HDTenEightyP/NetNews huggingface dataset:
From: david_ingham@qms1.life.uiuc.edu (David Ingham)
Subject: Re: homemade brew
Followup-To: alt.beer
Organization: UIUC
Date: Thu, 31 Dec 1992 00:27:27 GMT


Its takes about 3-5 weeks from start to finish for most ales.  lagers can
take considerably longer.  The beer usually is great (with rare exception).
 You can use any returnable beer bottles, Champagne bottles, and some even
use the 2L plastic pop bottles.  To make a five gallon batch of beer (about
2 to 2.5 cases) it usually costs about 20-25 dollarsusing dry malt extract.
 less if you do your own mashing.  I have been brewing for about 3 months
and i love it.  weel worthj the investment.  Its only about $50 for a
starter kit and you can buy the beer bottles at any local liquor store for
the cost of the deposit ($1.50 per case)

I hope you decide to do it.  Its a lot of fun.
For more info you might check out the group Rec.Crafts.Brewing
From: sgarstin@dream.tdkcs.waterloo.on.ca (Stephen Garstin)
Newsgroups: alt.beer
Subject: Re: Homebrew problem
Date: 29 Dec 92 14:05:21 EST
Organization: The Dreaming City BBS * (519)896-0863

        Hullo ?tom?
        Actually, as an aside, I noticed that the address of your message was from a Christina Rienhardt (sp).  I used to know one of those - she went to Waterloo-Oxford D.S.S.  Surely not the same person?
        Anyways, no, your wort should be just fine with the extra sugar.  The yeast will quite merrily use it up to produce that naughty/nice thing I usually call alcohol.
        Of course, you probably want to buy some more to add to your bottles, if you want your beer to be fizzy when you snap your cap.
        Otherwise, have no fear, all is A-OK.
        Let me know how it turns out in the end.  From every homebrewer I've chatted with, it seems that the VERY first batch they make is always the best.
       
        Stephen "Bikes, Babes, Barbituates and Beer are my middle names" Garstin...

--- Via UCI v1.16 (C-Net Amiga)
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: A Real Beer
Date: 30 Dec 1992 16:45:11 GMT
Organization: Brown University Planetary Geology
Distribution: ne
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <92353.122619IO00335@MAINE.MAINE.EDU> Patrick Jones <IO00335@MAINE.MAINE.EDU> writes:
>       Coal Porter: In a 12-oz pilsner you can't see the outline
>                    of your fingers through it whan holding it to
>                    the light. Nectar of the gods. For Real Men (tm)
>                    only.

   I'm a porter/stout fan, but unfortunately, they were out of the
porter both times I visited.  :-(  How does it compare to other
porters (Anchor, Catamount, etc)?
--
Joel Plutchak, Research Programmer/Analyst
Disclaimer: Involuntary vocalization may occur.
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Ponies and Quarter Barrels
Organization: The Spud Goodman Show
Date: Sun, 27 Dec 1992 01:05:16 GMT

In article <1992Dec15.130317.1870@msus1.msus.edu> mdempsey@msus1.msus.edu writes:
>Whoops, I screwed up. As has been noted, a full barrel is 31 not 33 gallons
>(just wishing for a few extra glasses I guess) as I stated earlier. However
>everything else ads up a 'sixteen' is a half-barrel, an 'eight' is a quarter
>barrel. Some people seem to think a quarter-barrel and a pony are the same
         ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>thing. A pony is traditionally 1/8 of a barrel or 3.875 gallons.
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>

Sorry to tell you, your East Coast Provincialism is showing.  :-)
In this part of the country (the Northwest), a pony keg is and always
has been 1/4 barrel.  I've never even heard of this 1/8-barrel keg you
mention before.  The only other size I'm familiar with is the 5-liter
DIN "picnic" keg (which as far as I know no US brewer uses).

