HDTenEightyP/NetNews huggingface dataset:
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Re: Language of Beer (War: Re: Bar Trek (The Old Generation))
Followup-To: alt.beer
Summary: Correction
Keywords: Shotgun
Organization: Rocking Pig Enterprises
Date: Thu, 13 Aug 1992 17:10:29 GMT

In article <1992Aug13.020121.27993@geovision.gvc.com> pt@geovision.gvc.com (HetalkssofastIdidn'tgethisname)writes:
>kyle@Csli.Stanford.EDU (Kyle "Sorry, Charlie" Wohlmut) writes:
>
>>SLAM: A weird process of punching a hole in the bottom of a beer,
>>covering the hole with your mouth and then opening the top, thus
>>releasing the entire contents of the can into your mouth in under 3
>>seconds... only hardened frat boys know how to do this correctly
>>(note: 'slam' involves a completely different process for shots)
>
>I just spent 6 months in the UK in the company of some Texans, (don't
>ask...), and they all called that 'Shotgun'.  It seemed to be some sort
>of frat thing.  

OK, OK!  I stand corrected already... my balls have been nailed to the
floor with mail and posts that I screwed the moose on that one.  YES,
IT IS CALLED 'SHOTGUN.' (What's the world coming to when a Brit
corrects -my- Californian...

>                 When I was in University, we just drank the stuff -
>well, we did play some drinking games, and of course being engineers we
>had a century club (100 ounces in 100 minutes - no pee breaks).  Some
>of the more sturdy engineering faculties, like Lakehead, had the 40
>beer club (40 beers between 12 noon and 1 am without vomiting - no lite
>or american beers allowed).
>

There are various versions of the 100 club in our neck of the woods,
too... a friend did it in Santa Barbara where it was 100 beers in 100
hours.  That may seem like an easy pace, but if you think so, all I
ask is that you try it some time... after 3 days of being constantly
drunk, it begins to catch up with you. (There's also rumoured to be
one involving shots, but I don't even wanna think about that one...)

All other additions/corrections/flames to the language of beer are WELCOME!

/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/
                       /               
/'''   Kyle Wohlmut    -  'Heute back ich, morgen brau ich, und       
c-OO                   /   uebermorgen hol ich mir der Koenigin ihr      
   \   Rocking Pig     -   Kind.  Ach, wie gut dass niemand weiss,
  -     Enterprises    /   dass ich kyle@csli.stanford.EDU heiss.'    
                       -                                              
-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-
From: holdensj@BusLab.cba.ufl.edu (STEPHEN J HOLDEN)
Newsgroups: alt.beer
Subject: Re: New Zealand & Australia destinations
Date: 12 Aug 92 21:21:58 GMT
Organization: College of Business, University of Florida

In article <1992Aug11.103345.6910@ac.dal.ca> ech@ac.dal.ca writes:


>mind.  I didn't find a brewpub in Melbourne, Alice has one large bar in the

>       -Ed

Ah well, Melbourne has a couple of little beauties.  Two that immediately 
spring to mind are The Loaded Dog, which is just north of the city I 
believe, in an area known as Carlton (the Melburnians will, no doubt correct 
me), and the other is variously known as Villiers and the RedBack Pub.  It 
is at 75 Flemington Rd which runs north out of the centre of Melbourne.  It 
is very close to the centre of the city -- and is just across from the 
Melbourne Hospital and the University of Melbourne.

Stephen
From: johnc@hpwrce.mayfield.hp.com (John Cates)
Date: Fri, 14 Aug 1992 20:34:11 GMT
Subject: Commonwelth Brewery in Boston?
Organization: the HP Mtn.View Resp. Cntr.
Newsgroups: alt.beer

Anybody have comments about the Commonwelth Brewery in Boston. A friend took me
there during vacation. I tried their Stout and their Port, liked both.

