HDTenEightyP/NetNews huggingface dataset:
From: ted@telematics.com (Ted Goldblatt)
Subject: Re: Canadian pisswater (was: Beer/Brewing Periodicals?)
Organization: Telematics Intl., Inc.; Ft. Lauderdale, FL
Date: Thu, 20 Aug 1992 02:59:04 GMT

In article <1992Aug18.164316.2814@cid.aes.doe.CA> aspgtoc@cidsv01.cid.aes.doe.CA (Claude Toupin) writes:
>In article <1992Aug14.032841.22988@telematics.com>, ted@telematics.com
>(Ted Goldblatt) writes:
>|> [...]  A
>|> bit too much coverage of Budmilloors and their ilk, and of Mexican and
>|> Canadian pisswater beers (probably due to their advertising), but
>   ^^^^^^^^^^^^^^^^^^
>|> generally not too bad.
>|>
> 

>  Canadian pisswater ???  How did you base your opinion on Canadian beer
>???  Did you tasted Canadian brand brew in/for U.S. market ???
>
>  If you consider our beer as piss, I like to see what are your words to
>descrive the taste of a Budmilloors or a Coronna... (It's the rice !!! :-) )
>
>  BTW, I'm not a fan of "industrial beer" (That's why I brew my own).  I
>just want you to be fair: a Canadian beer is usually better than a U.S. beer.
>
>  Coronna doesn't count, it's just a bitter taste of what would be free
>trade with them... :-)
>

I'm sorry.  I didn't intend to imply that _all_ Canadian beer was
bad (not all US beer is bad either), I was trying to say that the
Canadian beer (and Mexican beer) that AAB tends to cover is beer
that I would put in the same category as Budmilloors (e.g., most
Molson products, most Labatt's products, and (to a slightly lesser
extent) most O'Keefe products (and similarly from Mexico, most 
Modelo products, most Cuauhtemoc products, and most Moctezuma
products (with the _major_ exception being Dos Equis Amber)).  This
is not to say there are not good beers from Canada - I have had
some _excellent_ beers from smaller breweries (especially micros
in Ontario), and brewpubs (I have had a _very_ large number of
superb beers at the Amsterdam and the Rotterdam in Toronto).

Again, what I was trying to say is that the Canadian beer that
AAB mostly discusses is the mass market product.  I would also
call most (all?) Anheuser-Busch products, Stroh products, and
Coors products (amongst a large list) pisswater beers (but didn't
since it seems that Budmilloors is the accepted epithet for
these beers - is there a similar label for the Canadian beers?),
but that isn't to say that some excellent beers aren't brewed in
the US also.  Please excuse me if my choice of terms was
offensive, it wasn't intended to be.

I won't get into the discussion of whether Canadian beers in
Canada are better than the same beers in the versions imported
to the US except to say that I have had many of the major 
brands on both sides of the border and have not noticed a
significant difference, and that I don't really notice a
major difference between them and Budmilloors (sorry :-)).

That's probably why I brew my own also :-).

ted
-- 
Ted Goldblatt    ted@telematics.com     (305) 351-4367
    Telematics Intl., Inc.   Ft. Lauderdale, FL
From: kurt@dna.lth.se (Kurt Swanson)
Newsgroups: alt.beer
Subject: Re: Guinness sells out! (was Re: Pub Draught Guinness in Chicago!)
Date: 19 Aug 92 07:42:54 GMT
Organization: Lund Institute of Technology, Sweden

