HDTenEightyP/NetNews huggingface dataset:
From: conrad@Xenon.Stanford.EDU (Conrad Yoder)
Subject: Re: The Best Beer
Organization: Computer Science Department, Stanford University.
Date: Tue, 17 Nov 1992 09:55:45 GMT

In article <LOEWENST.92Nov16232227@blaze.rutgers.edu> loewenst@cs.rutgers.edu (David Loewenstern) writes:
>Has anyone else tried Eger Urbier, from Czechoslovakia


Are you sure that's Czech?  Eger is a city in Hungary, still not too near the
Hungar-Czech border.  Might that fruity taste be grapes?  Egri Bikaver is my
absolute favorite wine - nothing can lay a finger on it.


   _________________________________________________________________________
  /                                                                         \
 /  Conrad G. T. Yoder               *****            conrad@cs.stanford.edu \
/                                                                             \
\   Whether this is the eternal echo of a Victorian steam-driven revolution   /
 \     or the turbo-driven kick of a distant northern rave is irrelevant.    /
  \_________________________________________________________________________/

My views represent the Computer Science Department and Stanford University as a
whole, completely and in their entirety.  Stanford University is in all ways -
both written and implied - morally and legally responsible for all opinions
expressed above.
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: alt.beer
Subject: Sam Adams' and Double-Bock in general
Summary: when?
Date: 20 Nov 92 20:45:17 GMT
Distribution: ne
Organization: Harvard University, Cambridge, MA

Anyone out there know when they produce their next batch of 
Double - Bock? 
-- 
"Faahk Ohhf Yoo Buhm, I Keehl Youu!!" - Lupo The Butcher
glazier@isr.harvard.edu    internet  | Convictions cause
glazier@harvunxw           bitnet    | Convicts.
Newsgroups: alt.beer
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Re: Cask Ale; Thomas Hardy
Organization: University of Waterloo Software Liberation Army
Date: Wed, 18 Nov 1992 18:32:31 GMT

In article <1ebeagINNd2j@cat.cis.Brown.EDU> plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
>    Always one to quibble, I'd have to object to your objection.
> Jackson says the term "Old Ale" (in Britain) refers chiefly to a
> medium-strong dark ale like Old Peculiar, which has just under
> 6% alcohol (by volume).  He also alludes to the looseness of the
> term "Old Ale."   He defines a barley wine as an extra-strong ale
> with more than 6% alcohol, classically closer to 11%, and being
> either light or dark.  In his description of Thomas Hardy's Ale,
> he just calls it a dark ale, and pegs the alcohol content at
> 12.48 % by volume.  Calling it a barley wine, therefore, is hardly
> innaccurate.  (On the other hand, calling Sam Adams Lager a Pilsner
> would be).

Could it be a Strong Ale?  A brewery near here produces an extremely
strong beer called "Old Jack Bitter Strong Ale", of about (I think) 12%
alcohol.

 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
Newsgroups: alt.beer
From: yngveb@fdh.hsf.no (Yngve Bjoroey)
Subject: Re: Norwegian BEER
Organization: Finnmark College
Date: Wed, 18 Nov 1992 12:03:16 GMT
Reply-To: yngveb@fdh.hsf.no

In article 24049@sserve.cc.adfa.oz.au, arneberg@lioth.cs.adfa.oz.au (Bjorn Arne Berge) writes:
>In article <1992Nov10.110428.19468@news.uit.no>, jornaa@fdh.hsf.no (Joern Aasland) writes:
>|> Hello!
>|> 
>|> I am a Norwegian, who wants to know if there are anybody around the world that has tasted 
>|> the Norwegian beer "Mack". Mack's brewery is the mostnorth in the world.
>|> It's also told that it was the first beer on the Northpole. Coments???
>
>Mack beer is an ordinary beer in my opinion. Mack Artic is abit better, but the
>best Mack beer is the "juleoel" (Christmas Beer) - you don't know what you lose
>if you haven't tried it...:-) (...and impossible to get hold of in Australia...:-(
>
>|> 
>|> My Norwegian favorite is "RIGNES", Its from OSLO, near my home town.
>
>Ringnes is a good beer, but not the best Norwegian beer... The best Norwegian
>beer is the "Lysholmer Special" from Trondheim. :-) No NO NO The best Norwegian
beer is "Hansa pils" from Bergen!!!!!!
>|> My all world favorite is the Spanish, "San Miguel", its just perfect.
>
>I agree that "San Miguel" is a good beer, but Lysholmer is still better. Down
>here in Australia the "Tooheys Red" (naturally brewed) and "Victoria Bitter"
>are amongst the best ones.
>
>|> 
>|> SKAAL -> Norwegian cheers.
>
>....ogsaa svinger vi paa seidelen igjen - hei SKAAL.
>
>           ========================================================
>           Bjorn Arne Berge                   |  "Scouts do it    |
>	   arneberg@SPARCserve.cs.adfa.oz.au  |   in the bush.."  |
>           "Blant alle lande i ost og vest,   |-------------------|
>	    er fedrelandet mitt hjerte nest"  | "Join the ....."  |
>           ========================================================
>
>
>
>
>

