HDTenEightyP/NetNews huggingface dataset:
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Re: santa fe pale ale
Organization: The MITRE Corporation
Date: Tue, 8 Sep 1992 14:18:00 GMT

bmyers@garnet.berkeley.edu (Brian Myers) writes:

>>	Has anyone out there tried Santa Fe Pale Ale?  I was on vacation
>>last week in the New Mexico area, and found the stuff to be truly wonderful.
>>Any comments?  I'm also curious about its availability outside of NM.

>kept the labels, even though I don't collect labels.  As far as I know it
>is only available locally.  I don't think they ship. It's certainly not
>available out here in CA.

It's available in specialty stores (Sutton Place Gourmet, for example) in the
D.C. area - unfortunately, at over $15 a sixer! Good stuff, tho...

-- Larry
From: crvich@csugrad.cs.vt.edu (Ernest Crvich)
Newsgroups: alt.beer
Subject: Re: Alternatives to Guiness (DEFINED)
Date: 13 Sep 92 17:47:33 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA

In article <1992Sep11.222203.6501@bnlux1.bnl.gov> KARLIN@BNLCL6.BNL.GOV (P.L. Cowan) writes:
>: -- 
>: Ernest Crvich                          A vomit-like substance
>: crvich@csugrad.cs.vt.edu               Is formed from its innards, 
>: general@vtvm1.cc.vt.edu                A festering slime         
>: ernest.crvich@bbs.oit.unc.edu          That revels inside.       
>
>Since you are evidently in Vermont, the best answer I can think of is
>Catmount Porter. Anchor Porter also has a similarity to Guiness, but with less
>bite.


   Nope.  Not Vermont.  The 'vt' stands for Virginia Tech, here in
Blacksburg, Virginia.  Common misconception, though...
   Anchor Porter is one of the more common recommendations I've received
on this matter, in addition to : Samuel Smith (various kinds), Sierra
Nevada Stout, Xingu, and Wicked Ale.  There were a few others which I can't
remember (I wrote 'em all down, it's just that the list is at home...).
   I look forward to trying many of these this week...
-- 
Ernest Crvich                          A vomit-like substance
crvich@csugrad.cs.vt.edu               Is formed from its innards, 
general@vtvm1.cc.vt.edu                A festering slime         
ernest.crvich@bbs.oit.unc.edu          That revels inside.
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Guinness
Date: 15 Sep 1992 18:50:04 GMT
Organization: Brown University Planetary Geology
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <binkley.716575178@beagle> binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>...wierd... LaBatts... albiet... tastyness... deapth...

   Good thing we observe the spelling-flames netiquette clause in
this newsgroup, otherwise some of us would come out on the short
end of the stick. :-)

   The next best thing to drinking a Guinness at the brewery is
having a friend bring back a six-pack of unpasteurized draught
(in a shorty bottle with a "creamer") direct from the brewery.
Unfortunately, I had to share them with my wife.  Next time,
I'm going along on the Ireland trip!
--
Joel Plutchak, Research Programmer/Analyst
Xref: sparky alt.beer:5398 rec.crafts.brewing:5526
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Newsgroups: alt.beer
Subject: Re: Warsteiner
Date: 11 Sep 92 21:45:20 GMT
Organization: Cornell-Materials-Science-Center
Originator: bickham@msc2.msc.cornell.edu

From article <22346@galaxy.ucr.edu>, by tgrupe@watnxt11.ucr.edu (Todd Grupe):
> In article <1992Aug20.160539.9922@Csli.Stanford.EDU> kyle@Csli.Stanford.EDU  
> (Kyle Wohlmut) writes:
>> In article <1992Aug20.000923.20685@news.ysu.edu> ag099@yfn.ysu.edu
>> (Jonathan "Number Two" Foster) writes:
>> 
>> Surprise, it already has.  There are at least three pubs a stone's
>> throw from my terminal that have it on draft.  ('Warsteiner: Eine
>> Koenigin unter den Bieren'-- gee, does that make it Germany's answer
>> to Budweiser?) It's nice, got quite a sharp, hoppy flavour.  But I'm
>> not much of a lager drinker so I can't go hog wild for it.
> 
> Does anyone know what this slogan means?  I have a beer glass, liberated from a  
> bar in Frankfurt, with the Warsteiner logo and this slogan on it.  Haven't been  
> able to translate it into anything that makes sense. 

This slogan translates into "A queen anong beers."  A catchy slogan
for a beer with few characteristics of the original pilsner style :-(
I was recently in Germany and noticed that the pilsners with less body
and less alcohol are becoming very popular, especially among younger
drinkers.  So maybe Warsteiner *is* Germany's answer to Budmilloors.

