Yuengling Pronunciation

[Peter Glen Berger]

yup, it's "yingling".

Something to be aware about is that the Porter is a) wonderful when
fresh, a b) goes stale fairly quickly. Drink it soon.

For another great pennsylvania porter, try Stegmaier, brewed by The
Lion.

------------------------------------------------------------------------
Pete Berger || ARPA: pet...@cs.cmu.edu
Professional Student || Pete....@andrew.cmu.edu
Univ. Pittsburgh School of Law || UUCP: ...!harvard!andrew.cmu.edu!pb1p
------------------------------------------------------------------------
"You will _croak_ you little clown, when you mess with President Brown!
California Uber Alles! California Uber Alles! Uber Alles, California!"
------------------------------------------------------------------------

[Jay Vidarthi]

Yup, Yuengling is pronounced "ying-ling." It's a common name in central PA.
Well, relatively common.

--Jay Vidyarthi
vida...@eniac.seas.upenn.edu

[Stephen Russell,147 Bard,54648,]

Peter Glen Berger <pet...@CMU.EDU> says:
> yup, it's "yingling".

the waitress where i was out last night definitely said 'young-ling'.
are you trying to say we know more than she does????

> Something to be aware about is that the Porter is a) wonderful when
> fresh, a b) goes stale fairly quickly. Drink it soon.

has the bottled porter you've had gone bad? I echo your sentiment about
the kegged stuff, which gets both oxidized and buttery with time, but
i don't think i've ever had a real bad bottle.

when i visited the brewery they said bottles and cans are pasteurized,
kegs are not. i've always attributed kegs-gone-bad to this fact.

also, it seems (to me) that the Chesterfield Ale lasts longer. the only
difference with this beer initially is that it's made with ale yeast,
whereas the Porter and the Amber Lager use lager yeast. so either that's
the cause _or_ the ale has a higher turnover at all the places i've had it
on draught and so never has a chance to 'turn'. could be....
anyone else with experience here?

mind you, i'm glad they don't pasteurize the kegs as that seems to reduce
the flavor; i just wish more folks drank the stuff so that kegs didn't
have the chance to go bad.

> For another great pennsylvania porter, try Stegmaier, brewed by The
> Lion.

Haven't seen this in Ithaca yet but i'm probably not looking hard enough.
what's it like relative to yuengling and prior double dark, the other
PA dark beer commonly available here?

cheers and here's to decent dark beers....

STEVE "you should have heard her try to pronounce Gueuze!"

[William J. Zegarski Jr.]

The name is indeed pronounced 'ying - ling'

[Steve Neas]

Excerpts from mail: 10-Feb-93 Re: Yuengling Pronunciation by Peter Glen
Ber...@CMU.ED

> For another great pennsylvania porter, try Stegmaier, brewed by The
> Lion.
>
> ------------------------------------------------------------------------
> Pete Berger || ARPA: pet...@cs.cmu.edu
> Professional Student || Pete....@andrew.cmu.edu
> Univ. Pittsburgh School of Law || UUCP: ...!harvard!andrew.cmu.edu!pb1p
> ------------------------------------------------------------------------

I just noticed Stegmaier and StegLite when I was home over break (to
Eastern PA). If I remember, they were only about $6.99 too, I guess
I'll have to give it a try.

-Steve-
sn...@andrew.cmu.edu

[Mike Wilson]

>>...whereas the Porter and the Amber Lager use lager yeast.<<

Is that right? I think a porter or a stout are both just very strong ales. A
porter should be made with ale yeast, no? All the recipes I've ever seen for
porters or stout porters are made with ale yeast. A beer that heavy made with
lager yeast would be a bock, wouldn't it?

Very interesting.

Mike Wilson
bre...@meltdown.chi.il.us
mwi...@farpost.chi.il.us (Email only!)

[Charles M. Robinson]

I guess "ying-ling" could be considered something close to the correct
pronunciation of Yuengling, but don't try to convince someone who
speaks good German that "ying-ling" is anything but an approximation
of the right way to say it! I guess it's about as close as "Noter
Dayme" is to the correct pronuciation of "Notre Dame"