HDTenEightyP/NetNews huggingface dataset:
From: schuck@fraser.sfu.ca (Bruce Jonathan Schuck)
Subject: Re: Labatts/Molsons up beer prices 2.5% because of wet Ontario summer
Reply-To: Bruce_Schuck@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 18 Aug 1992 15:51:55 GMT

marc@meadow.uucp (Marc Riehm) writes:

>In article <schuck.713550796@sfu.ca> Bruce_Schuck@sfu.ca writes:
>>Labatt's and Molsons announced today that beer prices will have to
>>go up 2.5% because of loss of beer sales during Ontario's wet summer.
>>
>>Isn't that always the way. The rest of Canada gets screwed because of
>>something that happened *only* in Ontario.

>No, the way you should interpret this is as follows: without the usual large
>Ontario market which effectively subsidizes the rest of Canada, the beer
>beer companies are forced to raise their prices (half a ':)').

I think that one deserved a full :) .

There are lots of brewerys in BC that make money without access to
markets outside of BC.

Ontario has *never* subsidized *anything* in BC. 

Besides, as I said before, all Labatts and Molsons do are brew bad
copies of bad American beer and then spend millions of dollars telling
the people of Canada that it *doesn't* taste like horse piss.

If they brewed real beer and quit paying US breweries licensing fees,
they could *lower* the price of beer.
From: slndw@cc.usu.edu
Newsgroups: alt.beer
Subject: Re: Amount of Alcohol in U.S. beer?
Date: 13 Aug 92 13:11:43 MDT
Organization: Utah State University

In article <binkley.713548674@beagle>, binkley@boulder.Colorado.EDU (Jon Binkley) writes:
> u2102952@csdvax.csd.unsw.edu.au writes:
> 
>>I am just wandering how high the alcohol content in American beer is?
>>In Australia it sits around 5%.  I have been told with some considerable
>>honesty that in Germany you can get beer with an alcohol content of up
>>to 10%
> 
> It ranges from around 2% in some light beers to around 10% in
> some barleywines.  America brews more than one kind of beer.
> 
> The standard swill you're probably talking about, eg. Bud, Coors, etc.
> runs around 4-5% by volume.
> 
> Jon Binkley
> 



in Utah it's 3.2% max.  This is the law.


-toot
From: aspgtoc@cidsv03.cid.aes.doe.CA (Claude Toupin)
Newsgroups: alt.beer
Subject: Re: MIX-Drink with beer
Date: 13 Aug 92 17:10:41 GMT
Reply-To: aspgtoc@cidsv03.cid.aes.doe.CA (Claude Toupin)
Distribution: alt.beer
Organization: Environment Canada

In article <IJN.92Aug10084544@holly.bnr.co.uk>, ijn@bnr.co.uk (Ian
Normington) writes:
|> Hi,
|> 
|> 	Here in England a quite common drink is Snakebite. This consists of
                                                ^^^^^^^^^
|> half a pint of cider and half a pint of lager (usually both are as alcoholic
|> as possible). Some people also include a dash of blackcurrant cordial. This 
|> combination is a very effective way of getting drunk (hence it is often 
|> consumed by young poeple and students).
|> 	Get out there and try it !
|> 
|> 
|> 	Cheers,
|> 		Ian
|> 
|> --
|> /********************************************************************\
|> 	Ian Normington 			email:  ijn@bnr.co.uk
|> 	BNR Europe Ltd, Harlow,		voice: (44) 279 402113
|> 	Essex, England.			flames: bin
|> \********************************************************************/

	Here in Montreal, a Snakebite is a "shooter": A one slip drink !!!  In
a "shooter glass", mix 1 oz of Jack Daniel's Whisky, 1/2 oz of Southern
Comfort and 1/2 oz of Peach Schnapps.  Enjoy :->

	For beer purpose, my uncle still mix plain tomato juice with his
beer... and he's still alive !!!  (I never had the courage to try/taste it).

