HDTenEightyP/NetNews huggingface dataset:
From: DJWalker@cup.portal.com (Doug Jay Walker)
Newsgroups: alt.beer
Subject: Re: How do you stop a keg from going flat???
Date: Wed, 23 Dec 92 20:01:42 PST
Organization: The Portal System (TM)

>
>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.
>

Get a gas cartridge and use that instead of an air pump.

------
|_o_o|\\   Doug Walker
|. o.| ||
| .  | ||  BIX:      djwalker
| o  | ||  PORTAL:   djwalker
|  . |//   Internet: walker@unx.sas.com
======
From: x1rbrown@exnet.iastate.edu (Roger Brown)
Newsgroups: alt.beer
Subject: More Midwest Beer News
Date: 21 Dec 1992 16:43:05 GMT
Organization: Case Western Reserve University, Cleveland OH.
Reply-To: x1rbrown@exnet.iastate.edu
NNTP-Posting-Host: odin.ins.cwru.edu

Just a quick few lines about another good beer drinking opportunity!

I stopped at the new Jones Street Brewery brewpub in Omaha last Friday 
for a pleasant lunch and very good beer. The pub is located at 13th and 
Jones, a couple of blocks south of the old market area near downtown.

The lunch menu includes a range of goodies, from burgers to beef 
bourginon. I had a very good ploughmans, my son enjoyed the bourginon 
(despite the fact that at his age, he STILL passes on mushrooms).

The beer was VERY good. They currently serve a wheat, a pale ale, a 
golden ale, a stout and a holiday beer in pint, 1/2 pint and 4 oz. 
samplers. I had a half of pale (fine hoppy taste, slightly fruity, nice 
aftertaste and lightly bitter) and the same of stout (VERY dry and 
coffeeish, long finish). I also tried a 4 oz glass of the holiday brew. 
Very good spice flavor, less hop bite than Anchor 1992). I took home a 
gallon of the golden ale. It traveled well but went off quickly after 
it was opened. I had lots of help finishing it though. Another good 
beer, more like a fresh pils than an ale.

The ONLY odd and maybe negative was a strong flowery aroma to all but 
the golden that was unlike any hop aroma I had ever encountered. It was 
there in each beer, and the same in each. Normally I would enjoy the 
hop nose but this was not typical.

The decor is plain...factory chic. And yes, there were y people 
present. But I think it is very much worth a visit.

Cheers,
Roger
-- 

Roger Brown, x1rbrown@exnet.iastate.edu
Extension Communications, Iowa State University, Ames Iowa. 
Newsgroups: alt.beer
From: kpapai@rahul.net (Ken Papai)
Subject: Re: Anchor Christmas (was Re: Pike Place Ales (was Re: Anchor Steam 
Organization: a2i network
Distribution: usa
Date: Wed, 23 Dec 1992 22:35:43 GMT

machman@hardy.u.washington.edu (The Machman) writes:

>Jeff Brendle <BLI@psuvm.psu.edu> writes:

>>I have also gotten Pike's Place Pale Ale in a bar in State College, PA 
(Zenos).
>>Not bad stuff, along with the Geary's and Grants' we are starting to see 
more
>>and more of the small micros being available.  Also of note, we are now 
getting
>>cask-conditioned beers for use on hand pump from the Penn Pilsner folks.  It
>>has been a very good semester for beers here in happy valley indeed!  Still 
am
>>waiting on the Anchor Christmas this year, but we have Sam Adams Winter of 
tap
>>and Sam Smith's in the bottle already....nice sign of the season.  =-)

>Don't hold your breath for the Anchor.  I heard they made only 600 cases of
>it available, so I'd imagine there's also not that much available for 
tapping,
>either.  Heck, I haven't even seen any here in Seattle yet this year.

>My housemates and I purchased two cases of Anchor's Our Special Ale.  We
...

Impossible and improbable.  NO WAY Anchor would produce just 600 cases of 
this stuff.  If so, then their distribution is *extremely* limited.  I know of
at least four liquor stores within 6 miles of my house, each has at least
30 cases of Anchor OSA 1992 in stock.  Maybe you meant 6,000 cases????
Even 6000 cases seems to be on the low side.

People have bought this beer in bottles in California, the east coast, Texas,
and the midwest.  Don't you think 600 cases is way low? 
-- 
Ken Papai <kpapai@rahul.net>
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Japanese Beer/Tokyo
Organization: The Spud Goodman Show
Date: Sun, 20 Dec 1992 22:22:45 GMT

In article <1992Dec10.184052.11650@cbnewsh.cb.att.com> brown@cbnewsh.cb.att.com (john.carl.brown) writes:
>   Does anyone have any recommendations on Japanese beers to
>try, beyond what is commonly available in the U.S. (Asahi,Kirin,Sapporo
>plus the same Dry versions).