In article <Bt71wp.76H@news.cso.uiuc.edu> parsons@osiris.cso.uiuc.edu (Mark Parsons) writes:
>kurt@dna.lth.se (Kurt Swanson), that's me, writes:
>>I prefer 60F, (or 15C, to those of us in the real world), but that is
>>not my point.  My point is, is that it seems Guinness has "sold out"
>>to the cold beer drinkers.  Undoubtably, most people are not so
>>cultured to drink beer at warmer temperatures, and the can can (sorry)
>>only be made to work with the right fizziness at one general
>>temperature range.  Thus Guinness has chosen the style that most
>>people drink *all* beer, cold.  It is for this reason that I don't buy
>>canned Guinness.
>
>	That is unfortunate because you are really missing something nice.
>The canned draught Guinness is much better than the bottled stuff (a totally
>different beer actually).  As others have pointed out, you can wait a bit for
>it to warm up after you pour it (and let's not quibble over a few degrees be
>they fahrenheit or celsius).  Also before you get too snooty about the
>temperature you drink your stout, please read the post from the Dubliner
>(Sorry, forgot the name) who says that Guinness should be served chilled.
>Who would know better than a Dubliner?
>
GENUFLECT WHEN YOU SAY THAT!

Did I say Guiness should not be chilled?  NO!  I said 60F-15C, which
is somewhat cooler than even the most frugal thermostat-watcher's room
temperature.  I stake my life on that that Dubliner, when he said it
should be chilled, is referring to a temperature much closer to 15C,
than 0C.  No doubt about it, I like mine slightly warmer than the
average Irishman.  (My mother's maiden name is O'Donohue, btw).  And
to roughly paraphrase this oft-quoted Dubliner, Guiness at my optimal
temperature does collect condensation.  In any case, I am an American
living in Sweden.  Why should I neglect my personal tastes for any
Irishman, not to mention Guinness' gizmo?

Actually, I can't wait for a chilled-canned-poured Guinness to "warm up
a bit".  After I've waited the lengthy time for it to unthaw, it's
lost most of it's "kreemy head", thus putting those Guinness
can-engineers' work to naught.

> It's just a matter of physics with their patented gizmo.

I highly doubt this.  I think it would be quite possible for those
beer-can-engineers to make a version that operated at STP.  Don't
believe the hype.

>	You may go ahead and scorn canned "draught" Guinness, but then
>you'll always have to go to the pub to get it.  Maybe that's as it should
>be, but not everybody is fortunate enough to have a nearby pub with Guinness
>on tap, let alone tapped correctly.
>

Actually I think it's quite a wonderful idea.  Just poorly
implemented.  No strike that - poorly marketed.
--


Kurt Swanson, Dept. of Computer Science,
Lunds universitet.  Kurt.Swanson@dna.lth.se
Newsgroups: alt.beer
From: drk@melodian.cs.uiuc.edu (Dave Kohr)
Subject: Sam Adams Dundelweizen (was Re: Samuel Adams Dopplebock)
Organization: CS Dept., Univ. of Illinois at Urbana-Champaign
Date: Fri, 21 Aug 1992 02:25:19 GMT

In article <1992Aug17.203444.6708@athena.mit.edu> bpburke@athena.mit.edu
	(Brian P Burke) writes:
>Just wanted to add my experiences with Sam Adams to this discussion...
>
>First the list of their beers...
>
>[...]
>Seasonal: Dobblebock (spring)
>	  Summer Wheat (Summer)
>	  Octoberfest (Fall)
>	  Winter Lager (Winter)
>	  Cranberry Lambic (tested in the Holiday packs)
>
>-Brian

The Sunset Bar and Grill in Allston/Brighton also has a dunkelweizen (dark
wheat beer) by Sam Adams available on tap.  It's quite good; much better
(for its style) than their regular wheat beer IMHO.
-- 
Dave Kohr     CS Graduate Student     Univ. of Illinois at Urbana-Champaign
Work: 3244 DCL, (217)333-6561  Home: (217)359-9350  E-mail: drk@cs.uiuc.edu
                   "One either has none or not enough."
Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: Mass market beers: any (really) good ones?
Organization: University of Illinois at Urbana
Date: Thu, 20 Aug 1992 13:21:36 GMT

Sam Adam's is approaching mass-market level and is darn tasty.

	-m.
Newsgroups: alt.beer
From: jimv@dadd.ti.com (Jim Vahsen,VAHZ,)
Subject: Re: Who owns Sam Adams??
Reply-To: jimv@dadd.ti.com
Organization: Texas Instruments, Inc.
Date: Wed, 19 Aug 1992 20:04:22 GMT

In article 26961@midway.uchicago.edu, hasn@midway.uchicago.edu (Sheheryar Hasnain) writes:
>I recall reading in an Anheuser Busch annual report that it owns Sam Adams.  
>Is that true?