Guru
--
////////////////////////////////////////////////////////////////////
/  |_o_o_o|                                                        /
/  |. . o.|\\    "Un des elements que tu dois maitriser dans cette /
/  | o .  | ||    vie, c'est comment brasser ta propre biere."     /
/  |  o . | ||                                                     /
/  | .  . | ||   "One of the things you must master in this life   /
/  |. o  o|//     is how to brew your own beer."                   /
/  ========                                                        /
/ Claude "Guru" Toupin, Anal/Prog    (aspgtoc@cid.aes.doe.CA)      /
////////////////////////////////////////////////////////////////////
/ Centre Informatique de Dorval (Quebec, Canada).                  /
/ Direction des Services d'Informatique et de Telecommunications.  /
/ Service de l'Environnement Atmospherique.                        /
////////////////////////////////////////////////////////////////////
/ Dorval Computing Center (Quebec, Canada).                        /
/ Division of Computing and Telecommunication.                     /
/ Atmospheric Environment Service.                                 /
////////////////////////////////////////////////////////////////////
Newsgroups: alt.beer
From: pt@geovision.gvc.com (Paul Tomblin)
Subject: Re: Stubbies
Reply-To: pt@geovision.gvc.com
Organization: Not officially GeoVision Systems Inc., Ottawa, Ontario
Date: Mon, 17 Aug 1992 00:37:58 GMT

david.hales@freddy.ersys.edmonton.ab.ca (David Hales)  writes:

>DB>there was something, ...I don't know..., *nostalgic* about the
>DB>Canadian stubbies

>thought that one of our nationals (Molson springs to mind) should start
>bottling Molson Canadian in the old bottles as part of their "Molson,
>what beer's all about" campaign.  You know, traditionalism and all that.

Tradition, Nostalga - HELL.  I just want the stubbies back because then
you don't have to worry about mixing bottle types in a case.  When I'm
bottling, now I have to pick out 60 bottles OF THE SAME BRAND to wash
and get ready for bottling, and find boxes for the same brand.  Before,
24 bottles of any type would fit in a 24 box from any type.  And it
would take up a lot less room than a 24 of one of those long neck yuppy
beers does these days.

(Don't get me started on twist-offs yet - I don't like those either,
although they can be damned handy for drinking.)

-- 
Paul Tomblin, pt@geovision.gvc.com or {uunet,revcan}!geovision!pt
(This is not an official opinion of GeoVision Systems Inc.)
I used to homebrew computers, now I homebrew beer.  Is this progress?
Xref: sparky alt.beer:4907 soc.culture.canada:5856 can.politics:6010
From: schuck@fraser.sfu.ca (Bruce Jonathan Schuck)
Newsgroups: alt.beer,soc.culture.canada,can.politics
Subject: Re: Labatts/Molsons up beer prices 2.5% because of wet Ontario s
Date: 18 Aug 92 22:52:10 GMT
Reply-To: Bruce_Schuck@sfu.ca
Organization: Simon Fraser University, Burnaby, B.C., Canada

CZ94 <CZ94@MUSICA.MCGILL.CA> writes:

>In article <schuck.714153115@sfu.ca> schuck@fraser.sfu.ca (Bruce Jonathan Schuck) writes:

>>Besides, as I said before, all Labatts and Molsons do are brew bad
>>copies of bad American beer and then spend millions of dollars telling
>>the people of Canada that it *doesn't* taste like horse piss.
>>
>If you don't like their product, why do you care that its price is
>going up?

I guess I've got two answers for that:

1) Just to stir up a little shit over their stupidity.

2) Labatt's and Molsons have so much influence in the Canadian market
   that *their* prices become the defacto standard. Beer prices in
   Canada are already outrageous compared the US [Even compared to
   really tasty imports] We don't need the price rising just because
   Ontario had a cool summer!
From: igl@ecs.soton.ac.uk (Ian Glendinning)
Newsgroups: alt.beer
Subject: Re: Paulaner....
Date: 18 Aug 92 16:30:38 GMT

In <me.714125208@dude> me@dude.pcs.com (Michael Elbel) writes:

>Generally I'd say that most munich breweries don't make outstanding Helles.

