HDTenEightyP/NetNews huggingface dataset:
From: music@moravian.edu (Steve Heller)
Newsgroups: alt.beer
Subject: Re: Beer Survey
Date: 29 Sep 92 15:40:36 GMT

In <92Sep29.020630.26413@acs.ucalgary.ca> quigley@acs.ucalgary.ca (Martyn Thomas Quigley) writes:

>(Mike 'Vogon' Margolis) writes:
>>Favorite Import: Any Spaten Beer except light (e.g. Oktoberfest, Dark, Club 
>                      ^^^^^^
>What does this term signify?  Recently I shared a brew with a friend 
>(German) and I pronounced this "schpaeten" as in "later", analogously
>to spatlese.  She was not impressed and pronounced it "schpatten"--which 
>my dictionary tells me refers to a spade.  What's the groose?

I believe she is right. It does refer to a spade which is the symbol
of the brewery as I recall.
-- 
*-------------------------------------------------------------------------*
#   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: jkdickin@yoho.uwaterloo.ca (John K. Dickinson)
Subject: Re: Australian beer
Organization: University of Waterloo
Date: Wed, 30 Sep 1992 20:43:03 GMT

In article <1a3aigINNeac@bigboote.WPI.EDU> cappy@bigwpi.WPI.EDU (Rich Capistran) writes:
>Cheers Fellow Beer Lovers-
>
>	I visited London last fall and it was there that I found Castlemain
>e XXXX.  I was just wondering if any of you out there have seen this beer 
>in the USA.  Secondly there was VB Victoria Bitter which was also pretty
>good.  Any information leading to the purchase of these beers int the
>United States will be greatly appreciated.
>
	I haven't seen VB in Ontario but I have seen Castlemain XXXX in the
local liquor stores on a regular basis. This may be old news to you
depending on which London you went to (England or Ontario). I may have once
seen Castlemain in some of the larger beer stores in the states near the border
but I can't remember that far back well.

	John
Newsgroups: alt.beer
From: quigley@acs.ucalgary.ca (Martyn Thomas Quigley)
Subject: Re: Beer Survey
Date: Tue, 29 Sep 92 02:06:30 GMT
Organization: The University of Calgary, Alberta

(Mike 'Vogon' Margolis) writes:
>Favorite Import: Any Spaten Beer except light (e.g. Oktoberfest, Dark, Club 
                      ^^^^^^
What does this term signify?  Recently I shared a brew with a friend 
(German) and I pronounced this "schpaeten" as in "later", analogously
to spatlese.  She was not impressed and pronounced it "schpatten"--which 
my dictionary tells me refers to a spade.  What's the groose?

Confused, Calgary.
From: halpin@vax.oxford.ac.uk
Newsgroups: alt.beer
Subject: Re: Guinness changes...
Date: 5 Oct 92 11:02:28 GMT
Organization: Oxford University VAX 6620

In article <BvLzu9.4oE@csugrad.cs.vt.edu>, crvich@csugrad.cs.vt.edu
(Ernest Crvich) writes:
> In article <1992Oct4.001841.1@ulkyvx.louisville.edu>
jtmull01@ulkyvx.louisville.edu writes:
>>In article <Bv9npx.3KJ@csugrad.cs.vt.edu>,
crvich@csugrad.cs.vt.edu (Ernest Crvich) writes:

>>> 
>>>    My brother (who is nearing 40 years old) recently told me that the
>>> Guinness we drink these days (in the past decade or so) is nothing at
>>
>>Just out of curiousity, what is your brother's favorite beer now?
> 
>    There were two that he mentioned, Mackeson's and Old Peculiar (I could
> have easily misspelled both...I haven't tried either yet)

> Ernest M. Crvich

It's Old Peculier, and a fine beer it is too. However, neither it
nor Mackeson's are remotely like Guinness. Mackeson's is indeed a
stout, but a *Sweet* Stout, which is a completely different style
of beer. Old Pec is an Old Ale, strong and dark, smooth, and also
fairly sweet. Guinness on the other hand is a Dry Stout, is
full-bodied, quite dry, and distinctly bitter. I figure if your
brother is drinking these beers in preference to current Guinness,
but says he would prefer the Guinness of his youth (which, if
anything would have been more assertively flavoured, if a change
actually occurred) that it is more likely that his tastes have
moved towards a smoother, sweeter beer.

