HDTenEightyP/NetNews huggingface dataset:
From: mgm2731@zeus.tamu.edu (Mike 'Vogon' Margolis)
Subject: Re: Beer Survey
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: Mon, 28 Sep 1992 19:30:00 GMT

>In article <92268.194422IO20049@MAINE.MAINE.EDU> <IO20049@MAINE.MAINE.EDU> writes:
> 
>I am doing a survey for a rather unusual report in a class.  I
>would appreciate it if anyone who has a moment, would tell me
>what their favorite kind of domestic and foreign beer is, and whether
>they prefer it from a bottle, can, draft, mug, paper cup, etc..
>Any other beer preferences would be appreciated, such as what you
>believe to be the strongest beer, the weekest beer, biggest rip-off
>beer, or whatever else you may feel.

(All beer should be served in a 16 oz, draft glass)
Favorite US: Anchor Porter, Anchor Liberty Ale

Favorite Import: Any Spaten Beer except light (e.g. Oktoberfest, Dark, Club 
Weisse, Francisscan, etc.)

The strongest beer I've had that is worth drinking is Anchor Old Foghorn 
Barleywine-style ale. 
The biggest ripoff is any beer that thinks one or more of the following slogans 
is an advantage:
   "It's the rice!"
   "Finishes light, yet satisfies completely"
   "Dark beer is for thick-necked guys named Gunther..."
Some of the best beers I've had are not available anywhere as they are 
homebrews! - Relax! Don't Worry! Have a Homebrew!

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 |   Michael G.Margolis     | "You say the hill's to steep to climb (climb it)|
 |   MGM2731@sigma.tamu.edu |   You say you'd like to see me try (climbing)   | 
 | 			    |    You pick the place and I'll pick the time.   |
 |   Pink Floyd, "Fearless"-=>    And I'll climb the hill in my own way ...   |
 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Newsgroups: alt.beer
Subject: Re: Beer Survey
Date: 2 Oct 92 21:22:32 GMT
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Distribution: all
Organization: University of Virginia


 Favourite local beer: the stout at Blue Ridge Brewery, a local brewpub
	(the rest of their beer sucks and there is no other brewery in
	Charlottesville)
 
 Favourite non-brewpub semi-local beer: Dominion ale and lager
 
 Favourite US beers: Sierra Nevada pale and porter, Anchor
	Liberty ale
  
 Favourite non-US beer: Samuel Smith's Nut Brown Ale
 	
 
 Preferences: Draft!! Always!! then those new N2 pub cans then bottles.
	For drinking vessels, glass or porcelain.

Strongest beer: Samichlaus (alcohol), Thomas Hardy well-aged
 
Weekest beer: Black Label LA (alcohol), Coors Light (malt flavor)
 
 
 Biggest rip-offs: Corona (yuppie pisswater), any mass-produced
	American or Canadian beer
 
 

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: alt.beer
From: SC739810@ysub.ysu.edu
Subject: This is a test
Organization: Youngstown State University
Date: Mon, 28 Sep 1992 16:32:41 GMT

This is a test- Sorry
Newsgroups: alt.beer
From: ajd@itl.itd.umich.edu (Arthur Delano)
Subject: Re: Date Encoding
Organization: finchhaus
Date: Sun, 27 Sep 1992 20:22:34 GMT

In article <717577367.AA00000@blkcat.UUCP> Delano.Dugarm@f131.n109.z1.fidonet.org (Delano Dugarm) writes:
>
>I remember once being in a now-failed NYC brewpub (I don't remember the name),
>where the bartender tried to convince us to try their Statue of Liberty Ale,
>brewed and bottled two years previously.  "Think how it's aged since then."
>I laughed at him, paid my bill, and went to the Peculier Pub, where at least
>I wasn't treated as a rube.

Probably.  I'm not familiar with the brand in question, but there are some
beers which do improve with age.  Few barleywines are good at under six
months of age and many peak after a year or two (there is the classic 
example of Thomas Hardy's Ale, which reaches its best after ten or twenty
years of aging).

At the August meeting of the Ann Arbor Brewer's Guild, i tried some very
fine, wine-like porter brewed in 1984.

AjD
Newsgroups: alt.beer
From: robl@macro.viewlogic.com (Rob Limbert)
Subject: Re: Wheat beers?
Originator: robl@macro
Organization: Viewlogic Systems, Inc.
Date: Tue, 6 Oct 1992 20:30:30 GMT


In article <binkley.718382706@beagle>, binkley@boulder.Colorado.EDU (Jon Binkley) writes:
|> (Another type of German Wheat beer is Berliner Weisse.  It is a
|> very light bodied, very sour beer paritally fermented by lactic
|> acid bacteria.  It is unavailable in the US, so I only mention
|> it parenthetically.)

