HDTenEightyP/NetNews huggingface dataset:
From: us267384@mmm.serc.3m.com (Steven M. Anastasi)
Newsgroups: alt.beer
Subject: Re: recarbonating beer?
Date: 3 Sep 92 18:05:49 GMT
Organization: 3M - St. Paul, MN  55144-1000 US

From article <357.707.uupcb@freddy.ersys.edmonton.ab.ca>, by david.hales@freddy.ersys.edmonton.ab.ca (David Hales) :
> CP>I have a question for any homebrewers out there.
> CP>Have any of you tried recarbonating beers by openeing them up
> CP>and re-sugaring them?
> CP>My problem is that I brewed an oatmeal stout, and am
> CP>not happy with the carbonation.  I was thinking of trying to add  more
> CP>sugar and letting it sit another week.
> CP>Any input would be appreciated.  Thanks
> 
> I've never tried it myself but I can't see any reason why it wouldn't
> work (apparently you can sometimes cultivate yeast from the sediment or
> even the the beer itself if you like the taste of a particular variety).
> I can think of one suggestion though:  recarbonate the whole batch
> rather than trying to add sugar to each of the bottles.  You'd have a
> better chance of getting uniform carbonation (and some active yeast if
> available).  Let me know if it works.


One comment:  Reopening and adding sugar is a last resort.  First:

	Turn the bottles over a few times and make sure they are in
	at least 65F.

	Make sure you've waited at least 6 weeks.  Some beers just
	carbonate slowly.

	Remember that a beer chilled at 35F is not going to be
	much less carbonated than one served at 55F.

-- 
Steve Anastasi	
smanastasi@mmm.com
St. Paul, Minnesota
Newsgroups: alt.beer
From: mece1xg@Rosie.UH.EDU (purna)
Subject: FAQ?? (was Home Brew!!)
Reply-To: mece1xg@Rosie.UH.EDU
Organization: University of Houston
Date: Thu, 3 Sep 1992 18:54:33 GMT

In article <Bu0Kry.CpK@acsu.buffalo.edu>, v086jxa4@ubvmsb.cc.buffalo.edu (EVAN) writes:
>Hello to everyone!  I am getting interested in the hobby of Home Brewing.
>I was wondering if someone can send me information on how I can get started.
>Are there any mail order catalogs? ETc.
>
>Any information will be greatly appreciated!!
>
>-Evan

hi all!

first, to the above poster, there is a newsgroup entitled rec.crafts.brewing
where LOTS of good info is available.  also, there is a mailing list (in
digest form) which currently gets posted to r.c.b as well, entitled Homebrew
Digest.  it can be mailed to you (personally!) if you wish.

now, my question is that has there become a need for a FAQ for this group?
i have been reading for nearly a year, and every so often the SAME
questions, arguments, etc. come up.  mind you, i'm not saying they're
stupid, shouldn't be asked, etc.  however, i feel that several of these
questions can be answered by a FAQ.

i also know that Dan Brown has an automated post of the charter for this
group, which is a great intro.  however, i think lots of people don't
see this as a FAQ and don't/won't read it.  so, any opinions?

peace,
-purna

p.s. if there IS a FAQ for this group, then i have never seen it and
would like the keeper of it to send me a copy.  i would also like
to apologize for taking up net.bandwidth with worthless info if this
happens to be true, as well.
From: DLM155@psuvm.psu.edu
Newsgroups: alt.beer
Subject: Re: Favorite beer
Date: 2 Sep 92 03:24:18 GMT
Organization: Penn State University

I also think that Belhaven Scotch Ale is an excellent beer, yet I didn't care
for Thomas Hardy's or McEwans....
I have been looking for a distributer who sells Belhaven but can't find one..
Can anyone suggest a relatively common, similar alternative?
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: alt.beer
Subject: Porter vs. Stout
Date: 25 Aug 92 20:10:25 GMT

The name stout came from the term "stout porter" which was a stouter
version of a porter (duh, that makes sense)
The name porter comes from the fact that beer used to be delivered
by porters to the big boys in town, and so the two became analogous.
From: wardrb@cs.utexas.edu (Richard Byron Ward)
Newsgroups: alt.beer
Subject: Favorite beer
Date: 28 Aug 1992 10:22:25 -0500
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: earth.cs.utexas.edu

This is probably a dangerous topic to bring up (too much flame
tinder), but what are your favorite beers with price as no 
object?

