HDTenEightyP/NetNews huggingface dataset:
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Favorite Beer
Organization: The Spud Goodman Show
Date: Sun, 27 Sep 1992 15:30:59 GMT

In article <m14430.717272542@mwunix> m14430@mwunix.mitre.org (Lawrence Larson) writes:
>wardrb@cs.utexas.edu (Richard Byron Ward) writes:
>
>>Schmidt's is the brew that grew with the great northwest!?!  Is there more
>>than one Schmidt's?  I thought this stuff lived its entire life in Philly!
>
>The one I know is a Philly brew - and the scum who acquired Prior's Double Dark,then doubled the price and reduced it to a four-pack overnight! Their idea
>of a "premium" beer... 8'(
>

Maybe there is more than one.  The beer I referred to in my original
post about the new packaging is the infamous "Aminal Beer" brewed by
the Jacob Schmidt Brewing Company in LaCrosse Wisconsin.

-- 
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!
From: sg4e+@andrew.cmu.edu (Stephen Joseph Gordon)
Newsgroups: alt.beer
Subject: Re: Bud sucks
Date: 3 Oct 92 23:08:17 GMT
Organization: Freshman, MCS general, Carnegie Mellon, Pittsburgh, PA

Yes, indeed  Bud blows.
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Nomenclature (Re: Ingredients)
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Distribution: usa
Date: Thu, 1 Oct 1992 13:08:29 GMT

In article @lynx.unm.edu, schaker@carina.unm.edu (The Big Bwana) writes:
> >>>Beer =  any beverage produced by the fermentation of grains.
> >>>        All beer brewed today also is flavored by hops, but
> >>>        this was not always the case, and is not a defining
> >>>        characteristic.
> >>Could one of you beer historians elaborate on the second part of this
> >>definition?  What sorts of flavorings were used instead of hops (and
> >>where and when)?  Any recent commercial attempts to replicate these
> >>historical beers?
> 
> Several root beers, ginger beer, etc.
> 
> >As for commercial replicants: Anchor has come out with a couple
> >of amusing beers.
> 
> A couple years ago they made a christmas beer.  They may make it
> every year, I don't know.  It was flavored with cinnamon and, although
> I don't like cinnamon, I enjoyed it because it was obvious there was
> a quality brew backing it up.
> 
> I've got to try ginger beer.  Anyone got a recipe?
> 
> 				stef
> 
> -- 
>     _---_     Stefan Chakerian
>    / o o \    schaker@triton.unm.edu, schaker@unmb.bitnet
>   | \___/ |   
>    \_____/    Don't anthropomorphize computers.  They don't like it.


most christmas ales tend to be far to sweet.. but cinnamon as well as some other spices are used... i think the same used in holiday wines ...


in medieval times they had good old GROG which was lumpy and served warm..
the flavor was bland due to use of oats ... as far as any attempts to replicate ...
i dont think we would want it done ... 


Steve C.

Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Young's Oatmeal Stout
Organization: University of Colorado, Boulder
Date: 26 Sep 92 23:17:41 GMT

jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:

>	Personally, I prefer Sam Smith's to Young's but that's just a 
>question of taste.  But I have to take umbrage with your comment about it's
>price--  I agree that it is overpriced, but in the places I've bought it, it
>always seems to be about the same price as Youngs: $12-13 a six-pack.  I've
>never noticed any appeciable difference in cost between the two.

Young's must have raised their price, too; if that's the price now,
then Young's is outrageously overpriced as well.  Go for the
Mackeson's; it's the best of the lot for sweet stouts (and now
someone's probably going to tell me that it's $13/6 also!
When you brew your own for $15 per 2 cases, you stop keeping
track of the prices of expensive imports!).

Jon Binkley

Newsgroups: alt.beer
From: paul@gergo.tamu.edu (From under the rock of Paul Stine)
Subject: Re: Wheat beers?
News-Software: VAX/VMS VNEWS 1.41    
Organization: Geochemical and Environmental Research Group - TAMU
Date: Tue, 6 Oct 1992 21:03:00 GMT

>lestat@wixer.cactus.org (Lyle J. Mackey) writes:
> 
>>I have recently become enamored of Celis Wheat, a locally brewed wheat beer...
> 
In article <binkley.718382706@beagle>, binkley@boulder.Colorado.EDU 
(Jon Binkley) writes...
> 
>Check out any and all Belgian beers.  If it's bizarre ingredients,
>yeast, and methods you're after, Belgium takes the cake.
> 
> 
>Jon Binkley
> 
	  Celis is brewed in Austin, Texas in the style of Belgium
	beer. At the present they brew a White, a Golden Lager and
	a (Pale) Bock. 
	