-- 
David Breneman               #################      Catch the Spud Goodman Show
The Spud Goodman Show         ####### #######          Saturdays at 11:00 PM on
dcb@rosedale.seaslug.org       #####   #####                KTZZ-22 in Seattle.
 ..uunet!tacoma!rosedale!dcb        (_)  - - - Ciao.        Get a loop antenna!
Newsgroups: alt.beer
From: miles@mindlink.bc.ca (Ya'akov Miles)
Subject: Kosher Beer
Organization: MIND LINK! - British Columbia, Canada
Date: Fri, 1 Jan 1993 02:32:46 GMT

There can be all kinds of reasons that beer is not kosher.  They may use
dextrose (grape sugar) which is a no-no.  The clarifying agents include
such treifah ingredients as gelatin and isinglass (from the non-kosher
Sturgeon fish).  Note that not all dextrose is non-kosher, it can and
usually is manufactured from corn, which is ok.  But the only beers you
can rely upon as being 100% kosher are the ones you brew yourself or
the ones brewed in accordance with the German purity laws.

ps:     I am not a Rabbi.  I do eat kosher.


--

Ya'akov Miles,
VE7-ALQ,
<miles@mindlink.bc.ca>


Xref: sparky alt.beer:8051 rec.crafts.brewing:7943
From: butterwo@cs.unc.edu (Jeff Butterworth)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Black & Tan Success
Date: 31 Dec 1992 17:52:58 -0500
Organization: The University of North Carolina at Chapel Hill
NNTP-Posting-Host: gamella.cs.unc.edu

Thanks to everyone who gave me tips on making black and tans at home.

Last night I was telling some friends about B&Ts and they said that I was
a nut.  They insisted that the separation couldn't be achieved and that
even if it could be, that they didn't see any reason for doing it.
They said that a local microbrewery and pub always just sloshed the Guinness
and ale together so that must be the proper way of making a B&T.

I had to give it one last try, so I went out and bought some Guinness and
Harp's.  Using all of the lore I had gathered on the net, I concocted
some beautifully separated B&T's.  By the end of the evening the people who
were still conscious agreed that a separated B&T is best.

I used bottled Guinness.  Both brews were cold.  I poured 1/2 to 2/3 of a
glass of Harps and then let it sit for a minute or two.  Then I carefully
poured the Guinness on a spoon at the surface.

When we ran out of Harp's I tried some real wienie beers like bud as the tan.
The separation didn't last very long at all with those beers.  I suspect
that it's important to have a good ale for the tan part.

Thanks again!

Jeff Butterworth

Home: 130 S. Estes Dr., Apartment D-8, Chapel Hill, NC 27514 (919) 942-9177
School: 342 Sitterson, UNC-Chapel Hill, NC 27599 (919) 962-1849
E-Mail:	butterwo@cs.unc.edu

"Please do not twirl that thing such that I am in the plane of its twirlage."
 -Drew Davidson from "Computer Scientist Quotations Too: The Wrath of Kahn" (TM)

Newsgroups: alt.beer
From: kpapai@rahul.net (Ken Papai)
Subject: Re: 5 favorite beers
Organization: a2i network
Distribution: usa
Date: Thu, 24 Dec 1992 02:31:59 GMT

> kpapai@rahul.net (Ken Papai) writes:

>>nate@ghidrah.Central.Sun.COM (Nate McConnell FE/SSE Grand Rapids, MI) writes:

>>1. Redhook ESB (on tap)
>>2. Aass Pilsner
>>3. Young's Oatmeal Stout
>>4. Sam Smith's Imperial Stout
>>5. Bigfoot
>>nate

>OK, the beer must be available year round:

>1. Anderson Valley Deep Ender Dark (porter)
>2. Young's Oatmeal Stout
>3. Fuller's ESB
>4. Anchor Liberty Ale
>5. Sierra Nevada Porter

>Ken  (can anyone do better?)
-- 
Ken Papai <kpapai@rahul.net>
Newsgroups: alt.beer
Subject: Getting Hops seed - New Zealand.
From: Russel_Mcauliffe@equinox.gen.nz (Russel Mcauliffe)
Date: 3 Jan 93 11:55:21 +1200
Organization: Equinox Networks
Summary: 
Keywords: 
X-Newsreader: TIN [version 1.1 PL8]

Can anyone give me an address within New Zealand that I can order some hops
through?