JohnC
From: ted@telematics.com (Ted Goldblatt)
Newsgroups: alt.beer
Subject: Re: Mass market beers: any (really) good ones?
Date: 21 Aug 92 19:06:37 GMT
Organization: Telematics Intl., Inc.; Ft. Lauderdale, FL

In article <1992Aug21.135412.5908@csc.ti.com> jimv@dadd.ti.com writes:
>Oh my.  Well, I won't try to give you any advice, 'cause if you rank Beck's,
>Harp, and St. Pauli Girl with Budweiser, nothing that I could suggest would 
>have any meaning....   8)   Stick with da Monks....   

Note that I _don't_ put Spaten, PU (in spite of the green bottles :-)),
or DAB in that category (but none of them target Bud drinkers, which
Beck's (at least) does).  And, as you imply, "de gustibus non est
disputandum".  (And while I like da Monks, I wouldn't drink them
everyday.)

In the meantime, I'll go have a homebrew :-).

ted
-- 
Ted Goldblatt    ted@telematics.com     (305) 351-4367
    Telematics Intl., Inc.   Ft. Lauderdale, FL
From: SAUDA@MAINE.MAINE.EDU
Newsgroups: alt.beer
Subject: Re: American Stouts??
Date: 14 Aug 92 19:01:11 GMT
Organization: University of Maine System

Although Guiness is considered the "gold standard" for stouts (read:
you can compare but cannot match), there is a microbrewery near
Bar Harbor, Maine that brews Cadillac Mountain Stout.  Pretty good
but not a Guiness.

BTW, Guiness in Dublin is far different than Guiness in Maine.
Newsgroups: alt.beer
From: ar12@quads.uchicago.edu (Richard Nixon)
Subject: Re: American Stouts??
Keywords: Beer, more Beer, and then some....
    Lacks the smokey flavor/aroma of fire-roasted malt, however...
Reply-To: ar12@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Thu, 13 Aug 1992 21:29:59 GMT


Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Language of Beer (War: Re: Bar Trek (The Old Generation))
Keywords: Chug, pound, slam
Organization: The Spud Goodman Show
Date: Sat, 15 Aug 1992 23:14:41 GMT

In article <1992Aug12.205552.17566@Csli.Stanford.EDU> kyle@Csli.Stanford.EDU (Kyle Wohlmut) writes:
>In article <1992Aug12.200950.18445@csc.ti.com> jimv@dadd.ti.com (Billy
>
>SLAM: A weird process of punching a hole in the bottom of a beer,
>covering the hole with your mouth and then opening the top, thus
>releasing the entire contents of the can into your mouth in under 3
>seconds... only hardened frat boys know how to do this correctly
>(note: 'slam' involves a completely different process for shots)
>
Around here this is called "shotgunning" a beer, and there's one
part of the technique you left out.  You suck the beer out through
the hole until you encounter enough resistance from the vacuum
you're creating in the can that it becomes difficult to get any
more out, *then* you pop the top, causing a great rush of beer
to emanate from the hole.  You have to keep sucking it down until
the can is empty.  About 2 minutes later you have the most satisfiing
belch imaginable.  The best cans to do this with were the 8 oz'ers
of Country Club Malt Liquor.  Very easy to do with 8 ounces, and
you could do it more often.  Also, the smaller can meant less
beer to suck out before you pop the top.  The 12 ounce cans
start to crumple!  Alas, the 8 oz. Country Clubs of my youth are
no longer available in this area, if anywhere.  Does anybody out
there know where you can still get them, if at all?

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
Newsgroups: alt.beer
From: jimv@dadd.ti.com (Jim Vahsen,VAHZ,)
Subject: Re: Samuel Adams Dopplebock
Reply-To: jimv@dadd.ti.com
Organization: Texas Instruments, Inc.
Date: Fri, 14 Aug 1992 15:40:09 GMT

In article 2619@cs.ucf.edu, tech@cs.ucf.edu (Tony Travaglini) writes:
>In article <Aug07.222545.26063@yuma.ACNS.ColoState.EDU> richichi@lamar.ColoState.EDU (Mike Richichi) writes:
>There is a store here in Orlando that has alot of the Sam Adams
>Dopplebock. I've been avoiding it because this is the store that sold
>me the bad Sam Smiths. However since everyone seems to recommend this
>beer I believe I'll give it a shot tonight.     