Of course, to taste classic Guinness, you have to drink it in
Ireland, and preferably in Dublin. The draught is the archtype, but
its bottled cousin is also a great beer, though more of an acquired
taste. I reckon neither of these has changed much in the last 30
odd years. That said, I would not be so sure that export versions
of the beer have not changed formulation.

  ,
Slainte,

Brendan

Brendan Halpin                    Email: HALPIN@VAX.OXFORD.AC.UK
Nuffield College                  Phone: +44 865 278642
Oxford OX1 1NF
United Kingdom
Newsgroups: alt.beer
From: bill@bohemia.metronet.org (Bill Dixon)
Subject: Re: How Do They Make Non-alcoholic Beer?
Organization: Bohemia BBS System
Distribution: alt
Date: Fri, 2 Oct 1992 13:32:43 GMT

mlsbb4gdm@dct.ac.uk writes:

>In article <ADNAN.92Sep28113946@redstart.icd.ab.com>, adnan@redstart.icd.ab.com (Adnan C. Yaqub) writes:
>> Does anybody know what processes breweries use to remove the alcohol
>> in non-alcoholic beer?
[.sig deleted]

>	There are a few ways of removing the alcohol.

>	1/ Distill the beer by continous distillation and rehydrate as needed

>	2/ Uses special yeasts which produce more of the higher alcohols

>	3/ Freeze off the alcohol.

	Actually, freezing the beer eliminates WATER not Alcohol, as Alcohol has a much lower freezing
	point. This technique is used to INCREASE alcohol levels in a class of beers called Eisebocks (sp?)
	or "Ice-Beer" (translation?). You can't eliminate ALL the water because the water/alcohol mixture
	is an azeotrope, a chemical mixture (not compound) that has unique properties of it's own. Similarly,
	you can't remove all the alcohol by distillation, though you can get close. Sorry for the digression
	into Chem 101. 

					Go drink a beer,
						-bill

>		These may not be the only ways....


>		MLSBB4GDM@uk.ac.dct.cc.vaxb
From: x1rbrown@exnet.iastate.edu (Roger Brown)
Newsgroups: alt.beer
Subject: Pennsylvania Breweries
Date: 30 Sep 1992 20:34:11 GMT
Organization: Case Western Reserve University, Cleveland OH.
Reply-To: x1rbrown@exnet.iastate.edu
NNTP-Posting-Host: odin.ins.cwru.edu

HereUs a list of Pennsylvania based breweries and brewpubs:

LARGE BREWERIES 

Pittsburgh Brewing Co. Pittsburgh, Pennsylvania 

REGIONAL BREWERIES 

Jones Brewing Co. Smithton, Pennsylvania 
Latrobe Brewing Co. Latrobe, Pennsylvania 
The Lion Inc./Gibbons Stegmaier Brewery Wilkes-Barre, Pennsylvania 
Straub Brewery St. Mary's, Pennsylvania 
D.G. Yuengling and Son Inc. Smithton, Pennsylvania 

MICROBREWERIES 

Arrowhead Brewing Co. Chambersburg, Pennsylvania 
Pennsylvania Brewing Co./Allegheny Brewery & Pub Pittsburgh,
    Pennsylvania 
Stoudt Brewery* Adamstown, Pennsylvania 

BREWPUBS 

Dock St. Brewing Co. Brewery & Restaurant* Philadelphia, Pennsylvania 
Philadelphia Brewing Co./Samuel Adams Brewhouse* Philadelphia, 
Pennsylvania
 
Contract Brews (brewed elsewhere as well as at the brewery/pub)

Braumeister Inc. Drexel Hill, Pennsylvania 
Dock Street Brewing Co. Bala Cynwyd, Pennsylvania 
Pennsylvania Brewing Co. Pittsburgh, Pennsylvania 
Stoudt Brewery Adamstown, Pennsylvania



