HDTenEightyP/NetNews huggingface dataset:
From: igl@ecs.soton.ac.uk (Ian Glendinning)
Newsgroups: alt.beer
Subject: Re: UK Beer Measures.
Date: 23 Jul 92 13:47:40 GMT

In <1992Jul16.181021.12451@dcs.glasgow.ac.uk> gjw@dcs.glasgow.ac.uk (Mr Garry J. Wardrope) writes:

>  The thing about the drinks not being in pint glasses is to do with
>trading standards.  You buy what you think is a pint only to find out that it
>isn't - its 1/2 a litre !!! youve been done!!!

On the continent the measures, in litres, of course, vary.  I have,
for example, encountered 0.2, 0.25, 0.33, 0.4, 0.5 and 1.0 litre measures
of beer in Germany.  However, the volume you are paying for is always
stated on the menu, and the glasses have a mark on them (with room for
foam) which indicates their capacity.  It seems to me that there need
not be any problem if we did the same thing.
  The measure you get tends to depend on the kind of beer you're drinking,
and in which part of the country (north vs. south.)  I've only ever
encountered 0.2l measures, of Koelsch beer, in Koeln.  In the north,
Pils is the standard drink, which is normally served in 0.33l or 0.4l
glasses.  In Bavaria the standard issue beer is Helles, and it is
normally served in 0.5l or 0.4l glasses, except in beer gardens or big
beer halls, where 1.0l "Mass" glasses are available (also at the
Oktoberfest, of course.)

>  For myself I don't see whats wrong with buying (and drinking) beer by the
>Litre (full litres that is ).

Beer gardens wouldn't bee the same without them!
   Ian
--
I.Glendinning@ecs.soton.ac.uk        Ian Glendinning
Tel: +44 703 593081                  Electronics and Computer Science
Fax: +44 703 593045                  University of Southampton SO9 5NH England
From: kevin.jessup@mixcom.mixcom.com (kevin.jessup)
Newsgroups: alt.beer
Subject: Re: Politics of Beer Centers in USA
Date: 24 Jul 92 19:46:35 GMT
Article-I.D.: mixcom.1992Jul24.194635.22560
Distribution: usa
Organization: Milwaukee Internet Xchange BBS, Milwaukee, WI U.S.A.

In <1992Jul21.033541.4346@verifone.com> ken_p1@verifone.com writes:

>leave out the Boston scene either.  Does good brew go hand in hand with
>"liberalism" or is it just that these area have a higher than average
>educational factor (higher salaries) and know how to appreciate and DEMAND good
>beer?

Interesting.  As long as your not implying that education and liberalism
go hand-in-hand! ;-)

Anyway, other than the mass market crappola, when in Milwaukee check out

    Sprecher,
    Lake Side Brewery
    and Water Street Brewery

-- 
Kevin Jessup, bbwwbb@mixcom.mixcom.com
"You've got to know when to code 'em, know when to load 'em, know when to
emulate, know when to run.  You never count your money, when your sittin' at
the keyboard: there'll be time enough for countin', when the software's done."
Newsgroups: alt.beer
From: tech@cs.ucf.edu (Tony Travaglini)
Subject: Sammie Smiths
Organization: University of Central Florida, Orlando
Date: Thu, 23 Jul 1992 16:29:45 GMT


Well beer lovers, I had an opportunity this past weekend to try two of
the many recommended beers I see in this group. Samual Smiths Nut brown
ale and Samual Smiths Oatmeal stout.. I think I can say without a
shred of doubt that these are the two worst beers I have ever had in
my life. They were simply undrinkable. An aftertaste like kerosene is
being generous. I have never in my life had a beer I couldn't finish.
Until this weekend. I tryed my best to pawn them off on two friends
with me but after a drink apiece we decided they had to be tossed.
Before they made us toss. How this swill can be recommended let alone
drunk is beyond me. You people must have no palate at all. OR... I
somehow got ahold of a bad batch... of each. They did both come from
the same store and I suppose it is possible they had been there for
awhile and had gone bad. But let me tell you it will be years before I
waste money checking out this theory. They sucked SO bad. 

