HDTenEightyP/NetNews huggingface dataset:
From: M.Enderby@daresbury.ac.uk
Subject: Re: Advice for a Yank goin' to London
Reply-To: ufe@dlva.dl.ac.uk ()
Organization: SERC Daresbury Lab., Warrington, U.K.
Date: Thu, 5 Nov 1992 09:09:36 GMT

Immediately on arriving head for the nearest bookshop and purchase a
copy of CAMRA's Good Beer Guide 1993 and an A-Z of London. Locate 
nearest (open :-) ) pub in guide and purchase pint. Read rest of guide.
You're now ready to go !
Enjoy !
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: lestat@wixer.cactus.org (Lyle J. Mackey)
Subject: Re: Lonestar
Organization: Real/Time Communications
Date: Tue, 10 Nov 92 07:59:37 GMT

In article <TROCH.92Nov9163621@gandalf.Rutgers.EDU> troch@gandalf.Rutgers.EDU (Rod Troch) writes:
>
>Do you know if Lonestar beer is available in the NYC/NJ area?

Ugh. Why would you WANT it to be?

>I visited friends of mine in Texas a few months ago and really
>enjoyed drinking Lonestar beer.  I am now having withdrawls, I need
>my Lonestar fix. 

Again, ugh.  Lone Star is regarded even in Texas as being pretty poor stuff.

> I have tried all the local liquor stores to
>no avail.  Most of the liqour store employees have never even heard
>of Lonestar.  What a shame!

Hm. Most of the liquor store employees here in Austin have never heard of the
Pub Draught Guinness cans. Maybe we could work out some kind of trade
agreement.  I send you disgusting pisswater Lone Star, you send me Pub Draught
Guinness, which the gods served on Mount Olympus on special occasions...

-- 
 .--------------------------------------------------------------------------.
/ Lyle J \ lestat@wixer.cactus.org /  Team Doofus  \ DoD / Nobody else WANTS \
\ Mackey /     Social Engineer     \ '89 Kaw EX500 / 587 \  my  opinions...  /
 `--------------------------------------------------------------------------'
Newsgroups: alt.beer
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Subject: Re: Hard apple cider recipies wanted
Organization: X Consortium, MIT Laboratory for Computer Science
Date: Thu, 5 Nov 1992 19:57:53 GMT

unicorn@world.std.com (unicorn) writes:

>cfaigle@npac.syr.edu (Christopher T. Faigle) writes:

>>Easy recipe for hard cider:

>>	2) Buy some amount of cider without Potassium Sorbate, and no
>>		funky preservatives.  These kill yeast.  I have used
>>		cider with Potassium Sorbate, but you might need to add yeast
>>		twice.  (If bubbler does not bubble by day 2).

>>	4) Let Cider sit until it is room temp.

>This sounds very wrong to me. I have not looked it up yet, but I fear that this
>will result in undrinkable cider.  If the cider is freshly pressed without
>preservatives, then it probably has lots of wild bacteria in it.  This is not
>a health issue: They won't hurt you.  But if you just let the cider sit around
>the bacteria will make the cider hard anyway ( although gross ).  I think that
>you need to kill the bacteria before you add the yeast.

By adding yeast you are adding a large quantity of known strain, which 
is typically a far more vigorous fermenter than wild yeast and bacteria,
whcih while present will be in small quantity. The added yeast quickly uses
up any dissolved oxygen (thus depriving all but anaerobic bacteria of it)
and will basically starve out competing yeasts.

I have never boiled, nor even heated my ciders. I either use wild yeast
or add Red Star Champagne or Epernay yeasts. I have had nothing but good 
results in many years of cider making.