    It isn't easy to find, but it _is_ available (I've found it in a couple
of places in eastern Massachusetts.) As you mentioned, it's very light in
both body and color, noticeably sour due to the lactic fermentation, very 
low in alcohol (typically 3% by volume), and lacking any perceptible hop 
flavor. These qualities make it a refreshing summer drink, though the 
sourness isn't to everyone's taste. It's often served with a dash of
raspberry syrup, which mellows the tartness and adds a pleasant fruitiness.

 
|> I'm normally one to bash imports as overpriced and spoiled, but
|> in the case of Wheat beers, with few exceptions, the Bavarian
|> versions FAR outclass the American versions.

   I'd tend to agree, though there are a couple of interesting American 
Wheat beers. I'm actually fond of Samuel Adams Wheat, which has a pleasant 
clove-like spiciness. Sam Adams Winter Lager is technically a Weizenbock, 
and is an excellent beer, though somewhat hoppier than is normal for a Bock.
Grant's makes a wheat-based beer it calls a 'Weis', whose hoppiness makes it
almost like a light Pale Ale (and, one might argue, unfaithful to the
conventional Wheat-beer style). The others I've tasted, though, have been
disappointing, and it's hard to dispute that the German versions are better
overall.



   
Newsgroups: alt.beer
From: sggriffi@cayley.uwaterloo.ca (Big Steve Griffin)
Subject: Okanagan Spring Porter
Organization: University of Waterloo
Distribution: na
Date: Tue, 6 Oct 1992 16:34:07 GMT

I just wanted to alert everyone in the western U.S. and Canada of this great
beer I tried in B.C.  Okanagan Spring Porter:  Dark, Heavy (8.5% alcohol) and,  where I tried it, same as regular beer prices.  

By the way, has anyone else tried this???


Big Nasty Steve Griffin

Xref: sparky alt.beer:5809 alt.party:492 rec.food.drink:3051
From: stuart@apollo.hp.com (Stuart Troutman)
Subject: Miller "Reserve"
Summary: 100% barley waste
Originator: stuart@mingus
Date: Tue, 6 Oct 1992 21:03:39 GMT
Organization: Hewlett-Packard Company, Apollo Division - Chelmsford, MA


Yeah, I confess I couldn't resist, and I tried one of these Miller
Reserve Draft 100% barley things in the nifty multi-sided bottles.

Stuff. Or, to be more precise, more of the same old stuff. Plain old
ordinary typical boring mainstream US blatz water. God, do I ever feel
like one of P.T. Barnum's favorite targets. Why? Why? Why? I should've
known better. Hell, I DO know better! But still, that stupid naive fool
in me made me pay money to buy something that the rest of me KNEW was
going to be the same old bear whiz. I mean, come on, did I really think 
that the current rise in real beer awareness and quality brewing in this 
country would actually somehow persuade Miller Brewing Co. to spend a 
fraction of its filthy millions to really create and market something that 
might actually be worth drinking??! NO! The answer is "HELL, NO!!" How
could I be so thick-headed? I deserve just what I got. I actually gave
Miller the benefit of multiple doubts! What a stupid thing to do!! Even
as I whipped out my wallet, I said to the guy in the store, "Y'know some-
thing, this is the first Miller product I've bought in probably 15 years."
He nodded sympathetically....(and probably laughed as I left the store).

I can't kick myself hard enough. Don't buy it. Don't fall for it. If it's
in a tv commercial, forget it.
                                            -stuart@apollo.hp.com

Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: how to tell if beer/ale is skunked
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Wed, 30 Sep 1992 20:01:39 GMT

another way of telling if a beer is skunked is if it gives u a sharp bite after taste..
 thats of course if the beer is mellow .. there are some sharp tasting beers... however ale is a different story.. it should go down smooth .. like water ...
but not taste like it ... if it tastes soapy... its been skunked...
a very good ale is made here in NYC.. its called McSorley's ...
it sneaks up on you ... 


but there are a dozen ways to tell.. it helps if u know what the beer/ale/ lager SHOULD taste like ... i consider myself a conneseur of beer .. i usually can tell by sipping if its bad or not ... 

   Steve C.

