Snakebite banned in Britain (UL?)
john_turner
A few years ago, I used to enjoy a drink called 'Snakebite' which is.
more or less, half lager and half (hard) cider.
While a round of said beverage was delivered to our table one night, a
friend of mine observed that we had better enjoy this drink because it had
been banned in the UK. I passed this off as a bit of bragging on the
potency of what we were about to drink.
A few years later (last fall) I was in Norfolk, VA, and again ordered the
dreaded brew. This impressed a group of visiting RAF pilots enough to
invite me over, at which time they again related the fact that the drink
was banned in Britain.
I suspect this might be a UL (perhaps spread by the pernicious Brits)
because I haven't uncovered any independent and reliable verification.
I will observe, though, that Snakebite is an evil (and perhaps mildly
psychoactive) concoction that has contributed to some of the strangest
drunks and worst hangovers (this side of tequila with a worm) that I have
experienced.
Could a Brit confirm/deny this potential UL? If it is true, please
elaborate on why.
If it is a UL, has anyone else heard of it, and could it be related to
the whold absinthe thing (with which it has obvious similarities)?
---------------------------------------------------------------------------
John Turner
tur...@disem.dnd.ca
Geoff. Lane
In article <4n3f85$c...@doc.zippo.com>,
John Turner writes:
>Could a Brit confirm/deny this potential UL? If it is true, please
>elaborate on why.
Many pubs will not serve Snakebite, presumably because of previous problems
with the people who drink it :-)
--
Geoff. Lane. http://swirl.mcc.ac.uk/
Life. Hate it, or ignore it. You can't like it.
Graham Slapp
In article <4n3f85$c...@doc.zippo.com>, John Turner wrote:
>A few years ago, I used to enjoy a drink called 'Snakebite' which is.
>more or less, half lager and half (hard) cider.
[snip]
>Could a Brit confirm/deny this potential UL? If it is true, please
>elaborate on why.
[snip]
When snakebite was one of my several favourite tipples (we all grow
up); many pubs did indeed refuse to serve it. It had a bad reputation
for getting one drunk very quickly and causing agressiveness (unlike
'normal' alcohol of course which has no such effect). Publicans
didn't like it because the people who tended to drink it came from the
lower end of the social scale - the punky, unemployed types; thus,
pubs seeking a more upmarket image did not serve it.
I predict that this thread will now descend into a list of lethal
alcoholic beverages. The first weasel to post 'Purple Nasty' had
better watch out for their kidneys.
Graham Slapp.
------------
Opinions are my own and extremely unlikely to be those of my employer
Dave Blake
In article <4n3f85$c...@doc.zippo.com>, John Turner <?@?> writes
<Title says all>
>
>John Turner
>tur...@disem.dnd.ca
I've just come back from a lunchtime pint in my local. I asked the
landlord about this story. He said that he knows some pubs will not
serve snakebite, because of (1) it tends to get the drinker drunk very
quickly and trouble often results, and (2) because they don't like the
type of people who drink it. They are generally "a bunch of two-pot
screamers" he said (he's an Aussie). It understand this to be a
Australian term of disapproval.
Having said that, there is no legal reason for it not be served and, if
a person was refused a pint of it they could quite easily order an half
of lager and an half of cider and mix it themselves.
Cheers!
Dave "hic!" Blake
London, England
Judes
In article <4n74ba$6...@romeo.logica.co.uk> Graham Slapp,
sla...@logica.com writes:
>When snakebite was one of my several favourite tipples (we all grow
>up); many pubs did indeed refuse to serve it. It had a bad reputation
>for getting one drunk very quickly and causing agressiveness (unlike
>'normal' alcohol of course which has no such effect).
This brings to mind an interesting possible UL that my father told me
about the time he was in India during the Second World War. They were
sent consignments of various food and beverages, and he told me that when
they were drinking their way through a stock of American beer, everything
was sweetness and light, and those who got drunk were very 'matey', but
when they were drinking Australian beer, the men had a tendency to become
violent and lots of fights would break out. Has anyone else heard
anything similar?
Judes (British beer does not travel.)
-----
judith_...@ncet.org.uk|So convenient a thing it is to be a *reasonable
|Creature*, since it enables one to find or make
|a Reason for every thing one has a mind to do.
| Benjamin Franklin
Deborah Byrne
Hi,
Snakebite is definitely not banned in the UK. Whilst some pubs do not
serve it (as is the managers/publican's right) because of previous
problems, they are in the minority. Most pubs continue to sell
snakebite.
Deborah
Andy Holden
A nice (?) variation on the sankebite theme is to have a bottle of pils
mixed with a bottle of Diamond White (strong cider). This was invented in
our college bar (Bristol Poly) when both of these were on sale at £1 a
bottle. The effect is much more immediate and devastating than 'ordinary'
sankebite.
Andy.
John Schmitt
John, Turner wrote:
>
> A few years ago, I used to enjoy a drink called 'Snakebite' which is.
> more or less, half lager and half (hard) cider.
It is not banned as such but many pubs will not serve it due to the
expense of replacing furniture, windows etc. I am not convinced that it
causes aberrant behavior any more than other alcoholic drinks. Maybe
someone out there could identify the material which precipitates out on
the mixing of the ingredients. After half an hour or so it settles to the
bottom and appears to be in the form of acicular crystals. The real
head-cases drink "purple nasties" which has the addition of pernod and
blackcurrant cordial. HTH
John "Fullers ESB" Schmitt
Disclaimers Apply.
An Englishman in New York? No, an American in London.
Derek Tearne
In article <2817kDAi...@zevon.demon.co.uk>,
Dave Blake <da...@zevon.demon.co.uk> wrote:
>In article <4n3f85$c...@doc.zippo.com>, John Turner <?@?> writes
><Title says all>
>>
>>John Turner
>>tur...@disem.dnd.ca
>
>I've just come back from a lunchtime pint in my local. I asked the
>landlord about this story. He said that he knows some pubs will not
>serve snakebite, because of (1) it tends to get the drinker drunk very
>quickly and trouble often results,
This remains true even if the belief that a 'snakebite'[*] will make
one 'fighting drunk' is unfounded. The fact that this belief is so
widely held in the UK is enough for the bar-person (and drinker) to
jump to the conclusion that the person is only ordering it in the hope
that they will get 'fighting drunk' and refuse to serve them.
Remember that the bar tender can refuse to serve anything to anyone
for their own reasons. In some places the law requires that the
bar-person refuses to serve certain people (underage, over-intoxicated).
I've personally had a bar tender refuse to sell me a snake bite (it
was for a friend - honest!), although he did supply me with a half of
cider a half of beer and an empty pint glass (sheesh).
Derek "And none of us got into fights that night" Tearne
[*] beer of any stripe mixed with cider. The 'lager' variant is only
drunk by the wussy southern lager louts.
--
Derek Tearne. -- http://webservices.comp.vuw.ac.nz/artsLink/ManyHands/
Some of the more environmentally aware dinosaurs were worried about the
consequences of an accident with the new Iridium enriched fusion reactor.
"If it goes off only the cockroaches and mammals will survive..." they said.
Robert Pyle
JohnTurner wrote:
: A few years ago, I used to enjoy a drink called 'Snakebite' which is.
: more or less, half lager and half (hard) cider.
: I suspect this might be a UL (perhaps spread by the pernicious Brits)
: because I haven't uncovered any independent and reliable verification.
