HDTenEightyP/NetNews huggingface dataset:
From: esharp@sage.cc.purdue.edu (BREWER AND BAKER)
Newsgroups: alt.beer
Subject: Sam exports?
Date: 5 Oct 92 22:34:10 GMT
Distribution: all
Organization: Purdue University Computing Center


 I just noticed some German markings on my bottle of Sam Adams Lager.  Having
learned most of my German in bars in Germany, I don't need a translation.  I
do, however, desire to know if Sam goes over the pond?

******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
From: dwv@cs.brown.edu (David W. Vorbrich)
Newsgroups: alt.beer
Subject: Octoberfest brew request
Date: 4 Oct 1992 18:32:21 GMT
Organization: Brown Computer Science Dept.
Distribution: world
NNTP-Posting-Host: hector.cs.brown.edu

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?

Let me hear what you think... I'm new to the Octoberfest world.

-David V. 
 dwv@cs.brown.edu
Newsgroups: alt.beer
From: music@moravian.edu (Steve Heller)
Subject: Re: Brews from Pennsylvania?
Date: Wed, 30 Sep 92 15:15:05 EDT

In <92274.114120JJS158@psuvm.psu.edu> JJS158@psuvm.psu.edu (JJ Serowik) writes:

>Ladies and Gentlmen,
>      I need a little help.  How 'bout a list of beers made in Pennsylvania.
>I know of Yuengling, Rolling Rock, Iron City, Straub and ?  How 'bout
>a little help.  I want to try them all, but I don't know of all of them.
>Thanx in advance,
>                    Rob

Arrow, in Chambersberg, makes a fine Ale that I'd rate amoung the best
in the country. It's rather new and may not be widely available, but
you should be able to find it somewhere in State College. Penn Pilsner
and Dock Street are both along the same style as Stoudt's: good, but
not 1st rate.
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: alt.beer
Subject: Re: 25 year old Utica Club
Date: Sat, 26 Sep 92 14:17:50 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Sep25.233325.5535@nmsu.edu> (alt.beer), dtasman@NMSU.edu (Dan Tasman) writes:
) A few years back, my parents were cleaning out the basement when they stumbled  
) upon a very old case of Utica Club Beer.  A receipt with the case was dated  
) 1965.  Unfortunatly (or fortunatly), my parents tossed the brew under the  
) assumption that it went bad.  
) 
) Will beer keep for a long time in a relativly cool, dark place?  How about  
) swill beers like Utica Club?  What would this stuff taste like if I opened it?

I've had canned Bud that had been kept in a fridge for, oh, 7-10 years.

It was fine, maybe better than contemporary Bud.  No metallic taste
or stale flavors, nothing like that.  But of course your results may
vary.

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: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Newsgroups: alt.beer
Subject: Re: Black and Tans!
Date: 2 Oct 92 18:45:39 GMT
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Distribution: all
Organization: University of Virginia

In article <2OCT199208041561@uhdvx3.dt.uh.edu>,
csc_hector@uhdvx3.dt.uh.edu (Mactoes) writes:
|> >In Ireland, the 'Black And Tan' is a 50:50 mixture of Guinness and
Smithwicks
|> >beer hence the name which refers to the colours of the beverages
involved.
|> > 
|> 
|> Don't knock the Harp and Guinness, as for the Smithwicks I'm sorry to
say
|> I've never tried it

	I never make Black and Tans at home, but when I have one at a
bar, the dillutant has always been Bass.  I'll have to try some other
combinations.  In fact, as it is Friday, I think that I will try some
tonight.

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: music@moravian.edu (Steve Heller)
Newsgroups: alt.beer
Subject: Miller Reserve (again?)
Date: 2 Oct 92 00:54:11 GMT

I think this was mentioned perviously but I didn't read the entries
'cause I didn't know what it was at the time. So, has anyone tried
this new "all-barley" Miller yet? Any better than the others? I'm
afraid to try it without some "guidence"...
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
From: olson@husc8.harvard.edu (Chip Olson@somewhere.out.there)
Newsgroups: alt.beer
Subject: Re: Oktoberfests in Boston
Date: 6 Oct 92 03:52:44 GMT
Organization: Spam-On-A-Rope Inc.
In-reply-to: stuart@apollo.hp.com's message of Mon, 5 Oct 1992 20:27:30 GMT