	  I personally find the White the best of the three. Of 
	course, I also like Hogarten White and Gran Cru. Nothing
	like a beer that could double as a sandwich.

	-------------------------------------------------------------
	Paul E. Stine '83		Geochemical and Environmental
	aka "barkeeper"			       Research Group
	PAUL@GERGO.TAMU.EDU	  College of Geosciences and Marine Studies
					    Texas A&M University
					
	  The opinions expressed here are not necessarily those of 
	 the Texas A&M University System. I'm not even sure they are 
	 mine, as I think I had my opinion removed as a small child.
	-------------------------------------------------------------
From: bmyers@garnet.berkeley.edu (Brian Myers)
Newsgroups: alt.beer
Subject: Good beer London/Stratford?
Date: 1 Oct 1992 05:15:28 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu

Well, I mean obviously there *is* good beer there; I've been over before.
I'm going to be in just those two cities for just a week and want to
know where I can go to get past all the beers you usually find and taste
some more unusual beers.

Any recommendations appreciated.

Thanks.
-- 
---------------------------------------------------------------------------
Brian Myers					 bmyers@garnet.berkeley.edu
From: ph@physiology.oxford.ac.uk (Patrick Haggard)
Newsgroups: alt.beer
Subject: Traquhair House
Date: 28 Sep 92 12:48:56 GMT
Organization: Physiology Department, Oxford University, Oxford, UK.
Originator: ph@galen.physiol


I am looking for more information about Traquhair House ale.
Thankyou
Patrick
Newsgroups: alt.beer
From: gak@wrs.com (Richard Stueven)
Subject: Re: penn. beers
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Wed, 30 Sep 1992 17:06:12 GMT

Dock Street in Philadelphia.  I've never had their beers, can't comment
on their quality.

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

How can you be ignorant of something you didn't know in the first place?
                                                      - Choo

Newsgroups: alt.beer
From: mlb6m@kelvin.seas.Virginia.EDU (Michael Louis Buisson)
Subject: Re: guinness
Organization: University of Virginia
Distribution: alt
Date: Mon, 5 Oct 1992 20:22:35 GMT

When a can is made the bottom and sides are formed from a solid piece of
aluminum. The top, a seperate piece of aluminum, is then crimped on after the
fluid is poured into the open end. It would be very simple to put the plastic 
insert in the bottom of the can before the top is permanently crimped on.



	Manufacturing Facts courtesy of Mikes
 
 


Newsgroups: alt.beer
From: hughes@swine.cs.uiuc.edu (Eric Hughes)
Subject: Re: Anhor Steam on prime time
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Tue, 29 Sep 1992 23:18:14 GMT

To add to the excitement, the season premier also had a shiny new
Old Town canoe.  More good stuff.
From: ufe@dlva.dl.ac.uk
Newsgroups: alt.beer
Subject: Re: Good beer London/Stratford?
Date: 5 Oct 92 08:40:12 GMT
Reply-To: ufe@dlva.dl.ac.uk ()
Organization: SERC Daresbury Lab., Warrington, U.K.

-- If you're arriving after Oct 19th, then make your first priority
CAMRA's 1993 Good Beer Guide which should hit the bookshops that day.
Gives full details of all beers and breweries and the best places to
drink.
Cheers,
	Mark
========================================================================
Mark Enderby			   JANET - ENDERBY@UK.AC.DARESBURY
Systems Manager		  	   EARN/Bitnet - ENDERBY@DARESBURY.AC.UK
SERC Daresbury Laboratory
Keckwick Lane						
Daresbury
Warrington	tel:   0925-603353
WA4 4AD		Int:+44-925-603353
UK		fax:   0925-603174
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Black and Tans!
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Mon, 5 Oct 1992 17:51:22 GMT

