HDTenEightyP/NetNews huggingface dataset:
From: tpm@spl1.spl.loral.com (Tim P McNerney)
Newsgroups: alt.beer
Subject: Re: Samuel Adams Dopplebock
Date: 18 Aug 92 19:44:48 GMT
Organization: Loral Software Productivity Lab

In article <1992Aug18.131928.24037@csc.ti.com>, samg@dadd.ti.com (Sam Goins) writes:
|> In article 18901@ncsu.edu, N51LS801@NCSUVM.CC.NCSU.EDU (David Austin) writes:
|> >In Amherst, MA, Samuel Adams Dopplebock is available on tap at the Lord Jeffrey Inn, >So: if one likes SAD, are there similar beers to consume while
|> >waiting for local stores to restock?
|> 
|> Paulaner Salvator dopplebock.  More expensive, but if you like the SAD, you'll
|> love this stuff too.  IMHO, of course...  8)
|> 
|> ---
|> _

Same goes for Spaten Optimator.  Both it and Salvator are better than the
Sam Adams, though I enjoy the Sam's also.  But again, we are talking more
money.

|> Sam Goins                                                     samg@dadd.ti.com
|> Design Automation Division 
|> Texas Instruments, Inc. Dallas, Tx.
|> 

-- 
--Tim McNerney
--Loral Western Development Labs
--(408) 473-4748
--tpm@wdl1.wdl.loral.com
From: mcnally@wsl.dec.com (Mike McNally)
Newsgroups: alt.beer
Subject: Re: Shaken it up
Keywords: Earth Quake Brewery & Pub
Date: 19 Aug 92 01:16:43 GMT
Organization: DEC Palo Alto

checksix@flyboy.EBay.Sun.COM (Al Conte) writes:
>Drag your carcasses down to Hollister, Calif., and try some
>of the brews made there by the Earthquake Brewery.

Last time I checked, it was called the San Andreas Brewing Company.
The beer's pretty good.  It's a great place to stop on the way back
from The Pinnacles.
--
==============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
===============================================================================
From: hsu@pix.com (Dagwood Splits the Atom)
Newsgroups: alt.beer
Subject: Re: "Light" [Re: Amount of Alcohol in U.S. beer?]
Date: 23 Aug 92 15:44:09 GMT
Organization: Pix -- The company with no adult supervision.

In article <01050166.bp0pbk@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>In article <1992Aug22.034906.3933@rosedale.uucp> (alt.beer), dcb@rosedale.uucp (Dave Breneman) writes:
>) In article <1992Aug14.155543.19272@magnus.acs.ohio-state.edu> jmartens@magnus.acs.ohio-state.edu (Jeffrey D Martens) writes:
>) >In Canada light beers have lower alcohol content than regular; this is
>) >not true in the US.
>) >
>) Would you care to explain this?
>) It flies in the face of known light beer manufacturing technique:
>...
>Anyway, the point of "light beer" is reduced calories.  You get
>reduced calories by reducing the starting gravity of the brew.

This is what I'd been led to believe for years (thanks, largely, to
Cecil Adams' "Straight Dope" column) but some research last year leads
me to believe otherwise.  "Light" beer can also be produced by brewing
at a slightly reduced original gravity with genetically engineered
yeast which are able to metabolize higher-order dextrins which would
otherwise remain, unfermented, in the beer.  A similar effect can be
obtained, of course, by adding raw enzymes to the wort.  The result is
a lower final gravity, the same amount of alcohol, but fewer sugars
left over in the calorie count.

-dave

-- 
Dave Hsu                           <hsu@pix.com> -or- <hsu@eng.umd.edu>
Caffeine and Salsa Czar	          "Yeah?  Well there are a lot of people out
Pix Technologies Corporation       there who are full of shit and making money.
Have nerds, will telnet.           And *I'm* not going to be the exception."
Newsgroups: alt.beer,rec.crafts.brewing
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Canadian Flamewar (was: Canadian pisswater)
Organization: University of Colorado, Boulder
Distribution: usa
Date: 20 Aug 92 19:18:25 GMT

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

>In article <1992Aug20.144045.17531@noose.ecn.purdue.edu>, redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:
>|> Bud Dry has flavor??????????? How can this shit be compared with Sam Adams
>|> Killians, and micros????????? Better than Bud?  So what!
>|> AAAAAAAAAIIIIIIIIIIIIIIIIIEEEEEEEEEEEEEEEEEGGGGGGGGGGGGGGGHHHHHHHHHHH!