Larry
From: jdisegi@bu.edu (Jonathan Disegi)
Newsgroups: alt.beer
Subject: Stoudt's MicroBrewery
Date: 23 Nov 92 02:23:05 GMT
X-Newsreader: Tin 1.1 PL5

Has anyone ever had any beers made by the Stoudt's microbrewery in Adamstown,
Pennsylvania?  I used to live 10 minutes away. (Unfortunatly as I now reside
in boston, I can't go there as often.  Stoudt's is a combination microbrewery/
Beer Garden and it's beers are superb as well as VERY Germanic!!!  They brew
an Amber Lager, a Stout, a Bock, an Octoberfest Beer, a Weisbeer, and a few
other seasonal favourites.  I believe, if my sources are correct, that Stoudts
has won many a medal at the Great American Beer Fest.  The Brewery has only been 
open since 1988-9, but they have already really mastered their brews.  All beer
s are made in accordence to the German Beer purity laws of 1516.

My family also knows the owners well.  You should try their beer!

Jonathan Disegi (Boston University)  [jdisegi@bu.acs.edu]
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: alt.beer
Subject: Re: Dry yeast -Vs- Liquid yeast
Date: 20 Nov 92 22:23:08 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <1992Nov20.175501.16741@tessi.com> allen@tessi.com (Allen Warren) writes:

>fugate@mayo.edu (Richard D. Fugate) writes:

>>What is the benefit of using liquid yeast as compared to dry yeast?  Any home 
>>brew experts with opinions?

>I've used both and they both work the same.  The only real difference is in
>convenience.  Dry yeast comes ready to go.  After you've boiled the malt/hops,
>etc. and the mixture has cooled in your carboy, you merely pitch the dry stuff
>in and away it goes.  Liquid yeast first has to incubate, so there is a waiting
>period involved, and it's just a *tad* more cumbersome to deal with.  Other than
>that, I have seen no real difference in my brewing experience.

1)  This topic probably belongs in rec.crafts.brewing, where this
    "religious war" question surfaces on occasion (see the FAQ there);
2)  The majority of homebrewers would beg to differ with Allen Warren's
    opinion above.  If in fact the "only real difference is in
    convenience," nobody would use liquid yeast - liquid yeast costs
    more to buy and is less convenient to use than dry yeast.  The
    results are (IMO) far superior than dry yeast.  YMMV.
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [               Amdahl makes computers, not beer.                    ]
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Sam Adams suing someone?
Date: 20 Nov 92 19:29:47 GMT
Organization: Brown University Planetary Geology
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <1992Nov20.175129.16491@tessi.com> allen@tessi.com (Allen Warren) writes:
>When Sam Adams was first brewed, it was indeed brewed in Pittsburgh by the
>'Boston Brewing Company'.  This information was and still is on the back of
>the bottles' label, although the labels do now read that the beer is brewed
>in Boston.

   Last I heard, at least the lager was still being brewed in Pittsburgh
and elsewhere around the country (and in Germany?)  Some of the varieties
(cream stout, cranberry wheat) were/are brewed strictly in Boston.  I'm not
sure about things like the Stock Ale or the double bock.

>So, maybe the owners of Sam Adams Beer are suing over the the
>brewery in Boston IF they have the name of the Boston Brewing Company.
>Others?