In article 2ac9f4e3@ul.ie, glynnw@ul.ie () writes:
> In article <1992Sep29.114757.15973@dartvax.dartmouth.edu>, Robert.T.Warfield@dartmouth.edu (Robert T. Warfield) writes:
> >   I usually reply by mail, but I thought that this was two important.
> > 
> >   MATERIALS NEEDED: 1. 1 Bottle of Harp Ale, Chilled
> >                     2. 1 Bottle of Guinniss(I spelled it wrong. Please 
> >                 
> >                        forgive me), Room tempature. 
> >                     3. 1 Glass  
> >                     4. 1 Spoon
> > 
> >          PROCUDURE: 1. Pour Harp into glass about two thirds full.
> >                     2. Place spoon on top of the Harp.
> >                     3. SLOWLY! Pour Guenniss onto spoon, filling the
> > glass. 
> >                        There will be some mixing. This should result in
> > two            
> >                        layers with the seprration about halfway down
> > the
> >                        glass.
> >                     4. Enjoy.
> > 
> > **********************************************************************
> > * Authur, king of the Brittons   * 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
> 
> In Ireland, the 'Black And Tan' is a 50:50 mixture of Guinness and Smithwicks
> beer hence the name which refers to the colours of the beverages involved.
> 
> I don't think Harp lager and Guinness would make a good combination.
> 
> Regards,
> 
> William Glynn.
> 
> PS : The original 'Black And Tans' were a division of the British Security
>      Forces operating in Ireland from WWI to Irish independance in 1921 or
>      there abouts. Again the name came from the colours of their uniforms
>      which were black and brown.
> 


no it doesnt! .. i like Harp .. but am not fond of Guiness... i have had Black and Tans but never with Harp... 

 Stev C.
From: x1rbrown@exnet.iastate.edu (Roger Brown)
Newsgroups: alt.beer
Subject: Michigan Beer
Date: 5 Oct 1992 16:14:29 GMT
Organization: Case Western Reserve University, Cleveland OH.
Reply-To: x1rbrown@exnet.iastate.edu
NNTP-Posting-Host: odin.ins.cwru.edu

Re: Chelsea, Michigan Brewing...

Chelsea "Real Ale" brewing operation was in business for just a short 
while in the early 80's. They should be remembered for their pioneering 
efforts in microbrewing...not for their fragile, inconsistant but 
sometimes fine beers!

BTW, Larry Bell (Kalamazoo Brewing) told be a while ago that he knew 
where at least a pallette of Chelsea Beer was holed up...probably in a 
near ballistic condition!

Roger
-- 

Roger Brown, x1rbrown@exnet.iastate.edu
Extension Communications, Iowa State University, Ames Iowa. 
Newsgroups: alt.beer
From: mwpeters@nyx.cs.du.edu (Michael Peterson)
Subject: Breweries, Brewpubs, and Beers in Michigan
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.
Distribution: na
Date: Fri, 2 Oct 92 00:01:53 GMT


I'm wondering if anyone out there can point me in the direction of
some breweries and brewpubs in Michigan.
Also, are there any beers worth drinking that are Michigan-brewed?
I've finally came to my senses and am tired of this Budmilloors swill.

---Michael 

93peterson@alma.edu
From: gfl@hera.uucp (22402-lenahan)
Newsgroups: alt.beer
Subject: Re: Brooklyn Lager
Summary: I'm always looking...
Date: 6 Oct 92 17:27:43 GMT
Organization: Bellcore, Livingston, NJ

> i live in the new york area .. where are there such seminars ..
> 
>  Steve C.
>
Steve-

I haven't found many.  This one was not open to the general
public => it was for the retail and restaurant industry,
(and a few lucky folks who knew someone) ...

 
Newsgroups: alt.beer
From: music@moravian.edu (Steve Heller)
Subject: Re: 25 year old Utica Club
Date: Sat, 26 Sep 92 13:32:41 EDT

In <1992Sep25.233325.5535@nmsu.edu> dtasman@NMSU.edu (Dan Tasman) writes:

>A few years back, my parents were cleaning out the basement when they stumbled  
>upon a very old case of Utica Club Beer.  A receipt with the case was dated  
>1965.  Unfortunatly (or fortunatly), my parents tossed the brew under the  
>assumption that it went bad.  

>Will beer keep for a long time in a relativly cool, dark place?  How about  
>swill beers like Utica Club?  What would this stuff taste like if I opened it?

There are certain beers that will improve with age under the right
conditions (such as Thomas Hardy's Ale, which will last for 25+ years,
and some other bottle-conditioned beers, including Anchor Liberty
Ale), but the vast majority of beers, Utica Club included, have a
shelf life of a few months at best. The only thing the 1965 case of UC
might have offered is illness (if consumed) or collector value (if you
find the right person).
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
Newsgroups: alt.beer
From: houten@prso.pttnwb.nl (K. van Houten)
Subject: Re: Beer Survey
Organization: PTT Telecom b.v. The Netherlands
Date: Mon, 28 Sep 1992 08:58:59 GMT

In article <Bv6x3v.1JD@heaven7.in-berlin.de>, martini@heaven7.in-berlin.de (Martin P. Ibert) writes:
|> [ ..... ]
|> Preferences: Draft!! Always!! Only Brenquell is hard to find on tap, so
|> I keep some bottles available at home. Dunkles Hefeweizen is unknown on
|> tap (at least to me); it might be because the carbon dioxide pressure
|> becomes too high in a Hefe beer.