Tony, Tony, buddy, pal....   If it turns out OK, how's about you and me
do some negotiating.... 8)    I figure I pay for the shipping, the beer, and
of course you're valuable time....   You get the picture?
---
===========================================================================
|  ____    ____    _____     __     __   _______                          |
|  \   \  /   /   /  _  \   |  |   |  | |___   /       Jim Vahsen         |
|   \   \/   /   /  /_\  \  |  |___|  |    /  /        jimv@dadd.ti.com   |
|    \      /   /  /___\  \ |   ___   |   /  /         Texas Instruments  |
|     \    /    |  |   |  | |  |   |  |  /  /__        ASIC CAD GROUP     |
|      \__/     |__|   |__| |__|   |__| |______|       (214)997-3607      |
|                                                                         |
|           Samuel Adams - Brewer, Patriot.  (Damn Fine American Beer)    |
===========================================================================
From: comfrank@ubvmsb.cc.buffalo.edu (Frank Tutzauer)
Newsgroups: alt.beer
Subject: Re: Pub Draught Guinness in Chicago!
Date: 20 Aug 92 03:15:00 GMT
Distribution: na
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Aug17.144105.28424@news2.cis.umn.edu>, lsmith@giga.cs.umn.edu (Lance "Squiddie" Smith) writes...
>In article <1992Aug17.030722.6804@wixer.cactus.org> lestat@wixer.cactus.org (Lyle J. Mackey) writes:
>>In article <92226.195553DMALZAHN@HARPERVM.BITNET> Don Malzahn <DMALZAHN@HARPERVM.BITNET> writes:
>>>
>>>Course I am sad, because they sold it warm. ...

>>As it should be...
>>
>>>Ale while I wait for the Guinness to chill.
..
> 
>Here's something I'm curious about. As I understand it, Guinness should be 
>served at cellar temperature and not room temperature. (I mean at the moment
>my room temperature would be close to 80F.) Now cellar temp is about 50F to 
>maybe 60F. 
> 
>So I'd say it is legit to chill Guinness, but I wouldn't serve it cold
..

When I was in Dublin, that's the way they served it.  Not cold, but 
definitely not warm or room temp.  I would estimate about 50 degrees
Farenheit.  It was cool to the tongue, but not American cold.  And
it was damn good.

--frank
From: matth@progress.COM (Matthew J. Harper)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Skunky Beer
Date: 22 Aug 92 11:55:18 GMT
Distribution: usa
Organization: Progress Software Corp.

trice@bnr.ca (Tony Rice P885) writes:

>|> Perhaps you should be a little more careful where or how you purchase your 
>|> beer.  Beer gets skunky because it's light-struck.

>Why should I have to worry about this?  Why don't brewers take measures to 
>insure that the beer is just as good when I buy it as when they brew it?

  Many brewers have taken steps to fix this problem.  As a matter of fact I
picked up a six pack of the beer in questions (Labatts) two weeks ago that
is in a completely sealed box.  Yes, the *six pack* was packaged that way.

>It just doesn't make sense.

  The problem is not just the brewers.  It's also the brainless droids who 
stock the beer out in the sun/flourescent lights for days on end.  

>|> 
>|>   When I was in college in upstate NY (not too long agao....) I lived on Labatts
>|> 'cause I could get a case o' the Blue for $10.  Never (almost never) got a 
>|> skunky bottle, much less a whole batch.  I now know it's because I was getting
>|> it by the case, which kept the light out.
>|> 
>Thats cool.  The problem is there are so many beers out there that I haven't   
>had, I have trouble buying a whole case.