>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_


>|> I would rather drink any Canadian than a major (Spud,Tiller,Old Stool,
>|> Old Mildoggie,Shorts, etc.)


>Again this is a matter of taste.  I prefer Bud Dry to Labatts, its less skunky.
>Maybe the export brew is different that the local stuff?  I haven't seen a
>def. answer to this question.

If it's skunky it's because it's gone bad (light struck, to be specific).
Even the lamest of pisswater breweries doesn't WANT their brew to taste
skunky; Miller even chemically alters their swill so the photo-reaction
can't take place.



Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Skunky Beer 
Organization: University of Colorado, Boulder
Date: 21 Aug 92 19:46:32 GMT

jimv@dadd.ti.com (Jim Vahsen,VAHZ,) writes:

>In article 27990@brtph560.bnr.ca, 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?

>Because not enough people write to the PR dept.'s to complain.  We Americans
>are complacent and will accept it as it is.  We have come to accept a bad 
>6-pack every now and again without another thought.

Further more, many Americans think that "good beer" is supposed
to taste skunked.  Why else would Heinekin be the #1 selling import? 
Around 90% of the bottles you get are skunked beyond recognition.
Ditto for Becks, St. Paulie Girl, and Grolsch.  It's going to
take a long time to change the misconception that imported is
synonymous with good.

Jon Binkley
From: mcnally@wsl.dec.com (Mike McNally)
Newsgroups: alt.beer
Subject: Re: Lambics, Geuze (Re: Fruit Beers)
Date: 13 Aug 92 15:59:30 GMT
Organization: DEC Palo Alto

tope@enea.se (Tommy Petersson) writes:

>- Geuze is a type of Lambic.  Lambic is fermented by wild yeast
>- and bacteria- literally whatever falls into the wort.  This gives

>It's mainly two types of enzymes, I beleive their names are something
>like "Bretanomyces Lambicus" and "Bretanomyces Bruxelliensis" (sp), but
>that could also be something I dreamed up.

"Enzymes" are proteins.  They are not alive.  "Bretanomyces" are yeast,
and that's what ferments the beer.  There's also traditional ale yeast
and some bacterial strains active as well.

--
==============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
===============================================================================
From: mrsmart@cs1.bradley.edu (Robert Knautz)
Newsgroups: alt.beer
Subject: pub list
Date: 12 Aug 92 18:03:17 GMT
Organization: Bradley University

could someone please mail me the pub list?

Thanks
Rob
--
     Rob Knautz    Accounting God    Bradley University, Peoria, Ill.
	mrsmart@cs1.bradley.edu     rknautz@heartland.bradley.edu
            -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
    If Bill Clinton is the Answer, It Must be a Very Stupid Question.
From: fsjdh@acad3.alaska.edu
Newsgroups: alt.beer
Subject: Cheep beer
Date: 15 Aug 92 22:27:14 GMT
Organization: University of Alaska Fairbanks

I don't know about anyone else, but as far as cheap beers go I like Rainer
pounders (16 oz. bottles) the best.
Newsgroups: alt.beer
From: srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,)
Subject: Re: Geary's Pale Ale.
Originator: srussell@snoopy.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Mon, 17 Aug 1992 12:43:04 GMT

From article <714027402snx@brauhaus.wariat.org>, by brown@brauhaus.wariat.org (Dan Brown):
> 
> Am drinking a "Geary's Pale Ale" brewed by D.L. Geary Brewing Comapany of
> Portland Maine. Pretty good stuff! Lots and Lots of head, strong hop bite. 
> Pretty good. 

No foolin', you can get Geary's in Ohio now?!?  That gives me extra incentive
to visit my folks...:-)

It sure is a nice beer...a very good example of what is meant by 'pale ale',
the US microbrewed interpretation of the original British style.  Yum!

What are the beers native to the Cleveland area like these days, Dan?  Got
any brewpubs out your way?   And this Great Lakes Brewing Company, are its
products easy to find in area stores, so I could pick some up the next
time I drive through town (on my way from Ithaca to Toledo)??

> Lable has a lobster on it. 

Just like their license plates (in ME).  The potato farmers raised a big
stink over this since they felt their industry to be a bigger $-raiser
than the lobster industry...but a potato just isn't as glamorous, or so
the Motor Vehicles Dept. types figured.  I am glad Geary's thought the same.