My favorite beer is Traquair House Ale from Scotland.  It is
head and shoulders above all the other beers that I have tried.
I tried it during a sampling session with a couple different
Samuel Smith's beers and several other world class beers, and
Traquair made them all look common in comparison.  The one
HUGE negative about Traquair is its price, it sells for about
$7/bottle!  $42 per sixpack is exorbitant, you can almost get
a case of Samuel Smith's for that, but for a peek at beer
heaven, try Traquair House Ale.

Rick

Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: Favorite beer
Organization: University of Illinois at Urbana
Date: Wed, 2 Sep 1992 20:42:19 GMT

bradley@reed.edu (Ben Bradley) writes:

>>	I once had Grant's Scottish Ale (a microbrew from somewhere around
>>the middle of the US) and thought it was quite nice and a good copy of the
>>malty Scottish ales.  I had it a second time and was substantially less
>>impressed.  I'm not sure what that means except that I'll probably have to
>>try it a third time.  At any rate you might want to try it if you can find

>Re Grant's:

>Yakima, Washington the center of the US?  Hmmm...

	Dear me, I've been having a hard time locating my microbrews of
late.  A thousand pardons to any easily offended Washingtonians.  The thing
is I drink the beer; I don't read the label.

>Decent ale, I like the Imperial Stout (on tap).

	I like it well enough in the bottle.  I envy your access to draught.

	Cheers!
		-m.



Newsgroups: alt.beer
From: dickson@eskimo.celestial.com (Bill Dickson)
Subject: Re: Ithaca
Keywords: chapterhouse
Organization: -> ESKIMO NORTH (206) For-Ever <-
Distribution: usa
Date: Thu, 3 Sep 1992 04:58:32 GMT

bhaines@ldgo.columbia.edu (bill haines) writes:

>Steve - I lost your e_mail address and will be up to Ithaca
>this week and will try to visit the chapter house - Bill


I lived in Ithaca for about 10 months.  The Chapterhouse was my
first brewpub experience.  Even in Seattle, land of a thousand
wonderful brewpubs, the Chapterhouse remains a very fond memory.
Enjoy, and drink a yard for me!  They don't have them here.

Bill D.
From: reb@hpcc01.corp.hp.com (Ralph Bean)
Date: Wed, 2 Sep 1992 16:27:28 GMT
Subject: Re: CA: beers i should drink/avoid
Organization: the HP Corporate notes server
Newsgroups: alt.beer

If you're in the Sacramento area, try the pilsner at the Sudwerk (aka Hubsch)
brewpub in Davis.  It is quite hoppy and an outstanding beer (IMHO).

Ralph Bean

Newsgroups: alt.beer
From: bryanh@dseg.ti.com (Bryan Hazel)
Subject: Gambrinus, You Pe--s I Love You After All
Reply-To: bryanh@dseg.ti.com
Organization: Just Me
Date: Wed, 26 Aug 1992 23:19:05 GMT

I have recently stumbled upon YET ANOTHER beer I thought was pretty decent. As the
subject line suggests, it is Gambrinus from Czechoslovakia. (Man, no wonder people
been fightin' over that country for so long.) Since I'm more of a beer sewer than
a connoisseur, I'd be interested in comments from some of the more discerning
palates out there in the beer net.

P.S. Subject paraphrases the song: _Miami, My Amy_ (Try Atlanta, Mylanta).

Newsgroups: alt.beer
From: bryanh@dseg.ti.com (Bryan Hazel)
Subject: Re: Amount of Alcohol in U.S. beer
Reply-To: bryanh@dseg.ti.com
Organization: Just Me
Date: Wed, 26 Aug 1992 23:07:23 GMT

