FYI:
 
> [Oxford University] [Libraries Automation Service WWW Server]
>     ------------------------------------------------------------------------
>
> Subject: Alt.beer faq 940725 revision
> Newsgroups: alt.beer , alt.answers , news.answers
>
>
>
> Archive-Name: alt-beer-faq
> Last-modified: 94725
> Post-Frequency: 1 post / 14 days
>
> ------------------------------------------------------------------------
>                 Alt.beer FAQ             940725
> ------------------------------------------------------------------------
>
>
> i. Intro.
>
> This list has been compiled over the time that alt.beer has been up
> available on Usenet. Please send any suggestions, corrections or
> changes to Dan Brown, [log in to unmask]
>
>
> Many Thanks to all of the people that contributed, notably:
>
>         Tim P McNerney, [log in to unmask]
>         Dean Cookson, [log in to unmask]
>         John R. Mellby, [log in to unmask]
>         Mark Enderby, [log in to unmask]
>         Matt Dick, [log in to unmask]
>         Roger Brown, [log in to unmask]
>         Bruce Tindall, [log in to unmask]
>         Tony Scott, [log in to unmask]
>         Richard Stueven, [log in to unmask]
>         Doug Ferrell, [log in to unmask]
>         Jim Tyson, [log in to unmask]
>         Jim Dorsch, [log in to unmask]
>
>         and all of the people that have kept this newsgroup going!
>
> If you your name is up there, and you didn't know you contributed, it
> probably is because I have saved an interesting post from alt.beer.
> Thanks!
>
> This list is divided into several sections, each addressing a bit
> different aspect of beer. The topic is as broad as there are tastes for
> different kinds of beer.  Due to this, this FAQ list cannot possibly
> cover every aspect of the subject. It is only meant as an overview
> that answers a few of the multitude of "Frequently Asked Questions"
>
> Cheers!
> Dan Brown
> [log in to unmask]
>
> ------------------------------------------------------------------------
>
> ii. Table of contents
>
> The sections are as follows:
>
> i.      intro.
> ii.     Table of contents.
> iii.    New Stuff
> I.      Drinking Beer.
> II.     Making Beer.
> III.    General Beer FAQ's
> and
> IV.     Questions about alt.beer. and the alt.beer FAQ
>
> ------------------------------------------------------------------------
>
> iii.    New Stuff..
>
>
>         940117. Added Information about FTP by mail for the alt.beer FAQ.
>                 Changed the date format to YYMMDD.
>                 Added new stuff section.
>
>         940602  Fixed Labic Info
>                 Added info in the Internet info part.
>                 Added info in the What are lagers part
>                 Fixed Malt liquor part
>                 Added Books about beer part
>
>         940909  Added magazines info
>
> I. Drinking Beer
>
> What kinds of beers are there?
>
> What are Ales and Lagers, etc, types and styles.
>
> What are ales? Ales are generally beers made with top fermenting yeasts
>         They are brewed at "warm" temperatures, normally between 50 and
>         70 degrees Fahrenheit.
>
> What are lagers? Lagers are generally beers made with bottom Fermenting
>         yeasts. They are fermented at cooler temperatures, generally 35 to
>         50 degrees Fahrenheit. These cooler temperatures mean longer
>         fermenting. The process of fermenting at cool temperatures is called
>         "lagering."
>
>         Lagers are said to have originated in Germany where the brewers
>         found that they could change the flavor and smoothness of their
>         beers by storing them in cold caves.
>
>         Pilsners (most American beers) are a subset of lagers.
>         The style originated in Pilsen Chezkoslovakia, and the definitive
>         beer of this style is Pilsner Urquel.
>
>         Another type of lager is a "Bock" beer. A bock is typically a
>         lager made with a bit more of everything, and is somewhat
>         stronger. Mai-Bock's are a subset of that style that are brewed
>         in the early spring time (Mai is German for May).
>
> What are lambics? Lambics are specifically Belgian beers, made in a
>         certain part of Belgium, specifically in Payottenland east of
>         Brussels in the Zenne valley.  The beer may well be named for
>         the Payottenland town of Lembeek.
>
>         Lambics are fermented using wild, air born yeasts. Brewers often
>         have their primary fermenting vessels on the top floor of the
>         brewery so that they can open holes in their roofs to let the
>         yeasts, rain, dust, bugs, and whatever else into their beer.
>
>         Lambics have a very distinctive taste, and are often flavored
>         fruit. Whole fruit is often added to th>
>     ------------------------------------------------------------------------
>
> Transfer interrupted!
>