HDTenEightyP/NetNews huggingface dataset:
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Sam Adams Octoberfest!
Organization: University of Colorado, Boulder
Date:  5 Oct 92 19:17:14 GMT

bruceh@cray.com (Bruce T. Hill) writes:

>binkley@boulder.Colorado.EDU (Jon Binkley) writes:
 
>>It is hoppy as hell, and I like it.  Unfortunately, Oktoberfests
>>aren't supposed to be hoppy, but quite malty.

>I did not think that it was that much hoppier than the lager, but
>it did have a real smooth roasted malt flavor.  Good Stuff!

I didn't notice much difference at all from the lager, and that's
the problem.  I also think it's somewhat malty, just not malty
enough.

>The stuff we get down here is brewed by Blitz-Weinhard in Oregon.  I wonder
>if the east coast version is slightly more hoppier, or am I just too used to
>Sierra Nevada Pale Ale (the ultimate in hoppiness!)?

It's definitely less hoppy than the west coast pale ales.  Could be we
had different versions; I think that in Colorado we get the east coast
version.

Jon

Newsgroups: alt.beer
From: music@moravian.edu (Steve Heller)
Subject: Re: how to tell if beer/ale is skunked
Date: Tue, 29 Sep 92 19:39:46 EDT

In <BvCwx3.IB5@csugrad.cs.vt.edu> schuyler@csugrad.cs.vt.edu (Schuyler Stultz) writes:


>I was wondering how do you tell if a bottle of beer is skunked if you've
>never had that particular beer before.  Case in point:  I got a bottle
>of Anchor Liberty Ale last night.  I've never had it before, though I have
>had the Anchor Steam Beer.  When I open the Liberty Ale and took a sip, it
>was quite bitter.  I mean REALLY bitter.  I've never had much experience
>with ales as opposed to beers either, so I don't know if I just don't like
>Anchor Liberty, or if I got a skunked bottle of it.

Anchor Liberty Ale is _supposed_ to be kept refrigerated. This is one
of the reasons it is as expensive as it is, especially on the east
coast. I never buy it warm, and only from a dealer I trust to get it
in from refrigerated trucks. Warm, off the shelf, possibly many months
old, it could well have been a bad bottle. I certainly would try it
again, but try to find a well cared for bottle. It really is
excellent. But then again, it could also be that your palette is not
accustomed to the high hops value of this ale, which is rather bitter
by nature, but that's the nature of most fine ales.
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
Newsgroups: alt.beer
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Subject: Re: Traquhair House
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Organization: University of Virginia
Distribution: all
Date: Mon, 28 Sep 1992 22:51:31 GMT

In article <1992Sep28.124856.21438@galen.physiolgalen.physiol>,
ph@physiology.oxford.ac.uk (Patrick Haggard) writes:
|> 
|> I am looking for more information about Traquhair House ale.
|> Thankyou
	I'm not sure if that's how it is spelled, could be though.
It's been about three years since I had one at the Brickskellar in
Washington, D.C., but as I recall it is supposed to be the ultimate
Scottish ale, the Thomas Hardy of its class.  It is very expensive and
comes in a small bottle (somewhere between 7 and 11 oz.). Each bottle
is numbered and dated.  I found it to be the finest Scottish Ale that
I have tasted, but not worth the price to me.

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: alt.beer
From: mgm2731@zeus.tamu.edu (Mike 'Vogon' Margolis)
Subject: Re: Beer Survey
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: Mon, 28 Sep 1992 19:15:00 GMT

>In article <92268.194422IO20049@MAINE.MAINE.EDU> <IO20049@MAINE.MAINE.EDU> writes:
> 
>I am doing a survey for a rather unusual report in a class.  I
>would appreciate it if anyone who has a moment, would tell me
>what their favorite kind of domestic and foreign beer is, and whether
>they prefer it from a bottle, can, draft, mug, paper cup, etc..
>Any other beer preferences would be appreciated, such as what you
>believe to be the strongest beer, the weekest beer, biggest rip-off
>beer, or whatever else you may feel.

(All beer should be served in a 16 oz, draft glass)
Favorite US: Anchor Porter, Anchor Liberty Ale

Favorite Import: Any Spaten Beer except light (e.g. Oktoberfest, Dark, Club 
Weisse, Francisscan, etc.)

The strongest beer I've had that is worth drinking is Anchor Old Foghorn 
Barleywine-style ale. 
The biggest ripoff is any beer that thinks one or more of the following slogans 
is an advantage:
   "It's the rice!"
   "Finishes light, yet satisfies completely"
   "Dark beer is for thick-necked guys named Gunther..."
Some of the best beers I've had are not available anywhere as they are 
homebrews! - Relax! Don't Worry! Have a Homebrew!