In article <Bvo0tu.4Lv@apollo.hp.com> stuart@apollo.hp.com (Stuart Troutman) writes:

>And, as some of you know already, a new city brewpub is in full swing
>(well, in Harvard Square, Cambridge). Using the name "John Harvard"
>(ugh, I hate that), they've gotten under way with the efforts of two
>people from Boston's Commonwealth Brewery and one from Bay State. I
>was skeptical, but I gave them 3 months (since I heard that they were 
>still brewing off-site for a while), and my first samples were a nut
>brown ale and a pale ale, and both were excellent. Surprisingly good,
>as a matter of fact. I haven't tried anything else there yet, though
>I've heard good reports about their stout. (Don't think they have an
>Oktoberfest.) If they maintain this level of quality, then they'll
>easily surpass what I've tasted from Cambridge Brewing Co. (in Kendall
>Square) and most of what I've tried from Commonwealth and Bay State.

Ah yes, I've been in there a couple times now... The stout is truly yummy,
just to add to the good reports.  Usually at least one beer is from the
cask (i.e. warm and mostly flat).  The food is nothing amazing, based on my
limited sampling, but who cares?

They are still contract brewing (at Bay State, I believe) until their brewer's
license comes in... "next week, we hope" as of last Thursday.

--
-Chip Olson. | olson@husc.harvard.edu | ceo@{gnu.ai,silver.lcs}.mit.edu 
"Yes, to dance beneath the diamond sky with one hand waving free, silhouetted
by the sea, circled by the circus sands, with all memory and fate driven deep 
beneath the waves; let me forget about today until tomorrow"  -Bob Dylan.
Newsgroups: alt.beer
From: slamb@milp.jsc.nasa.gov (Sean Lamb)
Subject: Re: Jackson book
Organization: Loral Space Information Systems
Date: Mon, 28 Sep 1992 16:22:03 GMT

In article <1992Sep24.131527.6523@cbfsb.cb.att.com>, jweber@cbnewsg.cb.att.com (jodi.weber) writes:
|> Have any of you seen Michael Jackson's book "The New World Guide to Beer?"
|> I saw it in a Wireless catalog (National Public Radio), and was thinking of
|> getting it.  I liked his show on the Discovery channel.
|> 
|> Any comments?
|> 
The price in the "Wireless" catalog is $22.95, if I remeber correctly.
The list on the book is $29.95, and the cheapest I've seen it elsewhere is
$24.95, so if the shipping isn't to bad, I'd go for it.
Many consider it _the_ book with which to start any serious 
study of beer styles.
------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
 

Newsgroups: alt.beer
From: MJFORRES@SUVM.SYR.EDU (maurice)
Subject: Re: Nomenclature (Re: Ingredients)
Organization: Syracuse University
Date: Fri, 25 Sep 92 11:41:17 EDT

In article <binkley.717364303@beagle>
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?
 
thanks,
maurice
                                                 Maurice Forrester
                                                 mjforres@suvm.syr.edu
From: karcher@jevex.waisman.wisc.edu
Newsgroups: alt.beer
Subject: RE: Lager/Pale Ale in Iowa?
Date: 6 Oct 92 21:11:29 GMT
Organization: Waisman Center, University of Wisconsin-Madison

>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.


Carl Karcher                          Internet: KARCHER@WAISMAN.WISC.EDU
Waisman Center                        Bitnet:   KARCHER@WISCMACC
University of Wisconsin-Madison       PSTnet:   (608) 263-5896
Newsgroups: alt.beer,rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Beery Vents
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Distribution: ba
Date: Tue, 29 Sep 1992 18:11:47 GMT

October 2	Fremont CA
		Celebrator Food Editor Denis Kelly and Sausage King
		Bruce Aidells talk about their new book Real Beer and
		Good Eats and give cooking demos at BrewPub on the
		Green starting at 5:00pm.  Call 510-651-5510 for info.

October 2-3	Denver CO
		Great American Beer Festival XI will be held at the
		Pavilion at the Denver Merchandise Mart from 6:30 to
		11:00 pm.  Call 303-447-0816 for info.

October 9-11	Newport OR
		4th Annual Newport Microbrewery Festival "Rock, Rhythm
		& Brews" at the Marina Exposition Hall, Newport, OR,
		October 9-11th.  Info contact Kris Hillard -
		503-765-2218.

