HDTenEightyP/NetNews huggingface dataset:
From: a4508@mindlink.bc.ca (Ian D. Mellor)
Subject: Pipers Ale
Organization: MIND LINK! - British Columbia, Canada
Date: Mon, 25 Jan 1993 23:51:44 GMT

Here in Vancouver we don't have much choice on "Good" beer. One that I have
found to be acceptable is "Pipers Ale, brewed in Victoria B.C. (it says)
it has the usual 5% content. It leaves a pleasent after-taste unlike a lot of
the common pilsner brews that are mass produced. A lot of people are high on
Granville Island Lager, but I don't find anything special about it. Being an
"ex Brit" has anyone any comments on "Old Hooky" made in Hook Norton in the
county of Oxfordshire (I think) I had a tour in 1986. What a great place, it
has one of the oldest working steam driven, wooden cogg, brewing thingy's in
England. What a great smell as they were brewing the day I got there. Just to
bore you further.Not to mention inflict my bad punctuation, any HOP's on
"Flowers Bitter". I did most of my drinking of it in Cheltenham at the
"Ryworth Inn"
Newsgroups: alt.beer
From: robl@macro.viewlogic.com (Rob Limbert)
Subject: Re: Beer strength
Originator: robl@macro
Organization: Viewlogic Systems, Inc.
Date: Fri, 22 Jan 1993 17:51:10 GMT


In article <!#k30xn@rpi.edu>, Belushi <affouj@rpi.edu> writes:
|> nicholas@brazil.psych.purdue.edu (Jeffrey Nicholas) writes:
|> 
|> >From what I understand, Thomas Hardy Ale (British) is supposed to be the
|> >strongest of the ales.  It is an "Old Ale" and is usually aged in the
|> >bottle for several years before opening, much like a fine wine.  This may be
|> >the English brew you speak of. 
|> 
|> 
|> Hi....actually, the world's strongest brew, as reported by Guiness, is
|> Samichlaus, brewed by Hurlimann's (switz.), and is brewed once a year on
|> September 6th and is a deep red color...interesting is how'd I'd describe it-
|> I've heard _many_ figures of what the alcohol content is, but can't find my
|> Guinness book anywhere :(

    Samichlaus weighs in at around 13.8% by volume, though with a beer of
that strength, it's hard to control the alcohol content precisely. Some
vintages have been as high as 14%.

    Minor nit - it's brewed on December 6th each year. It's a Christmas beer,
whose name translates to 'Santa Claus'.

|> 	As far as Thomas Hardy's, like other barley wines it is higher in
|> alcohol content (up around 12% like some scotch ales), but are not true ales.

    Strictly speaking, Thomas Hardy's _is_ an ale, since it's top-fermented,
though I'll grant it's not the type of beer most people envision when they
think of an ale. Samichlaus, being bottom fermented, is technically a
Doppelbock by style (as is the runner-up heavyweight, EKU Kulminator 28, at
around 13.5%). Beers this strong sometimes _do_ seem to belong in a class of
their own, though.

Rob

|> 
|> 
|> -J
From: okes@essex.ac.uk (Simon Oke)
Newsgroups: alt.beer
Subject: Re: The demise of real guinness
Date: 28 Jan 93 23:41:53 GMT
Organization: Department of Computer Science, University of Essex, UK.
In-reply-to: hamish@maths.tcd.ie's message of 22 Jan 93 16:21:35 GMT

In article <1993Jan22.162135.21787@maths.tcd.ie> hamish@maths.tcd.ie (Fergal O'dwyer) writes:
| >By the way, how do people feel about the marketing of canned beer as
| >draught in a can? Can canned be draught?
|
| Yes canned Guinness is the same as draught.It uses a canister of nitrogen and
| some other gas inside the can to give a traditional Guinness creamy head.It
| produces a glass of Guinness which is comparable in taste and appearance to
| any draught pint.

But it just isn't the same...
I *can* tell the difference in the taste, and I much prefer Guinness
out of a tap.

