Re: [Leica] OT Beer, was: Re: Bulk Film

["Henning J. Wulff" <henningw@archiphoto.com>]

At 8:39 PM -0500 11/17/99, Ruralmopics@aol.com wrote:
>In a message dated 11/17/99 10:43:06 PM, ghuczek@sk.sympatico.ca writes:
>
><< Or like when we go over there, and you think we all live in igloos up here
>in the frozen north ;)  We do have better beer though <g>
> >>
>
>First, where's "up here"?
>
>Regarding beer: I guess it's OK to call American beer "beer" when that's all
>you're talking about (American beer, that is). But when you toss it in with
>what the rest of the world drinks then it really deserves a different name --
>"heavy water" maybe. Still, I must confess that when I go to one of these
>"Beers of the World" bars I'll sample a few foreign offerings but eventually
>settle into something a little closer to home. They say beer is an acquired
>taste. I guess I've only acquired the taste for pilsner. I used to drink
>Budweiser by choice but since I started on the low-carb diet thing I've been
>drinking Miller Lite -- only 3.2 grams of carbohydrates per bottle.
>
>Incidently, I generally make a practice when traveling to ask the bartender
>for a "local" beer. You'd be surprised how many stare blankly and say, "We've
>got Budweiser." Of course, having grown up in St. Louis, that IS a local beer
>to me.
>
>Bob (it all comes from the same horse) McEowen

Up here is here, where it's been for a while.

Pilsener should come from Plsen (sorry, my keyboard doesn't cooperate fully).

While we're on this great topic, I just had the chance to try another beer
from 'up here' (actually, from way far away in Quebec, where a company
called Unibroue has come out with 'Quelque Chose', or 'Something' - a
strong cherry ale that should be heated to 70 degrees C or 160 degrees F
for proper enjoyment. I too was skeptical at first, but it works!! I've had
some Belgian cherry beers that were great, but this one rises to the top.
Not something for everyday, as it comes in a 750ml bottle at 8% alcohol,
but truly great. In case you're wondering, I spent my apprenticeship in
this research in Bavaria for a year in the 60's, which established a true
appreciation.

On a general note: drink beer in the country in which it's produced; the
stuff just doesn't travel as well as single malt scotch.

   *            Henning J. Wulff
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