AAAAAAAAHHHHHHHHHHHHHHHH!!!!!!!!!!!!!!      Say it isn't so!!!!!!   

Also, is it me, or does Jim Koch sound like Elmer Fudd???
---
===========================================================================
|  ____    ____    _____     __     __   _______                          |
|  \   \  /   /   /  _  \   |  |   |  | |___   /       Jim Vahsen         |
|   \   \/   /   /  /_\  \  |  |___|  |    /  /        jimv@dadd.ti.com   |
|    \      /   /  /___\  \ |   ___   |   /  /         Texas Instruments  |
|     \    /    |  |   |  | |  |   |  |  /  /__        ASIC CAD GROUP     |
|      \__/     |__|   |__| |__|   |__| |______|       (214)997-3607      |
|                                                                         |
|           Samuel Adams - Brewer, Patriot.  (Damn Fine American Beer)    |
===========================================================================
From: kevin.jessup@mixcom.mixcom.com (kevin.jessup)
Newsgroups: alt.beer
Subject: Re: Name that Beer
Date: 17 Aug 92 20:52:33 GMT
Article-I.D.: mixcom.1992Aug17.205233.3763
Distribution: usa
Organization: Milwaukee Internet Xchange BBS, Milwaukee, WI U.S.A.

In <1992Aug15.172007.28699@midway.uchicago.edu> busc@quads.uchicago.edu (john richard buscher) writes:

> said that he grew up near to the brewery and that there is/was a nuclear power
> plant nearby-- giving the beer a "distinctive" taste.

Interesting.  How much radiation can a beer take before it mutates into
a Miller product? ;-)

-- 
Kevin Jessup, bbwwbb@mixcom.mixcom.com
"You've got to know when to code 'em, know when to load 'em, know when to
emulate, know when to run.  You never count your money, when your sittin' at
the keyboard: there'll be time enough for countin', when the software's done."
From: jimv@dadd.ti.com (Jim Vahsen,VAHZ,)
Newsgroups: alt.beer
Subject: Re: Bar Trek (The Old Generation)
Date: 12 Aug 92 20:09:50 GMT
Reply-To: jimv@dadd.ti.com
Organization: Texas Instruments, Inc.

In article 12523@ecs.soton.ac.uk, igl@ecs.soton.ac.uk (Ian Glendinning) writes:
>In <x03mh!c@lynx.unm.edu> bdombrow@triton.unm.edu (brent m 92jun08 dombrowski) writes:
>
>>CHUG if any of the following occur:
>
>Pardon my British ignorance, but what does "chug" mean?
>   Ian

As I could be fairly well described as a "bubba" as worded in past messages, 
except for the fact that I do enjoy micro-brew  8)   I thought I'd answer this
one....   CHUG, loosely translated, would be a VERY BIG sip.  Say about as much
beer as one can possibly force into one's mouth without it spilling down one's
shirt.  This tends to even things out between different people in the group, as 
the bigger the Bubba, the bigger the CHUG...  

---
===========================================================================
|  ____    ____    _____     __     __   _______                          |
|  \   \  /   /   /  _  \   |  |   |  | |___   /       Jim Vahsen         |
|   \   \/   /   /  /_\  \  |  |___|  |    /  /        jimv@dadd.ti.com   |
|    \      /   /  /___\  \ |   ___   |   /  /         Texas Instruments  |
|     \    /    |  |   |  | |  |   |  |  /  /__        ASIC CAD GROUP     |
|      \__/     |__|   |__| |__|   |__| |______|       (214)997-3607      |
|                                                                         |
|           Samuel Adams - Brewer, Patriot.  (Damn Fine American Beer)    |
===========================================================================
																				
Newsgroups: alt.beer
From: lsmith@milli.cs.umn.edu (Lance "Squiddie" Smith)
Subject: Re: Porter vs. Stout 
Organization: The Little Squids of the Poor
Distribution: na 
Date: Wed, 19 Aug 1992 21:51:26 GMT

In article <Bt8M42.8Av@news.cso.uiuc.edu> parsons@osiris.cso.uiuc.edu (Mark Parsons) writes:
>
>	What exactly is the difference between a stout and a porter other
>than a stout is generally heavier darker and maltier?  Or is that it?