Newsgroups: alt.beer
From: houten@pttnwb.nl (K. van Houten)
Subject: re: Bud
Organization: PTT Telecom b.v. The Netherlands
Date: Mon, 5 Oct 1992 07:29:05 GMT

In article <1992Oct4.162530.684@mnemosyne.cs.du.edu>, rwalters@nyx.cs.du.edu (Russell Walters) writes:
|> 
|> 
|> Okay, I'm confused. What are all these Budweiser commments doing in the
|> *Beer* discussion area? :'.

The REAL Bud, (Budweisser Budvar), that comes from CS, is a great beer!

-- 
Karel van Houten, 		DOMAIN:	houten@pttnwb.nl
PTT Telecom b.v.		UUCP:	uunet!mcsun!sun4nl!pttdis!houten
's-Gravenhage, The Netherlands	VOICE:	+31 70 3434947
Newsgroups: alt.beer
From: beb@pt.com (Bruce Buck)
Subject: Re: Michigan beers
Organization: Performance Technologies, Incorporated
Date: Mon, 5 Oct 1992 12:22:11 GMT

In article <1ahm73INN5uc@usenet.INS.CWRU.Edu> x1rbrown@exnet.iastate.edu writes:
>Michigan beers?

About ten years ago I picked up in Detroit some products from the Real Ale
Company of Chelsea, Michigan.  They made a Stout, Porter and Ale.  The Ale,
I recall, was totally flat and slightly sour.  The other stuff was OK.

Is this outfit still in business?
Newsgroups: alt.beer
From: schuck@fraser.sfu.ca (Bruce Jonathan Schuck)
Subject: Re: Wheat beers?
Reply-To: Bruce_Schuck@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 6 Oct 1992 23:32:32 GMT

lestat@wixer.cactus.org (Lyle J. Mackey) writes:


>I have recently become enamored of Celis Wheat, a locally brewed wheat beer...

>It suddenly occured to me that there MUST be others out there, and figured I'd
>call upon the collected wisdom of the net.

>Recommend some! If I can find it at one of the local pubs, 
>I'll try it. If not,
>I'll keep an eye out for it next time I'm up north.

If you are ever in British Columbia, specifically Vancouver,
try the Shaftebury Wheat Ale. It is by far the best Wheat Beer
I have ever tasted.



-- 
===============================================================================
        "We've got to get bigger guns" -- Dick Durkin -- Split Second

schuck@sfu.ca                                           Vote No on October 26th
===============================================================================
Newsgroups: alt.beer
From: COWAN@ssrl01.slac.stanford.edu (Paul L. Cowan)
Subject: Re: guinness cans
Organization: CALIFORNIANS ON THE ORIENT EXPRESS
Date: Sat, 3 Oct 1992 16:36:08 GMT
X-News-Reader: VMS NEWS 1.24

In <1992Oct3.3956.7003@dosgate> "michael writes:

:  For anyone who's interested, here's an explanation of how those draught
:  Guinness cans work. Personally, I still prefer to think that there's a
:  magical leprechaun inside, pouring my beer for me. ;-)
:  

I missed most of the original discussion, but I gathered that this stuff 
was rather good, so when I saw it in the market, I bought some.

Now, I have a technical question:  I was going to try it as soon as I got home
but (for some strange reason) I read the directions that said the can needed
to be chilled for two hours. "COLD GUINNESS?" I thought, but I had visions
of beer exploding all over my wife's kitchen (it's happend before) so I thought
discression was in order, (besides I figured I could nuke it back to room 
temp. in the microwave.) I stuck it in the 'frig but forgot about it until 
the next night. The can was pretty cold at this point, so I figured it was 
safe to open. The instructions said to wait until the "beer rises". If I
had, I would still be waiting. Nothing happened. The result was cold, flat
Guinness 8'(.  What went wrong?



---------------------------------------------------------------------------
P. L. Cowan     Please send replies, comments etc. (no flames thank you) to 
COWAN@ANL.GOV  (I'm posting from my own account, but not the preferred one)
        "Gentlemen, you can't fight in here! This is a War Room!"
from _Dr._Strangelove_or:_How_I_Learned_to_Stop_Worrying_and_Love_the_Bomb_
---------------------------------------------------------------------------
Newsgroups: alt.beer
From: rob@med.umich.edu (Robert Strawderman)
Subject: Re: Anchor Steam on prime time
Date: Wed, 30 Sep 92 08:24:10 EDT
Organization: University of Michigan Health Sciences, Ann Arbor
Distribution: umich
Reply-To: rob@med.umich.edu (Robert Strawderman)
Originator: rob@gaspra


They needed to increase their surreptitious advertising to cover the cost of
paying Joel's salary....

Come to think of it, I have seen numerous other beers advertised - especially
Pyramid Ale.  Has anyone tried it ? and, is it any good ?