Anyone intersted in more can join the cider digest. Send requests to

cider-request@expo.lcs.mit.edu


	JaH
--
Hopfen und Malz, Gott erhalts
Newsgroups: alt.beer
From: djohnso@staff.tc.umn.edu
Subject: Re: Bitter Beer
Reply-To: djohnso@staff.tc.umn.edu
Organization: CIS-WBCS
Date: Fri, 6 Nov 1992 20:48:54 GMT

In article <1992Oct27.144820.3707@csc.ti.com> jimv@dadd.ti.com (Jim Vahsen,
997-3607, VAHZ) writes:
 
>not drink, except GUINNNNNNESS (to make up for the N's that other people leave
out).
>
>I've had it warm, I've had it cold,
>I've tried it new, and tried it old,
>From a bottle, and from the tap,
>This 10w40 still tastes like crap,
>Oh please, please, don't flame on me,
>I just don't like it, can't you see?
>I do not like it in a can,
>I do not like it, Jim I am...
>I would not drink it in a box,
>I would not drink it with a fox,....   you get the idea...
>
>I have not given up the pursuit of liking this old coffee, burnt
chocolate-chip
>cookie tastin' brew, but I am running out of ways in which to try it, and I
can't
>affort to fly to the brewery overseas...

Well, you've, no doubt, tried Black and Tan.  How about this one - try adding a
small amount of coffee to a pint of Guinness (I leave it up to you as to how
much coffee to add - I would say somewhere in the poximity of 2-3 tablespoons).
 It sounds rather an odd combination but it tastes pretty good (at least I
thought so when I inadvertantly discovered it).   With luck it may change you
mind about this 10w40.


Douglas B. Johnson
djohnso@staff.tc.umn.edu
West Bank Computing Services
University of Minnesota
From: hennessy@acsu.buffalo.edu (DOG BASEBALL!!!)
Newsgroups: alt.beer
Subject: Re: Colorado Civil Rights PLEASE READ!
Keywords: Civil Rights, Colorado Boycott
Date: 12 Nov 92 05:19:20 GMT
Organization: Ministry of Information, Lower Volta.


	besides, we here as far as I have seen have already "boycotted" the
whole budmilloors range of products, albeit for different reasons.  Except for
killians which I don't like nearly as much as Mackesons anyway (and Macks are
only about $6.99-7.99 a six iffen you know where to look), none of Coors
products seem particularly appealing anyway.  And I do think I'll stop
drinking Killians.  
	Thank goodness for Tops international and the Buffalo Brewpub!


-- 
   /I\          Fuck 'em if they can't take a joke.
  /(*)\         hennessy@acsu.buffalo.edu                 
 /IIIII\        "Leave EVERYTHING to ME!" - Powdered Toast Man       
/IIIIIII\       Happiness is a warm gun.
From: Chuck.Cole@f78.n282.z1.tdkt.kksys.com (Chuck Cole)
Sender: FredGate@tdkt.kksys.com
Newsgroups: alt.beer
Subject: Pete's Wicked Ale Label
Date: Sat, 07 Nov 1992 11:24:52 -0600

Hello mdempsey (1:282/31),

In ALT.BEER on <Nov 02 16:56> to All, you wrote:

 m> Newsgroups: alt.beer

 m> I have noticed a few posts about the "new" Pete's Wicked Ale 
 m> label.

 m> I was just wondering if anybody remembers the original label and 
 m> why it is no longer in use...

 m> Just a little trivia. I'll post an answer if nobody gets it in a 
 m> week or
 m> so.

More trivia..  The limited edition book, "Bottles and Brewerania.. of MN" 
has interesting coverage of obscure labels (etc) in MN from 1850-1920. 

 * Origin: STAR*NET HQ, St Paul, MN  [612]681-9520 (1:282/78)
From: Michael.P.Colburn@dartmouth.edu (Michael P. Colburn)
Newsgroups: alt.beer
Subject: Do these brews still exist...?
Date: 13 Nov 92 01:28:05 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

As I went to school in the tri-state area of West Virgina, Kentucky &
Ohio about 15 years ago, I was wondering if anyone could tell me
whether these semi-regional brews are still on the market:  Scheonlings
(sp?) Little Kings, Robin Hood Ale, Weideman's (sp?), Iron City,
Hamm's, Hudepohl (sp?), Schmitts, Blatz (B-L-AAA-T-Z, taste like it
sounds...gotta be one of my favorite names!). I realize that the mere
mention of these brands are probably making some of you retch, but you
must understand, in those days I was frequently among the financially
needy...and talk about cheap...I lived in Jacksonville, FL in 1973 and
use to buy a beer brewed by National called Orbit (another fav
name)...it sold for 89 cents a six!