October 10-11	Alameda CA
		Over a dozen of California's finest micro-brewed beer
		are offered for tasting at the Oktoberblast at Tied
		House Brewery in Alameda.  Live musing and fine food
		are offered.  Event benefits local charities.  11:00am
		to 6:00pm.  Call 800-310-2739 for info.

October 10	Dublin CA
		Lyon's Brewery presents their annual Oktoberfest from
		1 to 5 pm.  $20 - call 510-829-9071.

October 17	San Francisco CA
		All-American Beer Festival celebrates the 20th
		anniversary of MacArthur Park Restaurant.  30
		breweries will offer their best from 11:30 to 3:00pm
		on Front Street at the restaurant.  $25 includes
		barbecue lunch.  Contact:  415-677-0120.

October 17	Calistoga CA
		Ninth Annual Beer and Sausage Festival, Calistoga
		Fairgrounds, Calistoga, Calif.  Call (707) 942-6333.

November 1	Watsonville CA
		Beer Can Collectors of America trade session from 8am
		to 2pm.  Call Rawley Douglas for info:  415-967-5024.

November 5	San Francisco CA
		Micro-beer tasting at the 4th Street Bar and Deli in
		the Marriott Hotel in San Francisco.  5:30 to 8:00pm -
		call 415-255-0101.

November 13	Squaw Valley CA
		2nd Annual Foam Fest for the Tahoe Handicapped Ski
		School, 7 to 9pm at Olympic Village Inn.  $20.  Call
		916-581-4161 for info.

November 13	Reno NV
		Beer & Wine Tasting Event features west coast micros
		from 6 to 9 pm at the Flamingo Hilton in Reno.  Call
		702-784-1462 for info.

November 15	San Francisco CA
		Belgian Beer Tasting at the Toronado, 547 Haight
		Street, SF CA.  Sunday 11:30 to 2:00pm.  Wide variety
		of beer styles, complimentary glass.  Call
		415-331-2769 for info.

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

How can you be ignorant of something you didn't know in the first place?
                                                      - Choo

Newsgroups: alt.beer
From: "michael livsey" <michael.livsey@canrem.com>
Subject: guinness cans
Reply-To: "michael livsey" <michael.livsey@canrem.com>
Organization: Canada Remote Systems
Distribution: alt
Date: 3 Oct 92 10:33:05 EST

For anyone who's interested, here's an explanation of how those draught
Guinness cans work. Personally, I still prefer to think that there's a
magical leprechaun inside, pouring my beer for me. ;-)

Message from: rodney@mrj.com

UG>If you think about it a bit it is really very simple.  If you put the
UG>device in the bottom of the can making sure it it filled only with beer,
UG>then you pressurize the can with Nitrogen.

UG>Then when you release the pressure  you have a pocket of beer which is
UG>under higher pressure than the surrounding can.  It only has a very small
UG>opening through which it can equalize.  So, you have the same reaction
UG>as an agitated champaign bottle.  The pocket of beer squirts through
UG>the hole to equalize pressure and you get that yummy Guinness foam!

UG>Rod

They must fill that insert under vacuum pressure. Otherwise there's no way
you could force beer through that tiny hole. What is so special about Nitrogen
that required Guinness to devise this ingenious canning process?

          michael.livsey@canrem.com
---
  DeLuxe/386 1.25 #9068  Guinness: It's Good For You
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: cse0070@uoft02.utoledo.edu (bk@beer.heaven.bar)
Newsgroups: alt.beer
Subject: Re: This is a test
Date: 28 Sep 92 23:45:09 EST
Organization: Over@There

In article <16870B069.SC739810@ysub.ysu.edu>, SC739810@ysub.ysu.edu writes:
> This is a test- Sorry

Everyone, please post tests to ALT.TEST

Thanks - Everyone else.
From: cse0070@uoft02.utoledo.edu (bk@beer.heaven.bar)
Newsgroups: alt.beer
Subject: Re: Breweries, Brewpubs, and Beers in Michigan
Date: 2 Oct 92 01:35:07 EST
Distribution: na
Organization: Over@There

In article <1992Oct2.000153.21595@mnemosyne.cs.du.edu>, mwpeters@nyx.cs.du.edu (Michael Peterson) writes:
> 
> I'm wondering if anyone out there can point me in the direction of
> some breweries and brewpubs in Michigan.
> Also, are there any beers worth drinking that are Michigan-brewed?
> I've finally came to my senses and am tired of this Budmilloors swill.

