, Inc., San Diego, CA, USA
Email: bruceh@cray.com  Phone: (619) 625-3746  FAX: (619) 625-0641
Humorous quotation:  Nobody looks good wearing _brown_lipstick_. --Frank Zappa
Newsgroups: alt.beer
From: slamb@milp.jsc.nasa.gov (Sean Lamb)
Subject: Re: Anhor Steam on prime time
Organization: Loral Space Information Systems
Date: Fri, 2 Oct 1992 18:15:04 GMT

In article <7142@tekig7.PEN.TEK.COM>, alh@tekig1.PEN.TEK.COM (Al Hooton) writes:
|> In article <BvCzGF.GC0@wrs.com> gak@wrs.com writes:
|> >I've never watched the show, but I've heard that "Northern Exposure"
|> >goes out of their way to surreptitiously promote microbrewed beers.
|> >Look for Pyramid Ale in particular.
|> >
|> 
|> 	OK, this is the third time NE has come up, and the third time I've
|> watched several days of posts go by with nobody getting to the heart of the
|> matter.  For the third time:
|> 
|> FACT: NE is taped in Roslyn, WA, north of Seattle.  The "'s" in Roslyn's
|> 	Cafe was put on the building for the show - it normally just says
|> 	Roslyn Cafe.
|> 
|> FACT: There are a whole bunch of Micros up here, and you can find a
|> 	bazillion places with 10's of taps hooked to kegs of Micro
|> 	beers.  It's just *not* that unusual!
|> 
|> 
|> 	Now, I haven't been into the cafe in question, just by it.  If I
|> get up there anytime soon, I'll let you know if the taps in the pictures
|> actually exist in the building, or if they're studio props.  Or, maybe
|> someone else knows?
|> 
|> 
|> Happy beerin'
|> 
OK, folks, let's put on our thinking caps.  MOst people here in the US might
have an inkling of how tv shows are produced.  You know, exterior shots
done on location, interior scenes done in studios.  I believe the studios
they use for NE are in Seattle.  The bar taps mentioned are 
on the studio set.

I've been watching NE since the beginning, and they've always had The Brick
tavern chock full of Pacific NW beer neon, and they've always had cases of
Anchor on the bar and Anchor and Pyramid and Red Hook on tap.

This is all definitely a result of some good taste on the part of the
producers, the director, or the people in charge in the sets.  Nothing
in the production of a "hit" TV series is left to chance.

------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
From: busch@stx.com (jim busch)
Newsgroups: alt.beer
Subject: re: penn beers
Date: 1 Oct 92 13:57:33 GMT
Organization: Goddard Space Flight Center


Dock street brewery in Philly: terrible stuff, poorly
made, supposedly bringing this swill to DC next year.

Arrowhead: another Peter Austin operation (not owned 
but built by Austin, et al) Very similar to Wild 
Goose, open fermenters, same Peter Austin yeast strain.
Ok ale.

Allegheny Brewery and Pub: they do contract brew a pils-
Penn Pils at a different brewery than the one on 
Vinial street.  The products made at Vinial St are some
of the finest german lagers to be found in America.  
They should have the Maerzen online now, I wish I could
try it!


Jim Busch
Newsgroups: alt.beer
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Subject: Re: how to tell if beer/ale is skunked
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Organization: University of Virginia
Distribution: usa
Date: Tue, 29 Sep 1992 21:48:42 GMT

In article <BvCwx3.IB5@csugrad.cs.vt.edu>, schuyler@csugrad.cs.vt.edu
(Schuyler Stultz) writes:
|> 
|> I was wondering how do you tell if a bottle of beer is skunked if
you've
|> never had that particular beer before.  Case in point:  I got a
bottle
|> of Anchor Liberty Ale last night.  I've never had it before, though I
have
|> had the Anchor Steam Beer.  When I open the Liberty Ale and took a
sip, it
|> was quite bitter.  I mean REALLY bitter.  I've never had much
experience
|> with ales as opposed to beers either, so I don't know if I just don't
like
|> Anchor Liberty, or if I got a skunked bottle of it.

	Anchor Liberty is one of the most highly hopped beers in
existence, this is probably the source of the bitterness you taste, I
love it !

	If you want to know what skunked beer tastes like, get a
bottle of Heinekin (sp?) and put it out in the sun for a couple of
days, then you'll know :)

 --
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Newsgroups: alt.beer
Subject: Re: Brews from Pennsylvania?
Date: 30 Sep 92 17:20:34 GMT
Organization: University of Illinois at Urbana

JJS158@psuvm.psu.edu (JJ Serowik) writes:

>      I need a little help.  How 'bout a list of beers made in Pennsylvania.

