HDTenEightyP/NetNews huggingface dataset:
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: alt.beer
Subject: Re: 25 year old Utica Club
Date: Sat, 26 Sep 92 15:38:30 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <music.717528417@batman> (alt.beer), music@moravian.edu (Steve Heller) writes:
) In <1992Sep25.233325.5535@nmsu.edu> dtasman@NMSU.edu (Dan Tasman) writes:
) >Will beer keep for a long time in a relativly cool, dark place?  How about  
) >swill beers like Utica Club?  What would this stuff taste like if I opened it?
) 
) [...] The only thing the 1965 case of UC
) might have offered is illness (if consumed) or collector value (if you
) find the right person).

If it was beer in the bottle, it might taste bad after 25 years, but
it won't make you sick.  "There are no known pathogens that can survive
in beer," as the oft-repeated saying goes.  The pH is too low for
any bacteria or other organisms that make you sick to survive.

There are a host of germs (lactic acid bacteria being the best known)
that can infect beer and make it taste weird, but the resulting brew
won't hurt you.  This, however, is really just a homebrew problem.
I've never heard of a pasteurized commercial brew that had become
infected, although I'm sure these things occur.  You're probably more
likely to get a bottle of brew that has some lye in it (remember
the orange drink that had cleaning lye left in it that was removed
from the shelves of Sam's Club a while ago?), although the possibility
of this is also incredibly remote, hopefully.

Every once in a blue moon, a brewery makes some "bad beer" due to
an infection in the brewery, but again this stuff won't hurt you.

The mechanism for deterioration of pasteurized commercial brew is
chemical decomposition, which is accelerated by temperature and light.

Some brews, like Sierra Nevada, hefe-weizen, Belgian beers, and Thomas
Hardy's Ale, have live yeast in them.  Still, I doubt that infections
occur with any significant frequency.  Certainly I've never bought
an infected beer.  Stale beers, yes.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 80852
-----My employer isn't paying for this, and my opinions are my own-----
Organization: Penn State University
Date: Mon, 28 Sep 1992 21:38:31 EDT
From: <JER108@psuvm.psu.edu>
Newsgroups: alt.beer
Subject: Wasatch (and other Micro) flavor

   I have been drinking some beers from a Northwest Micro-Sampler and have
noticed a strange taste to some of them. Being new to this beer thing, I
am wondering if this is intentional or if I got some "bad beer". These beers,
notably Wasatch but also Pyramid and Full Sail, seem fizzy and have almost a
sweeter (yeasty?) flavor. Is this just the style of beer? I've never
encountered anything like it before.
                                        Thanx
                                         John E. Runski
                                          <jer108@psuvm>
From: jimv@dadd.ti.com (Jim Vahsen,VAHZ,)
Newsgroups: alt.beer
Subject: Re: giraffe
Date: 6 Oct 92 13:36:31 GMT
Reply-To: jimv@dadd.ti.com
Organization: Texas Instruments, Inc.

In article 1arcrmINNsgc@uwm.edu, industry@convex.csd.uwm.edu (Mark A Bialik) writes:
>Does anyone in alt.beer lans enjoy a Danish beer called "Giraffe?"  If so,
>could you tell me a little about it?  I tried one the other night and loved
>it, but am unable to find it in any stores.  Thanks.

Yes, it's pretty good, but why is it only available in LONG necks???   8)   8)

---
===========================================================================
|  ____    ____    _____     __     __   _______                          |
|  \   \  /   /   /  _  \   |  |   |  | |___   /       Jim Vahsen         |
|   \   \/   /   /  /_\  \  |  |___|  |    /  /        jimv@dadd.ti.com   |
|    \      /   /  /___\  \ |   ___   |   /  /         Texas Instruments  |
|     \    /    |  |   |  | |  |   |  |  /  /__        ASIC CAD GROUP     |
|      \__/     |__|   |__| |__|   |__| |______|       (214)997-3607      |
|                                                                         |
|           Samuel Adams - Brewer, Patriot.  (Damn Fine American Beer)    |
===========================================================================
																				
Newsgroups: alt.beer
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Guinness changes...
Organization: University of Colorado, Boulder
Date: 28 Sep 92 19:40:02 GMT

crvich@csugrad.cs.vt.edu (Ernest Crvich) writes:


>   My brother (who is nearing 40 years old) recently told me that the
>Guinness we drink these days (in the past decade or so) is nothing at
>all like it used to be.  It used to be his hands-down favorite beer,
>but at some point in the early 80's, it became weaker and less flavor-
>ful than it had been (quite a bit, judging from his words).  Needless to
>say, it's not his favorite anymore.

