HDTenEightyP/NetNews huggingface dataset:
From: "Perry L. Geib" <p00164@psilink.com>
Subject: Re: Raspberry beer
Organization: Performance Systems Int'l
Date: Fri, 22 Jan 1993 14:39:07 GMT
X-Mailer: PSILink (3.2)

From article <1993Jan21.233652.6538@msc.cornell.edu>, by bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038):
> From article <2936733425.1.p00164@psilink.com>, by "Perry L. Geib" <p00164@psilink.com>:
>> 
>> There are a number of different types of Lambics produced including:
>> Young (or Foxy), Gueuze (blend of young and old), Faro (a blend sweetened
>> with sugar), Kriek (traditionally cherries), Framboise (cherries), and other
>> fruit flavors. Lindemans produces a rather sweet variety of Lambics for
>> export (probably for domestic sale as well). A more authentic Lambic is
>> Timmermans which is more acidic.  As you can see Kriek and Framboise are
>> Lambics but they do not define the style completely. An authentic Lambic is 
>> sour and takes a while to get used to drinking.  Last years AHA conference
>> featured a session of Lambic tastings. Some of the stuff was hard to drink.
>> This beer is not for the meek. Any authentic Belgium Lambic drinkers out 
>> there?
>> 
> You sure told us, didn't you Big Guy? ;-)  Just kidding, Perry - glad
> to see you're no longer a lurker.  So how would you rate Liefmans compared
> to Timmermans and Lindemans?  As far as I know, these are the three brands
> most widely available here in the U.S.

As Steve Russell pointed out the Leifman's Kriek is made from a Sour Brown
Ale (I don't know if they make a Framboise). I prefer the taste of the 
Leifman's Kriek to the any of the syrupy sweet Lindemans. The Timmerman's 
is definately a Lambic and is hard to compare to a Sour Brown Ale. They 
both have a good thing going for them -- they are both made in Belgium!

PLG
From: rose@bucknell.edu (philip rose `94)
Newsgroups: alt.beer
Subject: Yuengling Porter
Date: 23 Jan 1993 15:08:27 GMT
Organization: Bucknell University, Lewisburg, PA
Distribution: world
NNTP-Posting-Host: adhara.cs.bucknell.edu

What do you people think about Yuengling Porter?
I think it's great.  Great taste, and only $14 a case.

-------------------------------------------------------------------------------
Phil Rose
rose@coral.bucknell.edu
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: alt.beer
Subject: Re: BEER SIDE-EFFECTS
Date: 27 Jan 93 19:25:38 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")


    One woman I knew had reactions to only Anheiser-Busch products.
Bud, Michelob, etc, would cause her face to get red and swollen after
more than one or two beers.
    Another woman I know will get violently ill if she drinks draft
beer.  Bottled beer is ok (pasteurization/yeast is probably a factor).
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: alt.beer
From: rone@rchland.vnet.ibm.com (Ronald Elshaug)
Subject: Re: Check this one out ...
Date: Mon, 25 Jan 1993 19:41:44 GMT
Reply-To: rone@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

How about Gunslinger, Mustang, Dakota Dark, Dry Riverbed, 
Dry Gulch, Ghosttown, Boomtown, Silver Spur, Deadwood Dark,
Pecos Pale Ale, Wild West Wheat, Stagecoach Special,
Appaloosa Amber Ale, Boot Hill Beer, Pony Express Export,
Badlands Beer, Prairie Pale Ale, Ranchero, Bordello Beer,
Great Plains, Prairie Wolf (Coyote), Wolverine Wheat,
Wagon Train Wheat, Cowpoke, Snirt (snow/dirt storm), 
Trailboss, Lone Prairie?

--
Ron Elshaug
Organization: Freshman, MCS general, Carnegie Mellon, Pittsburgh, PA
Newsgroups: alt.beer
Date: Sat, 23 Jan 1993 15:14:56 -0500 
From: Stephen Joseph Gordon <sg4e+@andrew.cmu.edu>
Subject: Re: Crazy Horse

>Sure, I'm very familiar with Crazy Horse. It is kind've an icon on >campus, 
>it and St. Ides Malt Liquor. Your friend must have a stomach of iron to 
>drink 3 forties of that kerosene w/o puking!
>I've heard that G. Heileman must stop brewing it though, because it's
so >darn 
>non-PC. Does anyone know if this is true?


I read something in 'TIME' about it.  Apparently the brewing company has
to change the name of it when the existing supply runs out, or something
like that.