Scott
Newsgroups: alt.beer
From: gak@wrs.com (Richard Stueven)
Subject: Re: alternatives to Guiness
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Fri, 11 Sep 1992 15:56:56 GMT

In article 19250@csc.ti.com, jimv@dadd.ti.com (Jim Vahsen,VAHZ,) writes:
>In article DDG@wrs.com, gak@wrs.com (Richard Stueven) writes:
>>In article By5@acsu.buffalo.edu, bsherman@acsu.buffalo.edu (Brian C. Sherman) writes:
>>>A not so bitter but still dark beer that I've picked up in the US is Pete's
>>>Wicked Ale.  It's good stuff.  Give it a try.
>>
>>Gawan...Pete's isn't EVEN dark.
>
>Dark?  YES.  Quite opaque.  
>Heavy? NO. Doesn't coat your tongue like the stouts do.

No offense, but you guys must not get out much...  :-)

Pete's Wicked Ale is a pale ale.  Granted, it's not yellow, but it's
certainly an amber beer.  Pete's _does_ make some dark beers, the names
of which escape me just now, but Wicked Ale isn't one of them.

>A GOOD beer to get BudMiloors drinkers to try...

Agreed.

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
          To sight it must ring clear as a bell, it must snap
          in the ear, feel pleasantly sticky between the fingers,
          smell fresh and tempting and taste heavenly.
From: sdrew@misvax.mis.arizona.edu
Newsgroups: alt.beer
Subject: More Campaign Promises
Date: 12 Sep 92 08:05:56 GMT
Organization: University of Arizona UNIX Users Group

Preferably hop bombs!
Newsgroups: alt.beer
From: b4broda@student.business.uwo.ca (Brian Broda)
Subject: The *best* beer
Organization: University of Western Ontario
Date: Sun, 13 Sep 1992 00:13:16 GMT

For those if you who are REAL beer drinkers the only acceptable beer is 
Guinness. You have to admire a beer that you can't see through.

Thx,
Brian


b4broda@student.business.uwo.ca (Brian Broda)
Western Business School  --  London, Ontario
Newsgroups: alt.beer
From: dbayer@magnus.acs.ohio-state.edu (Daniel L Bayer)
Subject: Re: Russian lupulins landing!
Organization: The Ohio State University
Date: Sun, 6 Sep 1992 05:18:13 GMT

In article <1992Sep2.091834.1077@mwk.uucp> greer@mwk.uucp writes:

>                               Red Foam Rising
>
>          Russian beer may sound a little like German vodka... Russian emigre 
>Galina Zorina  said.  "We didn't think Americans would like that so much."

She is correct.  Americans would buy a bottle, take one sip, barf, and then
never buy another.
>
>Probably not too good, but I'll have to try it.  Anybody got this stuff
>anywhere else?

When I was last in Moscow (1991), alcohol shortage or not, even the Russians 
would not drink their own beer.  It is very soapy tasting--like a heaping 
tablespoon of Tide is added to each bottle.  Last winter a distributor in 
Columbus picked it up and TRIED to sell.  People bought it as a curiosity and 
were extremely disappointed.  It comes in .5 liter bottles, like Stiegl and 
Tucher, among others, but it was priced at $2+/bottle.  Definitely not worth 
it.  But, hey, try it for yourself.  It might remind you of when you were a 
small lad and your mom washed your mouth out with soap!

>Tom Greer
(greer@mwk.uucp)


Best,

Dan Bayer

P.S. Has anybody else tried the Czech beer--Zlatny Bazant?  Golden Pheasant in 
translation.  It is really quite good!
From: tinsethg@ucs.orst.edu (Glenn Tinseth)
Newsgroups: alt.beer
Subject: Re: Miller reserve???
Date: 14 Sep 92 21:13:48 GMT
Organization: University Computing Services - OSU

Seems to me I remember seeing on the neck label the words "all malt".
Anyone confirm this? BTW, I had a *seriously* infected bottle of Wasatch
pale ale the other day, actually I had a mouthful, the sewer rats got the
rest. Comments, a bad bottle maybe? Also had a couple of the Abita beers,
seemed to be a little heavy on the DMS in the Golden and the Red Ale. To be
fair, I think the bottles may have been mistreated on the way back from
Mississippi. 