-----------------------------------------------------------------------------
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Rob Strawderman				"Let no man lack for the
Dept. of Biostatistics                                thirst of real ale..."
University of Michigan

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Newsgroups: alt.beer
From: quigley@acs.ucalgary.ca (Martyn Thomas Quigley)
Subject: Re: Mackesons Brewery
Date: Mon, 05 Oct 92 04:14:43 GMT
Organization: The University of Calgary, Alberta

ndavies@nyx.cs.du.edu (Nick Davies) writes:
>>
>>My cousin would like to tour the brewery that brews Mackesons
>>XXX Cream Stout while he's honeymooning in the UK.  I've
>
>Mackeson has been brewed by Whitbreads for as long as anyone can remember.
>Whitbreads are a large British brewing and 'leisure' industry firm best
>known for buying up small local breweries, closing them down and realising
>the assets.  I would guess that Mackeson is mage at their factory in
>Cheltenham but you can bet it's not worth going round, unless you like
>chemical engineering works.

Yes indeed, Mackeson is brewed there.  I used to work at that brewery (and 
went to school next to it).  And yes, indeed, don't bother going round it 
even if they will let you.  Instead, stroll up to Burton-on-Trent and go 
round the Bass brewery (cost L1).  Union still in operation.  Be nice, and 
they will leave you alone in the sampling bar...
>
>Nick Davies,  nd01@cc.ic.ac.uk in reality.

Mart
Newsgroups: alt.beer
From: rkb6116@sigma.tamu.edu (Mr. Weather)
Subject: Re: Good Beer in North Carolina
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Distribution: usa
Date: Wed, 30 Sep 1992 16:23:00 GMT

A. Burgess writes...

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

Almost every day I see post like these here.  Is anyone keeping a list
of all the replies to messages like these?  It seems like it would be
possible to make a valuable reference file containing all the small
brewpubs and bars across the country (and world). It would take much
effort and orginazation, but would be very useful.

Mr. Weather <> aka Ken Blair <> rkb6116@zeus.tamu.edu <> Aggieland USA
Newsgroups: alt.beer
From: music@moravian.edu (Steve Heller)
Subject: Re: Yuengling
Keywords: porter
Date: Mon, 28 Sep 92 20:38:50 EDT

In <1992Sep28.222656.12140@murdoch.acc.Virginia.EDU> jbc4m@holmes.acc.Virginia.EDU (John B. Carr) writes:

>In article <music.717527352@batman>, music@moravian.edu (Steve Heller) writes:
>|> . I find the Celebrated Pottsville Porter
>|> to be one of the best dry porters around, and it's priced at $11/24 if
>|> purchased by the case of refillable bottles, which is a great price.
>|> It has a dry roasted quality with rich flavor and body but is slightly
>|> less alcohol and calories than their Premium, 

>	I like Yuengling Porter, but I think of it more as a dark
>lager than a porter.  Yuengling has nowhere near the body of Sierra
>Nevada, Anchor, Anderson Valley, or Samuel Smith's, and in fact I
>don't think that it really has enough body to qualify as a porter.

To each his own. Around here, there are 2-3 other local beers
that sell "porter" beers that fit your description of Yuengling far
better than Yuengling itself. I find these others, which claim to be
"true" porters so dull as to be nothing more than straight lager with
dark food coloring. Of course, I agree that all the porters you cite
above are BETTER than Yuengling's, but my point was that for the money
it's one of the best available in this area. If Sierra Nevada Porter
cost $11/case (24) I would certainly buy it over Yuengling's, but it
costs exactly 3 times as much ($33/case)!!! Anchor Porter goes for
around $24 while Sam Smith's runs a whopping $40. For my $11 I'll
stick with Yuengling's Porter except for the rare treat, and if anyone
else has the same low-cost access to it I strongly recommend it. I
don't, however, think it's worth $18/case, which is what it costs in
some other areas outside of PA.
-- 
*-------------------------------------------------------------------------*
#   export meaning_of_life=$(eval 'grep -i truth mind_of_god | sort -u')  #
# Work: music@moravian.edu  <#!AMIGA!#>  Home: moravian.edu!vortex!lothar #
*-------------------------------------------------------------------------*
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Young's Oatmeal Stout
Organization: University of Colorado, Boulder
Date: 26 Sep 92 15:54:53 GMT

chris@ccwf.cc.utexas.edu (Chris Casey) writes:

>Got my first taste of Young's Oatmeal Stout last night.  Wow!  This stuff is 
>great!!!  Are there any other similar that I should look into?  & it was
>on tap,even....