Thanks in advance.
     RJ.
From: zarda@csd4.csd.uwm.edu (Dr. Strangelove)
Newsgroups: alt.beer
Subject: Re: How big is a keg? / Leienkugols (sp)
Date: 28 Dec 1992 17:11:39 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

In article <brewer.059b@meltdown.chi.il.us> brewer@meltdown.chi.il.us (Mike Wilson) writes:
>Yes, Leinie's is okay, but it's not great.  And if you're in California, you
>should try something different.  Variety is, after all, the spice of life.

 It's good for a mass produced brew. 

>I was disappointed in the bock, though.  I took the pencil test (I'm a member
>of the Leinie Lodge, believe it or not) and I'm afraid that it didn't even
>stand up to my own homebrewed bock, and my bock wasn't very good.  Leinie's
>bock seems to thin to be a bock.  

 The best bock brewed in the area is Huber Bock, or if you can it on
tap Point bock.

>Lastly, you pay $14.85 a 12 pack for Leinenkugel's?  Geez, I thought it was
>expensive in Illinois!  I can get it for less than $10 here.  Hell, I can get a
>12 pack of Sam Adams for about $10 here, if it's on sale, of course.  I bought
>two Sam Adams gift packs and they only cost me $9.99 each.  Hm, I guess I'd bet

 Mike I paid $14,85 for their Anniversery Brew, supposedly a dark lager.
 Much better than there normal stuff, but I'd say less than Sam Adams.
 You can't get the Anniversery Brew in Chicago, they are only selling it in 
 Wis. I needed the bottle for my collection, so swallowed hard, 
 and paid $14.85, before tax.

>learn to quit complaining.

 Sqeaky wheel gets the oil.

>Mike Wilson
>brewer@meltdown.chi.il.uc
>er, make that .us  

Ken
"strange situation, wild occupation, living my life like a song."
-Jimmy Buffett


-- 
 Dr. Strangelove      "You just can't let nature run wild." -Gov. of Alaska
 U.Wisconsin Milwaukee    
 Major: Political Science  track." 
 Why that Alias? From the Movie Dr. Strangelove.
From: jeff@maggot.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: alt.beer
Subject: Re: NYC Pubs/Brewpubs
Date: 22 Dec 1992 02:13:53 GMT
Organization: California Institute of Technology, Pasadena
Distribution: all
NNTP-Posting-Host: maggot.gg.caltech.edu

In <hersh.724977452@xenon.lcs.mit.edu> hersh@expo.lcs.mit.edu (Jay Hersh) writes:

>don't forget the Zip City brewpub, I'm sure it's in the phone book..

Or the Peculiar Pub, in the West Villiage.  They even have Prior Double
Dark on tap.  (So they don't need Coca-cola.)
				--Jeff
From: ta@smith.Aus.Sun.COM (Tim Addison)
Newsgroups: alt.beer
Subject: CAMRA
Date: 23 Dec 92 23:45:50 GMT
Reply-To: ta@smith.Aus.Sun.COM
Organization: Sun Microsystems
NNTP-Posting-Host: smith.aus.sun.com


Hi,

Is it possible for someone in Aus to join CAMRA.
If so anyone know the details, email me 'cos I
dont always read this group.

Regards, TIm
Newsgroups: alt.beer
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: How do you stop a keg from going flat???
Organization: MITRE Corporation, McLean  VA
Date: Mon, 21 Dec 1992 16:14:49 GMT

In article <1992Dec21.042716.21756@datamark.co.nz>
 david@datamark.co.nz (David Rowland) writes:

>Is there some magical way of stopping a keg from going flat in a hurry
>(apart from drinking it quickly) or am I dreaming.