According to the CAMRA dictionary, which I don't have with me, Stout was
originally just Stout Porter. The Porter was dropped over the years.
Somewhere I have a picture of Guinness taps somewhere where they are
marked as Guinness Porter.

Of course, there are about two distinct styles of Porter and at three 
styles of Stout. So things have progressed away from two styles of beer.

If I had to point to one ingredient to tell them apart, I'd probably say 
that roast barley is almost always present in Stout and not always in
Porter. Often it seems that makers of Porter seem to rely on black malt
or a heavy dose of chocolate malt. The hopping on the usual stout seems
more towards the bittering hops and less on the aromatics too. 
--
 Lance "The Weasel" Smith  | "He which brings no hustle to this game
    (lsmith@cs.umn.edu)    |  Let him depart; his waivers will be cleared,
  There were Giants in the |  And dollars of contract put into his wallet:
     Stick in those days   |  We would not play in that man's company"  Hrbek V
From: me@dude.pcs.com (Michael Elbel)
Newsgroups: alt.beer
Subject: Re: Munich beers - recommendations wanted
Date: 21 Aug 92 07:42:37 GMT
Organization: PCS Computer Systeme GmbH

In <1992Aug18.165514.9735@cs.ucf.edu> tech@cs.ucf.edu (Tony Travaglini) writes:

>Is this the Kloster that has the statue of the guy on the horse in the
>church? I realize this is hardly a great description, but it's the
>best I can come up with. We took a boat to the Kloster and toured the
>oddest church I've ever seen, and then had a couple of the best dark
>beers I've had in a long while.

Aehm, can't remember seeing that kind of statue in Andechs, but that
doesn't tell anything. 

Andechs is up a hill, an hour's walk away from the lake, so you couldn't 
have reached it by boat.

Michael
--
Michael Elbel 			|  No, I haven't lost my brain!
PCS GmbH, Muenchen, Germany	|  I just forgot it in the
   me@dude.pcs.com 		|  rush this morning.
Xref: sparky alt.beer:4994 rec.crafts.brewing:4801
From: trice@bnr.ca (Tony Rice P885)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Skunky Beer
Date: 21 Aug 92 14:33:22 GMT
Distribution: usa
Organization: Systems Development Environment Support, BNR, Inc.

In article <1992Aug21.104425.24725@progress.com>, matth@progress.COM (Matthew J. Harper) writes:
|>   Perhaps you should be a little more careful where or how you purchase your 
|> beer.  Beer gets skunky because it's light-struck.

Why should I have to worry about this?  Why don't brewers take measures to 
insure that the beer is just as good when I buy it as when they brew it?

It just doesn't make sense.

|> 
|>   When I was in college in upstate NY (not too long agao....) I lived on Labatts
|> 'cause I could get a case o' the Blue for $10.  Never (almost never) got a 
|> skunky bottle, much less a whole batch.  I now know it's because I was getting
|> it by the case, which kept the light out.
|> 
Thats cool.  The problem is there are so many beers out there that I haven't   
had, I have trouble buying a whole case.