Nope, They aren't banned as far as I know. I had a few too many of
them a couple of weeks ago. I will check with the landlord
(proprietor) of my local pub the next time I am down there. As a
Yank inserted over here for Snakebite intelligence gathering (as well
as the odd engineering assignment), AFU Inc. can be sure that there
will be no perniciosity in my reporting.
: I will observe, though, that Snakebite is an evil (and perhaps mildly
: psychoactive) concoction that has contributed to some of the strangest
: drunks and worst hangovers (this side of tequila with a worm) that I have
: experienced.
I can also verify the factual nature of the nasty hangover side of
this, as can my sister who was visiting at the time.
: Could a Brit confirm/deny this potential UL? If it is true, please
: elaborate on why.
: If it is a UL, has anyone else heard of it, and could it be related to
: the whold absinthe thing (with which it has obvious similarities)?
--Rob "Will drink Snakebites for food^H^H^H^Hresearch" Pyle
Roger Douglas
John Turner expostulated:
>A few years ago, I used to enjoy a drink called 'Snakebite' which is.
>more or less, half lager and half (hard) cider.
>While a round of said beverage was delivered to our table one night, a
>friend of mine observed that we had better enjoy this drink because it had
>been banned in the UK. I passed this off as a bit of bragging on the
>potency of what we were about to drink.
This may have been merely an allusion to the threat (real or imagined - I'm
not sure which) to ban "scrumpy" cider. This was one of the alleged iniquities
of the hated bureaucrats of the E.E.C., about whom a substantial body of
folklore has accumulated.
Roger "I just like saying 'a substantial body of folklore'" Douglas
Joe McNally
In article <4n3f85$c...@doc.zippo.com>, John Turner wrote:
[snakebite snips]
> A few years later (last fall) I was in Norfolk, VA, and again ordered the
> dreaded brew. This impressed a group of visiting RAF pilots enough to
> invite me over, at which time they again related the fact that the drink
> was banned in Britain.
>
> I suspect this might be a UL (perhaps spread by the pernicious Brits)
> because I haven't uncovered any independent and reliable verification.
It's not actually illegal, but a *lot* of bars refuse to serve it because
there is an alleged synergetic reaction between the cider and lager which
is supposed to make it much, much more potent that it should be. It
doesn't seem entirely unreasonable that a bar frequented by military types
would claim that it's illegal, given the sort of behaviour that large
assemblies of drunk army/RAF types can get up to when they're pissed.
--
Joe McNally, writer & president of the Eris Andys Fan Club
"Yesterday upon the stair, I met a man who wasn't there.
He wasn't there again today -- perhaps he's from the CIA."
-----
Nothing in this post is necessarily the opinion of John Brown Publishing or Fortean Times. On a bad day, it might not even be mine.
Aaron Ramson White
Maggie Newman wrote:
> Supposedly this is
> why vodka is less likely to cause an adverse reaction; also why mixing
> wine/beer/spirits can cause the devil of a hangover.
> Actually, vodka (less so now than in years past), especially cheap ones,
contain fusel [sp?] oil, which gives nasty headaches in small doeses and
can kill you in large quantities. This is why people used to put black
pepper in vodka. Sorry, but the closest thing to a reference I can think
of right now for this is _Moonraker_ by I. Fleming.
> This "synergetic reaction between cider and lager" sounds like so
> much applesauce to me, frankly. [. . .]
> I'm waiting for someone to show me a concrete physical reason
> why someone drunk on Zima would behave differently than someone drunk on
> Dom Perignon.
I think you're right, though. Ethyl alcohol is ethyl alcohol. I've even
eaten a few worms in my day, and I never noticed anything unusual.
Dehydration is widely accepted as the major cause of hangovers, with
depletion of the B complex as a secondary cause. Ever notice that the
morning after an all-night drinking binge you weigh a few pounds less?
It's water loss. The best cure is buckets of water and a multivitamin.
Analgesics usually come in handy, too.
Wow. Reading back over this posting, and I sure look like a slob. . .
Aaron "But I was merely gathering empirical data" White
----------------------------------------
wh...@ot.com
whi...@rpr.rpna.com
http://www.ot.com/~white/home.html
Vanessa Meachen
In article <2817kDAi...@zevon.demon.co.uk>, Dave Blake <da...@zevon.demon.co.uk> wrote:
>In article <4n3f85$c...@doc.zippo.com>, John Turner <?@?> writes
><Title says all>
>>
>>John Turner
>>tur...@disem.dnd.ca
>
>I've just come back from a lunchtime pint in my local. I asked the
>landlord about this story. He said that he knows some pubs will not
>serve snakebite, because of (1) it tends to get the drinker drunk very
>type of people who drink it. They are generally "a bunch of two-pot
>screamers" he said (he's an Aussie). It understand this to be a
>Australian term of disapproval.
Just for the record, a two-pot screamer is someone who gets very noisily and
messily drunk on very little alcohol (a pot is the Australian version of a
pint, although I wouldn't have a clue how much fluid it actually contains).
And yes, it is a term of disapproval - well actually, more like contempt...
Dave Blake
In article <4n8qlk$q...@nezsdc.fujitsu.co.nz>, Derek Tearne
<de...@nezsdc.fujitsu.co.nz> writes
<bit about snake-bite snipped>
>
>[*] beer of any stripe mixed with cider. The 'lager' variant is only
>drunk by the wussy southern lager louts.
Well you can't get much further south than where you are now.
Dave "The south will rise again" Blake
London, England
Maggie Newman
Joe McNally <jo...@johnbrown.co.uk> wrote:
>
>[snakebite snips]
>
>It's not actually illegal, but a *lot* of bars refuse to serve it because
>there is an alleged synergetic reaction between the cider and lager which
>is supposed to make it much, much more potent that it should be. It
This whole thread makes me wonder. My common sense tells me that alcohol
is alcohol, and aside from absinthe or wood alcohol, there's no reason
for the imbiber to behave differently under the influence of different
concoctions.
I believe there may be some truth to the idea that different libations
can cause more or less of a hangover, according (I'm told) to the
degree of "impurities" to be found in the alcohol. Supposedly this is
why vodka is less likely to cause an adverse reaction; also why mixing
wine/beer/spirits can cause the devil of a hangover. Certainly I've had
my share of smashing red wine headaches. And I find that truly
*expensive* brandy can be consumed in vast, vast quantities with
scarcely any aftereffects at all. (With the possible exception of
effusive compliments on one's wittiness.)
But why would the *type of* alcohol affect the actual drunken behavior?
Do certain alcohol delivery systems produce a fighting drunk? a crying
drunk? This "synergetic reaction between cider and lager" sounds like so
much applesauce to me, frankly. I'm inclined to believe that the drinker
takes hir cue from hir surroundings -- if you're in a rowdy crowd you
act rowdy. I'm waiting for someone to show me a concrete physical reason
why someone drunk on Zima would behave differently than someone drunk on
Dom Perignon.