In Bavaria, you can get all kind of hefeweizen from tap,
especially at the center of the hefeweizen universe, Weihenstephan.

-- 
Karel van Houten, 		DOMAIN:	houten@pttnwb.nl
PTT Telecom b.v.		UUCP:	uunet!mcsun!sun4nl!pttdis!houten
's-Gravenhage, The Netherlands	VOICE:	+31 70 3434947
From: gordon@rio70.snibln.de (Gordon Klein)
Newsgroups: alt.beer
Subject: XXII. Beertest in Munich
Summary: Comments from Beerjuor Emil Suffkopp
Keywords: Beerjuoren
Date: 6 Oct 92 14:19:14 GMT
Organization: Siemens Nixdorf Informationssysteme AG, Berlin, Germany

Sorry about the late comments about the famous beertest in Munich on 14.08.92.
We just tested german beers, bavarian and also german beers from other regions
in Germany.
The winning beer (and the best in my opinion) was...

                B E C K ' S     from Bremen!!!!

But the more intresting result of this test is the different taste beetween
bavarian beer and beer form the north of germany.
Bavarian beer is to light and has no real good taste. That's it!

 
--
Gordon Klein         | S iemens             | EUnet: engels.bln@sni.de
Gustav-Meyer Allee 1 | N ixdorf             | USA  : engels.bln@sni-usa.com 
FRG 1 Berlin 65      | I nformation Systems | Tel: +49/30 4673 2952 Fax: -/2915
-------------------------------------------------------------------------------
Newsgroups: alt.beer
From: osickey@centrifuge.ecn.purdue.edu (Matt J. Osickey)
Subject: Re: Favorite Beer
Organization: Purdue University Engineering Computer Network
Date: 27 Sep 92 01:44:17 GMT

arneberg@lioth.cs.adfa.oz.au (Bjorn Arne Berge) writes:

>In article <10692851.57.717316736@eng2.eng.monash.edu.au>, 10692851@eng2.eng.monash.edu.au (DAVIN SLADE) writes:
>|> 
>|> Well send to Australia for some because once you have had it you will never
>|> drink your weak European and American shit again.
>              ^^^^^^^^^^^^^

>WOW! And may I ask just a little question.... How many European beers have you
>tasted ???? VB *is* a good beer, but there are MANY Norwegian beers that are both

      having drunk a selection of beers from around the  world
     (as a part of around the world in beer club at local bar) I 
     feel I can safely say that there are both shitty and excellent
     brews around the world.  However I will say that many American
     beers appear to be brewed using bat urine or some other distasteful
     substance.  There are however a few good american beers (most from
     microbreweries).

                        azrael





Newsgroups: alt.beer
From: jmarshal@magnus.acs.ohio-state.edu (John L Marshall)
Subject: Re: Brews from Pennsylvania?
Organization: The Ohio State University
Date: Wed, 30 Sep 1992 19:36:56 GMT

In article <92274.114120JJS158@psuvm.psu.edu> JJS158@psuvm.psu.edu (JJ Serowik)
 writes:
>Ladies and Gentlmen,
>      I need a little help.  How 'bout a list of beers made in Pennsylvania.
>I know of Yuengling, Rolling Rock, Iron City, Straub and ?  How 'bout
>a little help.  I want to try them all, but I don't know of all of them.

A few more:  Penn Pilsener (I've only seen it around Pittsburgh)
             Fort Pitt  (also brewed near Pittsburgh)

--
*******************************************************************************
John Marshall, III                           jmarshal@magnus.acs.ohio-state.edu
            Pittsburgh Penguins - Stanley Cup Champions - 1991, 1992
             "It's a great day for hockey." - "Badger" Bob Johnson
*******************************************************************************
Newsgroups: alt.beer,alt.party,rec.food.drink
From: ipayne@essex.ecn.uoknor.edu (Ian Payne)
Subject: Re: Beer Games, help file
Date: Wed, 7 Oct 1992 02:20:50 GMT
Organization: Engineering Computer Network, University of Oklahoma, Norman, OK, USA

I'd be happy to restrict my access to the hours of 6pm and 8am remote
time, if someone will tell me the time difference between Finlan and
the U.S.

						t.t.f.n.
Newsgroups: alt.beer
From: rkb6116@zeus.tamu.edu (Mr. Weather)
Subject: Re: How Do They Make Non-alcoholic Beer?
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Distribution: alt
Date: Mon, 28 Sep 1992 16:49:00 GMT

adnan@redstart.icd.ab.com (Adnan C. Yaqub) writes...
>Does anybody know what processes breweries use to remove the alcohol
>in non-alcoholic beer? 