I guess that's what I'll have to do when I buy from the "big boys"  (that
rare occurance)


-- 
==========================================================
                      Tony R. Rice                      
         Systems Development Environment Support         
----------------------------------------------------------
trice@bnr.ca                        Bell-Northern Research     
mrmidi@aol.com                  Research Triangle Park, NC
----------------------------------------------------------
Opinions are my own, and do not reflect those of BNR or NT
----------------------------------------------------------
                       "Go Hokies"
==========================================================
Newsgroups: alt.beer
From: carruth@mksol.dseg.ti.com (matthew carruth)
Subject: Liquid yeast problems
Organization: internet
Date: Thu, 20 Aug 1992 15:22:57 GMT

Being a beginer, I'm always looking for ways to improve my beer.  I tried liquid yeast
for the 1st time last night.  I ran into a problem, however.  I had the wort
fully prepared, then I took the yeast package out of the fridge, and happened to
notice that it required a "pre-aging" step, rupture the innner package....  I really
wasn't in a position to put everything on hold.  Therefore I ruptured the inner
capsule and let it age for 2hrs and then added it to the wort.  This morning I saw
no signs of fermentation.  Should I wait for yeast activity?  Should I add more yeast
ASAP?  How long will the wort keep with no yeast?  What's a novice to do?

Keywords: 


-- 
-------------------------------------------------------------------------------
My views are my own and do not reflect those of my employeers....
From: hasn@midway.uchicago.edu (Sheheryar Hasnain)
Newsgroups: alt.beer
Subject: Who owns Sam Adams??
Date: 19 Aug 92 15:53:47 GMT
Organization: University of Chicago

I recall reading in an Anheuser Busch annual report that it owns San Adams.  
Is that true?
Newsgroups: alt.beer
From: brown@odin.ins.cwru.edu (Dan Brown)
Subject: Re: Pub Draught Guinness in Chicago!
Organization: Subversive Student Publications un-inc.
Date: Mon, 17 Aug 92 06:08:12 GMT

In an earlier posting lestat@wixer.cactus.org (Lyle J. Mackey) writes:
>In article <92226.195553DMALZAHN@HARPERVM.BITNET> Don Malzahn <DMALZAHN@HARPERVM.BITNET> writes:
>>
>>Course I am sad, because they sold it warm. So I am drinking a Petes  Wicked
>                               ^^^^^^^^^^^^
>
>As it should be...

as it traditionally is.

>>Ale while I wait for the Guinness to chill.
>
>Heathen! Blashpemer! Guinness SHOULD be served at room temperature! Good
>lord, man, you've been drinking too many Amerikan pisswater beers!

Guinness is TRADITIONALLY served at room temperature. It SHOULD, as should
other beers, be served to suit the tastes of the person who will consume
the beer!

At least he is brave enough to try Guinness! All to many people are more 
than happy to stick with their typical Ameri-canned beers. 

I was fairly supprised to see many of the people at one of my recent parties
drinking my homebrew, rather than the Moosehead keg that I had. 

There were a few people that turned their noses up at even the Moosehead,
stating that it wasn't as good as Bud Lite or some such... 

To tell the truth, I wasn't really thrilled with that particular keg. It was
dated May 29th (The party was on August 8th), and tasted somewhat stale. 
I was somewhat leary of the date when we purchased the keg, but by the time
we had it up three flights of stairs, in the keg-o-rator, and tapped, it was
a bit late to take it back. It was finnished before the night was out. People
were happy. I didn't have to drink any of it! 

Later.
Dan


-- 
Dan Brown		"All that is past is prologue"
brown@ins.cwru.edu
"If two years isn't enough time, why would five minutes be?" Chester Ramey.
Newsgroups: alt.beer,rec.crafts.brewing
From: skenny@pico.engr.mun.ca (Shawn Kenny)
Subject: Re: Canadian pisswater (was: Beer/Brewing Periodicals?)
Organization: Memorial University of Newfoundland
Distribution: usa
Date: Tue, 18 Aug 1992 18:20:18 GMT

trice@bnr.ca (Tony Rice P885) writes:

>|> 
>|>   If you consider our beer as piss, I like to see what are your words to
>|> descrive the taste of  a Budmilloors or a Coronna... (It's the rice !!! :-) )

>Your export brews are worse in some cases than Budmilloors (good name, that are
>all the same)  Labatts export is skunky here in the states but I've heard that
>it is heavenly when tasted in the great white north!

