The four main dialectal forms of Old English were Mercian, Northumbrian, Kentish, and West Saxon. Mercian and Northumbrian are together referred to as Anglian. In terms of geography the Northumbrian region lay north of the Humber River; the Mercian lay north of the Thames and South of the Humber River; West Saxon lay south and southwest of the Thames; and the smallest, Kentish region lay southeast of the Thames, a small corner of England. The Kentish region, settled by the Jutes from Jutland, has the scantiest literary remains.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What river was the Mercian region south of?
Ah, so.. Humber

The university hosts a variety of student journals, magazines, and newspapers. Established in 1872, The Yale Record is the world's oldest humor magazine. Newspapers include the Yale Daily News, which was first published in 1878, and the weekly Yale Herald, which was first published in 1986. Dwight Hall, an independent, non-profit community service organization, oversees more than 2,000 Yale undergraduates working on more than 70 community service initiatives in New Haven. The Yale College Council runs several agencies that oversee campus wide activities and student services. The Yale Dramatic Association and Bulldog Productions cater to the theater and film communities, respectively. In addition, the Yale Drama Coalition serves to coordinate between and provide resources for the various Sudler Fund sponsored theater productions which run each weekend. WYBC Yale Radio is the campus's radio station, owned and operated by students. While students used to broadcast on AM & FM frequencies, they now have an Internet-only stream.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What year was The Yale Record first published?
Ah, so.. 1872

Most beers are cleared of yeast by filtering when packaged in bottles and cans. However, bottle conditioned beers retain some yeasteither by being unfiltered, or by being filtered and then reseeded with fresh yeast. It is usually recommended that the beer be poured slowly, leaving any yeast sediment at the bottom of the bottle. However, some drinkers prefer to pour in the yeast; this practice is customary with wheat beers. Typically, when serving a hefeweizen wheat beer, 90% of the contents are poured, and the remainder is swirled to suspend the sediment before pouring it into the glass. Alternatively, the bottle may be inverted prior to opening. Glass bottles are always used for bottle conditioned beers.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What type of bottle conditioned beer is customarily poured with the yeast in it?
Ah, so..
wheat beers