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 |   Michael G.Margolis     | "You say the hill's to steep to climb (climb it)|
 |   MGM2731@sigma.tamu.edu |   You say you'd like to see me try (climbing)   | 
 | 			    |    You pick the place and I'll pick the time.   |
 |   Pink Floyd, "Fearless"-=>    And I'll climb the hill in my own way ...   |
 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Newsgroups: alt.beer
From: COWAN@ssrl01.slac.stanford.edu (Paul L. Cowan)
Subject: "Cheap" beer (was Imports: Why the hell can't we figure it out?)
Organization: CALIFORNIANS ON THE ORIENT EXPRESS
Date: Sat, 3 Oct 1992 16:20:00 GMT
X-News-Reader: VMS NEWS 1.24

In <BvIJJ0.F1u@mail.boi.hp.com> kde@boi.hp.com writes:

:  >                                        there are times when the
:  > typical beer is good enough.  There is a place for cheap American
:  > beer in a beer-drinking society.
:  > 
:  
:  Life's too short to drink cheap beer.

The point is that beer doesn't have to be expensive to be good. The 
average German drinks better beer than what is exported to America, 
but he pays half the price that it is sold for in the US. 

I certainly will concede that there is a place in my heart for the 
Chimay Ales of this world, but it galls me to see people eagerly 
pay the infated prices that are charged for Sam Adams etc, when 
there are still a few good American beers being sold at reasonable prices
(Ballentine's IPA for one). 

I am reminded of the case of Windsor Canadian Whisky. When I was in college
(many years ago) I had a taste for Canadian blended whisky (I was young
and hadn't learned about single-malt Scotch). I discovered that Windsor
Canadian was every bit as good as Canadian Club, but cost less than half. 
Unfortunately, the Winsor Distillery discovered that as they rasised their
prices there sales *increased*! People figured that if it was cheap 
it couldn't be good, and conversly if it was expensive it must be.

The on-set of no-deposit, no-return bottles and cans was bad, not only
for the environment, but for beer drinkers as well, since the Budmillercoors
of the US were able to ship their swill across country and put the 
local breweries out of business. The way to combat this is not to
pay the expensive prices for "yuppie beer", but to carefully nurture
the few remaining brewers of good (maybe not great) American "cheap" 
beer.


---------------------------------------------------------------------------
P. L. Cowan     Please send replies, comments etc. (no flames thank you) to 
COWAN@ANL.GOV  (I'm posting from my own account, but not the preferred one)
        "Gentlemen, you can't fight in here! This is a War Room!"
from _Dr._Strangelove_or:_How_I_Learned_to_Stop_Worrying_and_Love_the_Bomb_
---------------------------------------------------------------------------
From: glynnw@ul.ie
Newsgroups: alt.beer
Subject: Re: Black and Tans!
Date: 30 Sep 92 18:41:39 GMT
Organization: University of Limerick, Ireland

In article <1992Sep29.114757.15973@dartvax.dartmouth.edu>, Robert.T.Warfield@dartmouth.edu (Robert T. Warfield) writes:
>   I usually reply by mail, but I thought that this was two important.
> 
>   MATERIALS NEEDED: 1. 1 Bottle of Harp Ale, Chilled
>                     2. 1 Bottle of Guinniss(I spelled it wrong. Please 
>                 
>                        forgive me), Room tempature. 
>                     3. 1 Glass  
>                     4. 1 Spoon
> 
>          PROCUDURE: 1. Pour Harp into glass about two thirds full.
>                     2. Place spoon on top of the Harp.
>                     3. SLOWLY! Pour Guenniss onto spoon, filling the
> glass. 
>                        There will be some mixing. This should result in
> two            
>                        layers with the seprration about halfway down
> the
>                        glass.
>                     4. Enjoy.
> 
> **********************************************************************
> * Authur, king of the Brittons   * King of the who?                  *
> * King of the Brittons!          * Who are the Brittons anyway?      *
> * I am, you are, we all are the  *                                   *
> * Brittons and I am your king!   * Well, I didn't vote for you.      *
> **********************************************************************
> Robert T. Warfield@dartmouth.edu

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.

I don't think Harp lager and Guinness would make a good combination.

Regards,

William Glynn.

PS : The original 'Black And Tans' were a division of the British Security
     Forces operating in Ireland from WWI to Irish independance in 1921 or
     there abouts. Again the name came from the colours of their uniforms
     which were black and brown.