  If you don`t want to buy a whole case, look around for places that take better
care of the beer.  Many places keep the beer in large coolers or dark rooms.

  I have found beer distributers to handle the beer better than ye' old' 
grocery store.

  Another option is to take the siz off the back of the shelf where (hopefully)
it hasn't been out in the open as long. 

>I guess that's what I'll have to do when I buy from the "big boys"  (that
>rare occurance)

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

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Kyle Tucker - Email Administrator  | 		Progress Software Corporation
tucker@bedford.progress.com 	   |		14 Oak Park
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Mass market beers: any (really) good ones?
Organization: University of Colorado, Boulder
Date: 20 Aug 92 15:17:07 GMT

ted@telematics.com (Ted Goldblatt) writes:

>My question is: does anyone have a recommendation for a
>mass market beer (anywhere in the world) that would be
>considered really good beer.  Not "OK on a hot day", not
>"better than Bud", but _really_ good.  What is mass market
>is a judgement call; it's up to you.

Since you're talking worldwide, we can take the global marted
into consideration.  You mentioned Guinness, and that certainly
counts.  I'll throw my vote to all of Paulaner's products:
all excellent, all available worldwide.

>(Any responses probably won't affect me; I'll go on drinking
>homebrew, Anchor, Sierra Nevada, Fuller's, Chimay... :-))

Anchor is getting close to what I'd consider "mass market;"
they're definitely too big to be considered a micro any more.

Jon Binkley
Newsgroups: alt.beer
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Language of Beer (War: Re: Bar Trek (The Old Generation))
Followup-To: alt.beer
Summary: Beer synonyms
Keywords: Chug, pound, slam
Organization: Rocking Pig Enterprises
Date: Wed, 12 Aug 1992 20:55:52 GMT

In article <1992Aug12.200950.18445@csc.ti.com> jimv@dadd.ti.com (Billy
Jo Jim Bob Bobby Bubba Bill Ray) writes:
>In article 12523@ecs.soton.ac.uk, igl@ecs.soton.ac.uk (Ian "Tetley
.Bitterman" Glendinning) writes:
>>In <x03mh!c@lynx.unm.edu> bdombrow@triton.unm.edu (brent m 92jun08
>>dombrowski (Brent "Brent" Dombrowski) writes:
>>
>>>CHUG if any of the following occur:
>>
>>Pardon my British ignorance, but what does "chug" mean?
>>   Ian
>
>As I could be fairly well described as a "bubba" as worded in past messages, 
>except for the fact that I do enjoy micro-brew  8)   I thought I'd answer this
>one....   CHUG, loosely translated, would be a VERY BIG sip.  Say about as much
>beer as one can possibly force into one's mouth without it spilling down one's
>shirt.  This tends to even things out between different people in the group, as 
>the bigger the Bubba, the bigger the CHUG...  
>

This might bring up an interesting thread... what exactly are our many
& varied terms for drinking beer, and what do they exactly mean?  Some
off the top of my head:

CHUG: As above, though I think it usually implies drinking the
remainder of the beverage

POUND: The act of opening and drinking an entire beer in one go in a
short amount of time, usually 20 sec. or under

SLAM: A weird process of punching a hole in the bottom of a beer,
covering the hole with your mouth and then opening the top, thus
releasing the entire contents of the can into your mouth in under 3
seconds... only hardened frat boys know how to do this correctly
(note: 'slam' involves a completely different process for shots)

NURSE: The act of taking an extra extra long time to finish a beer,
taking very tiny sips at great intervals ('Dude, you really know how
to nurse that beer')

Why not throw in terms for the particular states of being drunk...

BUZZED: Feeling happy about it; see also 'buzz' (cf. 'catch a buzz')

BAKED: Beginning to lose control of motor functions

HAMMERED: The drinker hears a constant ringing in his ears... the room
may be spinning...