Also, does anyone know if Ol' Frothenslosh (sp) is still available? 

Mike Colburn                         =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Dartmouth-Hitchcock                  "Pulu-see-ba-goomba" -- Gilligan 
Medical Center                       =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Lebanon, New Hampshire  03756        :-):-):-):-):-):-):-):-):-):-):-)
I'd rather have a bottle in front of me than a frontal lobotomy
Newsgroups: alt.beer
From: canderso@nyx.cs.du.edu (Chuck Anderson)
Subject: Sam Adams Cranberry Lambic
Organization: Center for Life Fulfillment
Date: Thu, 12 Nov 92 01:11:17 GMT

I'm a bit low on funds these days so I'm not partaking of many specialty
beers these days.  I noticed a new one at the L store today, though, that
sounds really unique.  I can't wait to give it a try.

Cranberry Lambic.  That's a Belgium style beer, isn't it?

--
  *************************************************************************
     Chuck Anderson                uucp    :         uunet!nyx!canderso
     Boulder, Co. (303) 494-6278   internet:         canderso@nyx.cs.du.edu
  *************************************************************************
Newsgroups: alt.beer
From: zedaker@next01pg2.wam.umd.edu (Pamela Marie Weller)
Subject: Re: brewing
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Sat, 7 Nov 1992 00:49:41 GMT

In article <?.720152723@alishaw> huffman@alishaw (Matt Huffman) writes:
> 
> 
> Your article/letter follows:
> >thought this to be a good place to have my questions about home
> >brewing answered because there seem to be some experienced home
> >brewers posting here.  I have a book called _Quality Brewing : A
> >Guidebook for the Home Production of Fine Beers_ by Byron Burch
> 
> Get the book called The Complete Joy of Home Brewing, by Charles    
> Papazian.  Its the last book you'll need, and its perfect
> for beginning home brewers.
> 
> I don't know why you would want to cut the quantity down at all.     
> One gallon is hardly worth the trouble.  6 gallons is a strange
> amount...most fermenting buckets I've seen are 5 gallons, and
> most recipies are for 5 gallons.  Its really the perfect amount,
> and I don't believe it should be cut at all.
> 
> Start by getting & reading the Papazian book, please.
> 
> Good luck...
> 
> --Matt Huffman
***-->>>*YES YES YES* this is the best book for brewing.                                                                     

                           Good Luck ---Pam
Newsgroups: alt.beer
From: dpg4m@kelvin.seas.Virginia.EDU (David Paul Gervais)
Subject: Re: Sierra Nevada Celebration Ale
Organization: University of Virginia
Distribution: usa
Date: Wed, 11 Nov 1992 02:24:22 GMT


Newsgroups: alt.beer
From: kimmel@staff.tc.umn.edu (Eric Kimmel)
Subject: Re: Good microbrew in Minn/St.Paul area?
Organization: University of Minnesota
Date: Wed, 11 Nov 1992 23:17:45 GMT

In article <1992Nov11.094529.2665@bvc.edu> tims@bvc.edu writes:
>Does anyone have recommendations of microbrewery beers available in the 
>Minneapolis/St. Paul area?  I will be travelling there soon and would like 
>to find out what is available.  All types of beer are enjoyed.
>
>Thanks tons,
>
>TIMS
>

You're in luck!  Minnesota has 3 excellent microbreweries.

Summit has about 5 different beers of which the Pale Ale and Porter are the 
best.  These are by far the best in the state and I feel they rank pretty
well nationwide.

