HDTenEightyP/NetNews huggingface dataset:
From: bcohen@cad721.intel.com (Benjamin Cohen )
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Black and Tan
Date: 30 Dec 92 20:34:25 GMT
Organization: Product Developement Technology, INTeL Corporation, Santa Clara, CA

In article <18550@borg.cs.unc.edu>, butterwo@holst.cs.unc.edu (Jeff Butterworth) writes:
|> 
|> My fluid dynamics professor said that a chemistry grad student that
|> he knows has discovered the secret.  He was at a bar having a B&T when
|> he noticed that the compressed gas for the Guinness on tap was helium while
|> the gas for the Bass was carbon dioxide.  He is quite confident that the
|> helium does something to the Guinness (makes it lighter?
|> changes its viscosity?) that keeps it on top and keeps it from mixing.
|> He says that a B&T can not be made using bottled beer because the bottles
|> all use carbon dioxide.
|> 
|> 
|> Jeff Butterworth
|> 
|> Home: 130 S. Estes Dr., Apartment D-8, Chapel Hill, NC 27514 (919) 942-9177
|> School: 342 Sitterson, UNC-Chapel Hill, NC 27599 (919) 962-1849
|> E-Mail:	butterwo@cs.unc.edu
|> 
|> "Please do not twirl that thing such that I am in the plane of its twirlage."
|>  -Drew Davidson from "Computer Scientist Quotations Too: The Wrath of Kahn" (TM)

For the record, Guinness is delivered under nitrogen, not helium.  The main
purpose is to get the legendary head on the beer.  I've never tried it at home,
but I've never seen any of the bartenders at the local pub have a problem.
I imagine it's similar to making a good cafe latte, once you've got it, it seems
simple, but until then you know there's a trick.

_____________________________________________________________________________
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|   \  / \ / V | | /  \  / V V | |  / V | |       |      /  V |/ \ / \ / V |
|    ) \ / | | | |/|  |  | | | | |  | | | |     / |     /|  | |  | \ / | | |
|___/___X_/  | \_/ \__/\/  | | \_^_/  |  \ \___/o  \___/ \__/ |  \__X_/  | \_
                /|
               / |
               \ |
                \|
-----------------------------------------------------------------------------
Benjamin C. Cohen, RN4-39                               bcohen@scdt.intel.com
Intel Corporation                                              (408) 765-4977
2200 Mission College Blvd.
Santa Clara, CA
Newsgroups: alt.beer
From: kpapai@rahul.net (Ken Papai)
Subject: Sunnyvale Benchmark B-pub
Summary: Any info on Benchmark new brewpub in Sunnyvale, CA?
Keywords: New Benchmark Brewpub, Sunnyvale, Calif
Organization: a2i network
Distribution: usa
Date: Wed, 30 Dec 1992 00:23:18 GMT

Anyone have any info on the (hopefully in 2 - 3 mos) soon to be opened
Benchmark Brewpub in Sunnyvale, CA?

Any rumours as to beer style? (Ale House, German style, ... ?)

Any rumours as to when it may be scheduled to actually open?

Waiting thirstily...

-- 
Ken Papai <kpapai@rahul.net>
From: us267384@mmm.serc.3m.com (Steven M. Anastasi)
Newsgroups: alt.beer
Subject: Re: Ponies and Quarter Barrels
Date: 30 Dec 92 19:22:38 GMT
Organization: 3M - St. Paul, MN  55144-1000 US

From article <1hsl9gINN517@cat.cis.Brown.EDU>, by plutchak@pilsner.geo.brown.edu (Joel Plutchak):
> In article <1992Dec27.010516.2839@rosedale.uucp> dcb@rosedale.uucp (Dave Breneman) writes:
>>In article <1992Dec15.130317.1870@msus1.msus.edu> mdempsey@msus1.msus.edu writes:
>>>Whoops, I screwed up. As has been noted, a full barrel is 31 not 33 gallons
>>>(just wishing for a few extra glasses I guess) as I stated earlier. However
>>>everything else ads up a 'sixteen' is a half-barrel, an 'eight' is a quarter
>>>barrel. Some people seem to think a quarter-barrel and a pony are the same
>>         ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>>>thing. A pony is traditionally 1/8 of a barrel or 3.875 gallons.
>> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>>
>>Sorry to tell you, your East Coast Provincialism is showing.  :-)
>>In this part of the country (the Northwest), a pony keg is and always
>>has been 1/4 barrel.  I've never even heard of this 1/8-barrel keg you
>>mention before.
> 
>    Or maybe it's the left-coasters who are provincial. :-)  In the
> Midwest (Wisconsin, specifically), a pony is indeed 1/8 of a barrel,
> and a quarter-barrel is, strangely enough, one quarter of a barrel.
> Haven't seen a pony lately, but my keg days are long gone.
>   Then again, I just visited the Celis brewery in Austin, and the
> young lad who gave the tour said a keg was half a barrel, so I suspect
> there *are* regional differences in terminology.
> --
> Joel Plutchak, Research Programmer/Analyst
> Disclaimer: Involuntary vocalization may occur.