In article bp0pbk@joebloe.maple-shade.nj.us, joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall) writes:
>
>In article <1992Aug22.034906.3933@rosedale.uucp> (alt.beer), dcb@rosedale.uucp (Dave Breneman) writes:
>) In article <1992Aug14.155543.19272@magnus.acs.ohio-state.edu> jmartens@magnus.acs.ohio-state.edu (Jeffrey D Martens) writes:
>) >
>) >In Canada light beers have lower alcohol content than regular; this is
>) >not true in the US.
>) >
>) Would you care to explain this?
>) It flies in the face of known light beer manufacturing technique:
>) 
>) 1) Brew regular American Pale Export Full Of Adjuncts.
>) 
>) 2) "Blend with additional water from the original source"
>)    (cut it with tapwater)
>) 
>) 3) "Enhance the effervescence"
>)     (re-carbonate it like pop)
>
>This is really a gross oversimplification.  Sure, you may be cynical
>about the mass market brewers, but personally I think it is better to
>admire (and learn from) their brewing skills and just not drink their beer.
>
>  Stuff deleted.....
>
>Anyway, the point of "light beer" is reduced calories.  You get
>reduced calories by reducing the starting gravity of the brew.
>The result will be a beer with normal alcohol but less body (Miller
>Lite) or normal body (in the sense of lawnmower beers) but less
>alcohol (Bud Light).  Sure, more water is part of the solution.
>But, hell, even strong beer is mostly water anyway.
>
>

Sorry guys --> 1-800-642-6116. That is the toll-free number for the Coors Consumer
Information Center. Call them and ask - point blank - the alcohol content of Coors vs
Coors Light. They will: 1) Beat around the bush. (2) Tell you CL has less alcohol
than C (about 10% less --> it's a "three-two" beer) (3) Send you a nice letter thank-
ing you for your interest in their product. (4) Include a kitchen magnet bearing the
info line phone number with aforementioned letter. (5) Send you a card at Christmas.
Try it - dare ya'.

Newsgroups: alt.beer
From: mdick@acns.nwu.edu (Matthew S. Dick)
Subject: FAQ
Organization: Northwestern University, Evanston, Illinois, USA
Date: Thu, 3 Sep 1992 21:52:51 GMT

There definitly needs to be one.  I'll help organize it, but I feel it would be  
a very good thing.  Items to include on the first draft (pun) would include:

1) a referral to rec.crafts.brewing
2) a detailed description of all major types of beers, ales, and stouts
3) an explanation of '33' from Rolling Rock
4) ftp information for brewpub listings, beer games, and other lists

matt dick
Newsgroups: alt.beer
From: dbayer@magnus.acs.ohio-state.edu (Daniel L Bayer)
Subject: Re: 33 -- what does it mean ?!? (Beufort)
Organization: The Ohio State University
Date: Fri, 28 Aug 1992 05:07:01 GMT

In article <1992Aug27.215232.1@master.uchicago.edu> david@master.uchicago.edu w
rites:
>Has anyone heard the Rolling Rock commercials asking what the 33 on the
>back of the bottle means ?  They are playing here in chicago at least.  Could
>it be a generic brewing reference and not related directly to RR ?
>
>                        -David

I have heard a couple explanations regarding the "33:"  1. 1933 was the year 
Prohibition ended in the U.S.  2.  Rolling Rock is aged at 33 degrees  3.  
There are exactly 33 words on the back of the Rolling Rock bottle (trust me, 
but you can count them for yourself).  I lean toward no. 1.

                         --Dan
Newsgroups: alt.beer
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: CA: beers i should drink/avoid
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 1 Sep 92 21:45:44 GMT

In article <1992Sep1.161254.10373@csc.ti.com> jimv@dadd.ti.com writes:
>In article J11@wrs.com, gak@wrs.com (Richard Stueven) writes:
>>If you're going to be in the Bay Area, try Gordon Biersch.  The one in
>>Palo Alto is best; they are also located in San Francisco and San Jose.
>
>Some people have been cutting down the "atmosphere" at Gordon's, but 
>it depends what you want to get out of the place.  The one in Palo Alto 
>is genearrly packed with the Stanfordites, so if you like the college scene,
>its good.  The one in San Jose is Yuppie Heaven, but if you hit it on a 
>Fri/Sat night, there's generally some good "action" available.  I'm in
>it for the brew, so if you want the ultimate experience, go to Gordon's 
>and get a BOOT of Meirzen.  Awesome.  (Palo Alto has the BOOT, not SanJose).
>---


	Hmm.  I have to disagree with you about the Gordon's in Palo Alto.
I don't think the place is a Stanfordite haven at all.  There is, of course,
a sizable contingent of folks from Stanford (and particularly of frat-types)
but the dominant feel of the place (IMHO) is Silicon Valley yuppie.  I really
couldn't fairly characterize it as "college scene" at all.
	I do have to agree with the other poster though, who said that Gordon's
can actuall be pretty pleasant if you get there in the mid-afternoon--  after
the lunch crowd and before the dinner crowd. 