I haven't heard of this, and didn't start drinking Guinness 'til
the '80s.  I wonder if he's comparing the bottles Guinness Extra
Stout with Draught Guinness?  They are two completely different
beers- the extra stout being a good deal higher in alcohol and
a lot sharper tasting.  

Or perhaps he's comparing Guinness from Ireland to
Guinness in the US?  Again, two completely different
beers.

Jon Binkley


Newsgroups: alt.beer
From: lestat@wixer.cactus.org (Lyle J. Mackey)
Subject: Re: bud
Organization: Real/Time Communications
Date: Mon, 5 Oct 92 01:57:18 GMT

In article <1992Oct3.023943.11027@ultb.isc.rit.edu> jrz3986@ritvax.isc.rit.edu writes:
>bud is gross.

Your point being?

 -LjM
   "It's the rice!"

-- 
 .--------------------------------------------------------------------------.
/ Lyle J \ lestat@wixer.cactus.org /  Team Doofus  \ DoD / Nobody else WANTS \
\ Mackey /     Social Engineer     \ '89 Kaw EX500 / 587 \  my  opinions...  /
 `--------------------------------------------------------------------------'
From: djoiner@lonestar.utsa.edu (David A. Joiner)
Newsgroups: alt.beer
Subject: Re: Anhor Steam on prime time
Date: 29 Sep 92 22:04:09 GMT
Organization: University of Texas at San Antonio

In article <CASEY.92Sep29151332@anxiety.lexmark.lex.usa.na> pacasey@lexmark.com writes:
>In article <BvCovC.CMD@csugrad.cs.vt.edu> schuyler@csugrad.cs.vt.edu (Schuyler Stultz) writes:
>
>   I was watching the season premier (sp?) of Northern Exposure last
>   night when something caught my eye.  It was the scene where Maurice
>   was talking to Holling at the bar.  Holling was standing in front of the
>   beer taps.  As I looked closer, I realized one of the taps was for
>   Anchor Steam Beer.  Does anyone know if this was intentional?
>   Or did whichever bar they tape the show in just have Anchor Steam on tap?
>   N.E. is taped in Washington state so either possibility is likely.
>   Thanks for any responses.
>
>
>I noticed this, too.  Also, in the episode from last season where Joel
>thinks the ghost is after him (the ghost of the guy who used to live
>in his cabin and committed suicide), he's shown drinking a bottle of
>Anchor Steam, while talking to Ed.
>
>Patrick
I just thought I'd but into this thread and mention that I
currently have a PRIMO hangover from a mixture of actifed
and Anchor Porter.
(I didn't see that NE, but darn it, I'm just going to have to
start taping it again!)
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Brooklyn Lager
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Distribution: na
Date: Wed, 30 Sep 1992 18:53:48 GMT

Its a heavy beer but good.. it is also an aquired taste ..
has anyone else had it and how did u like it ?


 Steve C.
From: goodmdg@wkuvx1.bitnet
Newsgroups: alt.beer
Subject: Re: Seattle beer; beer/gender/class
Date: 26 Sep 92 17:05:37 CDT
Organization: Western Kentucky University, Bowling Green, KY

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.

> Do others notice this or have any comments?

As a matter of fact, I do.  I too was in Seattle this year..twice.  I
tried Ballard Bitters at the Doghouse in Langley, WA (on Whidbey Is.)
and found it to be a very satisfying brew.  The beer market in Seattle
is much more diverse than here in Bowling Green, KY!!  I could not
believe all of the beers that were made around there!! I would like to
take a two or three week vacation to go back out there *JUST* to
sample all of the great beers.  Here in B.G., there are not any *real*
local brews (unless you like Market St. beer from Nashville, TN) which
are brewed, as KY is more famous for its bourbon whiskey (they grow
more corn around here than wheat).  I don't know when I will be
getting back out there, but I am looking forward to going back.