Yet a barrel is used as the unit to measure beer production, and
it is 31 gallons.  (A barrel of petroleum is 42 gallons).  So,
a 1/2 barrel or "16 gallon keg" is 15.5 gallons.  A quarter barrel
is 7.75 gallons.  

-- 
........................................................................
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: lew@grant.ncd.com (Lewis Curl)
Newsgroups: alt.beer
Subject: Re: Additives in beer
Date: 30 Dec 92 06:24:29 GMT
Organization: Network Computing Devices, Mt. View, CA, USA

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.
|> 
|> 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.
|> How can I find out the ingredients of beers?
|> How would I contact the breweries?
|> 
|> Thanks,
|> 
|> John Talbert
|> jtalbert@saonet.ucla.edu


There is a test you can do to see if beer has foam stablizers or not.  Get an eyedropper, and put one drop of milk in with 20 drops of water.  Then put one drop of the mixture in the offending brew.  stir it just a bit, and if the foam is still there, it has artificial additives.  Miller products are the worst.  Budwiser, as nasty as it is, is all natural.  As far as getting ingredients from breweries... No way that they are going to tell you what they put in there.  Egg yolks, and chicken blood are two su




spected ingredients in most cheap American beers...  Got the information from a book by Cecil Adams called "The Straight Dope".
From: greer@mwk.uucp
Newsgroups: alt.beer
Subject: The deterioration of legal systems.
Date: 31 Dec 92 20:25:39 CST
Organization: M. W. Kellogg, Houston TX


          From the Houston Post, 31 December, in L. M. Boyd's "Informed
     Source" column:

         
          The ancient Babylonians decreed the death penalty for anyone
          convicted of selling bad beer.


          Maybe we need to examine Babylonian law more carefully -- they
     might have had some others that we could use!

          The source may be informed, but the nature of many of the items
     therein causes me to suspect its reliability.  Anybody know if this one
     is true?
-- 
--------------------------------------------------------------------------------
Tom Greer (greer@mwk.uucp)| This stuff springs entirely from my own mind, and is
M. W. Kellogg             | neither endorsed by nor known to my employer, the 
601 Jefferson Ave.        | U. S. government, the Vogon Poetry Appreciation 
P. O. Box 4557            | Society, or any other entity wise enough to avoid 
Houston, TX 77210-4457    | reading it.
Newsgroups: alt.beer
From: chip@allegra.att.com (Chip Christian)
Subject: Re: Black and Tan
Date: Wed, 30 Dec 1992 00:56:45 GMT
Organization: AT&T Bell Laboratories, Murray Hill, NJ
Followup-To: alt.beer

In article <7690@dove.nist.gov> cst@bork.nist.gov (Charles S. Tarrio) writes:

   If the lager or ale is cold and the stout is warm, this reduces the mixing  
   quite a bit.

   On a humorous note, a friend and I were in Cincinnati (seemed to us a  
   primarily liquor city) a few years back, and were on a quest for a decent  
   beer which turned out to be quite elusive (we didn't hear about Oldenberg  
   until a couple days before we left).  We hit a few bars and asked for the  
   darkest thing they had.  One place had a few Killian's left from a private  
   St. Patrick's party a few weeks earlier.  We asked the waitress if  
   anyplace in town had imported beers, and she directed us to an  
   establishment which "must have every beer in the world!"; this turned out  
   to be maybe two or three dozen.  Anyway, this place had posters up for  
   this novel concept, "Black and Tan -- Guinness and lager."  We wondered  
   what they would mix it with -- They also had posters for Harp on tap,  
   which was coming soon.  Jokingly, we said, "Think they mix it with Bud?"   
   We promptly dismissed this idea, assuming they'd mix it with bottled Harp.   
   Unfortunately, our hastily dismissed idea turned out to be right.  The  
   bartender pulled half a pint of Guinness, then went to the Bud tap.  He  
   was having trouble with that tap, so he poured out that one, then mixed  
   Guinness and BUD LIGHT!  It tasted just as you'd expect, like Guinness and  
   water.  It was a waste of money, but we just about busted a gut.