Roger
.s

-- 

Roger Brown, x1rbrown@exnet.iastate.edu
Extension Communications, Iowa State University, Ames Iowa.
From: okes@essex.ac.uk (Oke S)
Newsgroups: alt.beer
Subject: Re: Beer Survey
Date: 4 Oct 92 14:02:52 GMT
	<Re-Bv6x3v.1JD@heaven7.in-berlin.de>
	<1992Oct2.212232.1665@murdoch.acc.Virginia.EDU>
	<92277.161504HERSCH@auvm.american.edu>
Organization: Department of Computer Science, University of Essex, UK.
In-reply-to: HERSCH@auvm.american.edu's message of 3 Oct 92 20:15:03 GMT

In article <92277.161504HERSCH@auvm.american.edu> HERSCH@auvm.american.edu writes:
| In article <1992Oct2.212232.1665@murdoch.acc.Virginia.EDU>,
| jbc4m@holmes.acc.Virginia.EDU (John B. Carr) says:
| >
| > Preferences: Draft!! Always!! then those new N2 pub cans then bottles.
| >        For drinking vessels, glass or porcelain.
|
| Porcelain?? I don't think I've ever seen a porcelain beer-drinking
| vessel in my life. Please expand on this.

My dad has a large collection of tankards, some glass, some pewter,
and quite a few china ones.
--
This signature is copyright 12/6/1992 Simon Oke. All rights reserved. If you
like it and keep a copy for your own use, you owe me $20. Please pass it on
to your friends with all documentation.              Email okes@essex.ac.uk.
----------------------------------------------------------------------------
"God I hate floppies" - Karl Brandt.
From: gfl@hera.uucp (22402-lenahan)
Newsgroups: alt.beer
Subject: Re: Brooklyn Lager
Summary: cold? says who?
Date: 6 Oct 92 17:24:50 GMT
Organization: Bellcore, Livingston, NJ

> > I've had the Brooklyn Brown Dark Ale before.  It was *HARSH*.  I did not
> > like it one bit!!
> > 
> > Bryan Kruzynski
> > cse0070@uoft02.utoledo.edu
> 
> sorry to hear . next question was it COLD.. if not it will be very bad .. a lager must be drunk cold.
> 
>  the warner it gets the fouler the taste .. try to drink Grolsh warm ...

Lagers must be drunk cold?  Says who?
In general, cold subdues both taste and aroma, which is what
you are paying for in good beer.  While I like the refreshment
of a beer to be less than room temperature, I don't like them
cold!  And, as I just stated, I had Brooklyn lager the other
night, served by a rep of the brewery, served _not cold_.

If you don't like the taste of a beer, then you won't
like it warm.  That's all it is.

Grant
From: industry@convex.csd.uwm.edu (Mark A Bialik)
Newsgroups: alt.beer
Subject: re: giraffe
Date: 6 Oct 1992 06:48:22 GMT
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Distribution: world
NNTP-Posting-Host: 129.89.7.30
Originator: industry@convex.csd.uwm.edu

Does anyone in alt.beer lans enjoy a Danish beer called "Giraffe?"  If so,
could you tell me a little about it?  I tried one the other night and loved
it, but am unable to find it in any stores.  Thanks.

-- 
Mark A. Bialik   login: industry
Home phone: 271-1619
industry@convex.csd.uwm.edu
Have a nice day, and remember, Clinton/Gore in '92.  Thank you.
From: philh@hpopd.pwd.hp.com (Phil Holden)
Date: Tue, 6 Oct 1992 16:09:58 GMT
Subject: Re: bud
Organization: Hewlett-Packard ISG-SBU-PWD, UK.
Newsgroups: alt.beer

There's beer, there's bad beer and there's Budweiser beer (US).
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Newsgroups: alt.beer
Subject: Re: Good Beer in North Carolina
Date: 30 Sep 92 17:07:55 GMT
Distribution: usa
Organization: University of Illinois at Urbana

burgess@epas.utoronto.ca (A. Burgess) writes:

>A beer-loving friend of mine is soon to make a trip to the
>Durham/Charleston region, and is wondering if anyone can recommend any
>good local beers or brewpubs to check out.  Any suggestions will be
>appreciated...