--
Simon Oke, 3rd year Computer Science
undergraduate at the University of Essex, UK.
From:  ( EZB)
Newsgroups: alt.beer
Subject: NATURAL LIGHT & CRAZY HORSE
Date: 27 Jan 93 05:25:14 GMT
Followup-To: alt.beer
Organization: BOWLING GREEN STATE UNIVERSITY



COULD I POSSIBLY HAVE THE OPINIONS OF SOME OF YOU "PROFESSIONAL" BEER
DRINKERS OUT THERE ON WHAT YOU THINK OF NATURAL LIGHT. 


ANOTHER THING I WAS WONDERING WAS WHY THEY ARE NOT GOING TO PRODUCE THE
MALT LIQUOR CRAZY HORSE.  I HEARD BECAUSE IT'S QUALITY WAS NOT BEING
CONTROLLED.


                                              RESPONSES APPRECIATED,
                                                       EZB
From: rob@spectre.test.rose-hulman.edu (Rob Snyder)
Newsgroups: alt.beer
Subject: Re: Frozen beer
Date: 27 Jan 93 23:35:01 GMT
Organization: Computer Science Department at Rose-Hulman
NNTP-Posting-Host: snyderre.test.rose-hulman.edu

In article <1k6p9bINN64p@bigboote.WPI.EDU> hoser@bigwpi.WPI.EDU (Michael  
James Golden) writes:
> On occassion I've been known to freeze beer in the fridge by accident (I  
DON'T
> like warm beer at all).  When this happens I'll drink it it as it thaws  
like a
> slushee.  Since I like cold beer, this is great even if it thaws  
completely 
> before I drink it.  I don't know how it will taste if you let it sit for  
a
> while after thawing, or after prolonged freezing. 

I must concur on very cold beer tasting good.  I love very cold beer. I'll  
probably catch flak for this, but cool beer just doesn't do much for me.   
I especially like when ya have a real nice frozen glass and then pour a  
real cold brew.  A nice ice ring forms around the glass... Simply divine.  
	
	On a seperate note, does anyone have an opinion on 'Bass Ale'  I  
have heard a few good comments about it, and I was wondering if they were  
true.  Thanks a lot!!! later!

Rob.
--
*--------------------------------------------------*
*  Rob Snyder.         /\/e><T Mail accepted       * 
*       'rob@spectre.test.rose-hulman.edu'         *
*       'snyderre@nextwork.rose-hulman.edu'        *
*              (812)877-8721                       *
*--------------------------------------------------*
From: ST1T0@jetson.uh.edu (Carl Seiler)
Newsgroups: alt.beer
Subject: Re: menthol beer
Date: 28 Jan 1993 02:01:48 GMT
Organization: University of Houston
Distribution: world
NNTP-Posting-Host: elroy.uh.edu
X-News-Reader: VMS NEWS 1.24

In <serb.359@polisci.umn.edu> serb@polisci.umn.edu writes:

>  Hi people,
>  
>  I just heard that G. Heilemann is going to market a version of Colt 44 Malt 
>  Liquor with a taste of menthol added.  Has anyone heard of this sort of beer 
>  being brewed before?  It seems like an odd idea, but I don't suppose that 
>  you could do anything to Colt 44 to make it worse than it already is...
>  
>  -- Scott

My understanding is that this beer is already available under the name 
"Cool Colt."  It is marketed at African Americans, who they have 
determined smoke a disproportionate amount of menthol cigarettes as 
well.  With a name like "Cool Colt" I think they are trying to avoid 
the problems of the famous "Powermaster."  

Some people on CI$ got a couple of free cans from a distributor and 
promptly said, "Blechh" after trying it.