	--  Jim C. <jchokey@leland.stanford.edu>
From: crvich@csugrad.cs.vt.edu (Ernest Crvich)
Newsgroups: alt.beer
Subject: Simpatico, where art thou?
Date: 31 Aug 92 04:16:28 GMT
Distribution: usa
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA


   Here in the little town of Blacksburg, it is rather difficult to
find imported beer of any significant variety.  There is really only
one place that I know of where you can actually have a particular brand
ordered (and any quantity).  When I recently went to this place, and
asked for a six of Simpatico, I was given the following information :
   Simpatico, as far as our supplier can determine is no longer being
made.  It has been brewed in many countries throughout its life, and
has apparently died out.
   Surely this isn't true?!  Sure, this beer is nothing to get upset
about, but I *do* like it.  More importantly, I'm curious now as to
the status of this beer, and perhaps a history/background if anyone
is so inclined.
   Any info appreciated.

-- 
Ernest Crvich                          A vomit-like substance
crvich@csugrad.cs.vt.edu               Is formed from its innards, 
general@vtvm1.cc.vt.edu                A festering slime         
ernest.crvich@bbs.oit.unc.edu          That revels inside.
From: brown@brauhaus.wariat.org (Dan Brown)
Newsgroups: alt.beer
Subject: Fullers ESB
Distribution: world
Date: Fri, 28 Aug 92 22:26:34 GMT
Organization: Morgue Brewing Company, Cleveland Oh.


Had a bottle of Fullers ESB last night... Good stuff!


Dan Brown
Morgue Brewing Company, Cleveland Oh.
brown@brauhaus.wariat.org

Newsgroups: alt.beer
From: KARLIN@BNLCL6.BNL.GOV (P.L. Cowan)
Subject: Re: Opinions on Pete's
Summary: Pete's Wicked Ale
Keywords: Ale, s__t
Reply-To: COWAN@ANL.GOV
Organization: BROOKHAVEN NATIONAL LABORATORY
Date: Fri, 28 Aug 1992 15:11:52 GMT
X-News-Reader: VMS NEWS 1.23

In <17hogqINNi8m@agate.berkeley.edu> marko@ocf.berkeley.edu writes:

: I've recently become acquainted with Pete's Gold Coast Lager and
: Pete's Wicked Ale.  I've noticed both brews received high marks
: from some beer-rating group from Minnesota, and I must admit,
: Pete's makes good stuff.  
: 
: Any information or opinions would be appreciated.
: 
: marko@ocf.berkeley.edu
: 

I really like Pete's, but I've notice that, when I drink it, the next day my
s__t really stinks! Is it just me?


---------------------------------------------------------------------------
P. L. Cowan	Please send replies, comments etc. (no flames thank you) to 
COWAN@ANL.GOV 	(I'm posting this from a friend's account)
---------------------------------------------------------------------------
From: ajcarr@ccvax.ucd.ie
Newsgroups: alt.beer
Subject: Re: Porter vs. Stout
Date: 30 Aug 92 19:01:18 GMT
Organization: University College Dublin

In article <13502.2a9a5b71@ohstpy.mps.ohio-state.edu>, cpalmer@ohstpy.mps.ohio-state.edu writes:
> The name stout came from the term "stout porter" which was a stouter
> version of a porter (duh, that makes sense)
> The name porter comes from the fact that beer used to be delivered
> by porters to the big boys in town, and so the two became analogous.

Porter was originally brewed for the consumption of porters at
the Smithfield Market in London. Two examples that spring to
mind are Sam Smiths' 'Taddy Porter', and a porter brewed to an
original Victorian recipe by Premier (Birmingham, England).

Stouts are a more full-bodied derivative of porter, with the
most famous (and easily available) example being Guinness (but
it's much better here in Dublin than the rest of the world,
because the draught version isn't pasteurised).

Imperial stouts are even more full-bodied (and somewhat
stronger). Try to find a bottle of Courage Russian Imperial
Stout (brewed at the John Smith's brewery in Tadcaster,
Yorkshire, to the same recipe they used for Catherine the Great
over 200 years ago - unfortunately, batches are only brewed
every couple of years).