Well, you could keep up the CO2 pressure in the keg, much as you would if 
you kegged your own beer.  I suspect that you are talking about renting a 
keg with purchased beer in it, in which case you are unlikely to have a CO2 
regulator, canister, and the proper fittings.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: rrkst1+@pitt.edu (Ross R Klein)
Newsgroups: alt.beer
Subject: Penn Pilsner
Date: 29 Dec 92 23:07:14 GMT
Organization: University of Pittsburgh

Penn Pilsner...
I've finally started moving away from drinking only Iron City and
Rollong Rock (gimme a break, I'm a native Pittsburgher), and I've
stumbled onto Penn Pilsner.  I've never seen it mentioned here and
was wondering if I can stir up any net-opinion/wisdom.  Is this stuff
considered 'good', and how does it compare to the micro-brewery beers?
I'm trying to learn what to look for...so sick of the comercial beers.

Ross.


--
From: crvich@csugrad.cs.vt.edu (Ernest Crvich)
Newsgroups: alt.beer
Subject: Guinness trivia
Date: 30 Dec 92 18:17:38 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA


   I just bought my second can of Pub Draught Guinness last night (the
first I obtained a few months ago).  Well, the grammar mistake I mentioned
has been corrected!  "is" is now printed as "its", as it should be.  Kind
of interesting how so seemingly soon after we discussed it here on alt.beer
a few months ago, the correction was made.  :)
   I also purchased a bottle of Whitbread for the purpose of making a
black & tan (a rather popular topic lately).  To get the proper effect,
though, I had to use about 3/4 a glass of Whitbread.  i.e., the two ales
did not mix completely, but the Pub Draught sinks a bit before stabilizing
(no matter how slow I poured).  So, to get a half-and-half color separa-
tion, I had to use a significant amount *less* of the Guinness.  But,
the separation is indeed quite striking...a very solid, discernable line
between the black and tan colors.  Nice effect.  Tastes damn good, too.  :)
   Later.
-- 
Ernest M. Crvich                       Pressure building inside your head 
crvich@csugrad.cs.vt.edu               Compression pushing to the red 
general@vtvm1.cc.vt.edu                Limbs are numb, control is lost 
Blacksburg, Virginia                   Bag of blood is about to bust
Newsgroups: alt.beer
From: jhoskins@magnus.acs.ohio-state.edu (James M Hoskins)
Subject: Double Diamond Ale
Organization: The Ohio State University
Date: Tue, 22 Dec 1992 21:16:53 GMT


I had an English Ale over the weekend, Double Diamond,
from Trent, England.

It was, well, excellent.  Balanced, good foamy head,
interesting flavour.

It even came in green bottles and was not skunked.

I am always interested to hear reactions others have
to beers I've tried.  In particular diverse reactions
like "Over here in England we wouldn't let out dogs drink
that bilge water" or "The Queen drinks it" are
illuminating.

Jim
From: roland@clubber.stgt.sub.org (Roland Hoffmann)
Newsgroups: alt.beer
Subject: Re: Additives in beer
Date: Fri, 01 Jan 93 10:36:42 MEZ
Organization: Lummerland Forschungslabors

arthur@sgi.com (Arthur Evans) writes:

> Most bottled beer is filtered to remove yeast and
> other stuff, and folks who are filtering their beer probably...

Do you really think filtration is a good idea? I heared that in
such processes mineral-fibre filters are used and that these
filters leave very small particals of fibres that can cause cancer
and nasty things as gastric ulcer.

What is wrong with drinking beer that is not quite clear (natur-
trueb as we say)? It doesn't affect taste as far as I can tell
and gives drinking a more natural and earthy touch.

Dreaming of Keller-Pils and Hefe-Weizen
--Roland--
> 
> For really difficult cases, the committee may require 
> several bottles for proper analysis.
In most difficult cases, I even need a whole mug! :-)

roland@clubber.stgt.sub.org
Roland Hoffmann                   Voice: +49 711 388149
Boellatweg 3                      Fax  : +49 711 388351
7300 Esslingen                    BTX  : +49 711 388351
Xref: sparky alt.beer:7991 rec.crafts.brewing:7863
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Black and Tan
Date: 28 Dec 92 17:01:25 GMT
Followup-To: alt.beer