BLOTTO: That fine line of being so drunk that the drinker experiences
a total loss of motor control, but does not throw up and does not pass
out; he remains totally conscious but incapable of movement, just sits
there with mouth slightly open staring at nothing (can be reached only
by a certain body weight drinking at a certain speed)

And of course, everybody's got great terms for the next step: the
technicolour yawn, calling the dinosaurs, driving the porcelain bus,
talking to God on the big white telephone, felchignuegen, learning
swahili, etc...

-/-/-/-/-/-/
Kyle
'Heute back ich... [etc.]' (.sig deleted due to cost overruns)
Newsgroups: alt.beer,rec.crafts.brewing
From: mcnally@wsl.dec.com (Mike McNally)
Subject: Re: Canadian Flamewar (was: Canadian pisswater)
Organization: DEC Palo Alto
Distribution: usa
Date: 20 Aug 92 17:49:25 GMT

trice@bnr.ca (Tony Rice P885) writes:
>You missed my point.  The introduction of Bud Dry should be applauded as an
>attempt by a major brewery to brew something other than the standard skunky
>week stuff.  Granted it is week itself but at least it is _different_

It's a (successful) attempt to diversify the product line as a marketing
advantage and to brew something with less body of which consumers can
consume more.  It is different because it has almost no dextrins and 
thus almost no taste whatsoever.  It, in a word, sucks.

>Again this is a matter of taste.  I prefer Bud Dry to Labatts, its less
>skunky.

An easy way to avoid skunked beer is to buy it in cans.  For this type
of beer, the slight metallic tang might actually be a plus.
--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
Newsgroups: alt.beer
From: dtasman@dante.nmsu.edu (Dan Tasman)
Subject: Re: Canadian Flamewar (was: Canadian pisswater)
Organization: New Mexico State University
Distribution: usa
Date: Sat, 22 Aug 1992 21:28:49 GMT

In article <1992Aug21.104425.24725@progress.com> matth@progress.COM (Matthew J.  
Harper) writes:

>When I was in college in upstate NY (not too long agao....) I lived on Labatts
>'cause I could get a case o' the Blue for $10.  Never (almost never) got a 
>skunky bottle, much less a whole batch.  I now know it's because I was getting
>it by the case, which kept the light out.

Ahhh, Buff State memories ... good, cheap Canadian beer, cheaper than any  
Bud/Miller/Genesee you'd find at the supermarket or beer store.  Labatts was  
practically a local, same thing with Molson and OV.

I was in Buffalo last month, and it was sad comparing the supermarket shelves  
there to here in the Land of (Beer) Disenchantment).  Large space devoted to  
the "big three" beers, which in Buffalo means Labatts, Molson and OV.  A  
somewhat smaller space devoted to Genesee, and an even smaller space devoted to  
the other locals and the large nationals.  There was always a sizeable area  
given to specialty imports and micros, and there was usually a large selection  
available, stored under proper conditions.  Here, it's more like "Beer?  Why,  
we have BOTH kinds, Coors AND Coors Light!" ("?Cerveza?  !Yo tengo Budweiser Y  
Bud Light!")  Sob ... :(

--
   Dan Tasman                                       dtasman@dante.nmsu.edu
                                                     molson@rever.nmsu.edu
   -----------------------------------------------------------------------
   "I think that I shall never see a billboard lovely as a tree
    Indeed, unless the billboards fall, I'll never see a tree at all."
                                                                Ogden Nash
Xref: sparky alt.beer:4763 rec.crafts.brewing:4527 rec.food.drink:2584
Newsgroups: alt.beer,rec.crafts.brewing,rec.food.drink
Subject: New Brew Pub!
From: fse@phx.mcd.mot.com
Date: 12 Aug 92 17:13:47 GMT
Organization: Motorola Microcomputer Group
Keywords: brew pub, food


Announcing the demise of Barley's Brew Pub here in Phoenix and the
opening of Coyote Springs Brewing Co.  
Now under new ownership/management, Coyote Springs Brewing Co.
will be doing some nice interior remodeling to enhance this wonderful
gathering place for you to meet with friends and enjoy the finest beers
made in Arizona.
Candy Schermerhorn, noted columnist for Zymurgy magazine, famous
for delicious recipes using beer, will be designing a completely
new menu with items based on the wonderful beers brewed at
Coyote Springs by the original Barley's brewmaster, John Vogt-Nilsen.
If you find yourselves in Phoenix, you MUST make it a
point to visit..  you'll be glad you did.