	Allegheny Brewery & Pub:  Troy Hill Rd & Vinial St, Pittsburgh
	412-237-9400  They contract brew Penn Pilsner which is OK
	Arrowhead Brewing Co. in Chambersburg:  1667 Orchard Rd.
	717-264-00101  Haven't tried it.
	Dock Street Brewpub:  18th and Cherry St., Philadelphia
	215-484-4387   Haven't tried it
	Sam Adams Brewhouse:  1516 Sansom St., Philly
	215-563-2326  Haven't tried it
	Stoudts Drewing Co.:  Rte 272, Adamstown 
	215-484-4387  Excellent Beer!!

Cheers!
	-m.
Newsgroups: alt.beer
From: gooley@netcom.com (Mark. Gooley)
Subject: Re: Lager/Pale Ale in Iowa?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 7 Oct 1992 01:41:52 GMT

In article <6OCT92.16112976@jevex.waisman.wisc.edu> karcher@jevex.waisman.wisc.edu writes:
>>I am in dire need of a decent lager or pale ale in Iowa!  Any suggestions as 
>>to where I might find some?  
>
>Several years ago there was Romberg from a brewer called Millstream out of
>Iowa.  Actually, I think it was brewed under contract in Wisconsin. I thought it
>was very good. Not sure if it's still around though.

Millstream is one of two (I think) brewers in the Amana Colonies, about
25 miles or so west of Iowa City, Iowa.  If I recall correctly the
brewers each produce several varieties of beer and ale, and their
products are not bad.  Figure about $6/sixpack in Iowa City.

The Amana Colonies were (still are, sort of) a commune, now more of
a tourist trap.  I believe that the appliances are still made there,
at least some of them.  The Colonies also have a mess of little wineries
that produce powerfully syrupy fruit wines and watery insipid dry wines
(the latter from grapes, usually).

Mark.
gooley@netcom.com
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: alt.beer
Subject: Re: Octoberfest brew request
Date: Sun, 4 Oct 92 19:43:09 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
Distribution: world
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1andblINNkfu@stanley.cis.Brown.EDU> (alt.beer), dwv@cs.brown.edu (David W. Vorbrich) writes:
) Ok... at a graduate reception I had a bottle of Ayinger "Oktober Fest-Marzen"
) which was pretty good, but I had already had 3 glasses of wine which certainly
) altered my taste buds, as well as my perception.
) 
) So now I'm in the mood for some good October fest brews... any rec's out there?
) I'm in Providence, RI, so perhaps I should pick up some Sam Adams?

I think you can safely ignore the Sam Adams fest, which is a good
beer but not true to style.  Stick to German.  I hear many recommendations 
for Paulaner, many for Ayinger.  Personally I'm quite fond of Ayinger.
Sort of like "doppelbock light."

On general principles, I would stay the hell away from Stoudt Oktoberfest.
Although I haven't had a bottle of this brew yet (and may not), I
had a Stoudt dopplebock which was perhaps the hoppiest beer I have
ever consumed, and totally devoid of malt and caramel character (that
is to say, it was a very very bad dopplebock, but not a total loss
as an India Pale Ale), I had a Stoudt Holiday ale that had some congealed 
scrudge in the bottom and that was basically a mediocre, overhopped estery 
American pale, and a Stoudt Stout which was thin but not all that
bad.  But how Stoudt Stout wins all those GABF awards, I'll never know,
unless those guys save up any good batches they accidentally make
and take *them* out to Denver.  (I bought these beers right out of
the cold room at Stoudt, so they couldn't have been "damaged" during
transit.)  I guess this is my way of saying that I doubt that the
Stoudt Oktoberfest is a good bet.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 80852
-----My employer isn't paying for this, and my opinions are my own-----
From: br035@cleveland.Freenet.Edu (Raymond M. Yurick)
Newsgroups: alt.beer
Subject: Re: how to tell if beer/ale is skunked
Date: 1 Oct 1992 00:45:45 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


schuyler,

Liberty Ale is highly dry-hopped, and probably tasted bitter 
for this reason, and not because of skunking.  Try it a little
warmer, and hold it on your tongue for a while if you want to
experience an excellent IPA.

If you want skunked, however, try a green-bottled import,
like Heinekin, or St. Pauli Girl.  Actually, draft Heinekin
doesn't seem to have the same problem.