In article <1992Dec28.062054.29907@colorado.edu>  
garnett@refuge.Colorado.EDU (Santiago de la Paz) writes:
> There is at least one bartender here in Boulder who is able to do this
> without any fancy helium pressure, just patience.  It seems that he
> pours (pitches?) the light ale first and then allows it to rest for
> a few minutes, after which he releases the Guiness directly into the
> lighter ale (ie, a real manly-man tapping, none of that "pour it
> down the sides of the glass" nonsense).
> 
> I've seen this guy do it about 50 times and get it perfect each time,
> with a nice, clear separation of the ale & stout.  I've also watched
> other bartenders do it, and they screw it up every time and give me
> a strange Looks Like Guiness, Smells Like Guiness, But Brother It
> Ain't Guiness pint.
> 
> I suppose it's all in the wrist...
> 
> ~james


If the lager or ale is cold and the stout is warm, this reduces the mixing  
quite a bit.

On a humorous note, a friend and I were in Cincinnati (seemed to us a  
primarily liquor city) a few years back, and were on a quest for a decent  
beer which turned out to be quite elusive (we didn't hear about Oldenberg  
until a couple days before we left).  We hit a few bars and asked for the  
darkest thing they had.  One place had a few Killian's left from a private  
St. Patrick's party a few weeks earlier.  We asked the waitress if  
anyplace in town had imported beers, and she directed us to an  
establishment which "must have every beer in the world!"; this turned out  
to be maybe two or three dozen.  Anyway, this place had posters up for  
this novel concept, "Black and Tan -- Guinness and lager."  We wondered  
what they would mix it with -- They also had posters for Harp on tap,  
which was coming soon.  Jokingly, we said, "Think they mix it with Bud?"   
We promptly dismissed this idea, assuming they'd mix it with bottled Harp.   
Unfortunately, our hastily dismissed idea turned out to be right.  The  
bartender pulled half a pint of Guinness, then went to the Bud tap.  He  
was having trouble with that tap, so he poured out that one, then mixed  
Guinness and BUD LIGHT!  It tasted just as you'd expect, like Guinness and  
water.  It was a waste of money, but we just about busted a gut.

__________________
Any opinions expressed are not those of NIST or the Government
C.                              ctarrio@enh.nist.gov
"Is it progress if a cannibal uses a knife and fork?
           -Stanislaw Lem
Newsgroups: alt.beer
From: david@datamark.co.nz (David Rowland)
Subject: How do you stop a keg from going flat???
Date: Mon, 21 Dec 1992 04:27:16 GMT
Organization: Datamark International Ltd.


The title just about says it all.  

Is there some magical way of stopping a keg from going flat in a hurry
(apart from drinking it quickly) or am I dreaming.

--
+---------------------+--------------------------------------------------+
| David Rowland       | The British are using New Zealanders.  They must |
| Datamark Intl Ltd   | really mean business !                           |
| Wellington          |      -  General Rommel During Northern African   |
| NEW ZEALAND         |         Campaign WWII.                           |
+---------------------+--------------------------------------------------+
From: ulf.sandas@compart.fi (Ulf Sandas) 
Newsgroups: alt.beer
Subject: Re: Weiss bier
Date: 1 Jan 93 14:13:00 GMT
Distribution: world
Organization: ComPart BBS, Helsinki-Finland, +358 0 506 3329 (14 lines V.32bis)
Reply-To: ulf.sandas@compart.fi (Ulf Sandas) 

U.>Newsgroups: alt.beer
U.>Path: fuug!news.funet.fi!sunic!mcsun!uunet!gossip.pyramid.com!decwrl!d
U.>From: ufasold@rtovc8.enet.dec.com ()
U.>Subject: Re: Weiss bier
U.>Sender: usenet@vbohub.vbo.dec.com (USENET News System)
U.>
U.>	You are served Weissbier with a lemon only if you get a
U.>	Kristallweizen. (all the yeast is filtered out so it's
U.>	'crystal'-clear.   
U.>
U.>	Normal Weizen/Weissbies is served without the fruit
U.>

Never heard of german beer served with lemon, Kristallweizen. Sounds very 
strange to me because I thought germans wouldn't like that kind of mix. 
It's almost like mexican SOL with a piece of lime. Quit exotic...

