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From: dave@ur-helheim.UUCP (David F. Carlson)
Newsgroups: net.wines
Subject: Re: beer
Message-ID: <433@ur-helheim.UUCP>
Date: Mon, 20-Jan-86 11:53:54 EST
Article-I.D.: ur-helhe.433
Posted: Mon Jan 20 11:53:54 1986
Date-Received: Fri, 24-Jan-86 08:35:05 EST
References: <327@cisden.UUCP> <34100001@hpfcmp.UUCP>
Reply-To: dave@helheim.UUCP (David F. Carlson)
Organization: U. of Rochester, EE Dept.
Lines: 22

In article <620@steinmetz.UUCP> davidsen@kbsvax.UUCP (Davidsen) writes:
>
>The imported "Newcastle Brown Ale" comes with a descriptive bboklet which
>indicates that the brewing of ale is done with the yeast at the top of the
>brew, while the brewing of beer is done by yeast at the bottom. This is both
>yeast selection and ingredients from what I've read. At any rate , make mine
>ale.

My hassle with defining a beer as a bottom brewed malted beverage is that the 
yeast (Carlsbergensis, for the Danish brewery) was not isolated until the 1870's
(as my fractured memory remembers).  That means that no one drank any beer but
rather ale for all time before that date.  Think of how the history books would
have to be changed!  No folks, I don't buy the top/bottom argument.  That date
is the advent of LAGER beer but what of other types of beer?  

-- 
"The Faster I Go the Behinder I Get"
--Lewis Carroll

Dave Carlson

{allegra,seismo,decvax}!rochester!ur-valhalla!dave