Maggie "aside from the obvious difference in class and taste" Newman
Duncan Gibson
byr...@melb.alexia.net.au (Vanessa Meachen) writes:
Well alright to finish off the details... A pot is 285ml, a pint is
600ml so really, the equivalent in non-pot lands (incl. some states in
Australia) would be a "<1 pint noisily & contemptable drunk"
Duncan "I'll have a schoo^H^H^Hpin^H^Hpot... hell, where are we?" Gibson
--
Duncan J. Gibson; TRL; Melb. Oz; Vox +61 3 253 6403; Fax +61 3 253 6144
---------------------- #include <std_disclaimer.h> -------------------------
He'd never realized that, deep down inside, what he really wanted
to do was make things go splat. -- (Terry Pratchett, Reaper Man)
Dave Blake
In article <DrH6F...@midway.uchicago.edu>, Maggie Newman
<smne...@gsbkma.uchicago.edu> writes
>
>But why would the *type of* alcohol affect the actual drunken behavior?
>Do certain alcohol delivery systems produce a fighting drunk? a crying
>drunk? This "synergetic reaction between cider and lager" sounds like so
>much applesauce to me, frankly. I'm inclined to believe that the drinker
>takes hir cue from hir surroundings -- if you're in a rowdy crowd you
>act rowdy. I'm waiting for someone to show me a concrete physical reason
>why someone drunk on Zima would behave differently than someone drunk on
>Dom Perignon.
You may be right, but there are several drinks that folklore suggests
effect people's emotions. Gin is reputed to result in depressed, even
tearful, emotions. Whisky is said to produce aggressive behaviour.
Dave "make mine a double" Blake
London, England
K. Blackmon
de...@nezsdc.fujitsu.co.nz (Derek Tearne) wrote:
>In article <2817kDAi...@zevon.demon.co.uk>,
>Dave Blake <da...@zevon.demon.co.uk> wrote:
>>landlord about this story. He said that he knows some pubs will not
>>serve snakebite, because of (1) it tends to get the drinker drunk very
>
>one 'fighting drunk' is unfounded. The fact that this belief is so
>widely held in the UK is enough for the bar-person (and drinker) to
>jump to the conclusion that the person is only ordering it in the hope
>that they will get 'fighting drunk' and refuse to serve them.
>
>Remember that the bar tender can refuse to serve anything to anyone
>for their own reasons. In some places the law requires that the
>bar-person refuses to serve certain people (underage, over-intoxicated).
>
>I've personally had a bar tender refuse to sell me a snake bite (it
>was for a friend - honest!), although he did supply me with a half of
>cider a half of beer and an empty pint glass (sheesh).
>
I inadvertently (yeah) did some research on this Saturday with a
"meta-snakebite" - 4 pints of cider and a pint and four bottles of
lager. The only adverse effects I noted were:
1. A desire to go to Chinatown in Soho for Chinese food;
2. A complete inability to do more on Sunday towards finishing my
doctoral thesis than playing on the internet.
I have never ordered a "snakebite" in a pub; I know that I have seen
bottles of cider mixed with a) lager; b) lemonade; and c) blackcurrent
at Tesco's (but not at my local Waitrose, which doesn't seem to carry
alcoholic fruit or cola drinks). A quiz of my friends supported the
"banned by certain pubs" argument. They also told me about a popular
drink for those of university age consisting of cider and gin. (Wow!)
My personal opinion, having spent a considerable amount of time living
and working in different countries, is that the effects of excess alcohol
consumption as far as aggression goes are culturally, rather than
biologically determined. Some research supports a link between national
propensity to beer drinking and aggression not found with wine, but
again this may be exogenously determined.
Sorry for veering off the topic so wildly. Cheers.
Kate
--
X----X----X----X----X----X----X----X----X----X----X----X----
...and I'd probably be famous now
if I wasn't such a good waitress...
Jane Siberry,"The waitress", No Borders Here
X----X----X----X----X----X----X----X----X----X----X----X----
Derek Tearne
In article <DrH6F...@midway.uchicago.edu>,
Maggie Newman <smne...@gsbkma.uchicago.edu> wrote:
>
>But why would the *type of* alcohol affect the actual drunken behavior?
>Do certain alcohol delivery systems produce a fighting drunk? a crying
>drunk? This "synergetic reaction between cider and lager" sounds like so
>much applesauce to me, frankly.
I always assumed it worked a bit like this. Cider in the UK is
generally considered to be some sort of 'beginner' drink, suitable
for children or pets etc. This is partly because it is often cheaper
than beer (which is a real drinking persons drink).
However, Cider can frequently have greater than 5% alcohol, whereas most
English beers are around 3.5 or maybe 4% alcohol. So people mix what they
perceive to be a weak starter drink with 'stronger' beer and expect to
get less of an effect. When the opposite happens, rather than get into
some weird cogitive dissonance thing they assume that there must be
a synergetic effect.
When in fact it is simply that the combination contains more alcohol than
beer alone (which the drinker is used to) and it is possibly easier
to drink (and tastes less 'strong') than either of its consituent parts
and is therefore consumed faster. A bit like those 'killer' cocktails
which are so much stronger because of the synergistic mixture of cream,
lemonade and just a small triple measure of spirit alcohol. They get you
drunk faster because you didn't notive that you just drank twice as much as
you normally would in one drink and quaffed it in half the time.
>I'm inclined to believe that the drinker
>takes hir cue from hir surroundings -- if you're in a rowdy crowd you
>act rowdy.
There's that too.
Add the two together and you get a genuine fighting drunk.
JoAnne Schmitz
Dave Blake <da...@zevon.demon.co.uk> wrote:
>In article <DrH6F...@midway.uchicago.edu>, Maggie Newman
><smne...@gsbkma.uchicago.edu> writes
>>
>>But why would the *type of* alcohol affect the actual drunken behavior?
>>Do certain alcohol delivery systems produce a fighting drunk? a crying
>>drunk? This "synergetic reaction between cider and lager" sounds like so
>>much applesauce to me, frankly. I'm inclined to believe that the drinker
>>takes hir cue from hir surroundings -- if you're in a rowdy crowd you
>>act rowdy. I'm waiting for someone to show me a concrete physical reason
>>why someone drunk on Zima would behave differently than someone drunk on
>>Dom Perignon.
>You may be right, but there are several drinks that folklore suggests
>effect people's emotions. Gin is reputed to result in depressed, even
>tearful, emotions. Whisky is said to produce aggressive behaviour.
According to a New-Agey book I have about the spiritual aspects of
healing addictions, which I can't find right now, but I'll look for
it, beer drinkers are looking to displace their need to move around
(sports fans, for example), wine drinkers are looking for love (e.g.
the blissed-out wino), and hard liquor drinkers are looking to
displace anger or rage.
There was a rumor spread that Jaegermeister was full of herbs or
things that made you insane. The folks at my local pub who indulged
in six or eight Jaegermeisters in a row on an empty stomach always got
aggressive, but they were looking to get aggresive anyway. It was a
convenient excuse. They were the same on six or eight "crispys"
(chilled Peppermint Schnapps).
(There's also spearmint schnapps. Why not mix 'em for double-mint?)
Anyway ... gin as a depressor? (And let's not even get into the
slippery difference between "CNS depressant" and "makes you sad.")
I always observed gin drinkers to be vituperative and nasty. Probably
the difference is in who drinks gin in my neighborhood compared to who
was drinking gin when the stereotype was invented.
JoAnne "evil women drink gin and juice" Schmitz
-----------------------------------------------------------
There are emergency contraception pills that you can take
after you have had unprotected sex. They work up to three
days after intercourse. You don't have to wait to be sure
you're pregnant and then have an abortion.
For more information you can call 1-800-584-9911. Or check
the web site http://opr.princeton.edu/ec/ec.html.