Ehhh??? [Recoils in disbelief...]  Is it just that you don't like
Helles, or would you care to recommend a better source of the stuff?
For my money Munich helles beer is *the* tastiest of its kind I have
encountered anywhere.
   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
Xref: sparky alt.beer:4974 rec.crafts.brewing:4773
From: redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Canadian Flamewar  (was: Canadian pisswater)
Date: 20 Aug 92 18:47:46 GMT
Distribution: usa
Organization: Purdue University Engineering Computer Network

In article <BtALwv.Kux@pix.com> hsu@pix.com (Dagwood Splits the Atom) writes:
>In article <1992Aug20.154828.11323@brtph560.bnr.ca> trice@bnr.ca (Tony Rice P885) writes:
>>In article <1992Aug20.144045.17531@noose.ecn.purdue.edu>, redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:

>Didn't the real Killian's go under years ago?
As far as I know, George Killian's Irish Red Ale is and has always been a Coors
product. This is a great beer for weaning friends off of commercial swill.
My MGD drinking friend almost always drinks it now when he can get it.  Don't
you hate when you go to a bar and the darkest, heaviest beer they have has the
color and consistency of piss! I once was made fun of for asking for a dark
beer. "Where do you think you are, Germany?" said the chick at the bar, 
pulling a swig off her Lite and puffing her crappy American smoke. "I don't
drink piss," I replied. Unfortunately, all they had was piss. Drat!
Bye,
Tom
From: me@dude.pcs.com (Michael Elbel)
Newsgroups: alt.beer
Subject: Re: Paulaner....
Date: 20 Aug 92 15:29:25 GMT
Organization: PCS Computer Systeme GmbH

In <12592@ecs.soton.ac.uk> igl@ecs.soton.ac.uk (Ian Glendinning) writes:

>In <me.714125208@dude> me@dude.pcs.com (Michael Elbel) writes:

>>Generally I'd say that most munich breweries don't make outstanding Helles.

>Ehhh??? [Recoils in disbelief...]  Is it just that you don't like
>Helles, or would you care to recommend a better source of the stuff?
>For my money Munich helles beer is *the* tastiest of its kind I have
>encountered anywhere.

I don't think that I'm alone in my opinion. The reason is that
the big Munich breweries are just that: BIG breweries. 

Compared to American beer, Hacker Pschorr, Loewen-Braeu, Paulaner
and Spaten are somewhat like the american Budweiser, Loewenbrau and
Miller - Mass products that are made to fit the taste of as many
people as possible, which results in a blander tasting beer. 

Don't take this as an absolute measurement. Compared to the above 
mentioned american brands I'd always prefer the Munich ones (after 
all they still brew according to the Reinheitsgebot). It's just, that 
there are many smaller and even not so small breweries in Bavaria 
that just make better beer (Helles that is). 

If you'd compare a Reichel, Scherdel or Augustiner Helles to a
Hacker one, I'm sure you would agree (You're invited, the next
time you are in Munich).

On the other hand, Helles is not the only type of beer these
breweries make. For instance Hacker, Paulaner and Spaten all make
quite good Weissbier. Then there is the Oktoberfest-Bier which
also is quite different from the ordinary Helles.

I fear, however, that you might not be able to get the 'better'
bavarian Helles. It might be that Augustiner exports some, but
I'm not sure. I tend to try out the local beers when I travel
to foreign countries :-)

Michael
--
Michael Elbel 			|  No, I haven't lost my brain!
PCS GmbH, Muenchen, Germany	|  I just forgot it in the
   me@dude.pcs.com 		|  rush this morning.
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Labatts/Molsons up beer prices 2.5%
Date: 20 Aug 1992 16:47:11 GMT
Organization: Brown University Planetary Geology
Distribution: na
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <JyVRPB1w165w@hophead> zen%hophead@canrem.com (Nick Zentena) writes:
> The price for Sierra Nevada in Buffalo is something over $9US a 6pack
> plus duty&taxes of 55%.  All local micros are cheaper then that.