Steve Gordon
sg4e@andrew.cmu.edu
'you know me, i hate everyone'
From: crvich@csugrad.cs.vt.edu (Ernest Crvich)
Newsgroups: alt.beer
Subject: Re: Yuengling Porter
Date: 25 Jan 93 22:12:03 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA

In article <MERRITT.93Jan25120204@macro.bu.edu> merritt@macro.bu.edu (Sean Merritt) writes:
>In article <1jrn1bINNe52@coral.bucknell.edu> rose@bucknell.edu (philip rose `94) writes:
>>   What do you people think about Yuengling Porter?
>>   I think it's great.  Great taste, and only $14 a case.
>
> In Boston it's more like $20 a case but it is a inexpensive

   Here in southwest Virginia a case is $17.  Part of the reason the origi-
nal poster's price is so much cheaper is he's in Pennsylvania (where
Yuengling is brewed).  But since most everything's relative, my personal
opinion is that you can't get a more decent dark brew for the price.  Don't
get me wrong, Yuengling doesn't rank all that high on my list of beer in
its general style, but most of the others are anywhere from $26 to over $40
a case.  Inexpensive, and (more importantly) worth drinking.  More than I
can say for Yuengling's other varieties (except the new Black&Tan...also
very inexpensive and worth sampling).  (All IMHO, of course!)

   Of course, once I get started with homebrewing, these will all be moot
points.  ;)

   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,soc.culture.german
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: The Reinheitsgebot and Weissbier?
Organization: University of Colorado, Boulder
Date: 28 Jan 93 17:31:36 GMT

igl@ecs.soton.ac.uk (Ian Glendinning) writes:

>   I was just explaining to a friend the other night that the German
>Reinheitsgebot (purity law) stipulated that the *only* four ingredients
>allowed in beer brewed there were malted barley, hops, yeast and water.
>At the time I was sampling a Weissbier, and I also explained that it was
>brewed using wheat.  He then pointed out that this contradicted what I'd
>just said about the only allowed ingredients.  I don't know why, but I'd
>never noticed that before!

The original law stipulated only three ingredients: malt, hops and
water. This was long before Pasteur, and nobody knew what yeast was;
they got things going by simply throwing in some of the last batch
of beer.  Anyway, to get back to the point, only "MALT" is stipulated.
Malted Wheat is just as acceptable as malted barley.  Another German
brewing law requires any thing with Weiss or Weizen in the name to
have at least 50% malted wheat in the grain bill, by the way.

Of course, this is all out the window, as the Germans have done
away with Reinheitsgebot under pressure from the EEC. Fear not,
purity lovers: German brewers have all promised to adhere to
the tenets of the law voluntarily, at least for beer consumed
internally (and they never did adhere to them for exported beer-
e.g. export Becks, the grain profile of which looks a lot like Coors or
Miller's; gotta do something to keep the German corn farmers happy!).

In recent years the law was just used as protectionism against
perfectly good beers like Guinness (unmalted barley) and many 
Belgian beers (unmalted wheat, oats, candy sugar, fermented fruit and
just about everything else you can or can't imagine)- hence the
displeasure of the EEC.

Jon Binkley


Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Milk Stout
Organization: University of Colorado, Boulder
Date: 27 Jan 93 22:05:18 GMT

afishman@scott.skidmore.edu (adam fishman) writes:

>I was recently on the Carribean island of
>St. Bath's (a French Island) and I saw a strange bottle of beer in one of the
>grocery stores.  It was called Milk Stout and i had a picture of a cow
>on it!  I thought this seemed ia bit disgusting.  Does anyone know of
>a beer made from milk?  Please, I'm dying to know more about this!

Milk Stout (or Cream Stout) is not made with milk per se, but
rather with lactose (milk sugar).  Yeast are unable to
metabolize lactose, thus the sugar is still there after
fermentation and these beers are sweet.

Imported examples in the US are Mackeson's XXX Stout and Watney's
Cream Stout.  A brewpub in my neck of the woods, Wynkoop Brewery,
occasionally makes a great one.

Jon Binkley

Newsgroups: alt.beer
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Raspberry beer?
Organization: MITRE Corporation, McLean  VA
Date: Fri, 22 Jan 1993 17:32:26 GMT

In article <2936733425.1.p00164@psilink.com>
 "Perry L. Geib" <p00164@psilink.com> writes:

>Just to clear things up a bit. A Lambic is a Beligian wheat beer 
>produced in south-west Brussels in the Senne River valley.  The beer is made
>from a mash which uses 60-70% malted barley and 30-40% unmalted wheat.
>The wort is spontaneously fermented by airborne wild yeasts (Brettanomyces
>bruxellensis and Brettanomyces cambicus) and bacteria (Saccharomyces 
>bayanus and Saccharomyces cervisiae and lactobacilli). This is the only area 
>in the world that this method of fermentation is used. The term lambic was 
>defined by royal decree to mean a beer that must be spontaneously fermented 
>of wort containing at least 30% wheat.