-----------------------------------------------------------
Chris Grace
Judes (judith_...@ncet.org.uk) wrote:
: This brings to mind an interesting possible UL that my father told me
: about the time he was in India during the Second World War. They were
: sent consignments of various food and beverages, and he told me that when
: they were drinking their way through a stock of American beer, everything
: was sweetness and light, and those who got drunk were very 'matey', but
: when they were drinking Australian beer, the men had a tendency to become
: violent and lots of fights would break out. Has anyone else heard
: anything similar?
Heard? I've experienced it. Standard american beer (such as Coors, Bud and
Miller) is very light and has an excellend diuretic effect. I have drunk
considerable quantities of it, but never got much more than a slight glow.
Australian beer is heavier (although still lager type) and one can get
pretty pissed on it, but there is not much of a hangover the next morning.
With NEw Zealand Beer, one is still drunk at Lunchtime the next day
: Judes (British beer does not travel.)
Sorry, but the reason why you have English beers called 'IPA' is that they
were brewed and shipped to India - IPA = 'India Pale Ale'. In addition, at
this very moment I have 72 cans of Dublin-brewed draught Guinness in my
car, and about three weeks ago one of my friends brought round a Scottish
and Newcastle 10% alcohol lager in half-litre cans which convinced me I
was dead for several days. You can't travel any further from the UK than here!
--
Chris 'fufas' Grace Thinnker, Philosopher, Sensualist, Bon Vivant
Skydiver, Mensa USA (186 since you asked), MasterOfTheUnixVerse!!!
Sex wizard for hire, |<U|3 |>UU|>, *<------------- Alice Springs
Chris Grace
Vanessa Meachen (byr...@melb.alexia.net.au) wrote:
: Just for the record, a two-pot screamer is someone who gets very noisily and
: messily drunk on very little alcohol (a pot is the Australian version of a
^^^^^^^^^^ Victorian
: pint, although I wouldn't have a clue how much fluid it actually contains)
400ml, I think.
.
: And yes, it is a term of disapproval - well actually, more like contempt...
The publican who said it was probably feeling homesick...
Mike Holmans
Maggie Newman wondered:
> This whole thread makes me wonder. My common sense tells me that alcohol
> is alcohol, and aside from absinthe or wood alcohol, there's no reason
> for the imbiber to behave differently under the influence of different
> concoctions.
>
> But why would the *type of* alcohol affect the actual drunken behavior?
> Do certain alcohol delivery systems produce a fighting drunk? a crying
> drunk? This "synergetic reaction between cider and lager" sounds like so
> much applesauce to me, frankly. I'm inclined to believe that the drinker
> takes hir cue from hir surroundings -- if you're in a rowdy crowd you
> act rowdy. I'm waiting for someone to show me a concrete physical reason
> why someone drunk on Zima would behave differently than someone drunk on
> Dom Perignon.
>
fizzes more (I haven't observed still cider mixed with best bitter, and
it sounds pretty disgusting to me, so I won't investigate). Fizz
increases the rate at which alcohol is absorbed, So I've Been Told, so
snakebite drinkers might get drunk faster, which can have an effect on
the subsequent behaviour.
Insular troglodyte that I am, I know not of Zima, but the sparkle of a
Dom Perignon does produce rapid effects.
Mike "not least on the wallet" Holmans
Doug Reade
Dave Blake <da...@zevon.demon.co.uk> wrote:
(snip)
>You may be right, but there are several drinks that folklore suggests
Charlie Russell, the Cowboy Artist/Philosopher, was one of the great UL
vectors of the American West. In _Trails Plowed Under_, he dedicates a
whole chapter to the differing effects of whiskey. He talks of
quiet whiskey, good whiskey, bad whiskey, and tells this story:
". . .I knowed a old Injun trader on the Missouri River that sold another
kind. Back in the '80s the cowmen of Judith country was throwing their
cattle north of the river. This old trader had a place on the river
right where we crossed the cattle. All summer we were swimming herds.
"I never knowed what made an Injun so crazy when he drunk till I tried
this booze. I always was water shy and this old stream has got many a
man, but with a few drinks of this trade whiskey the Missouri looked like
a creek and we spur off in it with no fear. It was sure a brave-maker,
and if a man had enough of this booze you couldn't drown him. You could
even shoot a man through the brain or heart and he wouldn't die till he
sobered up."
Russell ends the chapter with this story, which I've heard independently
updated, told by a friend:
"It's funny how crazy an Injun is for whiskey. A few days ago I'm
riding along--I got a quart of booze in my saddle pocket. I meet an
Injun. He sees what I got, and offers me the hoss he's riding for the
quart. To a man that wants a saddle hoss, this one is worth a hundred
dollars. I paid six for this moonshine."
"Did you make the trade," says I
"Hell, no," says he. "It's all the booze I got!"
Doug "and I'm not as think as you drunk I am" Reade
sig not too coherent right now, sorry.
Charles Wm. Dimmick
Maggie Newman wrote:
>
> Joe McNally <jo...@johnbrown.co.uk> wrote:
> >there is an alleged synergetic reaction between the cider and lager which
> >is supposed to make it much, much more potent that it should be.
> for the imbiber to behave differently under the influence of different
> concoctions.
>
There may be some truth to this allegation about synergic reactions, at
least for some people. In my own experience, back when I used to be able
to drink more than one beer without falling asleep, I was able to drink
large quantities of sweet cider without effect (other than the obvious),
and I used to be able to consume large quantities of beer without any
effect other than loss of coordination and need to visit the necessary.
But one quart of hard cider was enough to cause me to see various things
that were not there and to feel as though I was flying around the room.
The effect was magnified if it was my own homebrew cider as opposed to
commercial apple wine. I have no explanation for these effects, and the
people who shared my homebrew did not report any ill effects either
(although to my eyes they did not appear normal).
Charles Wm. Dimmick
Sean Willard
[American beer makes you `matey', Oz beer makes you fight?]
Chris Grace <ch...@transdata.co.nz> writes:
|
| Heard? I've experienced it. Standard american beer (such as Coors, Bud and
| Miller) is very light and has an excellend diuretic effect. I have drunk
| considerable quantities of it, but never got much more than a slight glow.
|
| Australian beer is heavier (although still lager type) and one can get
| pretty pissed on it, but there is not much of a hangover the next morning.
Got numbers, Chris? Typical American beer runs about 4.8 - 5.2% by
volume. The same is true here in Germany. According to a 1987 study
by the Connecticut Agricultural Experiment Station and the Excise
Tax Division of the Connecticut Department of Revenue Service (see
ftp://ftp.stanford.edu/pub/clubs/homebrew/beer/rfdb/beer-calories.faq.Z)
Budweiser has 4.47-4.82% alcohol by volume.
Miller High Life: 4.78-4.80%.
Coors: 4.81-5.03%.
Average: 4.78%.
Compare with
Big Barrel Australian Lager: 3.98-4.66%.
Cooper & Sons Adelaide Lager: 4.27%.
Foster's Lager: 5.06-5.25%.
Average: 4.64%.
Now, in taste, yes---Bud, Miller et c. are like the proverbial orgy on
a raft.
Sean ``noch ein Bier, bitte'' Willard
Bob Mallett
John Turner wrote:
>A few years ago, I used to enjoy a drink called 'Snakebite' which is.
>more or less, half lager and half (hard) cider.
>
>While a round of said beverage was delivered to our table one night, a
>friend of mine observed that we had better enjoy this drink because it had
>been banned in the UK. I passed this off as a bit of bragging on the
>potency of what we were about to drink.