Yours in the Suds,

STEVE

-- 
Xref: sparky alt.beer:4806 rec.crafts.brewing:4568
From: ciaran@county.lmt.mn.org (Ciaran Benson)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Lehman's Address (oak kegs)
Date: 13 Aug 92 00:14:50 GMT
Reply-To: ciaran@county.lmt.mn.org (Ciaran Benson)
Followup-To: alt.beer,rec.crafts.brewing
Organization: LaserMaster Technologies, Minneapolis, MN


  Sorry I took so long to get this.  First I'd find the catalog,
then I'd forget it at home, then my SO'd take it to work to read
over lunch, then I'd have to hunt it up again.  Whew -- time
for a homebrew, I'd guess.

  Lehman's Non-Electric "Good Neighbor" Heritage Catalog is
a great catalog for anyone who's looking for alternatives to
main-stream products.  Oil lamps, gas stoves, flannel underwear,
it's all in there.  It started out as (and still mostly is) a
catalog for the Amish, so the quality's good, the prices are
fair, and everythings fairly represented.

  Their phone numbers are: 216/857-5757 or 216/857-5441
  Fax number is: 216/857-5785

  Hours are 7 to 5:30 (central time, I think) Monday - Saturday.

  Their address is;

  Lehman Hardware and Appliances
  4779 Kidron Road, PO Box 41
  Kindron, Ohio 44636 (USA)

  I certainly don't speak for Lehman's, but I don't think they'll
mind me quoting their catalog here.  I think a lot of you will
find something you like in their catalog, especially if you live
in the country, farm, hobby farm, or make wine or cider.  I listed
some kegs and prices so that you can get an idea of what things
are available and going for, but please contact them for current
prices and shipping and so forth.


  "Barrels and Kegs !!

  "Made in the U.S. by a family business mostly by hand "the old
  ways" using antique equipment.  [...]  Built of selected white
  oak (chosen for its strength and water resistance) with all
  low quality sapwood removed.  Firmly bound by 6 hoops (8 hoops
  on large models).  Available in limited quantities -- allow two
  to nine weeks delivery.

  "Plain Barrels -- Highly recommended for aging cider.  Gives
  an incomparable flavor no plastic or glass container can equal.
  Our best grade (same as charred kegs) -- fitted liquid tight.

  "1 gal;  $56.50
   2 gal;  $61.50
   5 gal;  $89.50
  10 gal; $115.00
  15 gal; $135.00
  30 gal; $178.00"


  These prices a probably out-of-date, but they seem to compare
well with kegs I've seen like Roto-Kegs and such -- especially
considering how cool oak kegs would look in the old beer cellar.

  They've got charred, plain, and furniture grade barrels, as
well as nail and railroad style kegs.  Faucets, bungs, and
paraffin-lined kegs are also available.

  This is a great catalog for other items as well, and I've
been very pleased with the quality of everything I've ordered
from them.

  I haven't tried one of these barrels for beer yet, and frankly
I'm a little worried about getting the bung sealed properly. I'll
probably try anyway, though, just to see how it goes.  If it
works, then GREAT!  If it doesn't, then I've at least got a barrel
to put on my brewing shelf for atmosphere.

  Must be time for a homebrew by now ...

  Ciaran. <ciaran@county.lmt.mn.org>
Newsgroups: alt.beer
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Black & Tan (Was: Re: Pub Draught Guinness in Chicago!)
Followup-To: alt.beer
Summary: One small step for man...
Keywords: Guinness
Organization: Rocking Pig Enterprises
Date: Fri, 14 Aug 1992 16:22:25 GMT

In article <92226.195553DMALZAHN@HARPERVM.BITNET> Don "Bad Teeth" Malzahn <DMALZAHN@HARPERVM.BITNET> writes:
>I have not checked in here in quite some time, so forgive me if this
>is old news. But the special Pasteurized Stout cans of Guinness (in
>the 4 pack of cans with the "specially patented insert which allows
>you to enjoy the unique taste of PUB DRAUGHT GUINNESS with its famous
>creamy head") is now available in the Chicago area.
>

Kudos to the marketers in the Chicago area for picking up on the
greatest advancement to beer since canning/bottling, the
Guinness-magic-whatsamahoogie.  One small step for Guinness, one giant
leap for Guinness drinkers.  GREAT to see another major urban area
taking up the draft cans; hopefully soon ALL others will follow :-)

>I picked mine up at a Walgreens drug store liquor department!!! Can you
>believe that? I next stopped at a local "Liquor store" and they didn't have
>it. This Chicago based chain of drug stores has a nice liquor department but
>not a real broad import section, so I was totally stunned when I saw it there.
>If this is any indication, I'd say it has passed the initial test market stage
>and is gaining acceptance.

