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! >