Newsgroups: alt.beer
From: martini@heaven7.in-berlin.de (Martin P. Ibert)
Subject: Hefeweizen vom Fa (was: Re: Beer Survey)
X-Reason: This message has been reposted because of configuration errors at heaven7.in-berlin.de.
Date: Mon, 28 Sep 1992 21:13:30 GMT
Organization: The Seventh Heaven, Berlin, Germany

houten@prso.pttnwb.nl (K. van Houten) writes:
> In Bavaria, you can get all kind of hefeweizen from tap,
> especially at the center of the hefeweizen universe, Weihenstephan.
 
I know there's the light (as a color) Hefeweizen on tap, but I never saw
dark Hefeweizen on tap - it's a pity.
-- 
___*___  Martin P. Ibert - Westendallee 100 d, D-1000 Berlin 19 - +4930 3056541
=======  E-mail to martini@{heaven7.{in-berlin.de|sub.org}|cloud9.in-berlin.de}
||| |||  ----------------------------------------------------------------------
||| |||  ------ Everybody wants to go to heaven, but nobody wants to die ------
Newsgroups: alt.beer
From: ted@ultra.com (Ted Schroeder)
Subject: Re: Is Alt Bier available anywhere in US?
Keywords: alt
Organization: Ultra Network Technologies
Distribution: na
Date: Mon, 28 Sep 92 20:33:54 GMT

In <1992Sep23.201053.18689@techbook.com> gummitch@techbook.com (Jeff Frane) writes:

>Judging from my own experience with a bottle of altbier a friend brought
>from Zum Uerlige (sp?), you're out of luck.  I've never had an
>altbier like it.  Wow!  

Acutally, Zum Uerlige is probably one of the little microbrewery restaurants
in downtown Dusseldorf.  I can't remember if this is the correct spelling,
but I think I know which street it's on :-).  Anyway, there are a number of
little microbrewery restaurants that all brew Alt Bier.  In addition there
are some pretty large breweries in Dusseldorf that brew a LOT of Alt and it
does get distributed throughout Germany as well.

>The St. Stan's described below is brewed in Modesto and, while not bad,
>isn't really anything like the deep bitter beer I tasted from
>Dusseldorf.

You're telling me.  I saw this in the PW across the street from my house
and thought I was saved from a life of whining about how I can't find
Alt anywhere, but alas it wasn't really alt even though it claimed it was.

>Someone else mentions Widmer Alt and incorrectly comments that it's a
>seasonal beer.  In fact, it's the brewery's flagship beer and brewed
>year-round here in Portland; it's not, however, their big seler.  When
>it was first introduced, it was an astonishing rendition of a
>Dussseldorf alt; the brewer, Kurt Widmer, spent time at the Zum Uerlige
>brewery and uses their yeast strain.  Unfortunately, the beer was
>considered to be too much beer for the market and they cut back
>considerably on the profile.  Whenever the find space to build their
>beer garden, they are likely to offer the original recipe (I can't
>wait!); in the meantime, the current alt is still pretty good.

This I'll find and try and report back on the authenticity.  Let's hope
for the original recipe at some point!

By the way, I've received two notes from people who claim to have seen
imported Dusseldorf Alt Bier in a couple of places in the U.S.  I'll be
following up with them, and should I find a source I'll let the rest
of you know

      Ted Schroeder                   ted@Ultra.com
      Ultra Network Technologies      ...!ames!ultra!ted
      101 Daggett Drive           
      San Jose, CA 95134          
      408-922-0100

Disclaimer:  I don't even believe what I say, why should my company?
From: Robert.T.Warfield@dartmouth.edu (Robert T. Warfield)
Newsgroups: alt.beer
Subject: Re: Black and  Tans!
Date: 29 Sep 92 11:47:57 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu


  I usually reply by mail, but I thought that this was two important.

  MATERIALS NEEDED: 1. 1 Bottle of Harp Ale, Chilled
                    2. 1 Bottle of Guinniss(I spelled it wrong. Please 
                
                       forgive me), Room tempature. 
                    3. 1 Glass  
                    4. 1 Spoon

         PROCUDURE: 1. Pour Harp into glass about two thirds full.
                    2. Place spoon on top of the Harp.
                    3. SLOWLY! Pour Guenniss onto spoon, filling the
glass. 
                       There will be some mixing. This should result in
two            
                       layers with the seprration about halfway down
the
                       glass.
                    4. Enjoy.