Ray
Newsgroups: alt.beer
From: martini@heaven7.in-berlin.de (Martin P. Ibert)
Subject: Re: Beer Survey
X-Reason: This message has been reposted because of configuration errors at heaven7.in-berlin.de.
Date: Sat, 26 Sep 1992 14:47:54 GMT
Organization: The Seventh Heaven, Berlin, Germany

IO20049@MAINE.MAINE.EDU writes:

Hi,

>      I am doing a survey for a rather unusual report in a class.  I
> would appreciate it if anyone who has a moment, would tell me
> what their favorite kind of domestic and foreign beer is, and whether
> they prefer it from a bottle, can, draft, mug, paper cup, etc..
> Any other beer preferences would be appreciated, such as what you
> believe to be the strongest beer, the weekest beer, biggest rip-off
> beer, or whatever else you may feel.

Keep in mind that "local", "domestic", and "foreign" do have a different
meaning to me than they do for you. This is Berlin, Germany.

Favourite local beer: Luisenbru (Luisenbr<a-umlaut>u), a local brewpub

Favourite non-brewpub local beer: Brenquell (B<a-umlaut>renquell)

Favourite domestic beers: Jever Pilsener, Einbecker Ur-Bock dunkel,
	Schfferhofer (Sch<o-umlaut>fferhofer) dunkles Hefeweizen.

Favourite foreign beer: Budweiser (the real one, from Ceske Budejovice (sp?
	in Czechia)

Preferences: Draft!! Always!! Only Brenquell is hard to find on tap, so
I keep some bottles available at home. Dunkles Hefeweizen is unknown on
tap (at least to me); it might be because the carbon dioxide pressure
becomes too high in a Hefe beer.

Biggest domestic rip-offs: Knig Pilsener (K<o-umlaut>nig) and Warsteiner.
Very "trendy" beers, big prices, little taste.

Hope this helps!
-- 
___*___  Martin P. Ibert - Westendallee 100 d, D-1000 Berlin 19 - +4930 3056541
=======  E-mail to martini@{heaven7.{in-berlin.de|sub.org}|cloud9.in-berlin.de}
||| |||  ----------------------------------------------------------------------
||| |||  ------ Everybody wants to go to heaven, but nobody wants to die ------
From: jeffr@hpopd.pwd.hp.com (Jeff Retallic)
Newsgroups: alt.beer
Subject: Re: bud
Date: 6 Oct 92 11:10:11 GMT
Organization: Hewlett-Packard ISG-SBU-PWD, UK.

>> The REAL Bud, (Budweisser Budvar), that comes from CS, is a great beer!

Yes, BUT....
There has apparently been a long-standing battle between the brewers(?) of
Budweiser in the US (forget their name) and Budweiser Budvar over entitlement
to the name.  This is why Budweiser (CS) is sold as Budvar in the US.
In some parts of Europe Budweiser US can't use the Budweiser name.
An interesting development here is that Budweiser US have just bought a 30%
share in Budweiser CS (source BBC Food & Drink consumer programme).  This 
apparently has nothing to do with the name situation and Budweiser US claim
their only intention is to 'improve' the Czech brew.

Oh dear!

jeff r 
Newsgroups: alt.beer
From: zstewart@nyx.cs.du.edu (Zhahai Stewart)
Subject: Re: Date Encoding
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Fri, 2 Oct 92 02:43:21 GMT

Regarding well aged brews: earlier this year, my wife and I drank the last
bottle of "Chocolate Brown Ale", a batch I made in the late seventies (I have
now forgotten the year, tho I looked it up at the time).  My comparative
taste testing doesn't work over a gap of many years, so I cannot say whether
it was better in the early 80's (when I misplaced a couple of bottles in the
back of the garage), but it was very good beer, and I would be glad to have
more like it.  It was not a barley wine, just a middle strength ale (I called
it brown, but Charlie Papazian told me it was too dark for that, so I should
enter it in a judging as a black beer; it won 2nd; somewhere between 77 and 79).

I mostly brew meads now, which seem to take forever (since I haven't lost them
in the garage, I have to practice restraint :-) to really peak.  But I don't
pooh pooh well aged, well made beers!

(Oh, I should say that the bottle of CBA had been saved in the back of the
refrigerator for several years after it was found in the garage (and I drank
its companion around 1990), so it didn't age all that time at room temperature;
also, it was in a 16 oz Grolsch bottle, which I wouldn't have expected to last
so long).
  ~z~
From: busch@stx.com (jim busch)
Newsgroups: alt.beer
Subject: re: dock street brewpub
Date: 2 Oct 92 14:29:13 GMT
Organization: Goddard Space Flight Center

An important distinction should be made from the
not too bad Dock Street products made by FX MAtt,
and the generally poorly made brews from the 
Dock street brewpub.  My previous "swill" comment
only applies to the brewpub, at which I have 
rarely had a drinkable product (a 26 degree Barleywine
that looked and tasted like a terrible imperial stout,
etc...)