   I know this is a discussion of Canadian pricing policy, but quoting
prices at a single store in a particular city isn't too meaningful.  For
something like Anchor Porter, I can find prices between about $8.50 and
$9.50 (plus liquor tax) in Providence.  I just had the pleasure of
spending a few days in Wisconsin, where I found the porter priced at
$7.00 (plus tax).  (I also found a much better selection of beers,
and took advantage of the opportunity to taste a few more Belgians
and a couple new midwestern micros, as well as Sierra Nevada
Summerfest, and...  but, I digress... :-)  Suffice it to say that
many factors effect the price of a six-pack, with politics being
only one of them.
--
Joel Plutchak, Research Programmer/Analyst
Brown University Planetary Geology
Xref: sparky alt.beer:4887 rec.crafts.brewing:4699
From: trice@bnr.ca (Tony Rice P885)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Canadian pisswater (was: Beer/Brewing Periodicals?)
Date: 18 Aug 92 17:19:55 GMT
Distribution: usa
Organization: Systems Development Environment Support, BNR, Inc.

|>   Canadian pisswater ???  How did you base your opinion on Canadian beer
|> ???  Did you tasted Canadian brand brew in/for U.S. market ???

Unfortunately most of us here in the states have not had the pleasure.  We
must search for the few local and micro brews which have any flavor (thats
flavour for you Canadians)

|> 
|>   If you consider our beer as piss, I like to see what are your words to
|> descrive the taste of  a Budmilloors or a Coronna... (It's the rice !!! :-) )

Your export brews are worse in some cases than Budmilloors (good name, that are
all the same)  Labatts export is skunky here in the states but I've heard that
it is heavenly when tasted in the great white north!

|> 
|>   BTW, I'm not a fan of "industrial beer" (That's why I brew my own).  I
|> just want you to be fair: a Canadian beer is usually better than a U.S. beer.
|> 


I have one question for brewmeisters around the world:
   "Why do you think that American's insist on flavorless beer?  The success
    of Bud Dry (not the best but better than Bud), Sam Adams, George Killians,
    and countless micros prove this theory wrong!!

    WE WANT BETTER BEER!

    Export what you brew at home,   PLEEEEZE!
    "


==========================================================
                      Tony R. Rice                      
         Systems Development Environment Support         
----------------------------------------------------------
trice@bnr.ca                        Bell-Northern Research     
mrmidi@aol.com                  Research Triangle Park, NC
----------------------------------------------------------
Opinions are my own, and do not reflect those of BNR or NT
----------------------------------------------------------
                       "Go Hokies"
==========================================================
Newsgroups: alt.beer
From: richichi@lamar.ColoState.EDU (Mike Richichi)
Subject: Re: Pub Draught Guinness in Chicago!
Date: Mon, 17 Aug 1992 17:19:51 GMT
Distribution: na
Organization: Colorado State University, Fort Collins, CO  80523

In article <1992Aug17.144105.28424@news2.cis.umn.edu> lsmith@giga.cs.umn.edu (Lance "Squiddie" Smith) writes:
>>
>>Heathen! Blashpemer! Guinness SHOULD be served at room temperature! Good
>>lord, man, you've been drinking too many Amerikan pisswater beers!
>
>Here's something I'm curious about. As I understand it, Guinness should be 
>served at cellar temperature and not room temperature. (I mean at the moment
>my room temperature would be close to 80F.) Now cellar temp is about 50F to 
>maybe 60F. 
>
>So I'd say it is legit to chill Guinness, but I wouldn't serve it cold.
>Nothing worse than having to wait for a good stout (not just Guinness)
>to warm up to a point where your tastebuds get the full flavor.