Suntory is another major brand not commonly available in the US.
They also make the finest Japanese Scotch in the world. :-)

-- 
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!
From: katzd@herald.usask.ca (David Katz)
Newsgroups: alt.beer
Subject: Re: <none>
Date: 31 Dec 1992 02:49:44 GMT
Organization: University of Saskatchewan
NNTP-Posting-Host: herald.usask.ca

In article <m0n6pM0-0000anC@juts.ccc.amdahl.com> scott.powell@amail.amdahl.com writes:
>>Does anyone know how to remove labels from beer bottles?
>>
>>My problem is that soaking the bottles in water damages the labels and
>>doesn't really work too well.  Any suggestions?
>
>I remember some friends of mine, who collected Wine Bottle Labels, spreading
>some stuff over the labels.  The stuff was designed to either dissolve the
>glue and leave the label intact or to soak into the paper and reinforce it so
>it wouldn't tear when being removed (maybe it was both).

Most (but not all) wine labels will come off if they bottle is soaked in
a solution of about 2 tbsp of ammonia in 1 gallon of warm water.  Leave
about 2 hours and the label should peel off very easily.  Blot with
paper towel (or cloth for the environmentally correct) and leave to air
dry face down so the glue doesn't stick to anything.


Dave Katz, I.S.P., MSc.                  Sector     Consultant
Saskatchewan Economic Development        Phone: (306) 933-7212
206 - 15 Innovation Blvd                 Fax:   (306) 933-8244
SASKATOON, Saskatchewan   S7N 2X8        KatzD@Herald.USask.ca
Newsgroups: alt.beer
From: don@vestek.com (Don Labutay)
Subject: Filipino Beer (Red Horse)
Organization: Vestek Systems, San Francisco
Distribution: usa
Date: Wed, 30 Dec 92 17:39:26 GMT

Has anyone out there ever try this filipino beer called Red Horse.
Is it just me or this beer is really strong?  Me and my friends can only
drink one bottle each.  I just want an opinion from the hardcore beer drinkers  
out there.  Try it if you haven't.
From: jeff@smoggy.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: alt.beer
Subject: Re: How do you stop a keg from going flat???
Date: 21 Dec 1992 23:33:10 GMT
Organization: California Institute of Technology, Pasadena
Distribution: all
NNTP-Posting-Host: smoggy.gg.caltech.edu

The hard part is not keeping the beer pressurized, but keeping
it cold.  You can buy a CO2 cannister, regulator, and tap kit
from a bunch of different places for $100-200.  I did; one place
that rates to have them is the Oliver Ennis Company in Culver City,
CA.  Keeping the beer cold, on the other hand, is a pain in the 
neck.  I modified an old refrigerator to use the cannister and tap
kit (just like the frats way back when.)  Cutting through an old
refrigerator door is one major hassle.  I got a carbide heavy-duty
hole saw and that was just barely enough; the thing was trashed by
the time we were done.  It was like cutting through 1/4" armorplate.
The story has a good ending: the beer 'fridge works great and I have
get different taps to fit different keg types, including Sierra Nevada
Pale Ale (which recently went to the Sankey tap, btw from the Golden
Gate tap.)  SNAle is far better on tap than from a bottle, too.
				--Jeff
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: Identify a brew, please
Date: 29 Dec 92 15:24:14 GMT
Organization: The Meltdown - A Team Star BBS

As I understand it, Crazy Horse is a high-alcohol malt liquor.  The family of
the late Indian chief doesn't want his name associated with such a product and
have sued to have the name changed or the production stopped.  If the suit has
been decided, I don't know.  But this is what I have heard.

Mike Wilson
brewer@meltdown.chi.il.us
Newsgroups: alt.beer
From: hiro@thorn.kpc.com (Hiro Sasaki)
Subject: Re: Japanese Beer/Tokyo
Organization: Kubota Pacific Computer, KCI program office
	<1992Dec20.222245.2361@rosedale.uucp>
Date: Tue, 29 Dec 1992 21:52:41 GMT

In article <1992Dec20.222245.2361@rosedale.uucp> dcb@rosedale.uucp (Dave Breneman) writes:
 >   In article <1992Dec10.184052.11650@cbnewsh.cb.att.com> brown@cbnewsh.cb.att.com (john.carl.brown) writes:
 >   >   Does anyone have any recommendations on Japanese beers to
 >   >try, beyond what is commonly available in the U.S. (Asahi,Kirin,Sapporo
 >   >plus the same Dry versions).
 >
 >   Suntory is another major brand not commonly available in the US.
 >   They also make the finest Japanese Scotch in the world. :-)