To give you people an idea of what I do like. Let me make a small list
in no particular order.

Samual Adams Lager (the wheat is so-so compared to imports)
Pilsner Urquell (very good)
Maisal Hefe-Weizen (my favorite is Bishofshof but I can't get that here)
Sierra Pale Ale (ok. only ok)
Another American beer called Moelin or something like that. gold and
red label.
Newcastle on tap.
Spatenbrau (any flavor)

and the list goes on. It will never contain the Smiths swill.


Tony Travaglini
tech@cs.ucf.edu
Newsgroups: alt.beer
From: rm34@quads.uchicago.edu (Robert James Mohammed Monk)
Subject: Re: GOOD Lagers in the USA (Re: BAD PILSNER URQUELL)
Reply-To: rm34@midway.uchicago.edu
Organization: Media Maven
Distribution: usa
Date: Sat, 25 Jul 1992 17:17:57 GMT

In article <binkley.712030106@beagle> binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>August Schell Pilsner: This used to be as good or better than
>Sam Adams but they've gone way down hill lately.  Too bad.
>Still better than yer average beer.

Once upon a time, I went into a store to stock up on beer for a party I was 
having.  There was a big stack of Schell cases, going for $5.00 a pop.  I
picked one up, thinking cheap beer can be useful at a party (not all guests
having cultured palates).  Much to my surprise, it was fantastic stuff!  
Needless to say, I bought out the supply at the store.  Couple years later I
found some more-- after Schell had discovered it was a "micro-brewery" and not
a cheap brewery.  A six-pack was more than those cases had been.  Oh, well.

Just reminiscing with you guys
Brother Robert


Newsgroups: alt.beer,rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Eggs in New York (was Re: Oatmeal Stout)
Followup-To: rec.food.cooking
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 27 Jul 92 16:25:29 GMT

In article <1992Jul27.134631.15350@msc.cornell.edu> bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038) writes:
>> 
>> But I'll defend it anyway. Stout is a good thing to drink if
>> you know you're going to be drinking stout. As a stout, Chimay
>> is terrible, but it's great beer. Disbelievers can try Matilda
>> Bay Brass Monkey (yum!). It's also fun with a raw egg (this
>> also exists as a rural American custom, n'est-ce pas?)
>> 
>
>I couldn't let the remark about the raw egg go through without dsiclaimers.
>Here in New York, 25% of the eggs sold carry salmonella, which is enough
>reason for me not to consume these "Breakfast Specials"
>

	This is a bit off the beer track, so I cross-posted to rec.food.cooking
and directed follow-ups there,  but I just have to ask . . .

	How on earth can 25% of NY eggs contain salmonella?  Is there something
wrong with New York chickens?  Is it the climate?  Or have I just grossly
underestimated the frequency of salmonella in eggs in general?


	--  Jim C. <jchokey@leland.stanford.edu>
From: emeeks@unity.ncsu.edu (Edward Meeks)
Newsgroups: alt.beer
Subject: Re: $amuel $mith beers and ales
Date: 28 Jul 92 18:38:47 GMT
Organization: North Carolina State University

In article <1992Jul28.174132.21354@allegra.att.com> jj@allegra.att.com (jj, beer curmudgeon, too) writes:
>
>Homebrewers among your are welcome to my imitation Taddy Porter
>recipe.  It doesn't come lightstruck, and your cost will be
>much lower!

Well?
Newsgroups: alt.beer
From: gak@wrs.com (Richard Stueven)
Subject: Re: Alcohol Content of U.S. Beer
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Thu, 30 Jul 1992 17:39:15 GMT

In article 19821@ucsu.Colorado.EDU, knapp@spot.Colorado.EDU (David Knapp) writes:

>What about the non-massed produced beers like sierra nevada, anchor steam,
>sammies etc.?