Yes, I believe it... usually I get them in Lucky's or Safeway around
here-- open 24 hours, I can stroll down there any time day or night,
pay with my ATM card... well, that's one 'cultural' aspect of America
I can appreciate :-)

I tried using the draft cans to make black-and-tans last night at a
friend's house (which I had never tried before), and had limited
success.  I was never able to get it to work with the bottled Guinness
(of course), but smoothified Guinness basically works fine.  I used
Belhaven for the tan... the only problem I ran into was that the
effervescing Guinness tended to agitate the Belhaven so about 1/3 of
the glass was a combination of Belhaven & Guinness head (basically it
was a black and tan and white).  The only solution I found was to just
keep pouring the Guinness until the head ran out, but unfortunately
that wastes a lot of precious Guinness :-O 

P.S. I thought the Belhaven might be too salty, but the taste was MEGOR!

/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/
                       /               
    Kyle Wohlmut       -  'Drinking with the moon last night, I
kyle@csli.stanford.edu /   turned the glasses over and I drank the
    Rocking Pig        -   bottle dry; the moon stared out to sea
    Enterprises        /   all night and so did I...'    
                       -                                              
-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-
From: "michael livsey" <michael.livsey@canrem.com>
Newsgroups: alt.beer
Subject: stupid beer tricks (w
Date: 17 Aug 92 23:05:28 EST
Reply-To: "michael livsey" <michael.livsey@canrem.com>
Distribution: alt
Organization: Canada Remote Systems

WS>Sounds like fun.  Here at Rice in the heart of Bubbadom, we have a similar
WS>contest.  Each spring, we have a race between the residential colleges called
WS>BEER-bike (emphasis mine).  In it, teams of ten chuggers and ten bikers
WS>perform a relay race.  The chugger chugs (appropriately enough) either a
WS>24 oz. (men) or a 12 oz. (women) container (and yes they have gotten quite
WS>sophisticated on these containers) of a mixture of 2/3 warm, flat beer, and
WS>1/3 lukewarm water.  Then the bikers bike. etc. 10 times.  A good time for
WS>men is under 4 sec. (many are under 3, even a few swedes ;) ).  For women,
WS>a good time is sub-3.

Beer bike, now there was a game. I was probably the only Canadian (non-Rice)
student to ever take part in this gracious sport on behalf of Rice. I haven't
done it since we rotated "Willy" back in '88. When's the big Toga party
scheduled for?

          michael.livsey@canrem.com
---
  DeLuxe/386 1.25 #9068  /Earth is 98% full. Please delete anyone you can.
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: alt.beer
From: dionne-marc@CS.YALE.EDU (Marc S. Dionne)
Subject: Munich beers - recommendations wanted
Organization: Yale University Computer Science Dept., New Haven, CT 06520-2158
Date: Sun, 16 Aug 1992 22:55:38 GMT

My father will be going to Munich in about a week. Does anyone have 
suggesions for beers he should try (or avoid)? His tastes run toward
darker beers - stouts, porters, dopplebocks, etc.

Thank you-
Marc

-- 
Marc S. Dionne / dionne@minerva.cis.yale.edu / (203) 436-0195
`Is everything all right, sir?' said our waiter as I almost knocked him down.
`It's perfectly lodza nurvurli,' I said, `thank you.'
`I DON'T WANT TO BE HERE!' shouted the brain of Orpheus.  - Russell Hoban
Newsgroups: alt.beer
From: vlsiphx!donr@asuvax.eas.asu.edu (Don Robinson)
Subject: Re: Aging Beer
Reply-To: vlsiphx!donr@asuvax.eas.asu.edu
Organization: VLSI Technology, Inc.
Date: Thu, 13 Aug 92 18:17:48 GMT

In article 9vD@news.udel.edu, mac@bluehen.cms.udel.edu (Mac McDonald) writes:
>
>When storing (aging) a beer like Thomas Hardy or Chimay for an extended
>period, I believe that temperatures in the 50-55 degree F range are
>recommended.  I find that a tough temperature to maintain without a
>separate refrigerator dedicated to this activity.  It would seem that
>my only two real options are a refrigerator kept between 35 and 40
>degrees (at spousal request) or a basement which is usually in the low
>60s in the winter but which is closer to the low 70s in summer.
>Realizing that neither of these are the optimal solution, which is the
>better option for maintaining the quality of the beer?  Or do I have
>other options that I am overlooking?