**********************************************************************
* Authur, king of the Brittons   * King of the who?                  *
* King of the Brittons!          * Who are the Brittons anyway?      *
* I am, you are, we all are the  *                                   *
* Brittons and I am your king!   * Well, I didn't vote for you.      *
**********************************************************************
Robert T. Warfield@dartmouth.edu
From: x1rbrown@exnet.iastate.edu (Roger Brown)
Newsgroups: alt.beer
Subject: Michigan beers
Date: 2 Oct 1992 14:26:43 GMT
Organization: Case Western Reserve University, Cleveland OH.
Reply-To: x1rbrown@exnet.iastate.edu
NNTP-Posting-Host: odin.ins.cwru.edu

Michigan beers?

The last I heard, brewpubs are illegal in Michigan. There was a bill in 
the legislature but I don't know it's status. We don't get much local 
news of Michigan in Iowa.

There are 3 microbreweries in the state. Frankenmuth (on the site of 
the old Geyer Bros. place maybe?) makes a hoppy pils, a rich dark, a 
bock (seasonal), an amber lager (Old Detroit...not bad) and perhaps 
some other seasonal stuff.

Kalamazoo Brewing (Larry Bell) brews all top fermented products 
including Third Coast, Bell's Beer, Amber Ale...and some special items 
including a great Cherry Stout, a new Solsun Ale, etc. These are best 
fresh...don't buy them if they've lived for long outside a cooler.

Detroit and Mackinac Brewing is new...located in Detroit, selling kegs 
to a few accounts, mostly restaurants. They plan to bottle "sometime 
this fall". They had 2 products (ales) at the Great taste of the 
Midwest in Madison...they suffered (IMHO) from newness.

Oh...Kalamazoo also makes a porter. 

Cheers.

Roger
-- 

Roger Brown, x1rbrown@exnet.iastate.edu
Extension Communications, Iowa State University, Ames Iowa.
From: linkosal@klaava.Helsinki.FI (Tapio Linkosalo)
Newsgroups: alt.beer
Subject: Re: Black and Tans!
Date: 2 Oct 92 11:47:29 GMT
Organization: University of Helsinki

: In article <1992Sep29.114757.15973@dartvax.dartmouth.edu>, Robert.T.Warfield@dartmouth.edu (Robert T. Warfield) writes:
: >   I usually reply by mail, but I thought that this was two important.
: > 
: >   MATERIALS NEEDED: 1. 1 Bottle of Harp Ale, Chilled
: >                     2. 1 Bottle of Guinniss(I spelled it wrong. Please 
: >                 
: >                        forgive me), Room tempature. 
: >                     3. 1 Glass  
: >                     4. 1 Spoon
: > 
: >          PROCUDURE: 1. Pour Harp into glass about two thirds full.
: >                     2. Place spoon on top of the Harp.
: >                     3. SLOWLY! Pour Guenniss onto spoon, filling the
: > glass. 
: >                        There will be some mixing. This should result in
: > two            
: >                        layers with the seprration about halfway down
: > the
: >                        glass.
: >                     4. Enjoy.
: > 
: > **********************************************************************
: > * Authur, king of the Brittons   * King of the who?                  *
: > * King of the Brittons!          * Who are the Brittons anyway?      *
: > * I am, you are, we all are the  *                                   *
: > * Brittons and I am your king!   * Well, I didn't vote for you.      *
: > **********************************************************************
: > Robert T. Warfield@dartmouth.edu

This got me interested, so I bought some finnish porter (don't like
Guinness in bottles) and some lager. I chilled the lager, kept porter in
room temperature. Tried to pour the porter on top of the lager, using
spoon as adviced. Result: the porter sank to the bottom of the glass. I
found out that it is possible to pour some porter to the bottom of the
glass if you pour it along a spoon and the side of the glass.

But but but.

As the Guinness should be warm, I guessed it is supposed to remain on
the top of the lager. But as thicker beer it should have a tendency to
sink to the bottom of the glass? Or have I completely misunderstood the
idea of black and tan?

(It looks quite neat to have two fingerwidths of dark beer at the bottom
of the glass filled with ale. I guess I will practice this some more :-)


Tapio Linkosalo, univ. of Helsinki, Finland
Newsgroups: alt.beer
From: kde@boi.hp.com (Keith Emmen)
Subject: Re: Imports: Why the hell can't we figure it out?
Date: Fri, 2 Oct 1992 21:25:47 GMT
Organization: Hewlett-Packard / Boise, Idaho
X-Newsreader: Tin 1.1scd1 PL4

>                                        there are times when the
> typical beer is good enough.  There is a place for cheap American
> beer in a beer-drinking society.
> 