My local Safeway stock about 5 different brands of snakebite.
On the subject of snakebite, I think the UL is the potency of the
drink. To me, a *proper* snakebite is 1/2 lager, 1/2 cider and a shot
of vodka, and yes I know that adds up to more than 1. Anyway, this
drink, if drank in volume, will make you fall over quicker than just
pints. This gave snakebite it's status as a drink. Most pubs then
got onto this and stopped serving it. If it were simply the 2 drinks
mixed then they should also ban;
Golden
Tan'n'Black
Purple Nasty
What are the demographic ranges of the above? I've only ever heard of
a PN in the southeast, and Golden in the north west.
If you want a nasty drink, try a Creme-De-Menth (sp?) depth charge.
Tis like drinking fairy liquid.
---
Bob Mallett - Computer Professional
Remember: While the Arc was built by amateurs, it was professionals
who built the Titanic - Richard Needham M.P.
Mike Holmans
Chris Grace didn't cross the Tasman to say:
> : Just for the record, a two-pot screamer is someone who gets very
> : noisily and : messily drunk on very little alcohol (a pot is the
> : Australian version of a
> ^^^^^^^^^^ Victorian
This means the State of Victoria in the Commonwealth of Australia, and
does not refer to the late nineteenth century (NL)
> : pint, although I wouldn't have a clue how
> : much fluid it actually contains)
>
> 400ml, I think.
Beer is served in different measures in the different States of Australia.
A pot in Victoria is 10 fl oz (285 ml), ie half an Imperial pint, and a
glass is 7 fl oz. In New South Wales, it's schooner (15 fl oz) and middy
(10 fl oz). In Queensland, it's bucket.
Mike "though when I won 2 pots in a raffle in Donald, Vic, they gave me a
pint and a litre" Holmans
Mike Holmans
JoAnne Schmitz commented:
> Dave Blake <da...@zevon.demon.co.uk> wrote:
>
> >In article <DrH6F...@midway.uchicago.edu>, Maggie Newman
> ><smne...@gsbkma.uchicago.edu> writes
> >>
> behavior? >>Do certain alcohol delivery systems produce a fighting
> drunk? a crying
> >>drunk?
> healing addictions, which I can't find right now, but I'll look for
> it, beer drinkers are looking to displace their need to move around
> (sports fans, for example), wine drinkers are looking for love (e.g.
> the blissed-out wino), and hard liquor drinkers are looking to
> displace anger or rage.
>
explains it, then.
<snip>
> Anyway ... gin as a depressor? (And let's not even get into the
> slippery difference between "CNS depressant" and "makes you sad.")
>
> I always observed gin drinkers to be vituperative and nasty.
This must depend on what sort of gin it is. It does, after all, come in
many forms, as this important cite shows:
"It is a curious fact, and one to which no one knows quite how much
importance to attach, that something like 85% of all known worlds in the
Glaxay, be they primitive or highly advanced, have invented a drink
called jynnan tonnyx, or gee-N'N-T'N-ix, or jinond-o-nicks, or any one of
a thousand or more variations on the same phonetic theme. The drinks
themselves are not the same, and vary between the Sivolvian
'chinanto/mnigs' which is ordinary water served at slightly above room
temperature, and the Gagrakackan 'tzjin-anthony-ks' which kills cows at a
hundred paces; and in fact the one common factor between all of them,
beyond the fact that the names sound the same, is that they were all
invented and named _before_ the worlds concerned made contact with any
other worlds.
"What can be made of this fact? It exists in total isolation. As far as
any theory of structural linguistics is concerned it is right off the
graph, and yet it persists. Old structural linguists get very angry when
young structural linguists go on about it. Young structural linguists get
deeply excited about it and stay up late at night convinced that they are
very close to something of profound importance, and end up becoming old
structural linguists before their time, getting very angry with the young
ones. Structural linguistics is a bitterly divided and unhappy
discipline, and a large number of its practitioners spend too many nights
drowning their problems in Ouisghian Zodahs."
_The Restaurant at the End of the Universe_, D Adams, Pan, 1980,
0-330-26213-0, pp138-9.
Mike "structural linguistics is just AFU taking a breather" Holmans
Chris Grace
Sean Willard (se...@panix.com) wrote:
: [American beer makes you `matey', Oz beer makes you fight?]
: Got numbers, Chris? Typical American beer runs about 4.8 - 5.2% by
: volume. The same is true here in Germany. According to a 1987 study
: by the Connecticut Agricultural Experiment Station and the Excise
: Tax Division of the Connecticut Department of Revenue Service (see
: ftp://ftp.stanford.edu/pub/clubs/homebrew/beer/rfdb/beer-calories.faq.Z)
I wasn't really referring to alcoholic strength when I referred to beer as
'light' or 'heavy', more to flavour and effect. Strangely, the impact of
the beverage seems to be somewhat independent of the alcoholic strength
(with the exception of the S&N 10% stuff which is lethal however you look
at it). Some of the european draughts are real killers - Lowenbrau amd
Stella Artois come to mind - even though they're not particularly high
alcohol. Maybe the brewing methods affect the way the alcohol is metabolised,
or there are different congeners in the brew - US beers like bud and
miller taste quite different which I suspected was because rice is an
ingredient.
If you drink the same quantites of, for example, Draught Guinness (4.1%)
and DB Export (A local lager 4.0%), the end result will be quite
different. Guinness is a heavy beer and you probably won't want (or be
able) to drink the same quantity as you would of the lager, but the next
day you'll feel worse on the Guinness even if you drank a smaller quantity.
Andy Walton
In article <319bbe6c...@news.enterprise.net>, bmal...@enterprise.net
wrote:
:If it were simply the 2 drinks
:mixed then they should also ban;
: Golden
: Tan'n'Black
: Purple Nasty
:
:What are the demographic ranges of the above? I've only ever heard of
:a PN in the southeast, and Golden in the north west.
in the U.S., I've only heard of the Black and Tan (the preferred name
hereabouts), and the half-and-half (b&t, but with a lager substituted for
the ale).
Which leads to yet another tidbit...an Atlanta bartender once told me that
an Irishman told him that Light and Dark was the preferred Irish term for
a black and tan -- according to the barkeep's rendition of the Irishman's
comments, Black and Tan was some sort of obscure ethnic slur in Eire. No
one I have since met from the sceptered, the emerald, or any closely
related Isle knew what the hell I was talking about.
Was the tourist pulling the bartender's leg (having him on, on the other
side of the pond), or is this an Irish version of "Canuck is an ethnic
slur," i.e. something that only one Mick in a thousand actually gets upset
about?
Andy "considered creating a drink called a Step and Fetch, but thought
better of it" Walton
--------------------------------------------------------------------------
"We were once so close to heaven, Peter came out and gave us medals
declaring us the nicest of the damned." --They Might Be Giants
--------------------------------------------------------------------------
Andy Walton * att...@mindspring.com * http://www.mindspring.com/~atticus
Sean Willard
Chris Grace <ch...@transdata.co.nz> writes:
|
| I wasn't really referring to alcoholic strength when I referred to beer as
| 'light' or 'heavy', more to flavour and effect.
OK. I was just dismayed to think that this old canard was being
perpetuated by an esteemed colle ague such as yourself.
| Strangely, the impact of
| the beverage seems to be somewhat independent of the alcoholic strength
One thing I forgot to mention is the HUGE psychological element here.