One little item many of the homebrewers use is a remote thermostat designed to
be used on a dedicated refrigerator.  The thermostat receives the A/C plug of
the refrigerator and therefore controls the power supplied to the refrigerator
to maintain the desired temperature within.  The nice thing about these is that
you can maintain a much warmer temperature than most refrigerators will adjust
to.  50-55 deg F would be no problem for the remote thermostat.

To obtain one of these little gems, look to many of the home brewing supply
companies such as Williams Brewing.  Cost is approx $49 through Williams.
If you need the number and address for Williams, let me know via Email.  I just
don't have it with me today.

---
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
 Don Robinson    (602) 752-6466     Internet:  vlsiphx!donr@asuvax.eas.asu.edu

   ** Any resemblance between the above views and those of my employer, **
   ** my terminal, or the view out my window are purely coincidental.   **
From: ufe@dlva.dl.ac.uk
Newsgroups: alt.beer
Subject: Re: Champion Beer Of Britain 1992
Date: 13 Aug 92 15:42:47 GMT
Reply-To: ufe@dlva.dl.ac.uk ()
Organization: SERC Daresbury Lab., Warrington, U.K.

-- To my knowledge, non of the winners are regularly available in 
London. I presume that some enterprising landlords will be trying
to order the winners for "one-off" guests. 
Surprisingly, the "guest" beer market has got rather stale in London.
Most pubs are owned by brewers, of whom some offer their landlords
a choice of beers from a small list of "guests". These are usually
from brewers who've done reciprocal deals of the type "If you take
our lager in your pubs, we'll take some of your xyz beer". Though
tenants of the bigger beers are allowed to have a guest of their
choice, they often take the easy route and get one off "the list".
These beers tend to be from the larger independants - eg Fullers,
Adnams, Youngs etc. Consequently, while many pubs have guest
beers they all tend to be the same !
Your best bet is some of the true free houses - though often these
take loans and hence ties to bigger brewers or have a small, fixed,
list. I suspect hitting one of the above beers is really hit-and-miss.
I remember when Mauldon's Blackadder won last year, it increased
distribution, but was often in poor condition and also overpriced.
Inevitably it is best to track beers down to source ie a tied house
(if the brewery has one), hence when in London I make a bee-line
to Fullers and Youngs pubs.
When you get to London, pick up a copy of London Drinker which may
provide you with more information (available in better London pubs).
I believe the Weatherspoon chain may be a good bet. 
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: hsu@pix.com (Dagwood Splits the Atom)
Subject: Re: big foot ale
Organization: Pix -- The company with no adult supervision.
Date: Wed, 19 Aug 1992 02:43:48 GMT

In article <18AUG92.17152905@jevex.waisman.wisc.edu> karcher@jevex.waisman.wisc.edu writes:
>In a previous article, brew@buscard.fidonet.org (Tony All) wrote:
>>HI i was wondering if anyone could tell me were i can find
>>  this stuff called BIG FOOT ALE,it's made by SIERRA NEVADA
>>  and it's real hard to find! WHY is it hard to find........
>>  because it's a barley wine!
>
>Because they only make a limited batch each year.

Take heart.  The weak point in Sierra Nevada's production line is their
bottling plant, which they've been updating almost constantly.  At the
May Brickskeller tasting, they said something about being close to
acquiring a line big and reliable enough (at last) to hold them for
a couple more years.  Sierra Nevada produces roughtly 80,000 barrels
per year, currently.  By comparison, Anchor Steam and Sam Adams are
both running around 100,000 bbl/year.

It never fails to amaze me how many hops they use, considering their
popularity.  Like drinking a mouthful of Cascade (no, not the detergent).

-dave

-- 
Dave Hsu                           <hsu@pix.com> -or- <hsu@eng.umd.edu>
Caffeine and Salsa Czar	          "Yeah?  Well there are a lot of people out
Pix Technologies Corporation       there who are full of shit and making money.
Have nerds, will telnet.           And *I'm* not going to be the exception."
Newsgroups: alt.beer
From: busc@quads.uchicago.edu (john richard buscher)
Subject: Name that Beer
Reply-To: busc@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Sat, 15 Aug 1992 17:20:07 GMT

I have been trying to find the name of a particular brand of beer brewed in scotland. The only place that I have ever seen it was in Boston two years ago, when I was on at a fencing competition at harvard (i think, i can't really remeber much of that week-end) my coach (scottish born) said that he grew up near to the brewery and that there is/was a nuclear power plant nearby-- giving the beer a "distinctive" taste. I believe the bottle is green, but i do remember that a white castle or tower was painted or






 carved on it... any help would be greatly appreciated


J.
Newsgroups: alt.beer