   See my previous articles for some sketchy details.  Koch has/is
suing a couple of brewpubs (Boston Beer Works and Commonwealth Brewery).
I'm not a lawyer, but I'd guess he doesn't have sole rights to the word
"Boston."
--
Joel Plutchak, Research Programmer/Analyst
Newsgroups: alt.beer
From: allen@tessi.com (Allen Warren)
Subject: Re: Dry yeast -Vs- Liquid yeast 
Organization: Test Systems Strategies, Inc., Beaverton, Oregon
Date: Fri, 20 Nov 1992 17:55:01 GMT

fugate@mayo.edu (Richard D. Fugate) writes:

>What is the benefit of using liquid yeast as compared to dry yeast?  Any home 
>brew experts with opinions?
>Thanks
>Richard Fugate
>Fugate@mayo.edu

Richard,

I've used both and they both work the same.  The only real difference is in
convenience.  Dry yeast comes ready to go.  After you've boiled the malt/hops,
etc. and the mixture has cooled in your carboy, you merely pitch the dry stuff
in and away it goes.  Liquid yeast first has to incubate, so there is a waiting
period involved, and it's just a *tad* more cumbersome to deal with.  Other than
that, I have seen no real difference in my brewing experience.

allen
Newsgroups: alt.beer,rec.food.drink
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: Recommended Bottled Beers For Beginning Beer Drinkers, Revision 6
Organization: OUC, University of Notre Dame
Distribution: usa
Date: Fri, 20 Nov 1992 22:00:51 GMT

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.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Sam Adams suing someone?
Date: 20 Nov 1992 15:04:42 GMT
Organization: Brown University Planetary Geology
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <BxzGsI.n46@nic.umass.edu> danco@titan.ucc.umass.edu (DANIEL F COHEN) writes:
>Can we try that one again?  Sam Adams does indeed have a brewery in Boston
>(tour cheap and highly recommended).  I haven't heard about any lawsuit, but 
>how does SA think it has any sort of claim on the name 'Boston'?

   Koch already had one lawsuit against the Boston Beer Works (an
excellent brewpub near Fenway Park-- I'll be there tomorrow) tossed
out, and reportedly recently filed another one.  It's rumored that
he also is filing one against the Commonwealth Brewery.  My memory
is a bit hazy as to the specifics, but I think the first BBW lawsuit
alleged that the public would confuse "Boston Beer Works" with
"The Boston Beer Company" (the name of Koch's brewery).  The second
one reportedly has to do solely with the word "Boston."  I think
the Commonwealth suit also has to do with the word "Boston" somehow.
   It's clear to me from his actions that Koch has a problem with
any competition at all.  Even if there *were* some merit to his
arguments concerning the Boston establishments, is there really
that much competition between two local brewpubs and a brewer of
bottled beer which is distributed (and brewed) internationally?
He may be gaining new customers, but he's also alienating a lot
of knowledgable beer-drinkers, especially here in the Northeastern
US.  F'rinstance, I'm much more likely to pick up a sixpack of
New Amsterdam Amber than Sam Adams these days.
--
Joel Plutchak, Research Programmer/Analyst
Newsgroups: alt.beer
From: hsu@pix.com (Dagwood Splits the Atom)
Subject: Re: Beer and Chocolate
Organization: Pix -- The company with no adult supervision.
Date: Thu, 19 Nov 1992 06:15:25 GMT

In article <1992Nov18.201708.330@news.acns.nwu.edu> mdick@acns.nwu.edu (Matthew S. Dick) writes:
>On a warm sunny day go to your favorite picnic spot and bring along some Bass  
>Ale and a Dove dark chocolate bar.  Take one square of Dove and chew it until  
>it becomes creamy, then fill your mouth with the ale.  This is a wonderful  
>combination.

Tonight I heard an interesting suggestion from the brewmaster at Great
Lakes Brewing: put a scoop of vanilla ice cream in a bowl, then pour
about 1/2 a bottle of their Porter over it, and top with a fudge
brownie.  Hmmm...mebbe it's time to use up the rest of my Ghirardelli
stash...

-dave

-- 
Dave Hsu                           <hsu@pix.com> -or- <hsu@eng.umd.edu>
Caffeine and Salsa Czar	          "Technology is like fish -- the longer they
Pix Technologies Corporation       stay on the shelf, the less desirable they
Have nerds, will telnet.           become."    - Andy Heller
Newsgroups: alt.beer
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: Please post 53 reasons why beer is better than womem
Keywords: 53 reasons
Organization: OUC, University of Notre Dame
Date: Thu, 19 Nov 1992 10:24:35 GMT

In article <winkern.4.0@columbia.dsu.edu> winkern@columbia.dsu.edu (NANCY MARIE WINKER) writes:
>:)  9. Beer labels come off without a fight.

Someone who has obviously never tried to remove the label from a Miller High
Life returnable.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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
From: canderso@nyx.cs.du.edu (Chuck Anderson)
Subject: Re: Beer and Chocolate
Reply-To: canderso@nyx.UUCP (Chuck Anderson)
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 19 Nov 92 02:00:58 GMT

I've always enjoyed this combination.  Most people think it sounds
crazy, so I don't talk about it much.  It's surprisonly good, though.
Try it.