Michael, Kalamazoo Brewing Company makes an incredibly good beer known
as Bell's Cherry Stout!!  They brew several types of beer too.  I don't
know if they have a brewpub though.

Bryan Kruzynski
cse0070@uoft02.utoledo.edu
From: schuyler@csugrad.cs.vt.edu (Schuyler Stultz)
Newsgroups: alt.beer
Subject: Anhor Steam on prime time
Date: 29 Sep 92 17:35:35 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA


I was watching the season premier (sp?) of Northern Exposure last
night when something caught my eye.  It was the scene where Maurice
was talking to Holling at the bar.  Holling was standing in front of the
beer taps.  As I looked closer, I realized one of the taps was for 
Anchor Steam Beer.  Does anyone know if this was intentional?
Or did whichever bar they tape the show in just have Anchor Steam on tap?
N.E. is taped in Washington state so either possibility is likely.
Thanks for any responses.
-- 
The world looks mighty good to me      | S. Schuyler Stultz
'Cause Tootsie Rolls are all I see.    | schuyler@csugrad.cs.vt.edu 
Whatever it is I think I see,          | Schuyler.Stultz@bbs.oit.unc.edu 
Becomes a tootsie roll to me           | Va Tech CS Dept undergrad 
Newsgroups: alt.beer
From: lestat@wixer.cactus.org (Lyle J. Mackey)
Subject: Wheat beers?
Organization: Real/Time Communications
Date: Sun, 4 Oct 92 06:48:05 GMT


I have recently become enamored of Celis Wheat, a locally brewed wheat beer...

It suddenly occured to me that there MUST be others out there, and figured I'd
call upon the collected wisdom of the net.

Recommend some! If I can find it at one of the local pubs, I'll try it. If not,
I'll keep an eye out for it next time I'm up north.

Also, any recommendations for beers brewed with "other" methods (oatmeal stouts,
for example) that are a step away from the traditional lagers/stouts/pilsners.
(and please don't say "Bud! They use rice!".. puke, vomit, heave)

-- 
 .--------------------------------------------------------------------------.
/ Lyle J \ lestat@wixer.cactus.org /  Team Doofus  \ DoD / Nobody else WANTS \
\ Mackey /     Social Engineer     \ '89 Kaw EX500 / 587 \  my  opinions...  /
 `--------------------------------------------------------------------------'
Newsgroups: alt.beer
From: jkdickin@yoho.uwaterloo.ca (John K. Dickinson)
Subject: Bar-tending courses/lisenses/requirements in Ontario
Organization: University of Waterloo
Date: Tue, 6 Oct 1992 20:30:11 GMT


	Does anyone know where in Ontario it is possible to get bar-tending
courses to meet what ever lisense requirements exist in Ontario?

Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject:  Beer tasting seminars 
Organization: University of Illinois at Urbana
Date: Tue, 6 Oct 1992 16:54:07 GMT

scarrobi@shearson.com (Steve Carrobis) writes:

>i live in the new york area .. where are there such seminars ..

I live in the Washington, DC area.  Ditto.

-m.
From: cappy@bigwpi.WPI.EDU (Rich Capistran)
Newsgroups: alt.beer
Subject: Australian beer
Date: 27 Sep 1992 03:42:08 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: bigwpi.wpi.edu

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.

				Cheers-
				 Rich


Samuel Adams Boston Ale is my personal favourite, but Milwaukee's Best can
serve its purpose when I am low on dough

Newsgroups: alt.beer
Newsgroups: alt.beer
Subject: Date Encoding
Date: Sun, 27 Sep 1992 00:18:00 -0500

RS > Budweiser and their label notches, Sierra Nevada with theirs (which you   

   > need a Captain Video Decoder Card to decipher), Anchor's three-character  
   > DOS-filename code...   
   >
   > What the hell's wrong with a year/month/day stamp on the label?  Do
   > they have that much to hide?