Carl

--
Carl Seiler                         |  Department of Econonmics
Graduate Student                    |  University of Houston
ST1T0@jetson.uh.edu                 |  Tel: (713)743-3844
FidoNet: 1:106/10.0                 |  Data: (713)748-7353
All babbling is mine, not UofH's.   |  I've got a CI$ number somewhere...
Newsgroups: alt.beer
From: tmaas@rchland.vnet.ibm.com (Anthony Maas)
Subject: Re: Crazy Horse
Date: Thu, 21 Jan 1993 15:01:25 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester


In article <1993Jan20.230003.9401@news.columbia.edu>, srs9@cunixb.cc.columbia.edu (Stephen R Stewart) writes:
|> Sure, I'm very familiar with Crazy Horse. It is kind've an icon on campus, 
|> it and St. Ides Malt Liquor. Your friend must have a stomach of iron to 
|> drink 3 forties of that kerosene w/o puking!
|> I've heard that G. Heileman must stop brewing it though, because it's so darn 
|> non-PC. Does anyone know if this is true?
|> 

Being a student at UW-La Crosse, we get to hear most of this stuff
somewhat first-hand.  I'm not sure if they've stopped production
quite yet, but I know that when Crazy Horse came out there was a 
LOT of yelling and screaming from the Native American community.
Them being one of the target audiences(just like PowerMaster was).
If things turn out anything like PowerMaster, it's gone.

Tony Maas
IBM Rochester, MN
maas@cs.uwlax.edu
From: ulf.sandas@compart.fi (Ulf Sandas) 
Newsgroups: alt.beer
Subject: Re: Finnish beer in the S
Date: 22 Jan 93 12:29:00 GMT
Distribution: world
Organization: ComPart BBS, Helsinki-Finland, +358 0 506 3329 (14 lines V.32bis)
Reply-To: ulf.sandas@compart.fi (Ulf Sandas) 

DL>Newsgroups: alt.beer
DL>Path: fuug!mcsun!uunet!zaphod.mps.ohio-state.edu!magnus.acs.ohio-state
DL>From: dbayer@magnus.acs.ohio-state.edu (Daniel L Bayer)
DL>Subject: Re: Finnish beer in the States or Canada?
DL>Sender: news@magnus.acs.ohio-state.edu
DL>References: <trmakuu.727343771@uta.fi>
DL>Date: Mon, 18 Jan 1993 20:17:44 GMT
DL>
DL>I am not whether the guy who originally posted a request regarding Fin
DL>actually found any,  but in Columbus, you can get Koff by Sinebryuhoff
DL>and in Florida (Tampa area) I have seen Karjala and Lapin Kulta,  clas
DL>beers.  On a related note,  has anybody ever seen Swedish beers in the
DL>know you can get Aass from Norway regularly,  but How about Falken or 
DL>Crowns?  Dan.
DL>

Daniel, I don't think you have missed so much <grin>. Swedish "beer" is 
definetly not BEER. In Sweden they have a class II beer which is a lighter 
form of the Finnish class III beer (less alcohol). Actually, they put some 
water in class III beer to get it to class II. As you can understand, that 
tastes horrible! The swedish name for these class II beers is "folkoel" 
=peoples beer. They are not allowed to sell class III beer in Sweden from 
foodstores. Only class II is allowed. In Finland class III is allowed in 
generally all foodstores. In my opinion the class III beer is the best 
beer. We also have class IV which means more alcohol and that doesn't 
taste as good as class III.

Class on you! Well, actually I meant KIPPIS! <grin>

Uffe
Uffe

---
 . WinQwk 2.0 a#0 . Unregistered Evaluation Copy
                                                                                                                          
----
+=======================================================================+
|    ComPart BBS     PCBoard 14.5a/100  +358-0-506-3329 (ZyXEL V.32bis) |
| Helsinki, Finland       14 lines      *** Number 1 BBS in Finland *** |
+=======================================================================+
Newsgroups: alt.beer
From: tjdalton@athena.mit.edu (Transitive NightFall of Diamonds)
Subject: Celis Belgian (was Re: Any bad Belgian beer?)
Followup-To: alt.beer
Organization: Massachusetts Institute of Technology
Date: Thu, 21 Jan 1993 01:18:14 GMT

plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
>   My most recent Belgians, aside from the Goudenband, have been
>Duvel (finally!), and the whole line of Celis products (hey, it's
>*brewed* by a Belgian guy, even if it does come from Texas).  The
>Duvel lived up to its excellent reputation, and I really liked the
>Celis White and Grand Cru.  The not-too-accurate tour guide at the
>Celis brewery said they were just breaking into the Boston area market
>a week or two before Christmas, so I may not have to fly to Austin
>next time I want a Celis.