Try Yebisu!! It is a best Japanese beer.
--
   $B%+%s$H%1%$%1%s(J$B$H%_%($H%O%C%?%j(J $B$N(J $B:4!9LZ9@L@!w$1$#$T$#$7$#!%$3$`(J
                    Hiroaki Sasaki | 2630 Walsh Ave.
       Kubota Pacific Computer Inc.| Santa Clara CA 95051 USA
                 KCI program office| E-Mail hiro@kpc.com
Xref: sparky alt.beer:7984 rec.crafts.brewing:7860
From: Robert.T.Warfield@dartmouth.edu (Robert T. Warfield)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Black and Tan
Date: 28 Dec 92 12:59:53 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0b3@newshost.dartmouth.edu


  Use a spoon. Place it on the top of the ale (I personally prefer
harp), and pour the guiness on top of the spoon. There will be some
mixing but you will get a two level effect.

**********************************************************************
* Arthur, king of the Britons    * 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: sstrand@u.washington.edu (Stuart E. Strand)
Newsgroups: alt.beer
Subject: Re: The Label come off
Date: 28 Dec 92 17:40:42 GMT
Followup-To: alt.beer
Organization: University of Washington
NNTP-Posting-Host: 128.95.36.218

In article <Dec24.085912.15778@yuma.ACNS.ColoState.EDU>,
cs151kx@lamar.ColoState.EDU () wrote:
> 
> 	I am responding to the fella who was asking how to remove the lable
> 	without damaging the label.
> 	.... tearing it,  what we did is let them soak in a window cleaner 
> 	for a few minutes and then we would run a razor blade down the edge of
> 	the sticker, kinda like cutting the sticker away from the glass.  A
> 	sticker could be removed without tearing it at all and leaving behind 
> 	only the gum that stuck it there.
> 
> 	I would not suggest getting the beer label wet, but do try the rezor 
> 	blade, it this doen not work, then go ahead and get it wet, just have
> 	a towel handy to soak the water out of the face of the label, then cut
> 	it off.  This should work fine, and you will not hurt the label if
> 	you are careful not to scratch the label or cut through it with
> 	the razor blade,  be sure that you blade is sharp or it will
> 	slip and you'll cut right thru. 
> 
> 	Be sure to let the label dry between towels compressed between two books
> 	or something like that.
> 
> 	Good luck and Merry TOPHmas
> 
> 	ChrisTOPHer Johnston
> 	cs151kx@lamar.colostate.edu

Thanks for the advice.  I have used that method, both dry (many tearing
sounds and pulling of hair) and wet (less tearing, but some and wrinkled
labels, even pressing between books).  BTW wax paper was better than
towels, which would stick to the adhesive. 

Has anyone tried any solvents for this purpose?  I would love to have a
poster made of all the labels I have consumed (actually the contents
thereof).

[I used to brew with the Burton Union system.  I made the fermenters
myself.  It worked beautifully]

////////////////////////////////////////////////////////////////////////
/ Stuart Strand, Univ.Washington              sstrand@u.washington.edu /
/ AR-10, Seattle WA 98195 206-543-5350   uunet:  beaver!milton!sstrand /
////////////////////////////////////////////////////////////////////////
From: emeeks@unity.ncsu.edu (Edward Meeks)
Newsgroups: alt.beer
Subject: Re: Additives in beer
Date: 30 Dec 92 15:05:05 GMT
Organization: North Carolina State University Computing Center

In article <19921229141406EEY9JJT@MVS.OAC.UCLA.EDU> EEY9JJT@MVS.OAC.UCLA.EDU (John Talbert) writes:
>German purity laws dictate that beer can have only 4 ingredients:
>water, hops, malt, and yeast.

So it goes for many German breweries. But there are exceptions, and
they aren't considered "outlaw" breweries. Wheat beers are an obvious
example.
>Many beers are using isinglass (swim bladder of a sturgeon)
>as a clarifying agent. Others use gelatin  (boiled animal bones).
>I would like to avoid beers that contain such disgusting substances.

These (and other "finings" like Irish Moss) work by bonding with
proteins in beers, making the proteins too heavy to stay in solution,
so they settle out. This is done before final packaging, so the
disgusting additives are left out, with the haze-causing proteins. 

>How can I find out the ingredients of beers?
>How would I contact the breweries?
>
Well, they aren't required to list the ingredients on the package, so
do you think they'll "come clean" if Joe Public calls to ask?