Samuel Smith's makes an Oatmeal Stout, but it is outrageously overpriced
and no better than Young's.  If you try it, buy a single bottle- I've
rarely seen six packs for less than $12.

Two other widely available Sweet Stouts worth trying are Watney's
Cream Stout and Mackeson's XXX Stout.

Jon Binkley


From: Jeffrey.Jackson@f131.n109.z1.fidonet.org (Jeffrey Jackson)
Sender: Uucp@blkcat.UUCP
Newsgroups: alt.beer
Subject: Cincinnati Beer
Date: Sun, 27 Sep 1992 21:59:18 -0500

Does anyone know of some good beer bars in Downtown Cincinnati.  I only know of
Oldenberg in Covington, KY and don't know where to get good local brews.  Also,
how about beer stores to get some local Cinci beers to go?
From: @bonnie.ics.uci.edu ()
Subject: Re: Beer Survey
Newsgroups: alt.beer
Reply-To: glowe@ics.uci.edu (Glen H. Lowe)
Organization: U.C. Irvine - Information and Computer Science
Date: 2 Oct 92 17:11:18 GMT

Glen Lowe
glowe@bonnie.ics.uci.edu
eaiu303@orion.oac.uci.edu
Newsgroups: alt.beer
From: burgess@epas.utoronto.ca (A. Burgess)
Subject: Good Beer in North Carolina
Organization: University of Toronto - EPAS
Distribution: usa
Date: Wed, 30 Sep 1992 02:37:36 GMT

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

Thanks.

Tony Burgess
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Nomenclature (Re: Ingredients)
Organization: University of Colorado, Boulder
Date: 26 Sep 92 15:28:23 GMT

MJFORRES@SUVM.SYR.EDU (Maurice Forrester) writes:

>binkley@boulder.Colorado.EDU (Jon Binkley) writes:
> 
>>Beer =  any beverage produced by the fermentation of grains.
>>        All beer brewed today also is flavored by hops, but
>>        this was not always the case, and is not a defining
>>        characteristic.
> 
>Could one of you beer historians elaborate on the second part of this
>definition?  What sorts of flavorings were used instead of hops (and
>where and when)?  Any recent commercial attempts to replicate these
>historical beers?

All sorts of leaves, flowers, roots, herbs, and spices were used
as flavorings; if someone more knowlegable doesn't respond I'll
try to dig up some specifics.

As for commercial replicants: Anchor has come out with a couple
of amusing beers.  Several years ago they attempted to duplicate
a beer recipe found on ancient Sumerian stone tablets.  It
involved baking bread and then fermenting that.  While those
who tasted it thought it was interesting, I heard of noone
lobbying Anchor to make it on a full time basis.

To digress, this reminds me of the Russian drink Kvas, which
is also fermented bread; technically, by the definition of
BEER I gave above, Kvas is beer, so I was wrong about there
being no unhopped beer.

Back to Anchor: Last year they made a special Spruce beer for
the Great American Beer Festival, which those of us lucky
enough to live within 20 miles of said festival got to enjoy
for several months.  It was a very light ale (I believe they
used their standard Wheat beer recipe as a base) and was
still bittered with hops, but was finished with spruce rather
than hops.  It was very tasty.

I would bet, with the rise of home and pub level brewing,
we'll see more examples of beer sans hops in the near future.


Jon Binkley

Newsgroups: alt.beer
From: norton@ctron.com (Dave Norton)
Newsgroups: alt.beer
Subject: Re: Seattle beer; beer/gender/class
Date: 29 Sep 92 13:41:02 GMT
Reply-To: norton@olympus.ctron.com (Dave Norton)
Organization: Cabletron Systems INc.

In article <6adzak-@rpi.edu> gurakl@aix.rpi.edu (Laura J. Gurak) writes:
>While in Seattle this summer I tried a beer called "Red Hook"
>(I think) and it was great. I tried a few other local brews but
>really liked Red Hook. Or was it Ballard Bitter Ale? Now I
>can't remember. But in any event, I was surprised that no one
>has mentioned any Seattle beers. I thought it was a great place
>for micro-brews.
>  

Shhhhh!!! Keep this quiet, the Pacific NW and it's superior Micros
is a well kept secret that the locals would like to keep a secret.

God forbid anymore New Yorkers or Californians move in.

-- 
Dave Norton              Internet: norton@ctron.com
Cabletron Systems, Inc.  CompuServe: 76702,1722
35 Industrial Way        Voice: 603-332-9400
Rochester, NH 03867      FAX: 603-335-4743
Newsgroups: alt.beer