Stan Fisher..  Beer Groupie
From: lestat@wixer.cactus.org (Lyle J. Mackey)
Subject: Re: Pub Draught Guinness in Chicago!
Organization: Real/Time Communications
Date: Tue, 18 Aug 92 01:20:07 GMT

In article <1992Aug17.165636.16075@Csli.Stanford.EDU> kyle@Csli.Stanford.EDU (Kyle Wohlmut) writes:
>
>Don't try this at home!  The magic whatsamahoogie inside the new
>Guinness cans will NOT FUNCTION at normal room temperature... as it
>says clearly on the can, 'Beer must be chilled at least two hours
>prior to opening the can!'  If you absolutely MUST have it warm, chill
>it, pour it and wait for it to warm up before drinking... (bleah!)
>-                      /                                              -
>/   Kyle Wohlmut       -   The Management regrets to inform you that  /

I stand corrected on the funky cans... I'm not a big fan of Guinness to begin
with, but when I do drink it, it's either as half of a black'n'tan, or served
at slightly higher than "chilled" temperature (generally 50-60 F. So it's NOT
"room temperature", but it's also not the 35 or so you have to chill an
Amerikan "beer" to in order to make it "drinkable".)

I'll have to keep an eye out for these things in Austin.



-- 
 .--------------------------------------------------------------------------.
/ Lyle J \ lestat@wixer.cactus.org /  Team Doofus  \ DoD / Nobody else WANTS \
\ Mackey /     Social Engineer     \ '89 Kaw EX500 / 587 \  my  opinions...  /
 `--------------------------------------------------------------------------'
From: David.Gursky@p394.f70.n109.z1.fidonet.org (David Gursky)
Sender: Uucp@blkcat.UUCP
Newsgroups: alt.beer
Subject: hefe weiss
Date: Thu, 13 Aug 1992 23:11:10 -0500

There sure is.  I notice you are at Contel Federal Systems, presumably out in
Chantilly VA.  The Safeway in South Lakes Shopping Center in Reston has Hefe
Weiss...
From: tope@enea.se (Tommy Petersson)
Newsgroups: alt.beer
Subject: Re: Champion Beer Of Britain 1992
Date: 13 Aug 92 11:51:32 GMT
Organization: Enea Data AB

Princess <KIMBB@CUNYVM.BITNET> writes:
- Recently In the US, their has been a commercial stating that Coors beer beat
- Budweiser in an international taste test.  Iwas wondering have you ever tasted
- any of these beers, and Have you seen the commercial?

Did Coors finish second last, then ? :-)

How international was the test? (thinking about other US "international"
events and "World Series", it may have involved American beer + Corona...

-- 
=============================================================================
 Tommy Petersson              tope@enea.se              Enea Data AB, Sweden
=============================================================================
From: mhs@fokus.gmd.de (M.Schmeil)
Newsgroups: alt.beer
Subject: SCHULTHEISS
Date: 21 Aug 92 12:07:15 GMT
Organization: GMD-Fokus (Berlin)

schultheiss is a brewery in berlin/germany and i never heard
of one with the same name in koblenz (but maybe it's a license
brewery?). schulheiss is the biggest brewery here in berlin, but 
the beer isn't that good. it has a cult status, cause proletarians,
punks, etc. etc. favourize it to any other beer. i did it too.
but now i'm fair enough to say JEVER is my favourite german pils.

- tB!