As someone else suggested, learn about various beer ingredients by at
least perusing a book on homebrewing. Making your own is a worthwhile
pastime.
>Thanks,
>
>John Talbert
>jtalbert@saonet.ucla.edu

'`'`'`'`'`'`'`'`'`'`''`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`
Ed Meeks (emeeks@ncsu.edu)  "Won't you please tell the man I didn't hurt
anyone, I was just tryin' to have me some fun." --John Prine
'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`'`~~
Newsgroups: alt.beer
From: hck@maximo.enet.dec.com (Herb King)
Subject: homemade brew
Reply-To: hck@maximo.enet.dec.com (Herb King)
Organization: Digital Equipment Corporation
Date: Wed, 30 Dec 1992 20:47:23 GMT

hi fellow beer drinkers.
   Does any one out there have one of those home breweries?
if so could you answer the following ?'s
how long does it take to make a batch?
how does it taste?
can you use any type of bottle ie,bud,corona,coors,etc..., to store
your fresh brew in if you have a bottle topper?
finally is it worth the money to invest or is it better to buy at the store?
thanks 
           herbking
From: us267384@mmm.serc.3m.com (Steven M. Anastasi)
Newsgroups: alt.beer
Subject: Re: Identify a brew, please
Date: 29 Dec 92 15:06:28 GMT
Organization: 3M - St. Paul, MN  55144-1000 US

From article <lk0nsrINNdi1@news.bbn.com>, by djstracher@ccs1.bbn.com:
> In article <j1moody-281292185020@hesmac12.hesburgh.lab.nd.edu>, j1moody@darwin.cc.nd.edu (Joe Moody) writes:
>>There's a beer out, it's an ale I believe, that comes in a clear 40 ounce
>>bottle. It has an indian name and is supposed to be quite high in alcohol
>>content. Maybe 'Crazy Horse'? Anyway, somebody told me they're taking it
>>off the market.
>>Does anyone know the real name and whether they are going to continue
>>selling it?
>>
>>Joe
> 
> 

Crazy Horse was (or is about to be) taken off the market because of
complaints from American Indians (specifically in the Midwest) that
felt marketing a cheap high alcohol beer with a name like 
"crazy Horse" was a slap in the face to Indians given current
problems with alcoholism.

I'm not an Indian so I could be wrong in my interpretation.

> Crazy Horse is the right name. Don't know about marketing.
-- 
........................................................................
Steve Anastasi	        "Give a man a fish, and you can feed him for
smanastasi@mmm.com       a day.  Teach him to fish and you can tax him!"
St. Paul, Minnesota                 - hey, I wrote it!
From: brown@odin.ins.cwru.edu (Dan Brown)
Newsgroups: alt.beer
Subject: More Admin stuff.
Date: 2 Jan 1993 18:25:05 GMT
Organization: Morgue Brewing Company, Cleveland Oh.
NNTP-Posting-Host: odin.ins.cwru.edu


Alt.beer was created for the purpose of discusing the various aspects of 
that fine malted beverage generally refered to as beer. Welcome here are 
discussions of rare and interesting beers, reviews of brewpubs and 
breweries, suggestions about where to shop for beer, tips for making 
your own, and such...

Flames, senseless arguing, and encouragement of alcohol abuse will not be 
tolerated on alt.beer!! Please keep noise to a minimum. 86 QRM. Please
to get into flame wars about liking different kinds of beer. If you don't
like a certain kind of beer, you are welcome to say so, but berating others
for liking something that you don't is NOT APPRECIATED!!! 

The alt.beer "archives" are available for anonymous ftp on ftp.cwru.edu,
in the ~/pub/alt.beer directory. If you have any contributions, please
email them to me (brown@ins.cwru.edu) and I will see about getting them 
put into the archive.

Couple pointers to other net.news.groups... rec.food.drink exists for
discussions of all beverages, such as wines and liquors. Homebrewing is
discussed on rec.crafts.brewing, and in the Homebrew Digest, which is
posted to rec.crafts.brewing. "Partying" is discussed in alt.party. Flame
wars are held in alt.flame. You will find a lot more acceptance of and
information about these topics in these groups.


Good evening, and Cheers!

This charter was posted automatically.
-- 
Dan Brown	
brown@ins.cwru.edu
From: WTP.ADMIN@MHS.UNC.EDU (Bill Pitts)
Newsgroups: alt.beer
Subject: winter ale(s)
Date: 29 Dec 92 21:56:36 GMT
Organization: UNC Office of Information Technology

Has anyone in the Raleigh-Durham-Chapel Hill area seen any of the
current vintage of the following ales:

Anchor Our Special Ale
Sierra Nevada Celebration Ale
Youngs Winter Ale

Fowler's in Brightleaf said they were expecting it soon. Either it 
all got gone real quickly, or it hasn't arrived yet. 