The catch is that with the Pub Draught Guinness cans, the beer HAS to be
cold for the compressed nitrogen to work properly.  Cold being
refigerator temp--35-40 degrees F.  If it's too warm the beer will spray
all over your table and whereever you're drinking it.  And that's an
unforgiveable waste.  So, you've gotta open the can, pour the beer, and
let it warm up about 10 or 15 minutes before it really gets good.  And
while it is agony to wait, it's well worth it.  (Me, I have a pint
Guinness glass I bought last year in Disneyworld for the occasion--okay,
admittedly that's not the optimum place for buying one, but it is the
first place I had Guinness on tap.  Of course, I'm now out of my supply
of the Pub Draught Guinness (brought 4 cans back from the East about 6
weeks ago,) so the glass will be relegated to the pint bottles you can
get around here.  Oh well.

Actually, usually I just start drinking the stuff cold, and by the time
I'm about half done it's warmed up to the ideal temperature.


------------
Mike Richichi, Dept. of Physics, Colorado State Univ.
richichi@lamar.colostate.edu  mrichich@drunivac.bitnet 
"Aw, the stretching beam, ya blurred me!" --MST3K
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Sam Adams Dunkelweizen
Date: 21 Aug 1992 19:00:03 GMT
Organization: Brown University Planetary Geology
Distribution: na
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <1992Aug21.022519.18108@m.cs.uiuc.edu> drk@melodian.cs.uiuc.edu (Dave Kohr) writes:
>The Sunset Bar and Grill in Allston/Brighton also has a dunkelweizen (dark
>wheat beer) by Sam Adams available on tap.  It's quite good; much better
>(for its style) than their regular wheat beer IMHO.

   I just had a taste last night at WBUR's Brewers' Offering event.
It was indeed much more wheaty than the regular wheat, and had an
interesting peanut-butter-and-banana aftertaste.
--
Joel Plutchak, Research Programmer/Analyst
Brown University Planetary Geology
Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: Pub Draught Guinness in Chicago!
Organization: University of Illinois at Urbana
Date: Mon, 17 Aug 1992 16:14:24 GMT

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

>In article <92226.195553DMALZAHN@HARPERVM.BITNET> Don Malzahn <DMALZAHN@HARPERVM.BITNET> writes:
>>
>>Course I am sad, because they sold it warm. So I am drinking a Petes  Wicked
>                               ^^^^^^^^^^^^

>As it should be...

>>Ale while I wait for the Guinness to chill.

>Heathen! Blashpemer! Guinness SHOULD be served at room temperature! Good
>lord, man, you've been drinking too many Amerikan pisswater beers!

	I don't know that it needs to be as warm as room temperature.  I
would say more like 55 degrees.  That's all beside the point, though.  The
canned pub draught Guiness has to be served chilled.  If you open the can
when warm, the funky nitrogen injecting gizmo causes the beer to foam all
over the place, and you lose half your beer.  Chilled Guiness is better than
no Guiness.

	-m.

Newsgroups: alt.beer,rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Brown Street's DEMISE!
Reply-To: gak@wrs.com
Cc: gerry@gakhaus.attmail.com
Organization: Wind River Systems, Inc.
Date: Thu, 13 Aug 1992 17:55:51 GMT

The "Openings & Closings" section of the new Celebrator contains this
depressing item:

	Closed:
	
	Brown Street Brewing, Napa, CA.  (The brewery has ceased
	production but the restaurant is still open.)

This is awful news...Dan the brewer made the best beer ever.  My guess
is that he just tried to do too much in a market that wasn't big
enough.  He always had twelve good fresh beers on tap, from the famous
California Chili Beer to a wonderful Herbal Stout he brewed last Xmas.
Maybe if he would have kept it to four beers, and rotated through his
recipe book, he wouldn't have overextended himself.

