hist-brewing: Brettanomyces, stone beer

[PBLoomis at aol.com]

In a message dated 5/25/00 8:43:03 AM Central Daylight Time, 
nerenner at umich.edu writes:

> I think the recent discussion has been terrific.  Makes me want to brew
>  some old, herbed beer.  Or better, taste some.  Thanks, Adam, for being
>  such great leavening.
>  
    Amen!  I've had more intellectual stimulation from this list in the last 
month 
than from all the others I'm on, forever.  
    Thank you, Adam!  8-)
    Scotti

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