--
  *************************************************************************
     Chuck Anderson                uucp    :         uunet!nyx!canderso
     Boulder, Co. (303) 494-6278   internet:         canderso@nyx.cs.du.edu
  *************************************************************************
Newsgroups: alt.beer,rec.food.drink
From: josh@cqs.washington.edu (Josh Hayes)
Subject: Re: Recommended Bottled Beers For Beginning Beer Drinkers, Revision 6
Organization: University of Washington
Distribution: usa
Date: Fri, 20 Nov 1992 22:59:38 GMT

I can't believe I read all the way through that post!

Anyway, a couple of comments.

1) Many or most of the beers the previous poster "had not had" 
are Northwestern brews; although I have not been to Germany I
believe I have died and gone to beer heaven since moving to 
Seattle. The number and diversity of brews out here is mind-
boggling, and I have had only one or two that were bad enough
to be called "pedestrian". I can recommend anything from the
Grant's brewery (although they DID lose their brewmaster about
a year ago; the quality should be watched - and their ciders
are unimpressive to me), Full Sail (Hood River Brewing), Red
Hook Brewery (including their ESB, Black Hook Porter, and a
wheat beer [Wheat Hook, of course!], not to mention their
exceptionally good bitter, Ballard Bitter), and Pike Place
Brewing (a TREMENDOUS stout; they recently did a fine IPA).
But again, just about ANYTHING out here is good - staying
away from Henry Weinhard's, of course (boring) and Rainier
(death).

2) My favorite stout, and one I don't care for but which is
widely available, weren't on the list, at least, not on the
second one. Sheaf Stout (or Tooth Sheaf, it used to be) is
an Australian import, available in 26 oz bottles, I think, and
it's very fine. About the same bitterness level as Guinness,
but a smoother character than bottled Guinness has. If you're
stuck away from a tap, this bottle is quite good. Also, Dragon
stout, a Jamaican product, is far too sweet for me, but a lot
of people whose palates I respect like it. Worth a shot.

3) Fuller's ESB. We used to enjoy this a lot when we lived in
Austin Texas, where we got it on tap at the Crown and Anchor
pub. I had one a few weeks ago here at Murphy's (the best
Guinness I have had in the States), and it was sickly sweet.
Maybe my palate has changed? I dunno. It's an awfully sweet
brew....

On that note, I think -  IT'S TIME FOR A BEER!

Josh

--
Josh Hayes, Quantitative Sciences HR-20 U of Washington
josh@mowgli.cqs.washington.edu             206 543-5004
        The future is fun! The future is fair!
   We may already have one! We may already BE there!
Newsgroups: alt.beer
From: jimv@dadd.ti.com (Jim Vahsen, 997-3607, VAHZ)
Subject: Re:       beer formula
Reply-To: jimv@dadd.ti.com
Organization: Texas Instruments, Inc.
Date: Mon, 9 Nov 1992 16:05:09 GMT

In article 010922JWL114@psuvm.psu.edu, <JWL114@psuvm.psu.edu> () writes:
> Requesting a recipe for a good ol' down knock you
>on your ass kind of beer.

Make your typical batch, then pour a 1/5th of Everclear in...
Should knock you on your ass....   8)
---
===========================================================================
|  ____    ____    _____     __     __   _______                          |
|  \   \  /   /   /  _  \   |  |   |  | |___   /       Jim Vahsen         |
|   \   \/   /   /  /_\  \  |  |___|  |    /  /        jimv@dadd.ti.com   |
|    \      /   /  /___\  \ |   ___   |   /  /         Texas Instruments  |
|     \    /    |  |   |  | |  |   |  |  /  /__        ASIC CAD GROUP     |
|      \__/     |__|   |__| |__|   |__| |______|       (214)997-3607      |
|                                                                         |
|           Samuel Adams - Brewer, Patriot.  (Damn Fine American Beer)    |
===========================================================================
																				

Newsgroups: alt.beer
From: martin@lyra.cis.umassd.edu (Gary Martin)
Subject: Re: EVILS
Organization: University of Massachusetts Dartmouth
Date: Sun, 22 Nov 1992 14:56:59 GMT

In article <17653@mindlink.bc.ca> Robert_Broughton@mindlink.bc.ca (Robert Broughton) writes:

   > 8905991@ul.ie writes:
   >
   > Beer drinkers must repent.  Alcohol drunk for pleasure is sinfull.