I've seen them pour the stout over a spoon to cut down on the mixing, as well.
I was at a bar about a year ago, and ordered a black and tan.  I was appalled
when I was handed a glass with Guinness poured over Coors Light.  When I asked 
the bartender if it wasn't supposed to be Harp's (which they do have on tap),
he said, "Only if you ask for it that way."  The drink obviously tasted like 
the word which rhymes with fit.

		-Chip


--
``That government is best which governs the
least, because its people discipline themselves.'' - President
Thomas Jefferson
From: rs@siesoft.co.uk (Rob Such)
Newsgroups: alt.beer
Subject: Re: Double Diamond Ale
Date: 23 Dec 92 12:51:21 GMT
Organization: Siemens Nixdorf Information Systems Ltd.
X-Newsreader: Tin 1.1 PL4

mccubbin@connext.ucs.sfu.ca (Bruce McCubbin) writes:
: In article <1992Dec22.211653.21402@magnus.acs.ohio-state.edu>  
: jhoskins@magnus.acs.ohio-state.edu (James M Hoskins) writes:
: > 
: > I am always interested to hear reactions others have
: > to beers I've tried.  In particular diverse reactions
: > like "Over here in England we wouldn't let out dogs drink
: > that bilge water" or "The Queen drinks it" are
: > illuminating.
: > 
: The Double Diamond I've had came in black 400ml cans.  I tried it 
: more than once and it was consistently awful.  It doesn't taste
: like any other English ale I've tried.  The draught version was 
: better, but not by much.  
:   
: Bruce
:   

In the U.K. Double Diamond shares the same reputation as Watney's Red
Barrel, all you Python fans will know what that means!!

Rob.
From: arthur@sgi.com (Arthur Evans)
Newsgroups: alt.beer
Subject: Re: Additives in beer
Date: 31 Dec 92 00:36:27 GMT
Reply-To: arthur@chiba.esd.sgi.com (Arthur Evans)
Organization: Silicon Graphics, Inc.

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.
>
>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.

This doesn't really answer your question, but it may help.

These finings, or clarifying agents, are primarily used in 
British ales.  They're used because the beer is drunk fairly
fresh, so the various proteins and such don't have enough time
to settle out.  In lagers, which are stored at very low temperatures
for weeks or months, yeast and protien and other junk has plenty
of time to settle out.  Maybe you already know this.

Anyway, if you're drinking bottled beer in the good old 
U.S. of A. you probably don't have to worry about any of
this.  Most bottled beer is filtered to remove yeast and
other stuff, and folks who are filtering their beer probably
aren't going to bother with finings.

Now, if you have yourself a nice, bottle conditioned beer,
with a light dusting of yeast sediment on the bottom, you
might have some of those nasty finings in your beer. But don't
panic.  If you're afraid your beer might have finings in
it, mail it to:

Fining Study Committee
c/o Arthur Evans
2505 Mardell Way
Mountain View, CA, 94043

We will dispose of the possibly contaminated beverage unit
in the safest manner possible, and reply by mail with an
assessment of whether, in our opinion, the beverage contained
any of the above-mentioned substances.

For really difficult cases, the committee may require 
several bottles for proper analysis.

OK
arthur
Newsgroups: alt.beer
From: dbeedle@rs6000.cmp.ilstu.edu (Dave Beedle)
Subject: Making a shandy?
Date: Wed, 23 Dec 1992 14:36:04 GMT
Organization: Illinois State University

   Shandy, at least I think thats what it is called, I think I'm close at
least!  The drink made with beer and lemonaid.  Anyway, what kind of beer is
used?  Ale? Lager? Stout? Light or dark?  CAn someone fill me in?  Thanks!