See Fred Eckhardt's "Essentials of Beer Styles".  It has more
information than anybody would want to know about all kinds of beer...

---
gak
107/H/3&4

Newsgroups: alt.beer
From: shick@europa.asd.contel.com (steve hick)
Subject: Re: Celebrator
Reply-To: shick@europa.asd.contel.com (steve hick)
Organization: GTE Contel Federal Systems
Date: Fri, 31 Jul 1992 13:04:27 GMT

Celebrator is one of the "stark" beers, which have their festival in March.  
However, I was in Munich recently, and most of them are available now, and 
apparently are being brewed year round. (?)

Here in DC, it is generally available at places like the Sutton Place Gourmet, 
and I have never failed to see it on the menu at Brickskellers. 

Steve Hick


Newsgroups: alt.beer
From: ricegm@ecf.toronto.edu (George Matthew Rice)
Subject: Re: Why Beer is Better than Women!!!!
Organization: University of Toronto, Engineering Computing Facility
Date: Wed, 22 Jul 1992 16:09:22 GMT

Are these fifty-two reasons from a card deck by chance.

Matthew
Newsgroups: alt.beer
From: 13r43@math.ucrf.edu
Subject: Re: Beer dispute?
Organization: McGill University
Date: Fri, 31 Jul 1992 17:36:35 GMT

In article <wsuqoB1w165w@hophead> zen@hophead (Nick Zentena) writes:
> Hi,
>         With the current ongoing beer "war" between Canada
>         and the US I have a couple of questions.
> 
>                 1) One of the points of contention is the
>                 increase in the enviromental tax on canned
>                 beer. Do any US states or cities have
>                 similar laws intended to lessen the use of
>                 cans?
> 
I for one do not understand the reason for the "environmental tax" on cans:
(a) presumably Ontario already has a deposit on the cans (Quebec does) which you get back if you return the  
cans
(b) is not aluminium a lot easier to recycle than bottles (I've been told that while clear glass is fairly  
easy to recycle, colored glass is not)
(c) While I see that REUSABLE bottles, eg Bud Longnecks, are more environmentally sound than cans, are the  
regular bottles reused in Ontario (or Quebec) ? [I don't know] - if this is the case then I guess bottles are  
more environmentally sound than cans.
However, even so, the US beer would NOT be in reusable bottles.
(d) a discarded bottle would seem to me to be at least as harmful as a discarded can, particularly since  
bottles break fairly easily,
(e) I don't see why if BEER cans are environmentally unsound then why aren't SODA cans - do they also carry  
the tax ? Or do they use a special kind of aluminium for beer cans [  :)   ]

>                 2) Is most US beer sold in the US sold in
>                 cans or bottles?
> 
It's certainly true that a much HIGHER proportion is sold in cans in the US than in Quebec at least - the  
supermarket I shop at in Montreal ONLY sells bottles - NO CANS of beer at all.  I don't know if it is most.
> 
>                 4) Since a second problem is that the
>                 Ontario government will not allow price
>                 competion without some sort of a floor price
>                 is there unfettered price competion in all
>                 US states?
> 
It was pretty unfettered in Rhode Island - you can buy a case of CHEAP beer for ~ $8 US.
One point is that Canadian breweries do not seem to produce CHEAP beer - the cheapest I can find in Quebec is  
Molson/Bud/Coors (latter two brewed under licence), all of whic cost the same, ~$30 cdn per case including  
tax; I guess in R.I. at least, Bud and Coors sell for ~ $12-14 US a case, but you can buy cheap beer for much  
less than this. There is no equivalent to this in Quebec; given a choice between paying $20 a case for  
Olympia and $30 a case for Molson, some people (who wasnt to get drunk cheap or are just poor) will choose  
Olympia; given a choice between Molson and Olympia at the SAME price, very few people will choose Olympia.  
Presumably that is the point of the floor price.
Newsgroups: alt.beer
From: mcnally@wsl.dec.com (Mike McNally)
Subject: Re: I Want to open a Brewpub. How?
Organization: DEC Palo Alto
Date: 26 Jul 92 23:27:09 GMT

machman@milton.u.washington.edu (The Machman) writes:

>mcnally@wsl.dec.com (Mike McNally) writes:

>>phughes@spock.NMSU.Edu (HUGHES) writes:
>> > I would like to find out how to open a brewpub...
>>From what I understand, I'd say that step 1 is to locate half a
>>million dollars.
>nonsense.  a decent brewpub may be established for as low as $20K - 30K if
>you can get the capital and the clientele.  