Oh yeah, favorite beer: (current fav that is) the IPA from Pizza Deli and 
Brewery in Cave Junction, OR. Also Old Crustacean from Bayfront (Rogue) in
Newport, OR. OG=1.095 (YOW). Well, the cask conditioned stout at Bridgeport
in Portland, or was it the...shucks, it's hell living in beer paradise;^)

Cheers,

Glenn "that ESB I brewed a month ago *must* be ready by now" Tinseth
-- 
 Glenn Tinseth                                 Chemistry Department
 tinsethg@ucs.orst.edu                      Oregon State University
     Brewing all the beer I drink, drinking all the beer I brew.
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: alt.beer
Subject: Re: Boston brewpubs?
Date: 8 Sep 92 23:20:57 GMT
Distribution: usa
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: rv01@harvey.gte.com's message of 4 Sep 92 18:23:54 GMT

In article <1802@ceylon.gte.com> rv01@harvey.gte.com (Robert Virzi) writes:

   There are three that I know of.  In order of *my* preference for their
   respective beers, they are:

   Commonwealth Brewing.  
   Boston Beer Works.
   Cambridge Brewing.



Here's another opinion: Cambridge Brewery has the *best* pub-brew in
town, their pale ale and porter easily outclassing anything else
available in the local brew-pubs. Expect significant hoppiness in the
pale (turns off some drinkers) and a nice balance of bitter and sweet
in the porter. Both have excellent body. Their amber ale is too sweet
for my tastes, though it's well made if you like this kind of thing;
the golden ale is a boring light beer. They generally have at least
one special brew as well. Some examples: bitter, stout, wheat beer,
pumpkin ale (outstanding, however bizarre it may sound), Belgian ale,
ginger beer, etc. Quality varies on these.  Sometimes in the summer
the beer is served a bit cooler than it should be, but this is at most
a minor annoyance.  Otherwise, this is *the* place in town to have a
beer.

Commonwealth makes a decent amber ale (very similar to what Cambridge
makes); and Boston's best stout.  Nothing else they make is worth
mentioning, imho. Go if you're a fan of stout, since none of the other
local brew-pubs seem to do that very well. Skip it otherwise.

As for Boston Beer Works, I've been twice and tried three varieties of
brew: a red ale, which is a lesser and thinner cousin of the amber
ales available at Cambridge and Commonwealth; a German-style lager,
which was totally lacking in character; and a nut-brown ale, which was
undistinguished though not unpleasant. I'll probably give BBW one more
try; in particular, people say the Oatmeal Stout is nice. But I can't
recommend the place at all on the basis of my experiences so far.

As has been mentioned, there's now a fourth brew-pub, John Harvard's
Ale House (or something such). I've only had the pale ale there, which
was tasty but very watery and thin. Not recommended so far, but they
probably deserve a second chance, especially since they've apparently
contracted out the brewing for the time being.
From: maa@sisd.kodak.com (Mark Armstrong soft)
Newsgroups: alt.beer
Subject: Re: Miller reserve???
Date: 14 Sep 92 14:50:36 GMT
Organization: Printer Products Division Eastman Kodak

In article <binkley.716369901@beagle> binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>
>
>It also makes me wonder about what ingredients they actually use.
>Naturally, when we beer snobs hear "all barley" we automatically
>think "all malt."  This is not necessarily the case.  If one uses
>un-malted barley as a grain adjunct, one gets the same effect
>as using corn or rice; i.e., you get a bunch of starch, which gives
>you alcohol without any taste.  I am beginning to suspect that Miller
>is doing this.  That way they get to brag about using barley, and charge
>more $$ accordingly, but still get to brew a cheap, bland, mass-market beer.
>Mind you, I have no evidence for this, but I'm getting more suspicious
>by the moment.
>
>Jon
>


Sorry, but this is wrong. The malting process of barley will convert
the starches and unfermentable sugars to fermentable sugars. Adding 
un-malted barley will give the beer more flavor and add color to the beer.
It wil also make the beer sweeter since the yeast can convert these
sugars. Adding adjuncts such as un-malted barley is use by homebrewers
extensively. This is a plus when making beer.  Adding these adjucts
would be expensive for Millers.



	Mark Armstrong
Newsgroups: alt.beer
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Belhaven Ale Availability
Summary: National Importer for US
Keywords: Belhaven
Organization: The MITRE Corporation
Date: Tue, 8 Sep 1992 14:20:41 GMT

A couple of weeks ago, someone posted raving about Belhaven and observing
that it wasn't imported into the US. Well, it is! The importer is:
Inter Floridana Inc., Orlando, Florida 32804. It is distributed in VA by
Northern Virginia Beverage.  Good hunting!