Not from us, the Secret Beer Elite with our SBE Decoder Cards.  Actually,
Old Dominion Brewing Co. in Northern Virginia does stamp the bottling date
on their label.  I see that the bottle I'm drinking now, for instance, was
bottled last Tuesday.  Do any other micros label so clearly?

I remember once being in a now-failed NYC brewpub (I don't remember the name),
where the bartender tried to convince us to try their Statue of Liberty Ale,
brewed and bottled two years previously.  "Think how it's aged since then."
I laughed at him, paid my bill, and went to the Peculier Pub, where at least
I wasn't treated as a rube.

 * JABBER v1.1 * Cottleston, Cottleston, Cottleston Pie

Newsgroups: alt.beer
From: mece1xg@menudo.uh.edu (purna)
Subject: Re: Pentagram and the SCA
Organization: Dept. of Wizardry, Univ. of Houston
Date: Wed, 30 Sep 1992 19:17:17 GMT

In article <1992Sep30.172412.26188@ccu.umanitoba.ca> rwieler@ic15.umeeng writes:
>In article 12519@murdoch.acc.Virginia.EDU, jbc4m@holmes.acc.Virginia.EDU (John B. Carr) writes:
>>
>>	The story I heard was that the Texas ABC banned Voodoo Lager
>>because voodoo supported Satanism.  The Louisiana legislature then
>>introduced a bill to ban all Texan products on the grounds that "they
>>supported Texanism".  The Texas ABC immediately rescinded the ban.
>>
>You know this is starting to sound like a posting to alt.folklore.urban
>
>I heard that a young women died from a satanic fit shortly after consuming 
>Blackened Voodoo so the Texas legistlature tried to ban it.  Louisiana then
>threatened to ban Lone Star on account that a lone star represented Satan 
>breaking away from God.  The whole matter dissapeared quickly
>
>Believe it or not!!
>
>Rich

NO!  the REAL story is as follows....

a good friend of mine knows this woman who used to go out with this guy
who has a brother whose fiance's nephew made a trip over to Louisiana
and brought back some of that Blackened Vodoo Lager.  during the return
trip, while reading the ingredients of the lager (to make sure that
it contains LOTS of additives; TX doesn't allow real beer to be
imported without HEAVY taxation), the bottle exploded.  he swerved the
car to avoid killing himself, but instead ran into four pigs, two
cows, and a Giant armadillo.  this armadillo, originally believed to
be a mythical beast, was stealing Lone Star and transporting it
over to Lousiana without paying TX for it.  To compensate, for these
lost dollars, the TX legislature decided to ban the LEGAL sale of
Blackened Vodoo Lager in TX, although they did have private
incentives for people who would steal it and bring it back to the state
capital.  however, in a secret meeting  held between the TX and LA
legislatures (which THEY didn't even know about) it was decided
that this whole thing was a wonderful media opportunity to avoid
discussing real issues such as the brewpub legislation.  of course,
they couldn't allow themselves to look that bad to their voters, so 
they decided to cover the whole thing up with a story about vodoo and 
satanism being linked.  obviously, it has worked very well.

peace,
-purna

p.s. for the humorly impaired --> :) :) :)
From: poplan@registry.adelaide.edu.au
Newsgroups: alt.beer
Subject: Re: Australian beer
Date: 6 Oct 92 05:46:51 GMT
Organization: Office of the Registry, University of Adelaide
NNTP-Posting-Host: admin.registry.adelaide.edu.au

OK, so everyone wants to give the local brew a plug, if the correspondence
on VB/XXXX is anything to go by. Well, I wanna give a South Aussie beer
a plug. "West End" I hear you say. "Blagh, Puke, etc." Agreed. But for those
debonair, cosmopolitan, epicurean, international connisseurs of fine ales
and lagers, I have deemed it necessary to promote the fine ales produced
by the Cooper's family here in Adelaide for nigh on a century. 
Traditionally brewed English Ales, such as Sparkling Ale and Pale Ale
are not only uniquely exquisite, but also free from all artificial nasties.
It's brewed in the bottle. They also produce great Stout and a reasonable
Light. Used to do a great Lager for export, not sure now. Home brew kits
make producing the real McCoy a breeze. I've said my bit. Cheers, Prost,
Skol, Salute, etc.
Mick Paddy Fox
Newsgroups: alt.beer