Aside from objective measurements such as reaction time, how drunk you
get depends enormously on how drunk you expect to get, among other
things. There was an interesting article on this in _New Scientist_ in
the last couple of years---I may be able to dig it up for some
cites.
Sean ``enjoyed a nice Diebels Alt on Friday'' Willard
Mike Holmans
Andy Walton asked:
>
> in the U.S., I've only heard of the Black and Tan
> Which leads to yet another tidbit...an Atlanta bartender once told me
> that an Irishman told him that Light and Dark was the preferred Irish
> term for a black and tan -- according to the barkeep's rendition of the
> Irishman's comments, Black and Tan was some sort of obscure ethnic slur
> in Eire. No
> one I have since met from the sceptered, the emerald, or any closely
> related Isle knew what the hell I was talking about.
>
> Was the tourist pulling the bartender's leg (having him on, on the other
> side of the pond), or is this an Irish version of "Canuck is an ethnic
> slur," i.e. something that only one Mick in a thousand actually gets
> upset about?
>
The Black and Tans were a much hated arm of the British authorities in
Ireland, with little respect for human rights.
Originally, a black-and-tan was a dog with black hair on the back, and
yellowish or tan fur everywhere else (Chambers Dictionary, 1993).
Brewer (1970 edition) has:
"Black and Tans
The name of a pack of hounds in Co Limerick, applied to the irregulars
enlisted by the British government in 1920 to supplement the Royal Irish
constabulary. This notorious force was so called for their original
uniform of army khaki with the black belts and dark-green caps of the
RIC."
Ordering a black and tan in a pub in, say, Kilburn (London), is extremely
inadvisable.
Mike "though it might be different in a health club" Holmans
Dave Blake
In article <atticus-1905...@atticus.mindspring.com>, Andy
Walton <att...@mindspring.com> writes
<snip>
>
>Which leads to yet another tidbit...an Atlanta bartender once told me that
>an Irishman told him that Light and Dark was the preferred Irish term for
>a black and tan -- according to the barkeep's rendition of the Irishman's
>comments, Black and Tan was some sort of obscure ethnic slur in Eire. No
>one I have since met from the sceptered, the emerald, or any closely
>related Isle knew what the hell I was talking about.
>
>Was the tourist pulling the bartender's leg (having him on, on the other
>side of the pond), or is this an Irish version of "Canuck is an ethnic
>slur," i.e. something that only one Mick in a thousand actually gets upset
>about?
No legpull. I've heard "Light & Dark" used instead of "Black & Tan" on a
nember of occasions in Dublin and Cork. I've always assumed the reason
was that "The Black and Tans" was the nickname of an auxiliary force
deployed by the UK government to supplement the Royal Irish Constabulary
during the early nineteen-twenties. The nickname derived from the fact
that the hastily assembled force had a mixture of black and khaki
uniforms. They also had a rather nasty reputation and quickly earned the
emnity of the locals (cf. the "rebel" song "Black and Tan Gun").
I'm surprized no-one you spoke to knew that, but, then again, this could
be a good sign for the peace process if old scores are being forgotten.
Dave Blake
London, England
Bob Mallett
John Turner wrote:
Not sure if this got out of my machine last time, sorry if it is a
re-post
>A few years ago, I used to enjoy a drink called 'Snakebite' which is.
>more or less, half lager and half (hard) cider.
>
>While a round of said beverage was delivered to our table one night, a
>friend of mine observed that we had better enjoy this drink because it had
>been banned in the UK. I passed this off as a bit of bragging on the
>potency of what we were about to drink.
My local Safeway stock about 5 different brands of snakebite.
On the subject of snakebite, I think the UL is the potency of the
drink. To me, a *proper* snakebite is 1/2 lager, 1/2 cider and a shot
of vodka, and yes I know that adds up to more than 1. Anyway, this
drink, if drank in volume, will make you fall over quicker than just
pints. This gave snakebite it's status as a drink. Most pubs then
got onto this and stopped serving it. If it were simply the 2 drinks
mixed then they should also ban;
Golden
Tan'n'Black
Purple Nasty
What are the demographic ranges of the above? I've only ever heard of
a PN in the southeast, and Golden in the north west.
If you want a nasty drink, try a Creme-De-Menth (sp?) depth charge.
Chris Grace
Andy Walton (att...@mindspring.com) wrote:
: Which leads to yet another tidbit...an Atlanta bartender once told me that
: an Irishman told him that Light and Dark was the preferred Irish term for
: a black and tan -- according to the barkeep's rendition of the Irishman's
: comments, Black and Tan was some sort of obscure ethnic slur in Eire. No
: one I have since met from the sceptered, the emerald, or any closely
: related Isle knew what the hell I was talking about.
During the 'Troubles' in Ireland after WW1, the police force was
reinforced by ex-Army types, who kept their military breeches, but wore
police jackets, hence they were known as 'Black and Tans'. They were
reputed to be extremely brutal and were universally hated. The end result
of the troubles was, of course, the creation of the Irish Free State, and
I can certainly understand why the name 'Black and Tan is unpopular there,
although I must admit it's the first time I've heard it mentioned.
Jessica Racusin
>In article <4n3f85$c...@doc.zippo.com>, John Turner wrote:
>>A few years ago, I used to enjoy a drink called 'Snakebite' which is.
>>more or less, half lager and half (hard) cider.
Well, right now I'm enjoying a bottle of a concoction labeled "Harpoon
Snakebite Apple Flavored Beer With Natural Flavors Added." It is
described as "the perfect marriage of Harpoon beer and fresh apple
orchard fruitiness." I'm not a big beer drinker myself, but , fortified
with two seagram's tropical fruit thingies I decided to give it a try and
it just takes like somewhat interestingly flavored beer. Nothing bad so
far has happ*#$*(&%#(*
NO CARRIER
Jess "not quite three sheets to the wind, more like 2 1/2" Racusin
Derek Tearne
In article <4n7ehe$a...@violet.csv.warwick.ac.uk>,
Judes <judith_...@ncet.org.uk> wrote:
>[...] and he told me that when
>they were drinking their way through a stock of American beer, everything
>was sweetness and light, and those who got drunk were very 'matey', but
>when they were drinking Australian beer, the men had a tendency to become
>violent and lots of fights would break out.
If the beer was Lion Red I'd get pretty violent when I took my first sip.
Seeing as Lion Red is a low quality New Zealand beer and as such equivalent
to Australias finest brews - I think we can say that it was more than
likely flavour rather than alcoholic strength which brought about this
situation.
Derek "Lion Red, the measure of a man's thirst - cos you've got to be pretty
thirsty to drink the stuff" Tearne
Judes
In article <4not5q$q...@nezsdc.fujitsu.co.nz> Derek Tearne,
de...@nezsdc.fujitsu.co.nz writes:
>In article <4n7ehe$a...@violet.csv.warwick.ac.uk>,
>Judes <judith_...@ncet.org.uk> wrote:
>>[...] and he told me that when
>>they were drinking their way through a stock of American beer, everything
>>was sweetness and light, and those who got drunk were very 'matey', but
>>when they were drinking Australian beer, the men had a tendency to become
>>violent and lots of fights would break out.
>
> I think we can say that it was more than
>likely flavour rather than alcoholic strength which brought about this
>situation.
