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High Jump--1. William Skinner, Maryland, 7-ft., 3-in.; 2. Charles Forlides, Princeton, 7-ft., 1/2-in.; 3. Dave Daigler, George Mason, 6-ft., 10 1/4-in.; Lloyd Means, Syracuse, 6-ft., 10 1/4-in...

Author: NO WRITER ATTRIBUTED | Title: For the Record... | 3/9/1987 | See Source »

...Penn State 53 2. Villanova 52 3. George Mason 46 4. Georgetown 45 5. Maryland 42 6. Princeton 30 7. B.U. 30 8. Manhattan 24 9. Mt. St. Mary's 22 10. Pittsburgh 21 17. Harvard...

Author: NO WRITER ATTRIBUTED | Title: For the Record... | 3/9/1987 | See Source »

Pentathlon--1. Rob Muzzio, George Mason, 4224;2. Knut Gundersen, Mt. St. Mary's 4059; 3. Carlos O'Connell, Mt. St. Mary...

Author: NO WRITER ATTRIBUTED | Title: For the Record... | 3/9/1987 | See Source »

Back in Vermont in 1984, Mason hooked up with Davis, who was running an artist-in-residence program there for the National Endowment for the Arts. In the mists of the future, they discovered, each could see Catamount looming small. They began to work out financing: stock sold to a few believers and a low-interest community-developme nt loan. Mason was aiming at something close to English real ale, though he knew there would have to be some touch-up carbonation to accommodate the colonials' taste for fizz. Beer drinkers in Vermont and New Hampshire, the intended markets, bought...

Author: /time Magazine | Title: In Vermont: Making Beer the Old-Fashioned Way | 2/23/1987 | See Source »

...Vermont. But a yeast tank from a dismantled Stroh brewery in Detroit became a brew kettle. A high-tech Italian wine filter turned out to be ideal. Stainless-steel conditioning tanks were built to order. By September the partners were ready to begin ten weeks of practice | brewing. Mason says there were few surprises. At one point, a daily check of the yeast culture by Consulting Biologist Mike Sinclair showed that wild yeast had corrupted the strain, and Mason had to order another batch from Chicago. The taste of Catamount's gold and amber ales was distinct -- amber more full...

Author: /time Magazine | Title: In Vermont: Making Beer the Old-Fashioned Way | 2/23/1987 | See Source »

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