As an addition, there is also a town in WA, just on the other side of
the Cascades, over Steven's Pass, called Leavenworth.  The town
adopted a Bavarian theme in the early 50's and the whole town looks
like an Alpine village.  If you are ever out there, I would suggest
you go.  It is a worthful, scenic two hour trip east through the
mountains on highway 2 from Everett.  There are some absolutely WONDERFUL 
German restaurants there, and, like much of the area, some great
espresso bars also.

I am *borrowing* someone else's account until I have my own set up,
but if you wish to reply, you can drop a letter to:

 Mike Troutman
 Dept. of Physics
 Western Ky. University
 1526 Russelville Rd.
 Bowling Green, KY 42101

" 'If' is the most used word in probability, and the most hated."
From: plutchak@pilsner.geo.brown.edu (Joel Plutchak)
Newsgroups: alt.beer
Subject: Re: Guinness changes...
Date: 28 Sep 1992 15:51:43 GMT
Organization: Brown University Planetary Geology
Distribution: usa
NNTP-Posting-Host: pilsner.geo.brown.edu

In article <Bv9npx.3KJ@csugrad.cs.vt.edu> crvich@csugrad.cs.vt.edu (Ernest Crvich) writes:
>   My brother (who is nearing 40 years old) recently told me that the
>Guinness we drink these days (in the past decade or so) is nothing at
>all like it used to be...
...
>I simply would like to hear from those that have sampled
>Guinness back in its stouter form, to see if they agree or not.

   I had my first (bottled, US-imported) Guinness in 1977, and I don't
recall it tasting appreciably different over the years.  However,
given that alcohol allegedly kills brain cells, would you trust my
memory (or that of your brother, for that matter)? 
--
Joel Plutchak, Research Programmer/Analyst
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: alt.beer
Subject: re: dock street brewpub
Date: Sun, 4 Oct 92 19:26:48 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <busch.718036153@news2.gsfc.nasa.gov> (alt.beer), busch@stx.com (jim busch) writes:
) An important distinction should be made from the
) not too bad Dock Street products made by FX MAtt,
) and the generally poorly made brews from the 
) Dock street brewpub.  My previous "swill" comment
) only applies to the brewpub, at which I have 
) rarely had a drinkable product (a 26 degree Barleywine
) that looked and tasted like a terrible imperial stout,
) etc...)

My one experience at Dock Street included an "Old Ale" that was so
fruity (how fruity was it?) that it tasted more like it had a shot
of raspberry syrup in it than my girlfriend's Kolsch-alike, which
did.  I ordered a second just to make sure they didn't put syrup in
my first for some strange reason.  I believe the ingredients must
have been standard American malts, or else the brewing process was
horribly botched in some manner.  Certainly it was way, way, way
too estery, whatever else it was, and it was neither powerfully
hopped nor markedly malty.

I have never actually experienced that level of simple, unadulterated
fruitiness in a beer before.  At least not a beer that didn't have
fruit in it, or that wasn't a Belgian brew with lots of other odd
phenolic tastes in it.  In general I have found brewpub ales to be
way too fruity, though, and haven't really got an explanation for
this phenomenon.

Imported ales are malty/nutty, American pale is hoppy.  So far,
so good.  But why is American brewpub swill so often Hawaiian-punchy?

Pretty soon the brewpubs of the world are going to have us all going
back to drinking mass-produced lagers.  In bars, at least.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 80852
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: alt.beer
From: mbfeld@unix.amherst.edu (Marlon McDuck)
Subject: Re: Guinness changes...
Organization: Amherst College
X-Newsreader: TIN [version 1.1 PL6]
Date: Mon, 5 Oct 1992 21:52:03 GMT

You mentioned that your brother likes "assebock" a lot...he probably means
Aass Bock, a strong dark Norwegian brew that _is_ really good.

Marlon
Newsgroups: alt.beer
From: parsons@osiris.cso.uiuc.edu (Mark Parsons)
Subject: Re: bud
Organization: University of Illinois at Urbana
Date: Tue, 6 Oct 1992 16:48:21 GMT

jeffr@hpopd.pwd.hp.com (Jeff Retallic) writes:
>This is why Budweiser (CS) is sold as Budvar in the US.