James Paige I know little about except they have a very good lager.  I found
a Minnesota Wild Rice beer by them once in my parents fridge.  Don't remember
much about it, though.

Schell's also has a good variety of quality beers.  Their bock is very good.
Occasionally they have box sets with 6 different beers in the box.  If you
can find one, pick it up.  Well worth it.  They also used to brew Pete's
Wicked Ale which is now brewed by another local brewery.

You might also want to drink a Pig's Eye Pilsner while you're here.  It's a
$4.50/12 corn-based swill that many people around here really like.  If
nothing else, you can say you drank a Pig's Eye..  :-)

If you need some bar suggestions, drop me some e-mail with the part of
town you'll be staying in...

-Rick
From: cvsstl@bigwpi.WPI.EDU (Barry Francis Rodrigues)
Newsgroups: alt.beer
Subject: They pALE in comparison!
Date: 8 Nov 1992 02:26:12 GMT
Organization: Worcester Polytechnic Institute
Distribution: world
NNTP-Posting-Host: bigwpi.wpi.edu

I hear all this talk about German, English, Irish, Canadian, and of course
American et al beer.  I have tried them all, but do not readily agree
that these countries house the best beer in the world.  I spent last
semester in BELGIUM, what I consider to be the home of beer.  From
what I saw, they live their lives for beer, so something good must come
out of this.  I spent my time in Flanders, the north of Belgium, which
is about the size of Connecticut.  In such a small area, they seemed to
pack of four hundred varieties, varying in taste, color, etc.  After
two months of nightly beer tasting, my favorites taste nothing like
most of the others beers I have tasted from other countries.  The French
are known for wine, and along the same lines, the Belgians should be
known for beer, at least more so than any other.

"If the beer is out of the can, the wisdom is in the man." - Fonske

- Barry Rodrigues

Newsgroups: alt.beer
From: zedaker@next06wor.wam.umd.edu (Pamela Marie Weller)
Subject: Re: Beer foam (pro/con)
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Thu, 12 Nov 1992 20:09:31 GMT

In article <crazy03035920930181523@obelisk.muc.sub.org>  
crazy@obelisk.muc.sub.org (Joerg Sauer) writes:
> mdick@acns.nwu.edu (Matthew S. Dick) writes:
> 
> > There is a law for German establishments that states the amount of  
head that  
> > MUST  be left after a beer is poured.  I believe it is about an inch  
and a  
> > half.  
> 
> Are you sure? Never heard of it.
> 
> What kind of law should that be?
> 
Well, I don't know about a law. But a full body and a big head usually are  
signs of a good beer right?  At least that's been my experience.  (Also  
the color, that is very important, because I usually go for the darker  
ones.)
Newsgroups: alt.beer,rec.crafts.brewing,rec.antiques
From: mac@ur.utk.edu (Richard J. McDougald)
Subject: Re: Beer Can Collecting Info
Keywords: Cans Beer Brew-ha Homebrew
Organization: University of Tennessee 
Date: Thu, 5 Nov 1992 16:16:44 GMT

In article <Nov05.082658.77107@yuma.ACNS.ColoState.EDU> walter@lamar.ColoState.EDU (Brewing Chemist Brian Walter) writes:

>Howdy!

>       I'm looking for some information.  I have recently aquired
>a beer can collection (700 + cans :-)  I have a lot of multiples, and
>am looking to start trading soon.  BUT, I need to know what the cans
>are worth before I can do this.  So, my query is, does anyone know of
>a book or magazine which contains up to date information on the worth
>and origin of different beer cans?  

>       I would appreciate personal e-mail, but feel free to post as
>well.  I don't get to play on USENET much, so email is more efficient.

>Thanks,

>-Brian

>Brian J Walter            |Science, like nature, must also be tamed|  Relax,
>Chemistry Graduate Student|with a view towards its preservation.   |Don't Worry
>Colorado State University |Given the same state of integrity, it   |  Have A
>walter@lamar.colostate.edu|will surely serve us well. -N. Peart    | Homebrew!