I guess it is relative to what the comparison is based on.:-) I think most
people would agree that the micro-/local brew far outpaces the general
stuff from the big companys. Although Moosehead products are quite good
considering their market size. 
--
=================================
skenny@pico.engr.mun.ca
St. John's, NF, CANADA
"Have a touton or do without'n !"
From: tope@enea.se (Tommy Petersson)
Newsgroups: alt.beer
Subject: Re: Lambics, Geuze (Re: Fruit Beers)
Date: 13 Aug 92 12:21:48 GMT
Organization: Enea Data AB

binkley@boulder.Colorado.EDU (Jon Binkley) writes:
- amd2@ukc.ac.uk (A.M.Douglas) writes:
- 
- >Also, what is a Belgium Geuze beer - is this a fruit?  I'm sure I knew
- >once, but I've forgotten.
- 
- Geuze is a type of Lambic.  Lambic is fermented by wild yeast
- and bacteria- literally whatever falls into the wort.  This gives

It's mainly two types of enzymes, I beleive their names are something
like "Bretanomyces Lambicus" and "Bretanomyces Bruxelliensis" (sp), but
that could also be something I dreamed up. These two works only at
two different and very specific temperatures.

Earlier, and maybe still at small breweries, they opened a roof window
to let the enzymes in (the wort wasn't covered). Nowadays the have
industrialized the process and tamed the wild yeast.

- it a sour flavor, more similiar to wine or cider than beer. Fruit
- is added to some types of Lambic- eg. Kriek (cherries), Peche (peaches),
- Framboise (raspberries)- but not all. Geuze has no fruit added; it
- is a mixture of old and young Lambic.  A common misconception is

I beleive that Lindeman Kriek is Geuzue with added cherry juice (it
should really be cherries laying in the beer for a long time), but their
Peche is Lambic with peach added.

- that the added fruit is the defining characteristic of a Lambic;
- note that Jim Koch, prez. of Samuel Adams apparently thinks so,
- since he misnamed a Cranberry beer he brewed last year "lambic."
- It is the wild microbes, the porportion of wheat in the grist,
- and the sparing use of old hops which define Lambic.
- 
- Lambics are only successfully brewed in a fairly small area in Belgium-
- nowhere else has the suitable microbial flora.  American homebrewers
- have had some success adding pure cultures of the primary strains
- to their beers, but I'm aware of no commercial brewers who do this.
- 
- Jon Binkley
- 
-- 
=============================================================================
 Tommy Petersson              tope@enea.se              Enea Data AB, Sweden
=============================================================================
Xref: sparky alt.beer:4762 rec.crafts.brewing:4525
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Labatts/Molsons up beer prices 2.5% because of wet Ontario summer
Organization: The Spud Goodman Show
Date: Sat, 22 Aug 1992 18:41:17 GMT

In article <1992Aug16.141642.1165@meadow.uucp> marc@meadow.UUCP (Marc Riehm) writes:
>In article <schuck.713550796@sfu.ca> Bruce_Schuck@sfu.ca writes:
>>Labatt's and Molsons announced today that beer prices will have to
>>go up 2.5% because of loss of beer sales during Ontario's wet summer.
>>
>
>Actually, what you should really be complaining about is the following: how
>is it that two companies which are supposedly in competition raise their
>prices by the same amount at the same time?  How is it that these companies
>own a common marketing chain (in Ontario, at least -- the Brewer's Retail)?
>
>Canada is a strange country: we have a competition "watchdog" which
>occasionally slaps the wrists of companies which are deemed to be price-fixing
>(I remember this happening to the major millers some years ago), and yet at
>the same time we have unquestioned, institutionalized price fixing in the
>beer industry (and in others: eg the farm marketing boards).

Another interesting thing in this story is that these companies are
behaving like *monopolists*.  Nobody else reacts to a sagging
market by *raising* prices!  It's certain death in a competitive
environment.  Are these companies guaranteed a certain percentage
of all beer sales?  Otherwise, all that raising prices would do is
reduce their market share more.  (I am operating, of course, on the
assumption that mass-produced national beers are fungible and therefore
an area of perfect competition - the products are indistinguishable for
all practical purposes from their competiton.)

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!