	There's a Brewpub in Durham called The Weeping Radish.  I went there
once several years ago, and I don't really remember it, but I think the beer
was good.

Prosit!
	-m.
From: phughes@dewey.NMSU.Edu (HUGHES)
Newsgroups: alt.beer
Subject: Great American Beer Festival  Denver  '92
Date: 6 Oct 92 21:49:53 GMT
Organization: New Mexico State University

I went to the Great American Beer Festival last weekend (Oct 3+4) in Denver.  
Anyone care to share their thoughts on the event?   
Subjects include: 

Good and Bad Beers.  

Why was everyone yelling and doing "The Wave" (I heard it was because a  
curvaceous young woman was exposing her chest, but that's probably just some  
sexist banter)?  

Did you see Michael Jackson (the beer columnist, dummy)? 

Was it crowded or what? 

Did you notice that the men's bathroom line was longer than the women's line?


Anything else worth discussing feel free!!!

BO-PAUL
From: adnan@redstart.icd.ab.com (Adnan C. Yaqub)
Newsgroups: alt.beer
Subject: How Do They Make Non-alcoholic Beer?
Date: 28 Sep 92 16:39:46 GMT
Distribution: alt
Organization: Allen-Bradley Inc., Highland Heights, OH, USA.

Does anybody know what processes breweries use to remove the alcohol
in non-alcoholic beer?

--
Adnan Yaqub (adnan@icd.ab.com)
Allen-Bradley Company, Inc., 747 Alpha Drive, Highland Hts., OH 44143, USA
Phone: +1 216 646 4670 FAX: +1 216 646 4484
Newsgroups: alt.beer
From: esharp@sage.cc.purdue.edu (Edwin Sharp)
Subject: Re: Miller "Special Reserve"
Organization: Purdue University Computing Center
Date: Sun, 4 Oct 1992 21:11:40 GMT

 I find it interesting that part of their ad states:
	" Find out what barley does to beer"  
As someone with an interest in brewing, I find this an interesting line!

******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
From: mlsbb4gdm@dct.ac.uk
Newsgroups: alt.beer
Subject: Re: How Do They Make Non-alcoholic Beer?
Date: 1 Oct 92 18:29:42 GMT
Distribution: alt
Organization: Dundee Institute of Technology

In article <ADNAN.92Sep28113946@redstart.icd.ab.com>, adnan@redstart.icd.ab.com (Adnan C. Yaqub) writes:
> Does anybody know what processes breweries use to remove the alcohol
> in non-alcoholic beer?
> 
> --
> Adnan Yaqub (adnan@icd.ab.com)
> Allen-Bradley Company, Inc., 747 Alpha Drive, Highland Hts., OH 44143, USA
> Phone: +1 216 646 4670 FAX: +1 216 646 4484


	There are a few ways of removing the alcohol.

	1/ Distill the beer by continous distillation and rehydrate as needed

	2/ Uses special yeasts which produce more of the higher alcohols

	3/ Freeze off the alcohol.

		These may not be the only ways....


		MLSBB4GDM@uk.ac.dct.cc.vaxb
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Anhor Steam on prime time
Organization: University of Colorado, Boulder
Date: 30 Sep 92 17:22:33 GMT

brown@odin.ins.cwru.edu (Dan Brown) writes:

>I noticed that too... what I was more intersted in knowing was what was
>the bottle Maurice got... and why he didn't get a glass of Anchor!!

Well, good taste aside, it would be much more in character for
Maurice to be a Bud man!

Jon
From: music@moravian.edu (Steve Heller)
Newsgroups: alt.beer
Subject: Re: Young's Oatmeal Stout
Date: 27 Sep 92 16:42:39 GMT

In <1992Sep26.180445.26599@leland.Stanford.EDU> 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.