I don't think it was actually the strength that had anything to do with
it. The UL my father is vectoring is that it is the _type_ of beer that
produces a qualititive difference in behaviour.
Going by my own experiences as a beer drinker, I don't notice a
difference in my state of drunkenness with different brews (maybe I'm too
far gone to notice). But I can definitely state that, in my case, if I
drink good, well brewed, well kept beer (for instance at a Real Ale
festival) I do not get a hangover, even after, ooh, three or four pints,
whereas just a pint and a half of bog standard mass produced stuff (even
hand-pulled cask stuff) can make me feel dreadful the next day.
Judes "Will assemble data points for beer"
-----
judith_...@ncet.org.uk|So convenient a thing it is to be a *reasonable
|Creature*, since it enables one to find or make
|a Reason for every thing one has a mind to do.
| Benjamin Franklin
Alan J Rosenthal
Aaron Ramson White <wh...@ot.com> writes:
>Ethyl alcohol is ethyl alcohol.
Despite the apparent tautological structure of this statement, I would like to
say that the underlying implication is completely false, and I don't know why
it's propagated by drug info people and Tom Burman and people like that. While
blood alcohol level is indeed the only way that alcohol affects your thinking
processes, it is not true that the alcohol content of what you drink is the only
factor in blood alcohol level. Sugar, for example, can cause the alcohol to
be absorbed more quickly. This can make you drunker faster.
While we're at it, I'd like to support the folkoric wisdom that drinking a
variety of kinds of drinks in an evening tends to make you drunker than if you
stick to one kind of drink all evening. This is because you tend to drink more.
Especially if the drink you're sticking to is sweet or strong -- you slow down.
If you switch drinks, you don't get as sated with a particular taste. Of
course this is only true in very rough terms.
When it comes to the non-mental effects of drinking, the role played by
substances other than alcohol in the drink is even more pronounced. Something
in beer makes you urinate more than just the high water consumption of
metabolizing alcohol (which makes you urinate a bunch from drinking anything
alcoholic, but not as much as with beer). And ask anyone who gets migraine
headaches triggered by red wine about the difference between white and red
white as far as headaches. These effects are from the non-alcoholic content of
the drink.
smne...@gsbkma.uchicago.edu (Maggie Newman) writes:
>But why would the *type of* alcohol affect the actual drunken behavior?
[fighting, crying, etc]
I agree with you there.
Glenn S. Lyford
In article <DrH6F...@midway.uchicago.edu>, smne...@gsbkma.uchicago.edu
says...
>This whole thread makes me wonder. My common sense tells me that alcohol
>for the imbiber to behave differently under the influence of different
>concoctions.
My understanding is that wine and (hard) cider both contain trace
amounts of wood alcohol. Anyone?
Glenn "water and B-vitamins before bed" Lyford
Illtud Daniel
In article <DrMMJ...@transdata.co.nz>,
Chris Grace <ch...@transdata.co.nz> wrote:
>
>If you drink the same quantites of, for example, Draught Guinness (4.1%)
>and DB Export (A local lager 4.0%), the end result will be quite
>different. Guinness is a heavy beer and you probably won't want (or be
>able) to drink the same quantity as you would of the lager, but the next
>day you'll feel worse on the Guinness even if you drank a smaller quantity.
I beg to differ. I can put away a lot more guinness than I can
of lager, and I feel better for it the next day as well.
But this is getting off-topic.
Illtud "12 last Saturday" Daniel
Lee Rudolph
>I beg to differ. I can put away a lot more guinness than I can
>of lager, and I feel better for it the next day as well.
>
>But this is getting off-topic.
>
>Illtud "12 last Saturday" Daniel
Well, many happy returns! But I'm surprised the British licensing
laws allow preteens to drink like that.
Lee "today I am a drunk" Rudolph
Skip Meister
"Charles Wm. Dimmick" <dim...@ccsu.ctstateu.edu> wrote:
>Maggie Newman wrote:
>>
>> Joe McNally <jo...@johnbrown.co.uk> wrote:
>> >there is an alleged synergetic reaction between the cider and lager which
>> >is supposed to make it much, much more potent that it should be.
>> aside from absinthe or wood alcohol, there's no reason
>> for the imbiber to behave differently under the influence of different
>> concoctions.
>>
>There may be some truth to this allegation about synergic reactions, at
>least for some people. In my own experience, back when I used to be able
>to drink more than one beer without falling asleep, I was able to drink
>large quantities of sweet cider without effect (other than the obvious),
>and I used to be able to consume large quantities of beer without any
>effect other than loss of coordination and need to visit the necessary.
>But one quart of hard cider was enough to cause me to see various things
>that were not there and to feel as though I was flying around the room.
>The effect was magnified if it was my own homebrew cider as opposed to
>commercial apple wine. I have no explanation for these effects, and the
>people who shared my homebrew did not report any ill effects either
>(although to my eyes they did not appear normal).
>Charles Wm. Dimmick
Someone medical once explained it to me that it has to do with the way
each individual system processes the unique ketones in the various
alcoholic concoctions.
Skip Meister
Martin Gilbert
att...@mindspring.com (Andy Walton) wrote:
[...]
>Which leads to yet another tidbit...an Atlanta bartender once told me that
>an Irishman told him that Light and Dark was the preferred Irish term for
>a black and tan -- according to the barkeep's rendition of the Irishman's
>comments, Black and Tan was some sort of obscure ethnic slur in Eire. No
>one I have since met from the sceptered, the emerald, or any closely
>related Isle knew what the hell I was talking about.
The Black and Tans were an irregular police force come security police
that were on the side of the British during the late Home Rule period
(i.e. post First World War, pre-independence). They had the
reputation of being extremely violent and generally all-round
gits to the Catholics. So I'd hazard a guess that this is the reason
for the Irish barman's comments (although I have no data as to
whether Black and Tan *isn't* the generally known name for this
drink in the Republic of Ireland).
Martin Gilbert
--
Posting from London:
"Londoners love a good sing-song, so whenever on a bus, tube or other
crowded place just start singing and everyone will join in. "Rule
Brittania" is a good choice." -- David Blake
Andy Walton
In article <1996May20....@jarvis.cs.toronto.edu>,
fl...@dgp.toronto.edu (Alan J Rosenthal) wrote:
:And ask anyone who gets migraine
:headaches triggered by red wine about the difference between white and red
:white as far as headaches. These effects are from the non-alcoholic content
:of the drink.
Usually, I believe, from sulfites in the wine -- it's a common allergy.
Present in both red and white wine, but in different levels. My mom can
have a couple of glasses of white wine, but can't drink red at all without
horrendous headaches. She had a bad reaction to sulfa antibiotics once
(the only time they were prescribed), so we've always considered that our
culprit.
Illtud Daniel
Unfortunately they don't. I work at an off-licence and just put the
stuff away. I didn't say I drank it.
Illtud "Skittles" Daniel
Judes
In article <4ngvr5$i...@news.abs.net> JoAnne Schmitz, jsch...@qis.net
writes:
>Anyway ... gin as a depressor? (And let's not even get into the
>slippery difference between "CNS depressant" and "makes you sad.")
Somehow I've always thought of gin as a 'women's drink', drunk by sad
housewives on their own of an afternoon. This is possibly because of its
epithet 'mother's ruin'. I have always believed (and probably still will,
even if it's roundly debunked here, I'm afraid - it's too deeply
ingrained) that gin was called this because of the fact that it was drunk
in large quantities by women trying to bring on miscarriages in the days
before legalised abortion. This led, I suppose, to an image in my mind of
a woman who had done this so often that she became addicted to the drink;
or possibly of her mother, who while administering it to her daughter,
took a few swigs herself.