Celis is available (bottled only, not on tap) at the Sunset Grill
in Boston.  I've tried the Celis White and Celis Pale Bock.
They have the Grand Cru and 1 other there...

	Tim
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: alt.beer
Subject: All things beery
Date: 25 Jan 93 09:36:02 CST
Organization: The Meltdown - A Team Star BBS

Let me add my two cents worth on a few things.

First, I've had Woodpecker cider plus a cider made at Pacific Coast Brewing
Co., in Oakland, CA.  I've found that I'm not fond of sparkling cider.  I
prefer my cider flat, more wine-like.  It's a matter of personal preference. 
So saying, I thought the Woodpecker was quite nice, but I was disappointed by
the PCB offering.

For the person making the homebrew bitter: Yes, it will lose it's greenness
after aging.  I usually age my Calumet River Toxic Bitter two weeks in a
secondary and at least a month in the bottle.  As for the gassiness, you're
stuck with that, methinks.  If anything, it will only get worse, possibly even
dangerous.

In re the person subpoenaed for the Sam Adams schtick:  can someone repost that
message?  I was away when HBD 1033 came through here and it has since scrolled
off this system.  Once it's gone, it's gone, so I can't get it back.

In re: Burghoff & Huber.  I loved Augsburger when Huber still made it.  Who was
the brewmaster at the time?  I don't remember but he used to do the commercials
in the Chicago area for it.  When Pabst, or whomever, bought out the Augie
portion of Huber, they fired the brewmaster and subsequently ruined Augie,
IMHO.  Later, after all the divestitures were finished, some from the old Huber
company and the people at the Berghoff downtown, got together and purchased the
Monroe, WI site.  They now brew Huber and Huber Bock, I think, and most of the
Berghoff regular, dark, light and bock.  Some Berghoff is still brewed at the
restaurant, but only for the restaurant.  The bottle stuff is made in Monroe.  

At least, this is what I've been told.  It may not be 100% accurate.  At this
point, Berghoff has replaced Samual Adams as my favorite, everyday swill.  It's
quite good on its own, is somewhat more available, and is quite a bit cheaper. 
It's billed as a Dusseldorf style lager, whatever that means.  (Alt?  I don't
think so.)

Well, the lousy beer critic is back.  And for today, I criticise Anchor's
Special Ale.  GINGER!  Lots of it.  My palate isn't exactly the most developed,
but I know ginger when I taste it.  It was..okay.  It cost me $7.49 a six pack
and although it was different, unusual and I'm very glad to have tried it, I
think a six pack is all I'll get.  

I can't explain why I am disappointed with it, that's why I'm such a lousy
critic.  But I found Bell's Winter Country Ale much more pleasant, if a little
thinner, er, lighter, crisper.  Since I am a lousy critic, though, take this
for all it's worth.  It tasted okay, but not great.

New Amsterdam.  Ever hear of it?  It looks like it's going to available here in
the Chicago area soon.  I've already heard commercials for it.  Can anyone
comment on how good it is, or isn't?  All comments are appreciated whether you
be a so-called expert, or are just a lousy critic, like me.

Mike Wilson
brewer@meltdown.chi.il.us
mwilson@farpost.chi.il.us (E-mail only!)
Newsgroups: alt.beer
From: likovuor@klaava.Helsinki.FI (Kari Likovuori)
Subject: Re: Finnish beer and other things
Organization: University of Helsinki
X-Newsreader: TIN [version 1.1 PL6]
Date: Tue, 26 Jan 1993 09:20:38 GMT

Martin P. Ibert (martini@heaven7.in-berlin.de) wrote:
> ak200032@sol.yorku.ca (Alan Marshall) writes:
> > the chance to sample a couple Finnish brews, both made by Synebrycoff (?sp?).
> Synebrychoff, but I'm too far away as well :-)

You allmost got it right... should be Sinebrychoff.