1 or 2 years ago, there was an article in either Popular Mechanics or
Popular Science about non-alcoholic beers.  It described 3 diffrent
ways that the beers were created, and one of them was by using a
yeast that produced less than .5 percent alcohol.  I don't remember
the other 2 ways.  If anyone can get the exact information on locating
the article, I'm sure many people would like to read it...


Mr. Weather <> aka Ken Blair <> rkb6116@zeus.tamu.edu <> Aggieland USA
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: alt.beer
Subject: Re: Sam exports?
Date: 6 Oct 92 13:43:06 GMT
Distribution: all
Organization: MITRE Corporation, McLean  VA

In article <Bvo6oz.7HM@mentor.cc.purdue.edu>
 esharp@sage.cc.purdue.edu (BREWER AND BAKER) writes:

> I just noticed some German markings on my bottle of Sam Adams Lager.  Having
>learned most of my German in bars in Germany, I don't need a translation.  I
>do, however, desire to know if Sam goes over the pond?

They *advertise* that it is exported to Germany and is the only U.S. beer to 
meet the Rheinheitsgebot that Germany imports.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: alt.beer
From: stuart@apollo.hp.com (Stuart Troutman)
Subject: Oktoberfests in Boston
Originator: stuart@mingus
Date: Mon, 5 Oct 1992 20:27:30 GMT
Organization: Hewlett-Packard Company, Apollo Division - Chelmsford, MA


Many of you have already seen and tried this season's Samuel Adams 
Oktoberfest. I agree that the bottled Oktoberfest that I first tried
didn't taste drastically different from the standard lager (a state-
ment which no doubt appalls the purists), but I've recently found
the draft Oktoberfest to be much better and quite distinct from the
other Boston Beer products. (I'm not certain if this comes from the 
local brewery or from the contract brewery in Pittsburgh, but I assume 
it's the local one.) But it's a very good beer, if you can find it
on tap outside the Boston area.

Elsewhere, Bay State Brewing Co. of Boston (brewers of Harpoon) held 
their own annual Oktoberfest open-house to launch this year's brew.
It was ok, but nothing spectacular. I tried it back & forth a few times
against their standard ale, and both were satisfying but a bit plain
to my tastebuds. I also sampled the golden lager....blah. I skipped a
new light lager that they're making for the area Bertucci's Italian
restaurants.

And, as some of you know already, a new city brewpub is in full swing
(well, in Harvard Square, Cambridge). Using the name "John Harvard"
(ugh, I hate that), they've gotten under way with the efforts of two
people from Boston's Commonwealth Brewery and one from Bay State. I
was skeptical, but I gave them 3 months (since I heard that they were 
still brewing off-site for a while), and my first samples were a nut
brown ale and a pale ale, and both were excellent. Surprisingly good,
as a matter of fact. I haven't tried anything else there yet, though
I've heard good reports about their stout. (Don't think they have an
Oktoberfest.) If they maintain this level of quality, then they'll
easily surpass what I've tasted from Cambridge Brewing Co. (in Kendall
Square) and most of what I've tried from Commonwealth and Bay State.

"Yes, I admit it's getting better, a little better all the time."

                            -stuart@apollo.hp.com

Newsgroups: alt.beer
From: jrz3986@ritvax.isc.rit.edu
Subject: Re: Bud sucks
Reply-To: jrz3986@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Sat, 3 Oct 1992 02:39:17 GMT

Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: guinness
Organization: The Spud Goodman Show
Distribution: alt
Date: Sat, 3 Oct 1992 14:55:23 GMT

In article <1992Sep30.3956.6973@dosgate> "michael livsey" <michael.livsey@canrem.com> writes:
>>Anybody else out there tried Guinness' Nitrogen-Gizmo stout can?  Havta say it
>>was deelicious.  ,
>
>MP> Indeed!  It brings bottled/canned stout to a whole new level!
>
>I was so amazed about those cans that I cut one open to see who was in there
>pumping out the beer. It turns out that there's a plastic insert with a small
>pin-hole in it which apparently allows the Nitrogen to escape. Does anyone
>know how Guinness gets those inserts into the can without them blowing up???
>

It's not nitrogen in the capsule, but more beer.  A couple months ago
some fine fellow in GB posted excerpts from the patent application.
Maybe this should be a monthly posting?  The idea is, when you open
the can, the pressure inside drops, causing the beer to spray out the
little hole in the capsule, creating the head; at least that's what
the patent application described.  Personally, I've never even *seen*
one of these cans.

-- 
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!