My mother claims that gin helps dysmenorrhoea, though.
Judes "always helped mine"
Judes
In article <DrJD4...@transdata.co.nz> Chris Grace,
ch...@transdata.co.nz writes:
>: Judes (British beer does not travel.)
>
>Sorry, but the reason why you have English beers called 'IPA' is that they
>were brewed and shipped to India - IPA = 'India Pale Ale'.
IPA, it is true, was brewed to be shipped to India, but possibly it was
bottled first. (I will check up on this.)
>In addition, at
>this very moment I have 72 cans of Dublin-brewed draught Guinness in my
>car,
Actually, Dublin is not in Britain, but I'll let it pass.
>and about three weeks ago one of my friends brought round a Scottish
>and Newcastle 10% alcohol lager in half-litre cans
The give-away word here is 'cans'. When I said beer, I was talking about
the properly brewed, properly kept, living organism-ridden beer in casks.
>which convinced me I was dead for several days.
Mmm, sounds tasty.
>You can't travel any further from the UK than here!
Nor would I want to.
I probably asked for trouble when I used the word 'travel'; in this case
I was using it in the sense of 'travel and retain its flavour.' Canned
lager has no flavour to begin with.
Judes "no beard and not into folk music"
JoAnne Schmitz
mike_h...@cix.compulink.co.uk ("Mike Holmans") wrote:
>Maggie Newman wondered:
>> Do certain alcohol delivery systems produce a fighting drunk? a crying
>> drunk? This "synergetic reaction between cider and lager" sounds like so
>> much applesauce to me, frankly. I'm inclined to believe that the drinker
>> takes hir cue from hir surroundings -- if you're in a rowdy crowd you
>> act rowdy. I'm waiting for someone to show me a concrete physical reason
>> why someone drunk on Zima would behave differently than someone drunk on
>> Dom Perignon.
>>
>If both cider and lager are fairly fizzy to start with, then the mixture
>fizzes more (I haven't observed still cider mixed with best bitter, and
>it sounds pretty disgusting to me, so I won't investigate).
No, no, no. If cider has, say, 40 bubbles per liter, and lager has
50, then a 50-50 mix would have 45 bubbles per liter. Divide the
number of bubbles (i.e. CO2 concentration) by the volume.
>Insular troglodyte that I am, I know not of Zima, but the sparkle of a
>Dom Perignon does produce rapid effects.
On one's wallet, anyway, at those hostess bars.
JoAnne "buy me a drink, big boy?" Schmitz
-----------------------------------------------------------
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Mike Holmans
JoAnne Schmitz joined the pantomime with:
> mike_h...@cix.compulink.co.uk ("Mike Holmans") wrote:
>
> >If both cider and lager are fairly fizzy to start with, then the
> mixture >fizzes more (I haven't observed still cider mixed with best
> bitter, and >it sounds pretty disgusting to me, so I won't
> investigate).
>
> No, no, no. If cider has, say, 40 bubbles per liter, and lager has
> 50, then a 50-50 mix would have 45 bubbles per liter. Divide the
> number of bubbles (i.e. CO2 concentration) by the volume.
Yes, yes, yes. Notice the "observed". Lager/cider snakebites froth more.
My regular Scrabble opponent drinks snakebites, and there's never a
problem in distinguishing my pint of lager from his drink if we were both
concentrating on the board while the barman was pulling them.
>
> >Insular troglodyte that I am, I know not of Zima, but the sparkle of a
> >Dom Perignon does produce rapid effects.
>
> On one's wallet, anyway, at those hostess bars.
What are they? Cybercafes with female servers?
>
> JoAnne "buy me a drink, big boy?" Schmitz
Mike "when are you next in London, little lady?" Holmans
John Schmitt
Bob Mallett wrote:
> What are the demographic ranges of the above? I've only ever heard of
> a PN in the southeast, and Golden in the north west.
I have heard bitter/lager mix called Mickey Mouse down sarf, gold seems
to be a particularly scouser description. A friend of mine used to ask
for Baileys and Amaretto as she was too embarrassed to ask bar staff for
an orgasm.
John "Yes, *Yes*, YES!, *YES!*, <gasp> Oh God!" Schmitt
Disclaimers Apply.
An Englishman in New York? No, an American in London.
Kevin Pratt
Judes (judith_...@ncet.org.uk) wrote:
: IPA, it is true, was brewed to be shipped to India, but possibly it was
: bottled first. (I will check up on this.)
IPA was shipped in oak casks. The beer was made to a higher original
gravity (and therefore more alcoholic) than the standard pale ales just
beginning to be made about that time. IPA is also more highly hopped
than pale ale. The beer was shipped just after primary fermentation and
allowed to mature and carbonate in the cask. Aside from a very
prohibitive tax on glass, bottling of beer would have been a much
heavier payload for the same volume of beer than casks,
and I find no account of it being shipped that way until pretty near the
end of the ninteenth century.
The first IPA was made in London, in the late 1790's. London was known
for its dark and brown beers. Hodgson brewed the first IPA, and it was
only called "India Ale." Interesting because it predated the popularity
of pale ale, and Hodgson monopolized the Indian market until about 1820.
The higher alcohol and hopping gave the beer a better preservative value
than ordinary pale ale. Similar styles of beer are Russian Imperial
Stout, brewed in England for export to Russia, and Stout. Stout was a
shipping version of porter, originally called: Arthur Guinness's Extra
Stout Double Porter. At that time, porter and stout were brewed to very
high alcohol levels, that are about twice what we get today.
Sources:_Pale Ale_, Terry Foster, Brewers Publications, Boulder
Colorado; and my photocopied pages of _Curiosities of Ale and Beer_,
published 1886
There, I hope that helps.
Kev "it makes me thirsty" Pratt
--
krp...@netcom.com Any technology sufficiently advanced
will be perceived as magic.
JoAnne Schmitz
mike_h...@cix.compulink.co.uk ("Mike Holmans") wrote:
>JoAnne Schmitz joined the pantomime with:
>> No, no, no. If cider has, say, 40 bubbles per liter, and lager has
>> 50, then a 50-50 mix would have 45 bubbles per liter. Divide the
>> number of bubbles (i.e. CO2 concentration) by the volume.
>Yes, yes, yes. Notice the "observed". Lager/cider snakebites froth more.
>My regular Scrabble opponent drinks snakebites, and there's never a
>problem in distinguishing my pint of lager from his drink if we were both
>concentrating on the board while the barman was pulling them.
That's peculiar. I'll have to look for a handy source of the
ingredients here in Fells Point. I can't imagine why it would be so.
>> >Insular troglodyte that I am, I know not of Zima, but the sparkle of a
>> >Dom Perignon does produce rapid effects.
>>
>> On one's wallet, anyway, at those hostess bars.
>What are they? Cybercafes with female servers?
Buying a drink is buying the lady's companionship. Buying her a
bottle of champagne is the definitive purchase. Dom Perignon would be
for the most desirable company in the house.
>> JoAnne "buy me a drink, big boy?" Schmitz
>Mike "when are you next in London, little lady?" Holmans
I'll let you know. But it won't be that particular arrangement.
JoAnne "wouldn't suggest ordering a snakebite in one of those places"