Prebably a regional thing. I can get both from the same store here,
with Young's running around $9/6 and Smith's about $14/6. And I agree
that the difference in price is unwarranted. Both are quite good, but
I think I prefer Mackesson XXX over both of these, and at a better
price, too. (But then you don't get the fiber from the Oatmeal ;-)).
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
Newsgroups: alt.beer
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Brews from Pennsylvania?
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 30 Sep 92 18:00:04 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.
>Thanx in advance,
>                    Rob
>

	Now-  I think i've seen some answers to this in a different 
subject heading (something like pa.beers) so you should keep your eye out
for that too.

	Don't forget that Samuel Adams, brewed by the Boston Brewing Company,
is actually brewed in . . . Pittsburgh!!  

	Also, isn't Genesse cream ale brewed in PA as well?

	
	--  Jim C. <jchokey@leland.stanford.edu>
From: music@moravian.edu (Steve Heller)
Newsgroups: alt.beer
Subject: Re: Miller "Reserve"
Date: 7 Oct 92 01:18:34 GMT

Shame on you! SHAME, SHAME, SHAME!!!

Now go stand in the corner and drink a case of Sierra Nevada Porter,
you bad person, you! Wait till your father gets home! You'll put
somebody's eye out with the Miller "Reserve". What will the neighbors
think? Go bury the emptys in the back yard 'cause I don't want the
garbage men to know you drink such trash! Your brother never drank
Miller "Reserve"! You're grounded for a MONTH! And NO TV!!!
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
From: shirley@gothamcity.jsc.nasa.gov (Bill Shirley [CSC])
Newsgroups: alt.beer
Subject: Re: Texas Beers
Date: 24 Sep 1992 13:59:32 GMT
Organization: Software Technology Lab - NASA/Johnson Space Center

In article <Bv197t.Kw0@news.cso.uiuc.edu>, parsons@osiris.cso.uiuc.edu (Mark Parsons) writes:
|> danforth@cybernet.cse.fau.edu (Bill Danforth) writes:
|> 
|> >I am throwing a party with a Texas theme this Sunday.  What are some
|> >good Texas beers that can be found in the SF bay area or the Stockton/
|> >Modesto area?
|> 
|> 	Lone Star.  It's basically tasteless nothing beer, but it goes well
|> with chili.
|> 

Shiner and Shiner Bock

Shiner is not as good as Lone Star

Shiner Bock is better.

I suspect they would be hard to find there.

And Celis Golden/White/Pale are definately not to be found there (yet)

 -Bill
Newsgroups: alt.beer
From: olson30@netcom.com (John Sully)
Subject: Re: Miller "Special Reserve"
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sat, 3 Oct 1992 19:21:55 GMT

djohnston@pbs.org writes:

>I'm curious to know if anyone has tried the new Miller "Special Reserve".
>I bought a six the other day out of curiousity (and because it was on 
>sale) and Surprise! Surprise! I was TOTALLY UNIMPRESSED  ;^}

>The labeling claims "all Barley" which would seem to indicate a more
>full-bodied or at least more flavorful beer than the standard BudMilloors.  
>Wrong! It's light-bodied and fairly dry.  The only thing it has going 
>for it is a nice bitterness... (How do they do that without any hop aroma?)

>Anyone else tried this new product from Miller?  What did you think?

I have tried it, and while I wouldn't call it great it *is better* than
the standard issue mass market American beer.  Slight hoppieness,
cleaner finish, better aftertaste.  Around here it goes for $3.79 a
six while my favorite, Sierra Nevada Pale, goes for $6.19.

John
Newsgroups: alt.beer
From: martini@heaven7.in-berlin.de (Martin P. Ibert)
Subject: Re: Beer Survey
Date: Sat, 26 Sep 1992 14:47:54 GMT
Organization: The Seventh Heaven, Berlin, Germany

IO20049@MAINE.MAINE.EDU writes:

Hi,

>      I am doing a survey for a rather unusual report in a class.  I
> would appreciate it if anyone who has a moment, would tell me
> what their favorite kind of domestic and foreign beer is, and whether
> they prefer it from a bottle, can, draft, mug, paper cup, etc..
> Any other beer preferences would be appreciated, such as what you
> believe to be the strongest beer, the weekest beer, biggest rip-off
> beer, or whatever else you may feel.