-- Larry
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: alt.beer
Subject: Re: Boston brewpubs?
Date: 8 Sep 92 16:24:17 GMT
Distribution: usa
Organization: X Consortium, MIT Laboratory for Computer Science

rv01@harvey.gte.com (Robert Virzi) writes:

>There are three that I know of.  In order of *my* preference for their
>respective beers, they are:

>Commonwealth Brewing.  The oldest and a producer of some very good
>beer.  The brewmeister was formerly at Manhattan Brewing in NYC.  Food
>isn't too bad either.  Near Fanuiel Hall, between it and the Boston Garden,
>where the Celtics play.

>Boston Beer Works.  The newest place in town, but with outstanding beer.
>Really excellent (except for the Barleywine), especially as it has been
>around less than a year.  Food isn't great, but better than the stuff
>at Fenway, with BBW is right across the street from.  Very busy on game
>nights.

>Cambridge Brewing.  One Kendal Square, Cambridge.  I am really dis-
>appointed in the beer here.  It started off with some troubles and
>still hasn't been able to work them out.  I taste off flavors in their
>beers, generally.  Very convenient if you are MIT, however.


Make that 4, John Harvard's just opened at 33 Dunster St. in Harvard Sq.
Reliable rumour has it that their beers are presently being contract
brewed at Harpoon and the on premises brewery is not yet ingear.

	JaH






>-- 

>-Bob Virzi                    | Innuendo ...
> rv01@gte.com                 |
> ...!harvard!bunny!rv01       | ... and out the other.
--
Hopfen und Malz, Gott erhalts
Newsgroups: alt.beer,rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Coors & High-Gravity Brewing (long)
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Fri, 11 Sep 1992 01:45:59 GMT

In article <1992Sep8.185204.26892@news.nd.edu> ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>>
>>I don't drink either of these beers, and I can't even think of a good use for them.
>
>Can someone tell me why there is such a great desire to bash producers of
>American light lager?  I think it is quite childish and demonstrates a 
>certain insecurity.  I drink 'regular beer'.  I like the taste of
>Strohs.  I like Miller beers.  I usually drink Old Milwaukee at my local.
>I do prefer other more interesting beers, but regular beer is still much
>better than most beverages I could drink.

I guess most of us who devote a freat deal of time and energy to producing
a quality beer are a bit put out by the fact that so many people are
being deprived of the same quality simply by being sold down the river
through advertizing.  I suspect most of us would simply say that you have
not yet seen the light.  Clearly, you are in the vast majority and are
entitled to your own tastes but we feel that to even call that stuff
beer in an insult to the art.
>>"Finished" Coors Light has a SG of, what, maybe 1004?  So if the
>>"high-gravity" brew is diluted 1:1 with pure water, the high-gravity
>>brew's SG is around 1008.  That's high-gravity, all right...
>>
>
>Is this an attempt to be stupid?  Coor's light is about 4.3% alcohol, and 
>has 110 calories.  If you can make beer like this from a 1004 wort your
>name should be Jesus Christ.
 
This was a bit of a red herring.  The final gravity does not necessarliy
relate to the OG and it appears that the two were used to make a point.
However, if you use sugar instead of malt, you can make all the alchol you
want and don't need to bother with all that beer stuff.  That is essentially
what they do and why it is not beer whether you and billions of other like it
or not.
js
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: alt.beer
Subject: Re: Guinness (non-imported)
Date: Tue, 15 Sep 92 23:29:18 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <jdecarlo.260.0@mitre.org> (alt.beer), jdecarlo@mitre.org (John DeCarlo) writes:
) In article <BuMnoq.E5I@ux1.cso.uiuc.edu>
)  beckham@ux1.cso.uiuc.edu (Jeff Beckham) writes:
) >Although Guinness is one of my favorite beers here in the states, have any of 
) >you had it where it's brewed??  I was just in Ireland (and I visited the 
) >Guinness brewery).  The Guinness there tastes much different, and is much 
) >better in Ireland.
) 
) Have you tried the "draft" Guinness in a can?  Smooth and yummy, much better 
) than the bottled stuff.  Unfortunately I can't compare it to the real thing, 
) not having been over there.

The pasteurized canned Draught Guinness is almost identical in taste to
draft Guinness served here.  It has been a while since I sipped Guinness
in London, but my vague recollection is of something pretty similar
in taste and character.  I recall that in London it was served fairly
warm, probably warmer than it would be served near Dublin.  Honestly,
I sometimes think touristy places serve beers warmer than real pubs
do.  Am I imagining this?