I'm glad the restaurant is still in business...Pete is one hell of a
chef, and Nicky's a lot of fun.  The food's great...I'm just wondering
what I'm going to wash it down with.

I hope Dan resurfaces in some Bay Area brewery; he's too talented to
disappear altogether.

I'm going to go home and wipe out a case of "gak & gerry's #38 IPA (our
second Hop Bomb in a row)" to drown my sorrow.

---
gak
107/H/3&4
Organization: William Rainey Harper College; Palatine, IL  60067
Date: Thursday, 13 Aug 1992 19:55:53 CST
From: Don Malzahn <DMALZAHN@HARPERVM.BITNET>
Newsgroups: alt.beer
Subject: Pub Draught Guinness in Chicago!

I have not checked in here in quite some time, so forgive me if this
is old news. But the special Pasteurized Stout cans of Guinness (in
the 4 pack of cans with the "specially patented insert which allows
you to enjoy the unique taste of PUB DRAUGHT GUINNESS with its famous
creamy head") is now available in the Chicago area.

I picked mine up at a Walgreens drug store liquor department!!! Can you
believe that? I next stopped at a local "Liquor store" and they didn't have
it. This Chicago based chain of drug stores has a nice liquor department but
not a real broad import section, so I was totally stunned when I saw it there.
If this is any indication, I'd say it has passed the initial test market stage
and is gaining acceptance.

Course I am sad, because they sold it warm. So I am drinking a Petes  Wicked
Ale while I wait for the Guinness to chill.

For you locals, if indeed it is not widely distributed yet, I got mine at
the Walgreens on Schaumburg Road (in Schaumburg), just East of Springinsguth Rd
in Illinois.

Waitin' for a good creamy head.......8^)
Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: hefe weiss
Organization: University of Illinois at Urbana
Distribution: usa
Date: Thu, 13 Aug 1992 17:27:04 GMT

Pardon my ignorance, but what is hefe weiss beer?  How does it differ from
weizen (wheat) beer?  Doesn't hefe mean yeast in German?

	Slanj
		-m.

Newsgroups: alt.beer
From: ted@telematics.com (Ted Goldblatt)
Subject: Mass market beers: any (really) good ones?
Organization: Telematics Intl., Inc.; Ft. Lauderdale, FL
Date: Thu, 20 Aug 1992 04:28:51 GMT

Having (somewhat unintentionally :-)) apparently trashed the mass
market beers of the US, Canada, and Mexico, let me spread the
misery and then ask a question:

The mass market imports we get from the rest of the world aren't
great either (i.e., they are basically Budmilloors :-)).  In
this category I'd put Beck's, St. Pauli Girl, Heineken, Asahi,
Kirin, Grolsch, Harp, and lots of others.  Admittedly, some of
these are hoppier than Budmilloors, but those that are tend to be 
packaged in green glass, so you takes your pick.  (Also admittedly,
lagers (especially light lagers) are not my favorite beers, so
take this whole thing with a grain of salt :-)).

I'm not sure what should count as mass market (Asahi, Kirin, 
Grolsch, and Harp probably shouldn't).  Guinness is pretty
widely available around here (they sell it in 7-11's!), but
not too many bars carry it, though most that do have it on
draught.  If it did count as mass market, I would consider
it excellent mass market beer (my biases are showing again).

My question is: does anyone have a recommendation for a
mass market beer (anywhere in the world) that would be
considered really good beer.  Not "OK on a hot day", not
"better than Bud", but _really_ good.  What is mass market
is a judgement call; it's up to you.

(Any responses probably won't affect me; I'll go on drinking
homebrew, Anchor, Sierra Nevada, Fuller's, Chimay... :-))

ted
-- 
Ted Goldblatt    ted@telematics.com     (305) 351-4367
    Telematics Intl., Inc.   Ft. Lauderdale, FL
Newsgroups: alt.beer