Keep in mind that "local", "domestic", and "foreign" do have a different
meaning to me than they do for you. This is Berlin, Germany.

Favourite local beer: Luisenbru (Luisenbr<a-umlaut>u), a local brewpub

Favourite non-brewpub local beer: Brenquell (B<a-umlaut>renquell)

Favourite domestic beers: Jever Pilsener, Einbecker Ur-Bock dunkel,
	Schfferhofer (Sch<o-umlaut>fferhofer) dunkles Hefeweizen.

Favourite foreign beer: Budweiser (the real one, from Ceske Budejovice (sp?
	in Czechia)

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.

Biggest domestic rip-offs: Knig Pilsener (K<o-umlaut>nig) and Warsteiner.
Very "trendy" beers, big prices, little taste.

Hope this helps!
-- 
___*___  Martin P. Ibert - Westendallee 100 d, D-1000 Berlin 19 - +4930 3056541
=======  E-mail to martini@{heaven7.{in-berlin.de|sub.org}|cloud9.in-berlin.de}
||| |||  ----------------------------------------------------------------------
||| |||  ------ Everybody wants to go to heaven, but nobody wants to die ------
From: csc_hector@uhdvx3.dt.uh.edu (Mactoes)
Newsgroups: alt.beer
Subject: Re: Black and Tans!
Keywords: help me!
Date: 29 Sep 92 13:37:00 GMT
Organization: University of Houston-Downtown
News-Software: VAX/VMS VNEWS 1.41A
X-Lunar-Date: 1 day, 1 hour, 3 minutes since the new moon

In article <BvCB4v.390@news.cso.uiuc.edu>, parsons@osiris.cso.uiuc.edu (Mark Parsons) writes...
>asimeone@silver.ucs.indiana.edu (antonio simeone) writes:
> 
>>Quick, somebody please tell me how to pour a black and tan where the
>>beers are separated!  i just tried it and they mixed.
>>can anyone help me???????? 
> 
>	I've never had any luck doing it with bottled beers except when
>using the new "pub draught" Guinness in a can.  If you use that it works
>great.  Start with half a glass of tan (some ale or something) and then
>*slowly and gently* pour the Guinness on top down the side of the glass.
> 
>Slainte bha!
>	-m.
The local Pub in Houston has a bent spoon. Bent to rest on the side of the
glass, like a cradle. You pour lager in first then put the spoon then pour
your Guinness in slowly.
BTW, most people like BASS, I like mine with HARP.

************************************************
Newsgroups: alt.beer
From: csc_hector@uhdvx3.dt.uh.edu (Mactoes)
Subject: Re: Black and Tans!
News-Software: VAX/VMS VNEWS 1.41A   
Organization: University of Houston-Downtown
X-Lunar-Date: 4 days, 0 hours, 32 minutes since the new moon
Date: Fri, 2 Oct 1992 13:04:00 GMT

>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.
> 

Don't knock the Harp and Guinness, as for the Smithwicks I'm sorry to say
I've never tried it

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hector Rodriguez - Computer Hardware Specialist  
 University of Houston-Downtown, Houston, Texas USA
 csc_hector@uhdbit                                         csc_hector@dt.uh.edu
Newsgroups: alt.beer
From: jrz3986@ritvax.isc.rit.edu
Subject: bud
Reply-To: jrz3986@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Sat, 3 Oct 1992 02:39:43 GMT

bud is gross.

ziehlman
From: IO11146@MAINE.MAINE.EDU (TOM MCKEE)
Newsgroups: alt.beer
Subject: Irish and European Guinness
Date: 30 Sep 92 22:17:37 GMT
Organization: University of Maine System

Where can I get some of it?  I've heard it's has a much greater
alcohol content, but I would like to find out for myself.



<>tbm
  umo
Newsgroups: alt.beer