Well, that's the point.  "If you can get the capital [equipment] and the
clientele."  That's a real big "if".  The equipment, including brewing
hardware, storage facilities, refrigeration, taps, hoses, bar, restaurant
equipment, and facility are expensive, *way* more than $20-$30K unless
you get it all for free.  Then there's insurance, advertising, buying
the raw materials for the first, say, 100 batches before you get close
to being profitable, and salaries, and you're talking real money.

This is not to say that it can't be done, but it's not for the faint of
heart.  I'll go ahead and accept that Mr. P. Hughes is fully prepared
for this and wish him luck.

My half-million figure comes not from thin air, by the way, but from
sources of "common wisdom" I've seen over the past few years in reading
about the brewpub industry in California.  Probably the easiest way to
get started is to buy an already-in-place pub from somebody else, though
that doesn't sound like an option in N.M.

--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
From: scott@festival.ed.ac.uk (Scott Larnach)
Newsgroups: alt.beer
Subject: Re: Scotch
Date: 23 Jul 92 13:59:51 GMT

peter@mach.physik.uni-konstanz.de (Peter Marzlin) writes:
>> Out of the total number of malt whiskeys, relatively few are aged in sherry
>> casks (most of them being Speyside malts).
>Just to mention some names: The most famous malt whisky [ ... ] which
>is aged in Sherry casks is The Macallan. Another one is Glendronach,
>but this distillery has also another whisky.

The Macallan is indeed entirely aged in sherry casks, and there are
other malts which never go near sherry wood. However, there are many
malt whiskies that contain a proportion of sherry wood aged malt.

For example, the standard bottling of malt X might contain 10% malt
aged in sherry casks, 30% malt aged in first-fill bourbon casks, and
60% aged in second-fill bourbon casks. That's an entirely fictitious
example, but illustrative. First-fill bourbon casks typically impart a
strong vanilla quality to the whisky. Second-fill bourbon casks tend
to do little but mellow the spirit, and the sherry casks add sherry
quality, especially to the nose.

In order to achieve the standard result time after time from a spirit
which always varies from cask to cask, the distiller will blend
together a variety of spirits of different ages matured in different
casks. The blended malt is then left in a plain oak cask for some weeks
to let the whole thing meld together properly. The result is the standard
malt whisky you buy in the liquor store.

I've drunk single cask Ardbeg that came from a sherry cask. I found
it intellectually, but not aesthetically, interesting.

BTW, the age statement on the bottle represents the age of the
youngest cask that went into the mix.

S
Newsgroups: alt.beer
From: paul@maunakea.Data-IO.COM (Paul Brownlow)
Subject: Re: A beer called Roslyn
Organization: Data I/O Corporation
Date: Fri, 24 Jul 1992 22:23:16 GMT

In article <6279@tekig7.PEN.TEK.COM>, alh@tekig1.PEN.TEK.COM (Al Hooton) writes:
|> In article <1992Jul21.181034.7713@vax.oxford.ac.uk> ftgmdw@vax.oxford.ac.uk writes:
|> >Could anybody help me ? I've heard of an American beer called ROSLYN, which
|> >comes from a town of the same name near Seattle. As this is the name of my good

Roslyn is a town about 80 miles east of Seattle, five miles off of Interstate
90.  In Roslyn, there is the Roslyn Brewery, which brews "Roslyn Beer", a
malty, amber Ale.  They've brewed a lighter ale for tasting at each of the 
last two Northwest Microbrewery Festivals (held in Fall City, WA in June),
but they haven't started selling them.