Very informative.  I don't personally classify lambics as wheat beers, being 
something unique in themselves.  Also, the Saccharomyces (at least the 
cerevisiae) is yeast, not bacteria, and one of the primary brewing yeasts 
worldwide.  Lactobacillus is of course bacteria.


John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: martimer@bigwpi.WPI.EDU (Jonathan P Sawitsky)
Newsgroups: alt.beer
Subject: breweries and thanks
Date: 22 Jan 1993 05:58:00 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: bigwpi.wpi.edu

A couple of days ago I posted asking for information about Microbreweries
that people could tell me of and recommend. I got lots of response, so
thanks to all who helped me. And if anyone has any other microbrewery
sites they would care to share, I would appreciate it.
Jonathan Sawitsky
martimer@wpi.wpi.edu
From: ohansen@europe.cisco.com (Ove Hansen)
Newsgroups: alt.beer
Subject: Re: Irish Beers in the States.
Date: 23 Jan 1993 14:09:59 GMT
Organization: Cisco Systems Europe
NNTP-Posting-Host: europe.cisco.com

> A while ago a friend of mine extracted a list from this news
> group entitled " 25 Reasons Why Beer Is Better Than Women".  I don't mean to
> offend any female beer drinkers, I just want a copy of that list.

I don't have the list in my head but I do remember two of them... when you 
have compiled the entire list please e-mail it to me... :-)

- In a bar you can always pick up a beer.
- A beer doesn't get jalous if you have another beer.

-- 
---------------------------------------------------------------------------
Ove Hansen, Cisco Systems Europe                  | Mail: ohansen@cisco.com  
16, avenue du Quebec,   Z.A. de Courtaboeuf       | Tel:  +33 1 60 92 20 56
91961 Les Ulis cedex, France                      | Fax:  +33 1 69 28 83 26
From: Dave.Alderson@newcastle.ac.uk (D. Alderson)
Newsgroups: alt.beer
Subject: Old Peculier
Date: 22 Jan 93 13:08:14 GMT
Organization: University of Newcastle upon Tyne, UK NE1 7RU

>OP - a once great beer.  It still claims to be made a Theakston's brewery
>in Masham, N. Yorkshire.  S&N now make 90%+ of 'Theakston's' Ales
> at their 'brewery' (i.e. chemical works) in Newcastle (not even
>vaguely in Yorkshire).  A city not famed for it's beer.
                         ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
  But legendary for it's beer drinkers !!
 
>There has been various action talken about against S&N because all
>their adverts which claim that it is all made in Masham.  Unfortunatley the ads
>are the only reason why they bother keeping such a small brewery open.
>
>I'm told that if you get a proper pint of draught cask OP (i.e. if you
>live within 30 miles of Masham) it's still quite good. The fake draught stuff
>(also the stuff you get in bottles,  but who wants to drink keg bottled
>beer anyway?),  is said to taste a bit like the real stuff with added
>diesel fuel.
From: ohansen@europe.cisco.com (Ove Hansen)
Newsgroups: alt.beer
Subject: Re: Drinking on Aspirin
Date: 23 Jan 1993 14:31:35 GMT
Organization: Cisco Systems Europe
NNTP-Posting-Host: europe.cisco.com
Keywords: alcohol aspirin headache moose

<>   I've always been under the impression that alcohol and aspirin are
<>   A Bad Combination (tm).  What are the facts on that?
<
<Use extreme caution with drinking after aspirin. The aspirin
<destroys some of the alcohol-processing enzymes in your stomach

Aspirin IS a *very* bad idea. The acid from it irritates the stomach, which
already gets irritated by a long booze-up (we all know *that*, don't we?
In Norway we call it "shouting for the moose"). So your headache might
get cured but your stomach will get worse. Maybe even help you on the way
to an early stomach ulcer.... I sometimes take a couple of gentler headache
tablets before going to bed, and *always* lot of water, if I drink heavily.
Almost always helps, as long as I stay away from crap English and Danish
beer (German, French and Czech beer is always fine, but what on earth *do*
the English and Danes put in their beer??? Please let me know!)
-- 
---------------------------------------------------------------------------
Ove Hansen, Cisco Systems Europe                  | Mail: ohansen@cisco.com  
16, avenue du Quebec,   Z.A. de Courtaboeuf       | Tel:  +33 1 60 92 20 56
91961 Les Ulis cedex, France                      | Fax:  +33 1 69 28 83 26
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: All things beery
Date: 26 Jan 1993 13:57:23 GMT
Organization: Brown University Planetary Geology
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <brewer.06yo@meltdown.chi.il.us> brewer@meltdown.chi.il.us (Mike Wilson) writes:
>New Amsterdam.  Ever hear of it?  It looks like it's going to available here in
>the Chicago area soon.  I've already heard commercials for it.  Can anyone
>comment on how good it is, or isn't?  All comments are appreciated whether you
>be a so-called expert, or are just a lousy critic, like me.