Alun
From: marko@ocf.berkeley.edu (Mark Nolte)
Newsgroups: alt.beer
Subject: Opinions on Pete's
Date: 27 Aug 1992 05:17:14 GMT
Organization: U. C. Berkeley Open Computing Facility
Distribution: world
NNTP-Posting-Host: lightning.berkeley.edu
Summary: Pete's
Keywords: pete pete's

I've recently become acquainted with Pete's Gold Coast Lager and
Pete's Wicked Ale.  I've noticed both brews received high marks
from some beer-rating group from Minnesota, and I must admit,
Pete's makes good stuff.  

Any information or opinions would be appreciated.


marko@ocf.berkeley.edu
From: c3088@moncol.monmouth.edu (CHRIS CANE)
Newsgroups: alt.beer
Subject: Re: Gambrinus, You Pe--s I Love You After All
Date: 27 Aug 92 18:23:31 GMT
Distribution: alt.beer
Organization: Monmouth College, W. Long Branch, N.J.  07764

In article <7534@monmouth.edu> c3088@moncol.monmouth.edu (CHRIS CANE) posts:
>In article <Btn9LC.MwM@news.cso.uiuc.edu> parsons@osiris.cso.uiuc.edu (Mark Parsons) retortes:
>>bryanh@dseg.ti.com (Bryan Hazel) nudges:
>>
>>>subject line suggests, it is Gambrinus from Czechoslovakia. (Man, no wonder people
>>
>>	Prost!
>
>aptly ended post.  you all know that Gambrinus is another mispronounciation
>of Jan Primus, the father of the toast.  Salud!
of course, i meant "mispronunciation"...
                          ^^^


___________________________________________________________________
|\/| |_| |\| |\/| |_| \_/  |  |-|            |_ |_| |_ |_ |- |_- |-
Christopher E. Cane                       c3088@moncol.monmouth.edu
Beer Lover By Choice                       Computer User By Fortune
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Breweries in New England and Maine.
Date: 25 Aug 1992 17:42:17 GMT
Organization: Brown University Planetary Geology
Distribution: na
NNTP-Posting-Host: pilsner.geo.brown.edu
Keywords: micro, brewpub, New England, Maine

In article <adamoski.714635899@sfu.ca> adamoski@fraser.sfu.ca (Robert Adamoski) writes:
>...I'm interested
>in any suggestions re: micro-breweries or brew-pubs we might check out.
> 
>Come on all you east-coast 'ers, lets hear what you've got to crow about!

  The following is From the New England Beer Club mailing list.  In
addition, tomorrow (8/26) a new brewpub will open in Harvard Square
in Cambridge.  Note also that Maine is a part of New England.

|Here's the original Russ Gelinas memorial BP/MB list that I send out
|to new subscribers.
|
|Cheers,
| -- Bob Gorman            bob@rsi.com           uunet!semantic!bob --
| -- Beer doesn't kill brain cells, as far as I can remember...     --
|
| From: Russ Gelinas
|
|     New England brewpubs/micros
|     ---------------------------
|MB - microbrewery
|BP - brewpub
|
|CONNECTICUT
|
|Bristol
|MB     Charter Oak Brewing Co.
|       Bristol, CN
|
|New Haven
|MB     New Haven Brewing Co
|       458 Grand Ave.
|       New Haven, CN 06513
|       203-772-2739
|
|Norwalk
|MB     New England Brewing Co
|       Norwalk, CN
|
|MAINE
|
|Bar Harbor
|MB     Bar Harbor Brewing Co.
|       Bar Harbor, ME
|       Lompoc Cafe carries - Thunder Hole Ale
|
|Portland
|MB     D.L. Geary Brewing Co.
|       Portland, ME
|
|BP     Gritty McDuff's
|       396 Fore St.
|       Portland, ME 04101
|       207-772-2739
|
|
|MASSACHUSETTS
|
|Boston
|MB     Boston Beer Company (Sam Adams)
|       30 Germania Street
|       Boston, MA (Jamica Plains)
|       617-522-9080
|
|BP     Commonwealth Brewing Co
|       138 Portland St.
|       Boston, MA 02114
|       617-523-8383
|
|MB     Mass Bay Brewing Co (Harpoon Ale)
|       306 Northern Ave.
|       Boston, MA
|       617-574-9551
|
|Cambridge
|BP     Cambridge Brewing Co.
|       1 Kendall Square
|       Cambridge, MA
|       617-494-1994
|
|Northampton
|BP     Northampton Brewery at Brewster Court Bar and Grill
|       Northhampton, MA
|
|
|NEW HAMPSHIRE
|
|Portsmouth
|BP     Portsmouth Brewery
|       Portsmouth, NH
|
|
|VERMONT
|
|Brattleboro
|BP     Dewey's Ale House
|       Brattleboro, VT
|
|BP     Latchis Grill and Windham Brewery
|       Brattleboro, VT
|
|Bridgewater
|MB     Mountain Brewers Inc
|       Bridgewater, VT
|
|Burlington
|BP     Northhampton Brewing
|       Burlinton, VT
|
|BP     The Vermont Pub & Brewery
|       144 College St
|       Burlington, VT 05401
|       802-965-0500
|
|Middlebury
|MB     Otter Creek Brewing Co.
|       Middlebury, VT
|
|White River Junction
|MB     Catamount Brewing Co.
|       58 S. Main St.
|       White River Junction, VT 05001
|       802-296-2248
--
Joel Plutchak, Research Programmer/Analyst
Brown University Planetary Geology
Newsgroups: alt.beer
From: guest@dhhalden.no (.GJEST)
Subject: Really good beer!
Organization: Ostfold College
Date: Thu, 27 Aug 1992 11:04:11 GMT