Thanks

Bill
Newsgroups: alt.beer
From: jweather@uxa.cso.uiuc.edu (weatherly john wallace)
Subject: Heritage Castle Beer
Organization: University of Illinois at Urbana
Distribution: na
Date: Tue, 22 Dec 1992 20:56:50 GMT

    Is there anywhere in the U.S. that sells Heritage Castle Beer from 
    Britain?
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: Pike Place Ales (was Re: Anchor Steam Christmas Ale)
Date: 22 Dec 92 11:47:53 CST
Organization: The Meltdown - A Team Star BBS

I can get Pike's Place stuff here.  My homebrew shop also carried already
brewed stuff, they claim to have the largest selection in Chicago's south
suburbs, something like 350 brands.  I know they have a lot.  I've been going
there for about a year and a half now and I'm not even close to have tried them
all, yet.  And they keep adding.  They could easily be over 400 by now.
From: brown@odin.ins.cwru.edu (Dan Brown)
Newsgroups: alt.beer
Subject: Re: Homebrew problem
Date: 29 Dec 1992 04:53:27 GMT
Organization: Subversive Student Publications un-inc.
NNTP-Posting-Host: odin.ins.cwru.edu
Keywords: sugar

In an earlier posting tina@IASTATE.EDU (Christina Reinhard) writes:
>
> Hi,
>
> I am a homebrew beginner.
> Here is my problem:  I just put on my first batch of homebrew ( a Pilsner).
> The mistake I made was that I boiled the sugar with the worth (in stead of
> adding it at the bottling step).
>  Is someting terrible going to happen ?  Should I dump the first batch, or is
> there no reason to panic ?

Never panic when you are homebrewing. It is hard to really screw up. 
Don't worry about the extra sugar in your beer now. Its there, you can't
do anything about it. Your beer will have a bit higher specific gravity now,
and maybe more alcohol later, but... it will probably be ok. 

You will need to get some more sugar for priming when the time comes to 
bottle. The bit of extra sugar that you add at bottling time is what
carbonates your beer. 

ALSO, as has been said many times, many ways, READ rec.crafts.brewing!!!!!

I REPEAT, READ REC.CRAFTS.BREWING!!!!!


>  Thanks for the help.

no prob.
 
>  Tom

(also... I might suggest that you quit borrowing tina's account)

:-)

Later.
-- 
Dan Brown	
brown@ins.cwru.edu
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: Re: Help
Date: 22 Dec 92 11:21:49 CST
Organization: The Meltdown - A Team Star BBS

1) Whatever way you like.  I always thought a B&T and a half and half were
pretty much synonymous.

2) And ale is fermented with ale yeast.  A lager with (surprise!) lager yeast.
A Pilsner is a type of German lager that originated in Pilsen.  That's the
short of it, if anyone wants to elaborate, be my guest.

brewer@meltdown.chi.il.us
Mike Wilson
Newsgroups: alt.beer
From: machman@hardy.u.washington.edu (The Machman)
Subject: Re: Anchor Christmas (was Re: Pike Place Ales (was Re: Anchor Steam Christmas Ale))
Organization: University of Washington
Date: Wed, 23 Dec 1992 18:10:48 GMT

Jeff Brendle <BLI@psuvm.psu.edu> writes:

>I have also gotten Pike's Place Pale Ale in a bar in State College, PA (Zenos).
>Not bad stuff, along with the Geary's and Grants' we are starting to see more
>and more of the small micros being available.  Also of note, we are now getting
>cask-conditioned beers for use on hand pump from the Penn Pilsner folks.  It
>has been a very good semester for beers here in happy valley indeed!  Still am
>waiting on the Anchor Christmas this year, but we have Sam Adams Winter of tap
>and Sam Smith's in the bottle already....nice sign of the season.  =-)

Don't hold your breath for the Anchor.  I heard they made only 600 cases of
it available, so I'd imagine there's also not that much available for tapping,
either.  Heck, I haven't even seen any here in Seattle yet this year.

My housemates and I purchased two cases of Anchor's Our Special Ale.  We
were amused when I pointed out that we acquired one-third of one percent
of their stock of it this year.  :^)

						-- dave

-- 
 /'''   The Machman     machman@milton.u.washington.edu    david c carroll
 c-OO                                                                      
    \                     "Big Science.  Hallelujah"
   -                                                                       
Xref: sparky alt.beer:8028 rec.crafts.brewing:7905