TTFN
-- 
  Dave Beedle                                    Office of Academic Computing
                                                    Illinois State University
  Internet:  dbeedle@rs6000.cmp.ilstu.edu                    136A Julian Hall  
  "Relax, don't worry!  Have a homebrew!"                  Normal, IL   61761
Newsgroups: alt.beer
From: rob@med.umich.edu (Robert Strawderman)
Subject: Where to drink in Montreal ?
Date: Mon, 21 Dec 92 09:52:41 EST
Organization: University of Michigan Health Sciences, Ann Arbor
Distribution: umich
Reply-To: rob@med.umich.edu (Robert Strawderman)
Originator: rob@gaspra


Can anyone recommend a good brewpub in Montreal ?
I will be there all of next week !!

Thanks (I mean, Merci!)

-------------------------------------------------------------------------------
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Rob Strawderman				Email:  rob@biostat.med.umich.edu
Department of Biostatistics  		Office:	(313) 936 - 1002
University of Michigan

              "Let no man lack for the thirst of real ale...."

///////////////////////////////////////////////////////////////////////////////
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-- 
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Rob Strawderman				Email:  rob@biostat.med.umich.edu
Department of Biostatistics  		Office:	(313) 936 - 1002
University of Michigan

              "Let no man lack for the thirst of real ale...."

Newsgroups: alt.beer,rec.crafts.brewing
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Re: Black and Tan
Followup-To: alt.beer
Summary: Think global, act loco
Keywords: This article printed on 100% recycled electrons
Organization: Rocking Pig Enterprises
Date: Thu, 31 Dec 1992 18:41:18 GMT

In article <1992Dec31.162032.13530@aio.jsc.nasa.gov> andy "m. bison" rogers <rogers@ial3.jsc.nasa.gov> writes:

>according to a post by <matthews@ajsh.colorado.edu (Alex Matthews)>
>ca 8 Nov 91 00:02:38 GMT
>"
>Dr. Alan Forage, creator of the technology, was on hand to explain the
>mechanics of the new can.  This is the way the system works:  The 16.9 ounce
[choice bits deleted]
>in its top.  The can is evacuated of oxygen and filled with beer.  Prior to
>sealing the can, a dose of liquid nitrogen is added to the beer.  The can is
>closed and as the liquid nitrogen warms a pressure is created.  The pressure
>forces about 1% of the beer and nitrogen into the plastic cavity.   When the
[...]
>cavity is forced back through the pinhole quite violently.  The agitation
>created by this "geyser" mixes the nitrogen with the beer in such a way as to
>reproduce the tap handle character.  Open up the first empty can you have in
[...]
>so your can (which is not yet available in most areas, including my own) does
>have nitrogen in it. nyaaaa nyaaa nyaaaaa. :^)
[...]
>the secret to the wonderful head is the nitrogen or they wouldn't have used it
>in the 'Pub Draught Guinness', now would they?
>

Well, that's as may be... I still don't see the nitrogen as essential
to creating the head; from the message you quoted, assuming the poster
is accurate, the nitrogen is used to reach the desired pressure in the
chambers.  MAYBE the can has nitrogen in it, but the smoothifier would
work without it.

>andy
>("i don't recall ever looting")

Don't mean nuthin' by it... :-)

/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/
                       /               
/'''   Kyle Wohlmut    -  'Heute back ich, morgen brau ich, und       
c-OO                   /   uebermorgen hol ich mir der Koenigin ihr      
   \   Rocking Pig     -   Kind.  Ach, wie gut dass niemand weiss,
  -     Enterprises    /   dass ich kyle@csli.stanford.EDU heiss.'    
                       -                                              
-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-
Newsgroups: alt.beer
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Subject: Re: NYC Pubs/Brewpubs
Organization: X Consortium, MIT Laboratory for Computer Science
Date: Mon, 21 Dec 1992 22:37:32 GMT

don't forget the Zip City brewpub, I'm sure it's in the phone book..