   What is your definition of "sin"? If it has something to do with
   Christianity, then why did Jesus change water to wine?

Because he didn't know the ftp site for the recipe for Sex on the Beach.


--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
Newsgroups: alt.beer
From: allen@tessi.com (Allen Warren)
Subject: Re: How about something new?
Organization: Test Systems Strategies, Inc., Beaverton, Oregon
Date: Wed, 18 Nov 1992 18:45:29 GMT

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?

Okay, here's something new . . . 

I've been experimenting with beers and lately I've been making a pretty
good batch.  Here's the recipe:

	7 lbs. wheat malt
	Hops:  Cascade -- alpha=7.6 beta=6.9
	       Nugget  -- alpha=14.1 beta=3.9
	Yeast: Steinbart's (local store brand) Ale yeast

I boil the wheat malt with water and the Cascade hops, then add Nugget
for steaping at the end, then pitch the yeast at the usual time.

So far, this beer has been excellent.  It's similar to a Winter Brew
or to Portland Ale.

Anybody else out there with some good recipes?

allen
Newsgroups: alt.beer
From: M.Enderby@daresbury.ac.uk
Subject: Re: Head calming?
Reply-To: ufe@dlva.dl.ac.uk ()
Organization: SERC Daresbury Lab., Warrington, U.K.
Date: Wed, 18 Nov 1992 09:50:35 GMT

--
I'm afraid that the notion that REAL ALE is meant to be flat is a 
fallacy. If it is flat then it has not been kept properly !
By its very nature, real ale (aka cask conditoned) undergoes secondary
fermentation in the cask. It hence should contain a small amount of
naturally produced CO2 dissolved. This is called its condition. Cellar
management requires careful control of the condition. 
When a cask arrives in the cellar it is highly conditioned (or should 
be) as the beer has been fermenting for several days in a sealed cask 
and also severely agitated :-). On the top of a cask is a small, sealed
hole. The centre is knocked out and this releases the excess pressure.
A soft (porous) peg is then put in and the beer allowed to calm down.
The purpous of this is to ensure the beer is not over conditioned.
A hard peg (non-porous) is then put in until the beer is ready to serve
While the beer is on service, the peg has to be removed to allow the
beer to be drawn off, but after the hard peg is put back in to maintain
the condition.
Sparklers (the device which stirs up the beer when it comes out of a
pump to give a beer a fake head) can be bad for a beer since it 
knocks the condition out of the beer and into the head.
Even beer served on gravity should have condition. Beer without condition
has either been looked after poorly or has been around too long (or
too often these days) comes from the brewery with too little yeast
for secondary fermentation.
If there's no condition then the beer really is dead and is probably
why many foreigners think that real ale is dish water :-).
Attempts to liven up dead beer with extraneous CO2 fail, since the gas
readily comes out of solution unless dosed to excessive amounts and then
it really is unpleasant !
To see if a beer is in good condition try tipping it slightly (say 30 deg)
and then returning it quickly to the upright. You should see loads of CO2
bubbles forming in the 1cm below the surface. If their are none - then
you've got dishwater.
Remember, the definition of real ale says no EXTRANEOUS gas. Good beer
relies on its natural production of C02.
Cheers,
	Mark
(CAMRA Technical Committee)
========================================================================
Mark Enderby			   JANET - ENDERBY@UK.AC.DARESBURY
Systems Manager		  	   EARN/Bitnet - ENDERBY@DARESBURY.AC.UK
SERC Daresbury Laboratory
Keckwick Lane						
Daresbury
Warrington	tel:   0925-603353
WA4 4AD		Int:+44-925-603353
UK		fax:   0925-603174
Cheers,
	Mark
========================================================================
Mark Enderby			   JANET - ENDERBY@UK.AC.DARESBURY
Systems Manager		  	   EARN/Bitnet - ENDERBY@DARESBURY.AC.UK
SERC Daresbury Laboratory
Keckwick Lane						
Daresbury
Warrington	tel:   0925-603353
WA4 4AD		Int:+44-925-603353
UK		fax:   0925-603174
Newsgroups: alt.beer
From: curtis@opium.cs.odu.edu (vincent curtis)
Subject: Re: brewing
Organization: Old Dominion University, Norfolk, Va
Date: Sat, 21 Nov 1992 23:42:39 GMT

In article <1992Nov19.204419.1270@news.cs.brandeis.edu> st902627@pip.cc.brandeis.edu writes:
>Hey, I'm going to start brewing my own in a coupla weeks and if anybody out there has any ideas I'd be thrilled to hear em!