>Brian J Walter            |Science, like nature, must also be tamed|  Relax,
>Chemistry Graduate Student|with a view towards its preservation.   |Don't Worry
>Colorado State University |Given the same state of integrity, it   |  Have A
>walter@lamar.colostate.edu|will surely serve us well. -N. Peart    | Homebrew!

Brian:  Did you get my mail?

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 Mac McDougald                   *
 The Photography Center          *   Any opinions expressed herein 
 Rm. 91 Comm. Bldg.              *   are not necessarily (actually,
 Univ. of Tenn. Knoxville 37916  *   are almost CERTAINLY NOT) those
 mac@ur.utk.edu                  *   of The University of Tennessee. 
 mac@utkvx.bitnet                *      
 (615-974-3449)                  *   "Things are more like they are now     
 (615-974-6435) FAX              *    than they've ever been before."
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
            
Newsgroups: alt.beer
From: wilgenho@lri.jur.uva.nl (Erik Wilgenhof)
Subject: Re: Belgian beers are best!! 
Organization: Department of Computer Science and Law, University of Amsterdam
Date: Tue, 10 Nov 1992 12:03:33 GMT

Why is it that all the discussions about the art of beer drinking
never mention the king of beers: Duvel!
I know that American beer drinkers are used to drinking watered
down versions of Heineken but this is ridiculous!
Let's start a discussion about the Trappist, the Kriek or heavenly
fluids like the Verboden Vrucht! (Thats forbidden fruit for all you
non Dutchers!).
Duvel is a beer which contains 8.5% alcohol and it has a yeasty
flavour with hints of bananas in it. It might be a bit heavy for
the beginning drinker but you'll soon get used to it.
There are several beers similar to Duvel, the heaviest being 
the aptly named "Bush Beer".
Although the name suggests an American or German background it
is wholly Belgian fabricated.

Any discussion on this topic can be posted here!


============================================================================

Wilgenho@jur.lri.uva.nl
Deboer@jur.lri.uva.nl
 
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Nighttrane
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Tue, 10 Nov 1992 14:38:43 GMT

the bottle of gasoline they say is wine ? 
u r kidding right?
why not T-bird..
sorry but i have to flame this guy ...
this is a beer only bar and even if we discussed wine. it wouldnt be gasloine or kerosine based.
have a nice day 

---
Steve C. 

 ==> A wise man once told me - There ARE NO Wise Men !
                             - Just fools who think they are.
---------------------------------------------------------------		
 I understand you need someone to do work.
 I don't do work, but, I know this guy who does.
    -Vladimir Taltos
---------------------------------------------------------------

   	


Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: beer
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Fri, 6 Nov 1992 14:50:26 GMT

only those people that live in or have been to germany are going to answer yes. 

---
Steve C. 

 ==> A wise man once told me - There ARE NO Wise Men !
                             - Just fools who think they are.
---------------------------------------------------------------		
 I understand you need someone to do work.
 I don't do work, but, I know this guy who does.
    -Vladimir Taltos
---------------------------------------------------------------
From: bgray1@cc.swarthmore.edu (bg)
Newsgroups: alt.beer
Subject: Help me find beer in Philly!!
Date: 13 Nov 92 06:24:04 GMT
Organization: Only represent my own thoughts...


	Aaaauuuggghhhh!!!!  I have called up some 100 or more places (so it seems
like...) and I _can't_ find either Newcastle Brown or McKewan's Scotch Ale.
 Life is _not_ as good as it could be otherwise right now, so perhaps you
could E-mail suggestions as to whether or not it is available direct from
the manufacturers/distributors/etc. or where to find it in Delaware
County...
Thanks in advance!                              Later much!
																							                               
Brandon
Newsgroups: alt.beer
From: trice@bnr.ca (Tony Rice P885)
Subject: Brewpub List Updates	
Reply-To: mrmidi@aol.com 
Organization: Hair Club for Men
Distribution: usa
Date: Wed, 4 Nov 1992 16:50:15 GMT

Please send updates and corrections to the brewpub list to:

    mrmidi@aol.com

not
   
    trice@bnr.ca


I keep the list and all the updates on my mac at home not at work.  Since I
go on mail deleting rampages every so often, your update/correction probably
wont make it to the list.