	JaH

--
Hopfen und Malz, Gott erhalts
Newsgroups: alt.beer
From: fred@mtl.mit.edu (Fred Trusell)
Subject: Beer exchange
Organization: MIT Microsystems Technology Laboratories
Date: Wed, 30 Dec 1992 20:30:26 GMT

My terminal fritzed while responding to Rolland Hoffman(?) about an
international beer exchange group.  Rolland are you there?, or could
some other kind soul send me his name/address?  Thanks.  
Fred
fred@mtl.mit.edu
From: BLI@psuvm.psu.edu (Jeff Brendle)
Newsgroups: alt.beer
Subject: Re: Pike Place Ales (was Re: Anchor Steam Christmas Ale)
Date: 23 Dec 92 12:11:21 GMT
 <brewer.056d@meltdown.chi.il.us>
Organization: Penn State University

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.  =-)

Cheers!!
-Jeff
Xref: sparky alt.beer:7983 rec.crafts.brewing:7857
From: silver.e@zooid.guild.org (Eric Silver)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Black and Tan
Date: 28 Dec 92 06:05:31 GMT

From: butterwo@holst.cs.unc.edu (Jeff Butterworth)
>I hope this isn't a frequently asked question.  I checked the FAQs and didn't
>see it.
>
>My friends and I would like to know how to make a "black and tan." (B&T)
>For those of you who don't know, a B&T is Guinness extra stout on top of
>something lighter like Bass pale ale.  Legend has it that one can actually
>keep these two layers from mixing while making the drink.  
>
>We've tried everything we can think of to carefully prepare this drink
>but every time we try, the two beers mix immediately.  We were always
>using Guinness and Bass from bottles.  We've tried all kinds of physical
>setups to slowly spread the Guinness on top and to force the Bass to the
>bottom.  We've even tried heating one beer while chilling the other.
>
>My fluid dynamics professor said that a chemistry grad student that
>he knows has discovered the secret.  He was at a bar having a B&T when
>he noticed that the compressed gas for the Guinness on tap was helium while
>the gas for the Bass was carbon dioxide.  He is quite confident that the
>helium does something to the Guinness (makes it lighter?
>changes its viscosity?) that keeps it on top and keeps it from mixing.
>He says that a B&T can not be made using bottled beer because the bottles
>all use carbon dioxide.
>
>I was thrilled to hear this story and it sounds ok to me.  However, none
>of my friends buy it.  Is there anyone out there who knows the truth?
>Jeff Butterworth

This sounds similar to the multilayered Pouscafe (sp?). The multiple layers 
in the Pouscafe are created by CAREFULLY pouring liqueurs of different 
specific gravities (S.G.) and thus different densities, atop one another. 
Often, the layers are different colours as well. For example; Creme de 
Cocao is heavier than Anisette which in turn is heavier than Countreau. 
A three layer Pouscafe could be created by first pouring the Creme de 
Cocao followed by the Anisette followed by the Countreau. The Second and 
third layers are poured against the side of the glass to minimize the 
disturbance to the layers below. (I hope I got those liqueurs in the 
right order :-)  ). I better test it :-)
Presumably, the B&T you speak of, uses a very heavy stout, such as Guiness 
along with a very light (with regard to its S.G.) ale such as Smithwick's, 
I GUESS the He gas is (noble) stable (ie; no free radicals) to physically 
compensate or offset the closeness in S.G.'s of the two beers the professor 
was using. The only problem I see is that, everyone would sound like Donald 
Duck after drinking this concoction :-) :-) (Lighten up will ya, this isn't 
supposed to be all serious  :-) )  (Lighten up ... I kill myself  :-) )
I bet it was a lot of fun 'disposing' of the mistakes made trying. :-)
Regards,

Eric Silver - York, Upper Canada.
"Legitimize dissent in Canada!"
Organization: The American University - University Computing Center
Date: Fri, 1 Jan 1993 14:40:27 EST
From: <HERSCH@auvm.american.edu>
Newsgroups: alt.beer
Subject: Re: Additives in beer

In article <72642@cup.portal.com>, DJWalker@cup.portal.com (Doug Jay Walker)
says:
>
>The German purity law is called the "Rheinheitsgebot"...

That's Reinheitsgebot, actually. Rhein = a river in western Germany.
Rein = clean, pure.

H.

Herschel Browne
"The" American University
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: jingles
Organization: The Spud Goodman Show
Date: Sat, 19 Dec 1992 03:20:53 GMT

In article <1992Dec14.134555.2424@shearson.com> scarrobi@shearson.com writes:
>Schaeffer is the one beer to have when you are having more than one.
>
Schaeffer goodness doesn't end, even when your thirst is done.

-- 
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!
Newsgroups: alt.beer,rec.crafts.brewing