	Is it indeed available in the US?  Have you seen it?  Where?  I'd be
thrilled to find it, especially if it is fresh.

>An interesting development here is that Budweiser US have just bought a 30%
>share in Budweiser CS (source BBC Food & Drink consumer programme).  This 
>apparently has nothing to do with the name situation and Budweiser US claim
>their only intention is to 'improve' the Czech brew.

	This is indeed disturbing news.  Boes Bud actually plan to change
Budvar?  That would be a heinous crime against humanity!  Tell me it isn't
so!  Does anybody know more about this?

-m.
Newsgroups: alt.beer
From: scarrobi@shearson.com (Steve Carrobis)
Subject: Re: Bud sucks
Reply-To: scarrobi@shearson.com
Organization: Lehman Brothers, Inc.
Date: Mon, 5 Oct 1992 18:27:51 GMT

In article AenWTVi00awDAMCEdF@andrew.cmu.edu, sg4e+@andrew.cmu.edu (Stephen Joseph Gordon) writes:
> Yes, indeed  Bud blows.


i second that emotion !
From: ech@ac.dal.ca
Newsgroups: alt.beer
Subject: Re: Anhor Steam on prime time
Date: 30 Sep 92 09:53:33 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Sep29.231814.19087@m.cs.uiuc.edu>, hughes@swine.cs.uiuc.edu (Eric Hughes) writes:
> To add to the excitement, the season premier also had a shiny new
> Old Town canoe.  More good stuff.


	Did you notice no one, not Ed and not Maggie, new how to paddle 
a canoe?  Ed didn't even know how to sit in the thing.  
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: different beers from the same vat
Organization: The Spud Goodman Show
Date: Mon, 28 Sep 1992 02:40:28 GMT

In article <Bv1KL0.A1I@wrs.com> gak@wrs.com writes:
>
>A long long time ago, Pabst made a Bock.  At the time, the rumor was
>that it was their "bottom of the barrel" beer, but that rumor was
>almost certainly unfounded.
>
Jeez Louise!  I've still got a 6-pack of this stuff kicking around
here somewhere - in cans, so there's no light damage, anyway. :-)
Lucky also brewed a Bock beer about this time (late 70's) and my
understanding was that the only difference between these beers and
the regular product was the addition of a little carmel color/flavor.
Still, by comparison it was head-and-shoulders above what was
commercially available from those mega-brewers at the time; 
Ah, those were the salad days for American beer enthusiasts, when 
Miller Lowenbrau (not to be confused with Loewenbraeu) was considered
exotic...

:-P


-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
Newsgroups: alt.beer
From: ajd@itl.itd.umich.edu (Arthur Delano)
Subject: Re: Breweries, Brewpubs, and Beers in Michigan
Organization: finchhaus
Distribution: na
Date: Fri, 2 Oct 1992 19:36:36 GMT

Brewpubs are not legal in Michigan.  There is legislation plodding
through the state's government, but the bill will probably not be
passed any time soon.  The bill was proposed by two Ann Arbor
entrepreneurs (who, of course, want to open a brewpub) who have
hired a lobbyist to help keep the bill active, but due to the election
year other issues have pushed it into the legislative background.

There are several restaurants in Michigan who have beers contract
brewed by breweries.  I know that other netters will be able to give
better information than i can.

Frankenmuth Brewery in Frankenmuth, MI offer a tour of the premises
for $2.  The price includes a videotape, the (IMO) abbreviated and
not overly educational tour, and two samples of beers.  At one
of the nearby restaurants is a brew custom-brewed for them by Frank-
enmuth Brewery.  The city itself is entirely given over to tourism,
heavy on the Bavarian themes, and all the women there wear drndles.
The restaurants are good, but in keeping with the theme they are
heavy on chicken and sausage; if you're vegetarian, pack a lunch.
Frankenmuth's beers are also more expensive in town than elsewhere;
one local shop was selling a sixpack of Frankenmuth Wheat for $7,
while in Ann Arbor it could be had for $4.50 or so.