Jim Busch
beer critic (and sometimes beer lover ;-)
Newsgroups: alt.beer
From: trice@bnr.ca (Tony Rice P885)
Subject: Re: Anchor Steam on prime time
Reply-To: trice@bnr.ca
Organization: BNR, Inc. Research Triangle Park, NC
Distribution: usa
Date: Wed, 30 Sep 1992 16:28:23 GMT

In article <BvCovC.CMD@csugrad.cs.vt.edu>, schuyler@csugrad.cs.vt.edu (Schuyler Stultz) writes:

It warms my heart so to see fellow Hokies with a keen eye for good beer.
Especially on TV where they seem to hide the labels or create Budmilloors
look labels.



-- 
=======================================================================
Tony R. Rice                                     Bell Northern Research
Systems Development Environment Support      Research Triangle Park, NC
-----------------------------------------------------------------------
trice@bnr.ca          "    GO     "        Opinions are my own, & don't
mrmidi@aol.com           HOKIES!             reflect those of BNR or NT 
=======================================================================
From: v057p7nk@ubvmsb.cc.buffalo.edu (Andrew W Korbut)
Newsgroups: alt.beer
Subject: Sam Adams Octoberfest!
Date: 2 Oct 92 22:04:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

So, is this stuff hoppy as hell, or what?  I love it!  Has anyone else
picked up a few cases, or is it safe to assume that those who have are in 
no condition to post?

The Octoberfest seems like a roundhouse right to the taste buds compared to
the sharp jab that the normal Lager delivers.  (Sammy Doublebock being the
equivalent of George Foreman slugging you, with a brick in his glove).

Ya gotta love a HOPPY brew.

It's October 2, time for some EISBOCK from Niagara Falls Brewing Co., which
they claim (continuously) to be the only 4-star beer on the continent
according to Michael Jackson.  We'll see what this year's batch holds for
us, and maybe slide in a case of Gritstone Ale (Exceptional!) while we're
at it.  I'll inform you all when I am sober...

 Dr.D [The Devils Advocate]        "Drinkin' & women & guns don't mix..."
 v057p7nk@ubvms.cc.buffalo.edu
 awkorbut@acsu.buffalo.edu                      - Mark Arm
From: ssmith@xocolatl.com (Shannon Smith)
Newsgroups: alt.beer
Subject: Re: Pentagram and the SCA
Date: 27 Sep 92 18:16:44 GMT
Reply-To: ssmith@xocolatl.com (Shannon Smith)
Organization: Amethyst Systems, Fremont, CA

From another newsgroup's thread--


amadeus@ccwf.cc.utexas.edu (Susan Harwood Kaczmarczik) writes:

-> BTW, back last year, when the Texas Alcoholic Beverage Commission
-> temporarily banned the sale of Louisiana-based Dixie's Blackened
-> Voodoo Lager because of the "Satanic" appearance of the label (a
-> moonlit swamp at midnight with eyes peeping from within the trees),
-> the Louisiana ABC struck back by saying, "Then we won't carry Lone
-> Star Beer over here because it's got that evil-looking pentagram on
-> it."  Needless to say, Blackened Voodoo is now available in Texas.

....................................................................
All humble opinions expressed are my own.  Any resemblance to actual
opinions, living or dead, is purely coincidental.
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Newsgroups: alt.beer
Subject: Re: Beer Survey
Date: 5 Oct 92 18:30:50 GMT
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Distribution: all
Organization: University of Virginia

In article <92277.161504HERSCH@auvm.american.edu>,
<HERSCH@auvm.american.edu> writes:
|> 
|> Porcelain?? I don't think I've ever seen a porcelain beer-drinking
|> vessel in my life. Please expand on this.
|> 

	You are quite correct, I should have said ceramic, for example
ceramic beer steins, rather than porcelain.  I rather imagine that
porcelain beer-drinking vessels probably do exist in China and Japan,
of the saucer-shaped variety.

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: alt.beer
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Subject: Brew in Spokane, WA
Organization: Dakota State University, Madison, SD
Distribution: na
Date: Sun, 27 Sep 1992 03:08:04 GMT

Are there any brew-pubs in Spokane, Washington?  Please email
yea or nay.

-Danny