No flames, no hard feelings.  Please stop sending updates/corrections to
my work address.


Thanks,
Tony


-- 
=======================================================================
Tony R. Rice                                     Bell Northern Research
Systems Development Environment Support      Research Triangle Park, NC
-----------------------------------------------------------------------
trice@bnr.ca          "    GO     "        Opinions are my own, & don't
mrmidi@aol.com           HOKIES!             reflect those of BNR or NT 
=======================================================================
Newsgroups: alt.beer
From: kurt@dna.lth.se (Kurt Swanson)
Subject: Re: Danish beer
Organization: Lund Institute of Technology, Sweden
Distribution: alt.beer
Date: Thu, 12 Nov 1992 12:13:13 GMT

coacho@iesd.auc.dk (Flemming S. Jensen) writes:
>The germans makes alot of different types of good beer, but in my opinion
>the danish beers beats german beer. We danes have easy access to german
>beer, and so we can compare them with the danish beers.
>Alot of the german beers taste very "mass produced" if you know what I meen.

I have exactly the same feeling!  To me, German beers are good, but
just good - they could be better... 

In terms of Danish beer, I think one of the best lagers I've ever
tasted is Faxe's Pskebryg - which, as is clearly stated in the name,
is available only around Easter...
-- 
Kurt Swanson, Dept. of Computer Science,
Lunds universitet.  Kurt.Swanson@dna.lth.se
From: rone@rchland.vnet.ibm.com (Ronald Elshaug)
Newsgroups: alt.beer
Subject: Re: Twin Cities Micros
Date: 11 Nov 92 21:21:37 GMT
Reply-To: timfair@vnet.ibm.com
Organization: IBM Rochester, MN
Disclaimer: This posting represents the poster's views, not necessarily those of IBM

There's always Pete's Wicked Ale.  Made on contract by the 
Minnesota Brewing Co.  

I'd have to agree that the Summit Porter is really good.  
Give it a try.  Summit's Winter Ale is out now and its 
terrific!  Kindof a Dark, Dark Brown Ale and quite tastee.

Others to try are the James Page Extra Pale or a Schell Bock
if you can find one.  There may even be some Schell 
Octoberfest lying around, if you care to try one.

-rone
Newsgroups: alt.beer
From: jbunn@seanews.akita.com (John E Bunn)
Subject: salt in beer
Organization: SEANEWS - Seattle Public Access News + Mail
Date: Wed, 11 Nov 1992 09:45:45 GMT

Couple a reasons...  It does foam and it's fun to watch.  We salted our
Pabst Blue Ribbon because the salt smoothes the bite...  Don't do it 
anymore tho...



--
[] SEANEWS [] Seattle Public Access Usenet News + Mail [] +1 206 747 NEWS []
jbunn@seanews.akita.com
From: ment@cs.swarthmore.edu (Andrew Ment)
Newsgroups: alt.beer
Subject: Re: Carlsburg Special Brew
Date: 13 Nov 92 06:16:52 GMT
Organization: Swarthmore College

dfeldman@lookout.it.uswc.uswest.com (David Feldman) writes:

>Has anyone heard of the above? Friends occasionally bring it from
>england, but can't find here.

Sure, I've heard of it.  Yes, it is all over the UK.  Mostly on the park 
benches and alleyways.  In Edinburgh "Speshial Broo" is the beverage of
choice for your average vagrant.

I'm not really sure why you'd want it, though, the stuff's mingin'.

It seems that pretty much every large brewer markets some sort of "super-strong"
lager in the UK.  And it's not even that good of a deal.  If you're really
looking to get pissed cheaply, I'd recommend a cheap bottle of wine.
Newsgroups: alt.beer