   I think the amber is a nice, well-balanced brew-- malty enough, and
not overly hoppy.  On those occasions when the siren calls of Belgians,
stouts, pale ales, porters, barley wines, weissbier, etc., aren't
luring me, New Amsterdam Amber is what I buy.
--
Joel Plutchak, Research Programmer/Analyst
"I'm mentally OVERDRAWN!"
Newsgroups: alt.beer
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: new brewpub soon
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Thu, 28 Jan 1993 14:34:25 GMT

From article <mrsmart.728196155@cs1.bradley.edu>, by mrsmart@cs1.bradley.edu (Robert Knautz):
> supposedly, there will be a new brewpub opening up in Lafayette, IN in
> a couple of months.  I was told there was an article in their paper
> about it last weekend.  They are still remodeling now, and then they
> will be brewing on the premises and have a restaurant also.
> 

Please post any other info you get.  I'll probably be back there next
fall for homecoming, and that would give me a little extra incentive.
Go Boilers!

Scott
Newsgroups: alt.beer
From: kpapai@rahul.net (Ken Papai)
Subject: Re: Drinking on Aspirin
Organization: a2i network
Distribution: usa
Date: Thu, 21 Jan 1993 18:54:02 GMT

(Ernst_Guy) writes:
>In a recent post joachim@kih.no (joachim lous) writes
><> >     A friend of mine takes some aspirin or Tylenol *before* we go out to
><> >   drink. Although this doesn't sound like the best or safest idea, it 
><> >   seems to work for him.
><
><>   I've always been under the impression that alcohol and aspirin are
><>   A Bad Combination (tm).  What are the facts on that? 
><
><Use extreme caution with drinking after aspirin. The aspirin
><destroys some of the alcohol-processing enzymes in your stomach,
><which means the alcohol works stronger, faster and longer.

>They might as well take a placebo.  Most of the alcohol is processed
>in the liver, not the stomach.  Aspirin may have some other effect
>on the absorption of alcohol in the stomach, but certainly not on the
>rate at which it is metabolized.

It certainly true that aspirin (acetylsalysilic acid [sic]) causes the
stomack to bleed about 2 teaspoons be tablet, it doesn't destroy any
"alcohol-processing enzymes in stmach"  (nonsense).  Alchohol (ethyl)
is abosobed directly in the blood through the linings of the GI tract.
It does not have to be processed.  The liver does destroy (metabolize)
alcohol at the rate of 1 oz. / hour.  It is NOT a good idea to combine
tylenol (acetaminophen) with alchohol to help a hangover, acetaminophen
is also a liver poison (same as by products of ethyl alc. liver metab.)
in strong, or continual use.  Take ibuprofen the next day instead, or
500 to 800 mg. of acetaminophen if you must, but only 12 to 18 hrs after
your last drink.  Give your liver a bit of a break!

 
-- 
Ken Papai <kpapai@rahul.net>
Newsgroups: alt.beer
From: jfrey@mta.ca
Subject: Brew Pubs
Reply-To: jfrey@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada 
Date: Tue, 26 Jan 1993 18:59:45 GMT


	Speaking of Brew Pubs, I was in Calgary, Alberta over X-mas and
went to a place called Brewsters.  It was right downtown on "electric ave,"
and had a wide variety of home brews (7).  Everything from a think dark lager,
to a cherry beer.  Lots of people and a real lively place.  If anyone is
in Calgary, check it out.