Uffe

---
 . WinQwk 2.0 a#0 . Unregistered Evaluation Copy
                                                           
----
+--------------------------------------------------+
| Helsinki, Finland  -  Number 1 BBS in Finland    |
+--------------------------------------------------+
From: kenneths@ai.mit.edu (Kenneth J. Schneider)
Newsgroups: alt.beer
Subject: boston pubs
Date: 22 Dec 1992 13:42:53 GMT
Organization: MIT Artificial Intelligence Laboratory
Distribution: world
NNTP-Posting-Host: granola.ai.mit.edu

i went out to the boston beer co. saturday and thought i would report. i wasn't
all that happy w/ the experience, in contrast to someone who posted here a few
months ago. prices were what i expected for brewpubs ($2.50-$3.75) for a pint,
but i was shocked to find out that they did not have pitchers! all the brewing
equipment--vats and such--were visible, and that was cool. food was standard.

we ordered six of the ~12 types of beer they had. i don't remember them all, but
i do recall several things: the outmeal stout was good but i didn't find it very
"stout"; it was dark, but i felt it a bit lacking, at least compared to sam
smith's. i ordered the barley wine. it was 10% alcohol--aren't they typically a
bit stronger? it was sweet, but again, not as full-bodied as i expected. we also
tried the blueberry and cranberry beers. the cranberry was not discernable as
having any cranberry flavor. the blueberry was better--the aftertaste was
definitely blueberry. no whole blueberries though, as was reported here :-(
--they said they were out. i was hoping for something similar to a lambic in
either of the above. no luck. the red ale they had was very good; it had good
flavor and was smooth, w/ no bitter aftertaste--i've never had a red before to
compare it too, but this one was good. bbc also had mead. again never had it
before; this was like a cloudy, full-bodied red wine. is this what they are
normally like? anybody had mead before?

on the back of the menu, it was stated that the brewing process takes about 10-14
days. is this short? how 'bout for the barley wine? bbc had an eisbock which took
about 3 months to make. apparently, while the beer is fermenting, the temperature
is lowered so that some of the water freezes. the ice is then removed, raising
the alcohol content to over 10% they claimed.

afterward, we went to the sunset grill and tap in allston. i had never been,
and it was amazing. 42 beers on tap! including harpoon's winter warmer, which i
hadn't been able to find anywhere, pilsner urquell, and sam adams triple bock,
which they claimed was the strongest beer available (13.8 or 14.8%), with the
exception of samiclaus, which they also had. the samichlaus was apparently from
92--the waitress said they had run out of '91. is this right?  finally, they had
around 200 bottled beers. again, i was impressed. 

a few random questions:
sunset had bier du garde. i saw this term go by earlier. what is it?
what is corsendonk pale ale, and why is it $42.95 for a large bottle?

thanks!
	ken
Newsgroups: alt.beer
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: How big is a keg? / Leienkugols (sp)
Date: 23 Dec 92 09:06:49 CST
Organization: The Meltdown - A Team Star BBS

Yes, Leinie's is okay, but it's not great.  And if you're in California, you
should try something different.  Variety is, after all, the spice of life.

I was disappointed in the bock, though.  I took the pencil test (I'm a member
of the Leinie Lodge, believe it or not) and I'm afraid that it didn't even
stand up to my own homebrewed bock, and my bock wasn't very good.  Leinie's
bock seems to thin to be a bock.  

Lastly, you pay $14.85 a 12 pack for Leinenkugel's?  Geez, I thought it was
expensive in Illinois!  I can get it for less than $10 here.  Hell, I can get a
12 pack of Sam Adams for about $10 here, if it's on sale, of course.  I bought
two Sam Adams gift packs and they only cost me $9.99 each.  Hm, I guess I'd bet
learn to quit complaining.

Mike Wilson
brewer@meltdown.chi.il.uc
er, make that .us  
Newsgroups: alt.beer