I haven't found any Roslyn Beer outside of Roslyn, save for the MB fest.  They
have it on tap at most of the taverns in Roslyn (the Brick and a couple of
others), and is available in quart bottles or by the keg from the brewery
itself.  The brewery is open to the public on weekends.

It's good beer.  I have a hankerin' to drive to Roslyn on Sunday and pick
some up.  It's a nice drive over the Cascade mountains in an Austin-Healey
and I know some back roads...

|> town, Roslyn, is where the TV series 'Northern Exposure' is taped?  Yup - the
|> Roslyn cafe in the series isn't named after a person, it's named after the
|> town!

Rosyln *is* where the show is taped, when it's not being taped in at a 
soundstage here in Redmond (a Seattle suburb).

-- 
Paul Brownlow				|         Visualize 
Data I/O Corp.  Redmond, WA		|	   Whirled
paul@data-io.com			|	    Peas
					|
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Imported Beer Blues (Re: Sammie Smiths)
Organization: University of Colorado, Boulder
Date: 23 Jul 92 19:21:57 GMT

tech@cs.ucf.edu (Tony Travaglini) writes:


>Well beer lovers, I had an opportunity this past weekend to try two of
>the many recommended beers I see in this group. Samual Smiths Nut brown
>ale and Samual Smiths Oatmeal stout.. I think I can say without a
>shred of doubt that these are the two worst beers I have ever had in
>my life.

[lots more ranting deleted]

>How this swill can be recommended let alone
>drunk is beyond me.

Golly, Tony, do you think it might be...

>OR... I somehow got ahold of a bad batch... of each.

Ah, now it finally dawns on you.

Tony certainly isn't the only one to fall into this trap.
When are people going to realize that a trip across an
ocean is not the best thing to do with beer?

Yes, Tony, I assure you you got a bad batch of each.  
It shouldn't surprise you that both can go bad- the
place you got them probably bought them at the same
time, from the same distributor, and stored them in the
same place. Whatever fouled up one fouled up the other
one at the same time.

While not the best beers of their style, and certainly
WAY overpriced, Sam Smith's beers are pretty good when
not spoiled- and, IMO, the Nut Brown Ale and Oatmeal
Stout are the best of the lot.

What can you do about it?

Buy American.  Domestic beer may not always be as good
as {German/British/Irish/Belgian/Czech} beer bought and
consumed in {Germany/Britian/Ireland/Belgium/Czechia},
but it's usually fresh and much more likely to taste like
it's supposed to than old, stale, mishandled imports.

Obviously the same applies for our friends across the water:
don't expect much out of the American, Canadian, or Mexican
beers that get imported over there; they're probably just
as spoiled as the stuff of yours that we get over here.
(Plus, just like you, we keep the really good stuff for
ourselves!) Stick to your own fine products until you
come visit us.

Jon Binkley
From: ricegm@ecf.toronto.edu (George Matthew Rice)
Newsgroups: alt.beer
Subject: Re: beer dice?
Date: 24 Jul 92 19:00:12 GMT
Organization: University of Toronto, Engineering Computing Facility

In article <92204.182621RROXBY@MAINE.MAINE.EDU> Robert Roxby <RROXBY@MAINE.MAINE.EDU> writes:
>If anybody knows of a game called "beer dice", I would appreciate
>having a description of it.  Does it require equipment, other than
>(I presume) dice?  Thank you.  Robert

Is that the same as Mexi in Toronto. The rules for that are:

	1) Start with 1 shot of beer.
	2) Each person takes a turn rolling the dice (1-3 times ea.) the 
		first roller decides that.
	3) Add the dice to a total eg. 5 & 4 = 54
		6&2 = 62, etc. But any double is higher than a non-double 
		and 2&1 = Mexi (should be the lowest so we make it the highest)
		which beats doubles .
	4) scoring works like: rolling doubles increases the number of shots
		by 1, rolling Mexi doubles the number of shots (plus 3 extra
	 	rolls) and is an automatic win (or lose :-> your view point)
	5) Your last roll counts, you can stop before your maximum number of
		rolls (if you are chicken).
	6) The person with the lowest total consumes the shots.