                     *****JAY AT M.A.U.******

Newsgroups: alt.beer
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Subject: Re: T.W. Fisher Dark Ale & Mass. Bay Winter Warmer
Keywords: review, novel, bad
Organization: AT&T
Distribution: na
Date: Tue, 26 Jan 1993 04:32:54 GMT

In article <C1G09C.MIr@news.cso.uiuc.edu> kkopp@uxh.cso.uiuc.edu (koppenhoefer kyle cramm) writes:
>  This months BAA selections are T.W. Fisher Dark Ale and Mass. Bay
>Winter Warmer.  Neither is appealing.
>
>  The Dark Ale is a Sierra Nevada Celebration Ale wanna-be and fails.  The
>taste is overpowering, and I almost had to wonder if it had gone bad.  The
>Winter Warmer is a novel idea ( with spices added to the beer ), but I would
>prefer they left the spice out.  The first half of a bottle is appealing, but
>it's difficult to drink the rest.
>
>  The above is completely IMHO.
>

I totally agree!  The dark ale tastes like the aging tanks or bottling lines
were'nt cleaned for awhile.  I also wonder if it tastes the way they intended
it to.  Nice label though...

Mike Kenny

Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: Check this one out ...
Organization: University of Illinois at Urbana
Date: Wed, 27 Jan 1993 20:34:37 GMT

How 'bout Dealer's Choice?

-m.
From: slndw@cc.usu.edu (Mark Taratoot)
Newsgroups: alt.beer
Subject: Re: Bud
Date: 22 Jan 93 13:55:40 MDT
Organization: Utah State University

In article <1993Jan22.165125.24355@maths.tcd.ie>, kevley@maths.tcd.ie (Kevin Crowley) writes:
> 
> Thanks for all the letters of support-and a few of the opposite view-proving
> that Budweiser is indeed a very popular drink on alt.beer
> 
> -Kevin-



It also used to be popular to cure people with leeches.

-- 

  Mark Taratoot                   * I BRU.
  DoD3323                         * DU U?
  SLNDW@cc.usu.edu              
  Watershed Science                     
  Utah State University                             
Newsgroups: alt.beer
From: martini@heaven7.in-berlin.de (Martin P. Ibert)
Subject: Re: Finnish beer and other things
Date: Tue, 26 Jan 1993 00:53:29 GMT
Content-Transfer-Encoding: 8bit
Content-Type: text/plain; charset=ISO-8859-1
Mime-Version: 1.0
Organization: The Seventh Heaven, Berlin, Germany

ak200032@sol.yorku.ca (Alan Marshall) writes:
> the chance to sample a couple Finnish brews, both made by Synebrycoff (?sp?).
Synebrychoff, but I'm too far away as well :-)

> 1.  The 'coff (as the beers are called locally, so I've been told) are really
The beers are called 'Koff' for short. I'm positive on that one. I can
remember four letters like that no matter how drunk I am :-)

>     very good.  If this is indicative of the quality of brewing in Finland,
>     then it would indeed be nice to get Finnish beer here.
I didn't get much opportunity to taste Koff when I went to Finland last year,
but I did get around to drink some Lapin kulta (which translates loosely to
"Lappish Gold", BTW), and it was --- well, about average. Too much chemicals
in it, to my taste.

> 3.  (I might get flamed for this:  Don the Asbestos lab coat!)  I have heard
>     that Finland has a vey serious probelm with drinking and drunkeness.
AFAIK, they do. Not so much in H:ki, thou. Rather in those remote parts up
north, where they have weeks with NO sun (imagine that!).

>     (1) On the night I
>     stayed in Helsinki, we walked over to the main campus and about 1 out
>     of 3 people we saw on the street was severely tanked;
I DO know that one: "Yksi savuke, yksi savuke ..." (loosely translates to
"You got a smoke? You got a smoke?") ... My last experience (well, okay,
latest, really :-) dates back to 1986, but they didn't ask for money or
alcohol outright, did they, really?
(2) (turn on 
>     joke mode) Q:  How can you tell who are the Finns on an airline flight?
>     A:  They're the ones who stop at the bar for two beers before they claim
>     their luggage!
No joke. Pure truth.

>     Eesti beer cost one rouble (about $1.60 U.S. at the official exchange
>     rate).
Well, THAT isn't cheap, by central-european standards ...

> If there are
> DEC VAX experts out there who can answer some questions that I have about
> VMS NEWS, please *MAIL* me.
I'm using VI right now, but my heart goes out to you ... I remember porting
ELVIS 1.3 to VMS once ... helluvanexperience ... long gone now thou ... quit
working for that firm a LONG time ago ... VAX now idle in the computer science
musuem of that firm, or so I'm told ...
-- 
Nur nicht an die eigene Nase,  \    PE   \ Martin P. Ibert, Westendallee 100d /
nur nicht vor der eigenen Tr,  \  WERNER \  D-1000 Berlin 19, +4930-3056541 /
nur nicht aus der eigenen Tasche,\_________\  martini@heaven7.in-berlin.de  /
alles, was ihr wollt -- nur nicht von mir!  \    martini@cs.tu-berlin.de   /