If you want to know it, the town of Fredrikstad, in Norway is the right 
place to go.
The local brewery "Fredrikstad Bryggeri" produces some of the most extremely 
good beer there is to get (pardon me for never having tasted unlicensed-
brewed Austrlian beer).
Most of their different products are of lager-taste, with alcoholpercentage 
ranging between 4,5% and 7%, with the strongest, being christmas-beer that 
is, averaging on 8%.
So don't delay!
Your trip will repay! (when refreshing on the delicious Fredrikstad-pils)
By the way, when it comes to more international beers, I would prefer 
Carlsberg or Amstel, wich is allmost as good as Norwegian beer.
From: esa@acpub.duke.edu (EMILY ANGERER)
Newsgroups: alt.beer
Subject: Re: Homemade Black and Tans
Date: 27 Aug 92 21:07:43 GMT
Organization: Duke University; Durham, N.C.

>>How can I go about making Black and Tans at home... with bottled brews of course.
>
>take one chilled mug.  fill it half full with Bass or Harp (other choices
>are also possible; so please, no flames).  fill the rest of the mug very
>*SLOWLY* with Guinness.  if done properly, it should look double layered.
>drink with pleasure :)

The real trick to getting it to work is that the Guinness needs to be
warm but the Bass or Harp needs to be chilled.  It also helps if you
have some kind of flat spoon to use as a separator.

Good luck!

-Emily
Newsgroups: alt.beer
From: kgibsonkgibson@cxcad%decwrl.dec.com (Ken Gibson)
Subject: Seattle Brewpubs
Organization: Digital Equipment Corporation
Date: Tue, 1 Sep 1992 21:30:21 GMT


  I'm going to be vacationing in Seattle next week and want to be sure to try
some of the better brepubs.  Any recommendations?  (For some reason my AAA
Tourbook doesn't have a listing for any).

Thanks

Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: Opinions on Pete's
Organization: University of Illinois at Urbana
Date: Thu, 27 Aug 1992 13:45:01 GMT
Keywords: pete pete's

marko@ocf.berkeley.edu (Mark Nolte) writes:

>Any information or opinions would be appreciated.


	I've always been fond of Pete's Wicked.  I like it's curious little
bite.  What I find strange, though, is that the stuff we get here in the
East is brewed in Palo Alto (or somewhere in CA) under liscence.  Do they
actually still brew it in Wisconsin?  Or is it like Sam Adams used to
be--brewed everywhere but Boston, but headquartered in Boston.  It sure
seems that Pete's is becoming more of a mini like Sam Adams as opposed to a
true micro (that's not a criticism).

	Cheers!
		-m.
From: v086jxa4@ubvmsb.cc.buffalo.edu (EVAN)
Newsgroups: alt.beer
Subject: Home Brew!!
Date: 3 Sep 92 18:02:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Hello to everyone!  I am getting interested in the hobby of Home Brewing.
I was wondering if someone can send me information on how I can get started.
Are there any mail order catalogs? ETc.

Any information will be greatly appreciated!!

-Evan