Life's too short to drink cheap beer.
From: bill@unixland.natick.ma.us (Bill Heiser)
Newsgroups: alt.beer
Subject: non-alchoholic beers
Date: 26 Sep 92 18:06:41 GMT
Distribution: usa
Organization: Unixland Public Access Unix  (508) 655-3848

Has anyone run across a NON-ALCHOHOLIC beer that is reasonable?  I tried
a couple (O'Doules and Excel), and while they were "OK", they really didn't
pass as real beer -- they tasted really weak and watered down.

bill

-- 
bill@unixland.natick.ma.us                      ESIX Mailing List Moderator
Public Access UNIX/USENET/E-MAIL!  UUCP Accounts Available!  (508) 655-3848
5 lines  -  Located in Natick, MA   USA    Supporting V.32/PEP/V.42bis, etc.
Newsgroups: alt.beer
From: scl7375@ritvax.isc.rit.edu
Subject: Molson!
Reply-To: scl7375@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Sun, 4 Oct 1992 01:14:02 GMT

I love molson dry!
Liddleman
Newsgroups: alt.beer
From: kauhunen@mits.mdata.fi (Kari Nenonen)
Subject: Re: Jackson book
Organization: MITS, Helsinki, Finland
Date: Fri, 2 Oct 1992 23:01:03 GMT

*>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 o
*>getting it.  I liked his show on the Discovery channel.
*>
*>Any comments?
*
Michael Jackson is a man who knows beers and love beer. If you love/like
good beer, you should have this book or at least read it. I'm writing from
Finland and Finland is not among those 'Great European Beer Countries', but
we have some very good beers and I was really amazed when I saw in that book
of MJ's that he had chosen just the right best beers from Finland in his
book. So I think that a beerlover can trust in Michael Jackson.

--
    * kauhunen@mits.mdata.fi  *  * Mr  Kari Nenonen *
                  * Helsinki - Finland *

Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Brooklyn Lager
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Mon, 5 Oct 1992 17:40:47 GMT

In article 10282@uoft02.utoledo.edu, cse0070@uoft02.utoledo.edu (bk@beer.heaven.bar) writes:
> In article <1992Sep30.185348.12109@shearson.com>, scarrobi@shearson.com (Steve Carrobis) writes:
> > Its a heavy beer but good.. it is also an aquired taste ..
> > has anyone else had it and how did u like it ?
> > 
> 
> I've had the Brooklyn Brown Dark Ale before.  It was *HARSH*.  I did not
> like it one bit!!
> 
> Bryan Kruzynski
> cse0070@uoft02.utoledo.edu
> 


sorry to hear . next question was it COLD.. if not it will be very bad .. a lager must be drunk cold.

 the warner it gets the fouler the taste .. try to drink Grolsh warm ...

 Steve C.
From: esharp@sage.cc.purdue.edu (Edwin Sharp)
Newsgroups: alt.beer
Subject: Re: Hefeweizen vom Fa (was: Re: Beer Survey)
Date: 2 Oct 92 03:10:56 GMT
Organization: Purdue University Computing Center

In article <Re-E9F7PDO@heaven7.in-berlin.de> martini@heaven7.in-berlin.de (Martin P. Ibert) writes:
>houten@prso.pttnwb.nl (K. van Houten) writes:
>> In Bavaria, you can get all kind of hefeweizen from tap,
>> especially at the center of the hefeweizen universe, Weihenstephan.
> 
>I know there's the light (as a color) Hefeweizen on tap, but I never saw
>dark Hefeweizen on tap - it's a pity.
>-- 
>___*___  Martin P. Ibert - Westendallee 100 d, D-1000 Berlin 19 - +4930 3056541
>=======  E-mail to martini@{heaven7.{in-berlin.de|sub.org}|cloud9.in-berlin.de}
>||| |||  ----------------------------------------------------------------------
>||| |||  ------ Everybody wants to go to heaven, but nobody wants to die ------
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Ingredients
Organization: The Spud Goodman Show
Date: Thu, 24 Sep 1992 02:31:41 GMT

In article <21SEP199212012447@sigma.tamu.edu> rkb6116@sigma.tamu.edu (Mr. Weather) writes:
>Stanley Kaminski writes...
>
>>Good idea! If Borden's has to 'fess up to using Locust Bean Gum in
>>their ice cream, then Budmilloors should have to admit using rice 
>>or corn (or whatever veggie stew) on THEIR labels.
>
>..but then you'd have the Archie Bunker types saying, "hey, I can always
>tell a quality beer when it has rice and corn in it!"
>

Natural Selection at work...         :-)


-- 
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!