It is better to use shot (or seconds of drinking, etc) because playing
with bottles could kill you (our record is 29 shots of beer)

Matthew
From: murph@buscard.fidonet.org (Brian Murphy)
Newsgroups: alt.beer
Subject: Re: Taddy Porter-like recipe
Date: Thu, 30 Jul 92 17:28:01 EDT
Organization: The Business Card (BBS), Lawrence, MA - Data: 508-682-5329

jj@allegra.att.com (jj, beer curmudgeon) writes:

> Gosh, an innocent article, and about 16 requests later inside of 24
> hours, so here goes...
> 
> Sorta-like Taddy Porter (but more hoppy, feel free to adjust
> to taste, like I need to tell anyone that... ;-)

So, that's what a beer recipe looks like, huh?  I'm psyched for trying 
this myself!  Is something like this good for a beginner or should I try 
something "easier?"  I'm looking for something almost foolproof for my 
first outing.  

                        - - - Murph

-----------------------------------------------------------------------
The Business Card (BBS), Lawrence, Massachusetts - Data: (508) 682-5329
SysAdmin:  murph@buscard.fidonet.org / ...!ulowell!wizvax!buscard!murph
From: rwd4f@poe.acc.Virginia.EDU (Rob Dobson)
Newsgroups: alt.beer
Subject: Re: BAD PILSNER URQUELL
Date: 24 Jul 92 19:11:53 GMT
Distribution: usa
Organization: University of Virginia

In article <25810@life.ai.mit.edu> bri@black-coffee.ai.mit.edu (Brian Totty) writes:

>> 
>> I've Pilsner Urquell once, that was enough.  It was the skunkiest,
>> most foul tasting beer that has ever passed my lips.  Granted, this
>> was their export brew.
>
>	I have had one bottle of bad Urquell out of many good ones.  I
>	don't know how the been is in Prague, but U.S. Urquell is
>	excellent, IMHO.  One bottle I had was flat and spoiled.  But,
>	all in all, I heartily recommend this beer.
>

Well, the spoilage problem is one of many reasons you should avoid beer bottled
halfway across the world and buy american. And Im not talking about 
budmillcoors, im talking about the many small breweries in the country who
produce, IMNSHO, some of the best damn beer in the world. Not only that, but
by drinking this beer you are doing your part to support the good ol US
economy.....

of course, I still buy imports sometime. Im tired of PU (though it is an
excellent beer) but I have a weakness for Elephant Malt Liquor. Boy, it
packs a nice punch, tastes great, and is not so expensive as far as imports
go.

Oh one last  thing about imports: several imports, Becks and St Pauli among
them, sell a special version of their brew in america, one watered down to
the supposed tastes of Americans. stay away....buy american.

:-)
rob
Newsgroups: alt.beer
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Re: Politics of Beer Centers in USA
Followup-To: alt.beer
Summary: Probably
Organization: Rocking Pig Enterprises
Date: Wed, 22 Jul 1992 15:48:59 GMT

In article <1992Jul21.033541.4346@verifone.com> ken_p1@verifone.com
(The Man Who Broke the Bank at Monte Carlo) writes:

>As for myself, I can't wait to head out to Portland for the first time and
>combine their marathon run with visiting the local brew scene!  I wonder if any
>of the current or past U.S. presidents or veeps were beer connoisseurs?

Well, you know what they say: 'Samuel Adams: Brewer, Patriot'
(P.S. And if JFK had a drop of real Irish blood in him then you know
he took a taste now and again)

-/-/-/-/-/-/-/
Kyle
'Women: a mistake?  Or did He do it to us on purpose?!' --D. van Horne
/-/-/-/-/-/-/-