Extra Stout is fine at cellar temperature, but draught Guinness is
much yummier when significantly chilled (warm fridge temp, maybe 45-50F).
At least to me.  :-)

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: alt.beer
From: cmhaar@casbah.acns.nwu.edu (Chris Haar)
Subject: Re: Miller reserve???
Followup-To: alt.beer
Organization: Northwestern University
Date: Sun, 13 Sep 1992 19:49:37 GMT

In article <binkley.716369901@beagle>, binkley@boulder.Colorado.EDU (Jon
Binkley) wrote:
> 
> casey@morale.lexmark.lex.usa.na (Patrick Casey) writes:
> 
> >Since I've become a beer-snob, I don't pay attention to Budmilloors.  So is
> >this stuff [Miller Special Reserve] any good?  
> 
> Not especially.  In fact, it just goes to show that even when you
> use good ingredients you can still make bland beer.
> 
> It also makes me wonder about what ingredients they actually use.
> Naturally, when we beer snobs hear "all barley" we automatically
> think "all malt."  This is not necessarily the case.  If one uses
> un-malted barley as a grain adjunct, one gets the same effect
> as using corn or rice; i.e., you get a bunch of starch, which gives
> you alcohol without any taste.  I am beginning to suspect that Miller
> is doing this.  That way they get to brag about using barley, and charge
> more $$ accordingly, but still get to brew a cheap, bland, mass-market beer.
> Mind you, I have no evidence for this, but I'm getting more suspicious
> by the moment.
> 
> Jon

I will gladly support your theory.  Last night I decided to take the plunge
and try Reserve.  It was a little better than normal Miller, but I thought
it funny that despite being an "all barley" beer, Reserve's taste was
remarkably grainy.  I'll bet that your assessment of their marketing ploy
is correct.  The carbonation was also typically BudMilCoor.  Overall, I'd
rate Miller Reserve as a perfect example of barley pop (or soda,  for those
of you outside the midwest).

cmh
Vote, dammit!
From: wayne@ultra.com (Wayne Hathaway)
Newsgroups: alt.beer
Subject: Re: alternatives to Guiness
Date: 11 Sep 92 17:26:59 GMT
Reply-To: wayne@ultra.com (Wayne Hathaway)
Organization: Ultra Network Technologies

Well, I can't let an opportunity like this go by without mentioning
one of my favorite stouts, Australia's Tooth's Sheaf Stout.  At least
in California it comes in 25 ounce bottles, and I love every ounce!
Different from Guinness, of course, but highly recommended.

    Wayne Hathaway               domain: wayne@Ultra.COM
    Ultra Network Technologies     uucp: ...!ames!ultra!wayne
    101 Daggett Drive             phone: 408-922-0100 x132
    San Jose, CA 95134              FAX: 408-433-9287
Newsgroups: alt.beer
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Cherry beer
Summary: help
Keywords: cherry beer
Organization: MITRE Corporation, McLean  VA
Date: Wed, 9 Sep 1992 19:47:06 GMT

In article <scott.715999703@ssvs.gsfc.nasa.gov>
 scott@ssvs.gsfc.nasa.gov (Tom Scott) writes:

>My fiance'e, a Parisienne, keeps telling me I should look for cherry beer.
>Now that she's back in Paris, she has no trouble finding European brews.
>Help! Anyone know of an American version of Kirsch(?)  ?
>I tried Brickskellar (in Wash. DC, definitely the place to go for enjoying
>a world-wide selection), but they're not into cherry beer.

Yow!  I suspect you didn't ask about cherry beers at the Brickskellar, as I 
know they have at least a few.  They should certainly have had a kriek 
lambic, though you may not have wanted a lambic.

I just brewed a cherry wheat beer, can't wait to bottle and taste it.  There 
are more and more fruit beers being brewed in the U.S., so maybe there is a 
microbrew cherry ale.

John "Another rambling, worthless posting" DeCarlo

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Xref: sparky alt.beer:5296 rec.crafts.brewing:5360
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Coors & High-Gravity Brewing (long)
Date: 9 Sep 92 15:40:49 GMT
Organization: University of Notre Dame, Notre Dame

In article <1992Sep8.210139.11696@col.hp.com> rstern@col.hp.com (Richard Stern) writes:
>
>My wife likes Michelob, and it's usually around $4 or $4.50 for a six
>pack of bottles.  SNPA is around $6.  Certainly not that much higher
>for the difference in quality.  And there always seems to be some
>"quality" beer (Sam Adams, Boulder Beer, etc) on sale for $5.25/six.

I can buy cases of Rhinelander, Falstaff, Wisconsin Club or whatever
for $7 a case and get a case of bottles.  The only difference between
these and Micelob is advertising cost.  I don't buy American Light Lager
for home consumption anyway, but am still puzzled by the religious
frenzy of the bashing.

>Richard Stern

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++