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Thread: Discoverd hb.glossary from 1991 while checking for heartbleed files...

  1. #1
    Subaru Unimpreza SportWagon's Avatar
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    Discoverd hb.glossary from 1991 while checking for heartbleed files...

    .nr F 1
    .nr VS 9p
    .fp 1 oe
    .EH '''\"this is supposedly no good, but seems to work for me
    .OH '''\" ditto
    Article 516 of rec.crafts.brewing:
    Path: watmath!watserv1!utgpu!jupiter!!n!!uunet!mcsun!ukc!edca stle!cc
    From: (C Carruthers)
    Newsgroups: rec.crafts.brewing
    Message-ID: <>
    Date: 17 Sep 91 08:47:59 GMT
    Organization: Edinburgh University
    Lines: 160


    Derived from "Add Junk". To cut costs, some breweries add potatoes, rice,
    wheat flower, corn syrup, and just about anything else they can lay their dirty
    hands on to provide fermentable sugars. Actually, in small doses adjuncts are
    said to improve beer properties such as head retention and body.
    Unfortunately, in large doses adjuncts only boost brewery profits and increase
    the hangover potential of the beer.


    A kind of internal combustion engine which has been used in breweries since the
    industrial revolution. The Beer Engine is so called since it is powered by the
    beer it helps produce. Beer Engines are used to power grain mills and other
    pieces of heavy equipment in the brewery. Scientists predict that the Beer
    Engine may find many applications outwith the brewing industry as oil reserves
    begin to run low.


    This unfortunate condition is brought about by excessive lager consumption.
    The artificially injected carbon dioxide in lager creates a large volume of gas
    which the individual should dispose of safely, subject to local authority rules
    and regulations.


    Since the turn of the 18th century it has been traditional that a PC of the
    local constabulary samples each batch of beer in order to assess its
    merchantability, and its alcoholic strength for duty and excise purposes. Such
    a policeman is called the Brewing Copper. If the beer was found to be
    undrinkable, the brewery was "fined" by the Brewing Copper when he threw
    rotting extract of fish matter into the brew, supposedly to render it useless.
    However, breweries soon noticed that when they were "fined" like this, often
    a previously cloudy and undrinkable beer would "drop clear". The practice of
    breweries adding fishy bits to their beer has been retained to this day, and
    the process is still known as "fining".


    Founded in Burton upon Trent in 1823, this marked the start of the trade union
    movement in the brewing industry. The Burton Union has seen some turbulent
    times over the years, with numerous members finding themselves having being
    pushed "up the spout".


    The Brewer's Droop is a special utensil used for rousing yeast during a
    "stuck" fermentation. The Droop is a long curved stick which is used to
    oxygenate the wort by stirring it in order to encourage aerobic respiration and


    A mediaeval pub game invented by Mr Arthur Fuggle while drinking in a public
    house in Kent. The aim of the game is to hop from one end of the bar to the
    other while holding two full glasses of beer. The winner is the person who
    manages to stay dry. The umpire's decision is final.


    The technique of adding fragments of dead fish to cloudy beer. Some breweries
    add liquefied cow hoofs in the form of bovine gelatine to their beer for a
    similar effect. Either way, this is pretty bad news for beer drinkers who
    happen to be vegetarian. See Brewing Copper for more details on fining.


    A cask which holds 54 gallons of beer. So called since only a pig could manage
    to drink so much in one session.


    Stands for India Pale Ale. With the increasing popularity of splendid
    Indian cuisine in this country in the early part of the century, brewers
    identified a niche market for a mildly spiced beer to accompany the hot dishes.
    Spices added included cumin, coriander, ginger, and assorted capsicums. The
    only remaining example that can be found in this country is ginger beer,
    although a number of small Belgian breweries still add spice to their ales in
    preference to hops.


    An obnoxious mixture of water, industrial grade ethanol, carbon dioxide, and
    colouring. British lager was originally created as joke by a bored marketing
    executive working for a large brewery who wanted to see if a market could be
    created for such an undesirable product. The idea soon caught on, not because
    of the appeal of the product, but rather when accountants noticed the positive
    effects on brewery balance sheets. Note that following EEC directive AR8993/4
    on Food Additives, all colouring used in British lager must now be passed by
    Eurocrats in Brussels.


    A measure of how effective a beer is at making the drinker fall over under the
    influence of gravity. The higher the original gravity then the more quickly
    the drinker will succumb to gravity and up flat on his or her back. Any beer
    with an original gravity of more than 1050 should certainly be treated with


    So called because of the premium that large breweries charge on this product.
    To be avoided at all costs.


    The rack is a primitive instrument of torture and is often to be found in the
    basement or cellar of Victorian breweries. Brewery workers who became rowdy,
    perhaps through over zealous testing of the brewery output in the sample
    cellar, were placed on the rack until they cooled off. It was soon discovered
    that the beer itself would improved if racked in a similar manner.


    Of a person, a polite way of saying "fat". Also a type of strong dark beer.
    Actually, the two go hand in hand which is probably how the beer got its name.
    Similarly, "Porter" is so called because it can make you portly, while in
    Scotland "Heavy" obviously has the same derivation.


    The process of allowing excess carbon dioxide to escape from a cask before
    serving the beer. This term may also be applied to lager drinkers, see
    Bottom Fermentation.


    A particularly nasty industrial injury which can be caused by a mutant strain
    of saccharomyces cerevisiae. The mutant yeast was first detected when it was
    being used to ferment a heavy winter brew by a small brewery in close proximity
    to a nuclear waste repository. The mutation causes the yeast strain to develop
    vicious teeth, and the resulting cells can become extremely aggressive. The
    most famous case of yeast bite was when a German head brewer, Mr Hefeweizen,
    lost one arm and his left leg while supervising the fermentation of a wheat
    beer. This incident is the origin of the phrase "This beer costs an arm and a

    Colin Carruthers
    Last edited by SportWagon; April 14th, 2014 at 01:32 AM.

  2. #2
    Senior Member G'day Mate's Avatar
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  3. #3
    What fresh hell is this? overpowered's Avatar
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    If you know what those ".XX" things are above, you are an old nerd.

  4. #4
    Subaru Unimpreza SportWagon's Avatar
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    Sounds like a dog barking. But man page source still looks vaguely like that.

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