There are better beers by Koff. For example Nikolai which is
their premium beer, a bit darker and fuller by taste. And of
course Koff Porter, the best porter I have met so far. Dry,
hoppy and full of character.


Kari
-- 
 Kari Likovuori / University of Helsinki / Computing Centre
       PL 26 / SF-00014 Helsingin yliopisto / FINLAND         .~~.
            INTERNET: Kari.Likovuori@Helsinki.Fi              |--|]
         ** Academic Friends of Good Bier (AHOY) **           '--'
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Relative Beer Prices (Re: The price of Belgian ales)
Organization: University of Colorado, Boulder
Distribution: usa
Date: 21 Jan 93 17:31:06 GMT

kpapai@rahul.net (Ken Papai) writes:

>Smith's stuff is overpriced.  Fuller's ESB is expensive, about $11/six,
>but I think it is worth it, every penny.  Best bargains?  Probably the
>Sierra Nevada products, $5.99/six, esp. their Stout, Porter, and Pale Ale!

>Then there's stuff like Coors, way over-priced, around $3.99/six, this
>should be in the neighborhood of $1.09/six.  (even then it's a bit high)

Young's beers used to be a pretty good bargain, but they're getting
to be almost as overpriced as Samuel Smith's. Too bad. I second the
sentiment on Sierra Nevada's beers. Also check out Boulder Brewery's
stuff if it comes to your area. Their porter is particularly good.

As for cheap stuff that's actually good, check out Berghoff beer.
This is as cheap or cheaper than Bud, Coors, et al., but is a
decent beer- not great, mind you, but quite possibly the highest
quality:price ratio of any beer available in the U. S. of A.
Weinhardt's Ale is also good in this regard.

Jon Binkley


Newsgroups: alt.beer
From: Belushi <affouj@rpi.edu>
Subject: Re: Beer strength
Date: Thu, 21 Jan 1993 23:07:22 GMT

nicholas@brazil.psych.purdue.edu (Jeffrey Nicholas) writes:

>In article <93020.095437JCS130@psuvm.psu.edu> <JCS130@psuvm.psu.edu> writes:
>>I forget the name of the ale, but there is an English brew that is said to be
>>13% alcohol.  There may be some German brews with high alcohol content also.
>>
>>                 Jonathan Schon
>>                 Penn State (Drunken State come Friday :-))


>From what I understand, Thomas Hardy Ale (British) is supposed to be the
>strongest of the ales.  It is an "Old Ale" and is usually aged in the
>bottle for several years before opening, much like a fine wine.  This may be
>the English brew you speak of. 


Hi....actually, the world's strongest brew, as reported by Guiness, is
Samichlaus, brewed by Hurlimann's (switz.), and is brewed once a year on
September 6th and is a deep red color...interesting is how'd I'd describe it-
I've heard _many_ figures of what the alcohol content is, but can't find my
Guinness book anywhere :(
	As far as Thomas Hardy's, like other barley wines it is higher in
alcohol content (up around 12% like some scotch ales), but are not true ales.


-J

 
-- 
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From: sschudt@magnus.acs.ohio-state.edu (Susan E Schudt)
Newsgroups: alt.beer
Subject: Re: How to avoid Hangovers
Date: 27 Jan 93 18:57:18 GMT
Organization: The Ohio State University




In article <1jruacINNgm7@master.cs.rose-hulman.edu> curryco@NeXTwork.Rose-Hulma
n.Edu (Christian O Curry) writes:
>STAY DRUNK!


My old chemistry professor (God rest his soul) used to give little talks about 
hangovers.  I took his advice once and boy, did it work!

Potassium - The dehydration that comes with drunkeness also causes a loss of 
potassium.  This loss of water AND potassium results in your headache.

So here's my story:  The drunkest I have ever been was a few months ago.  I was
spinning, barfing, etc.  (THIS had never happened to me before)  I was able to 
remember what this prof said, so I drank 2 gatorades, threw them up (not 
intentionally, of course!) and then drank two more.  Gatorade replenishes your 
fluids and potassium.  I also drank two HUGE glasses of water and had two 
tylenol before bed.  NO HANGOVER!  Granted, if I tilted my head I got a little 
dizzy, but there was no headache and no sickness, and believe me - I drank A 
LOT!  (I was told - 1/3 pint wild turkey, 6-7 beers in a 3 hour period)


Hope this helps...