AjD

Newsgroups: alt.beer
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Re: Black and Tans!
Followup-To: alt.beer
Organization: Rocking Pig Enterprises
Date: Fri, 2 Oct 1992 18:50:55 GMT

In article <1992Oct2.114729.18079@klaava.Helsinki.FI>
linkosal@klaava.Helsinki.FI (Tapio "Finnish as a world language" Linkosalo) writes:

>This got me interested, so I bought some finnish porter (don't like
>Guinness in bottles) and some lager. I chilled the lager, kept porter in
>room temperature. Tried to pour the porter on top of the lager, using
>spoon as adviced. Result: the porter sank to the bottom of the glass. I
>found out that it is possible to pour some porter to the bottom of the
>glass if you pour it along a spoon and the side of the glass.
>
>But but but.
>
>As the Guinness should be warm, I guessed it is supposed to remain on
>the top of the lager. But as thicker beer it should have a tendency to
>sink to the bottom of the glass? Or have I completely misunderstood the
>idea of black and tan?
>
>(It looks quite neat to have two fingerwidths of dark beer at the bottom
>of the glass filled with ale. I guess I will practice this some more :-)
>
>
>Tapio Linkosalo, univ. of Helsinki, Finland

Well, here's the deal: the temp of the guinness has nothing to do with
it, it has to be effervescing-- as poured from a tap, or, from one of
those nifty whatsamahoogie-draft-cans.  Then the Guinness WILL float
on the ale, poured down the side of the glass, over a spoon, or even
plop-straight into the ale.  If you use bottled stout, it just ain't
gonna happen, spoon or no spoon.

/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/
                       /               
/'''   Kyle Wohlmut    -  'Heute back ich, morgen brau ich, und       
c-OO                   /   uebermorgen hol ich mir der Koenigin ihr      
   \   Rocking Pig     -   Kind.  Ach, wie gut dass niemand weiss,
  -     Enterprises    /   dass ich kyle@csli.stanford.EDU heiss.'    
                       -                                              
-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-
From: crvich@csugrad.cs.vt.edu (Ernest Crvich)
Newsgroups: alt.beer
Subject: Guinness changes...
Date: 28 Sep 92 02:17:57 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA


   My brother (who is nearing 40 years old) recently told me that the
Guinness we drink these days (in the past decade or so) is nothing at
all like it used to be.  It used to be his hands-down favorite beer,
but at some point in the early 80's, it became weaker and less flavor-
ful than it had been (quite a bit, judging from his words).  Needless to
say, it's not his favorite anymore.
   Now, I'm not old enough to know about this "dilution" of Guinness,
and it wouldn't bother me if it was true (although I would've liked to
been able to sample the old stuff myself).  However, due to the near-
religious following this brew seems to have (I'm not sure exactly why),
I'd very much like to find out if the experienced readers (those that
drank Guinness back in the 70's) find this statement to be true.  I my-
self happen to like Guinness fairly well, but nowadays my brother will 
not touch it (the biggest reason, I suspect, is that he's simply upset
that the company weakened its beer to reach a wider public).
   Please do not respond with a flame stating that my brother should
die in pain because he doesn't like Guinness...that's not the point of
this query.  I simply would like to hear from those that have sampled
Guinness back in its stouter form, to see if they agree or not.  Let's
keep this civilized, ok?  :)  Thanks.
   Later.

-- 
Ernest M. Crvich                       Pressure building inside your head 
crvich@csugrad.cs.vt.edu               Compression pushing to the red 
general@vtvm1.cc.vt.edu                Limbs are numb, control is lost 
Blacksburg, Virginia                   Bag of blood is about to bust
Newsgroups: alt.beer
From: schaker@carina.unm.edu (The Big Bwana)
Subject: Re: Nomenclature (Re: Ingredients)
Date: Wed, 30 Sep 92 22:38:34 GMT
Organization: University of New Mexico, Albuquerque

>>>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?

Several root beers, ginger beer, etc.

>As for commercial replicants: Anchor has come out with a couple
>of amusing beers.

A couple years ago they made a christmas beer.  They may make it
every year, I don't know.  It was flavored with cinnamon and, although
I don't like cinnamon, I enjoyed it because it was obvious there was
a quality brew backing it up.

I've got to try ginger beer.  Anyone got a recipe?

				stef

-- 
    _---_     Stefan Chakerian
   / o o \    schaker@triton.unm.edu, schaker@unmb.bitnet
  | \___/ |   
   \_____/    Don't anthropomorphize computers.  They don't like it.