Susan
-- 
           Susan E. Schudt                    0 0
     Dept. of Chemical Engineering
      Goooooooooooooooooo  IRISH!           \_____/
             Win Twins!
From: cyoung@ctron.com (Christopher K. Young)
Newsgroups: alt.beer
Subject: Re: T.W. Fisher Dark Ale & Mass. Bay Winter Warmer
Keywords: review, novel, bad
Date: 26 Jan 93 14:06:42 GMT
Reply-To: cyoung@cardinals.ctron.com (Christopher K. Young)
Organization: Cabletron Systems INc.

Since one voice shot down the two BAA selections this month (to which I am
a little shocked) I thought I would add my own in support.

T.W. Fischer Dark Ale:  I thought it had a great aroma (very malty and sweet)
	and didn't taste anything like Sierra Nevada's Celeb. Ale so I don`t
	count it as a 'wanna be'.  The finish was extra smooth and quite 
	enjoyable.

Harpoon Winter Warmer:  This was excellent to say the least.  The nutmeg added
	to the beer did in no way mask the quality of the great ale it was 
	added to.  You could smell and taste the spice and the combo with the
	dark ale made for a unique and enjoyable experience.  

I know how tastes differ (my girlfriend hates most beer) but still I am cannot
believe that these two brews were looked down upon.

Chris
From: djstracher@ccs1.bbn.com
Newsgroups: alt.beer
Subject: Harpoon Stout
Date: 25 Jan 1993 20:31:11 GMT
Organization: Bolt Beranek and Newman, Inc., Cambridge, MA
Reply-To: djstracher@ccs1.bbn.com
NNTP-Posting-Host: ccs1.bbn.com

Saturday I was in the liquor store when I noticed there in a corner a six 
of Harpoon Stout. All over the carrier was the word "Spring". Being from
Boston and an avid beer fan I was surprised to have never seen the Stout
from Harpoon.

Here's my question: Is it a seasonal?

It had  a surprisingly bitter taste at the start but finished off nicely. 
It tasted sort of like burnt coffee and had no distinctive aroma. Overall,
not too bad but I still prefer Guinness.

There have been many questions about pouring Black & Tans in the news group.

At the Green Briar in Brighton, MA the bartender pours straight into the 
glass and the beer separates out on its own. No spoons, no tipping the glass,
nothing. It did appear that he may have been regulating the flow rate of 
the guinness. (I was only paying partial attention).


Dave Stracher
BBN Systems and Technologies
My company doesn't even know what I do....
Newsgroups: alt.beer
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: Raspberry beer?
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Thu, 21 Jan 1993 23:36:52 GMT

From article <2936733425.1.p00164@psilink.com>, by "Perry L. Geib" <p00164@psilink.com>:
> 
> There are a number of different types of Lambics produced including:
> Young (or Foxy), Gueuze (blend of young and old), Faro (a blend sweetened
> with sugar), Kriek (traditionally cherries), Framboise (cherries), and other
> fruit flavors. Lindemans produces a rather sweet variety of Lambics for
> export (probably for domestic sale as well). A more authentic Lambic is
> Timmermans which is more acidic.  As you can see Kriek and Framboise are
> Lambics but they do not define the style completely. An authentic Lambic is 
> sour and takes a while to get used to drinking.  Last years AHA conference
> featured a session of Lambic tastings. Some of the stuff was hard to drink.
> This beer is not for the meek. Any authentic Belgium Lambic drinkers out 
> there?
> 
You sure told us, didn't you Big Guy? ;-)  Just kidding, Perry - glad
to see you're no longer a lurker.  So how would you rate Liefmans compared
to Timmermans and Lindemans?  As far as I know, these are the three brands
most widely available here in the U.S.

Scott
Newsgroups: alt.beer