The next meeting will be held back at Sisko's in Taylor on Wednesday, January 24. Sisko's is located on Monroe (between Telegraph and Southfield), just south of Vanborn. Their address is 5855 Monroe and their phone number is 313-278-5340. Sisko's also has a website at http://www.siskos.com/. The competition for this March is Competition Style. As usual, the thirsty hard-core who want dinner will start arriving around 5PM, people will drift in for an hour or so, and we will start our meeting around 6PM.

The winners from the Holiday Beer and Barley Wine competition are:

This January's competition will be the European Dark Lagers, Dunkel and Schwarzbier, competition, BJCP category 13 a & b . The Guidelines are given below.

13. EUROPEAN DARK LAGER

13A. Munich Dunkel

Aroma: Munich malt aroma, with sweetish notes or hints of chocolate and toffee also acceptable. No fruity esters or diacetyl should be detected, but slight hop aroma is acceptable.

Appearance: Medium amber to dark brown, often with a red or garnet tint. Creamy light tan head, clear.

Flavor: Dominated by the rich and complex flavor of Munich malt. May be slightly sweet from residual extract, but should not have a pronounced crystal or caramel malt flavor. Burnt or bitter flavors from roasted malts should not be perceived. Hop bitterness is low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor should be at the very edge of perception if perceived at all. Aftertaste remains malty, although the hop bitterness may become more apparent in this last phase of flavor perception.

Mouthfeel: Medium to medium-full mouthfeel, providing a firm body without being heavy.

Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins.

History: The classic lager style of Munich which developed as a malt-accented beer in part due to the moderately carbonate water.

Comments: Versions from the Kulmbach region of Franconia are brewed from a bit higher gravity with a more intense flavor profile.

Ingredients: Grist is primarily made up of German Munich malts, up to 100% in some cases or supplemented with German Pilsner malt. Small amounts of crystal malt can add to the malt complexity but should not compete with the Munich malt. Very slight additions of roasted malts may be used to improve color but should not add any flavor. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed to showcase the malt flavors.

Vital Statistics: OG: 1.046-1.058

IBUs: 20-28 FG: 1.012-1.017

SRM: 12-28 ABV: 4.3-5.6%

Commercial Examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Muenchner Dunkel, Tabernash Munich Dark, Weeping Radish Dunkel.

13B. Schwarzbier (Black Beer)

Aroma: Primarily malty, with low aromatic sweetness and/or hints of roast malt often apparent. Low hop aroma may be perceived. No fruity esters or diacetyl.

Flavor: Rich, full malt flavor balanced by moderate bitterness from both hops and roasted malt, providing a bitter-chocolate palate without being particularly dry. Low hop flavor and some residual sweetness are acceptable. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary subtle roastiness in the background. No fruity esters or diacetyl.

Mouthfeel: Low to medium body.

Overall Impression: A beer that balances rich dark malt flavors with a perceptible bitterness from hops and roasted malts.

History: In previous centuries in Germany, drinkers sometimes sweetened the initial product with sugar, and for some time, the Koestritzer brewery produced two versions, an original, dryer product and another version with added sucrose. The current Ur-Koestritzer product splits the difference between the two previous versions.

Comments: In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base.

Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts for the dark color and subtle roast flavors. Noble-type German hop varieties and a clean (preferably German) lager yeast are preferred.

Vital Statistics: OG: 1.044-1.054

IBUs 25-35 FG: 1.010-1.016

SRM 20-40+ ABV: 4.2-5.4%

Commercial Examples: Kulmbacher Moenchschof Kloster Schwarz-Bier, Ur-Koestritzer Schwarzbier.

The homebrewer of the year results were compiled by outgoing vice president Jim Racine. And the winner is (drum roll please) Mike Arend. Jim Rice and the Barretts were tied for second place with 15 points. Five points were given for first place results, four for second, three for third and two for honorable mention. The results are tabulated in the table below.

Dues For 2001

Dues are due! That's right, and to get your discount membership card (and not get dropped off the newsletter by March 1st), it is time to pay the piper. I don't believe I will be able to make the January meeting, doubly good reason to send it to my home.

The following members have paid their dues for 2001:

If you have not already, please send me a check to my home address: 275 South Ann Arbor St. Saline, Mi. 48176

Yes, it is time once again (before membership cards go out) to update our happy Fermental information. Some things may have changed in the last year, so please help me keep my records updated. There are some additional questions this time around.

This message is going out to everyone I have an email address for, plus the Ford distribution list. If you receive more than one message, please reply back only once. Include, however, your other email addresses in the reply.

Thanks in advance.

Howard Klix, Jr.
Secretary, Fermental Order of Renaissance Draughtsmen
raistlin01@home.com

Name:
Membership number:
Club Anniversary date: (if known):
Did you receive a membership card in 2000?
Home address (if changed in the last year):
Home phone:
Work phone:
Current brewing level (Beg Int Adv):
Brewing style:
Specialties:
Ford interoffice address:

Are you receiving email through the hbd.org distribution list (Majordom) ?
If so, which email address?

Personal web site (if any):

Have you had any complications sending or receiving email through the hbd.org distribution list?

Any changes you would like to see to our current club communication process?

There was a discussion at the meeting about `enthusiast' membership in the Michigan Brewer's Guild. For more information see this URL, http://www.michiganbeerguide.com/beerguide.asp?html=guild

January 11, 2001
For Immediate release

World Brewing Academy

A Siebel Institute of Technology / Doemens Academy Partnership

Today, two of the oldest and most prestigious names in the field of brewing technology are proud to announce an initiative to establish an international standard in brewing industry education.

The Siebel Institute of Technology (Est. 1872) of Chicago, USA, and Doemens Brewing Academy (Est. 1895) of Munich, Germany have partnered to form a multinational brewing institute. This new venture will be named The World Brewing Academy, and its mandate will be to revolutionize the form and content of contemporary brewing education. A unique feature of the WBA will be to provide students the opportunity and choice of studying at either the Chicago or Munich campus, or at both campuses, in order to gain a truly international education.

Initial courses offered through the WBA will be campus based:

a.. Concise Course in Brewing Technology The two-week Concise Course will provide students with a comprehensive framework of the brewing process, the dynamics of brewery operations, and socioeconomic issues affecting the industry. An ideal course for those seeking an executive's perspective of the industry.

a.. International Brewing Diploma Program Our 12-week International Brewing Diploma Program is designed to meet the needs of brewers looking for the most comprehensive technological curriculum available. This demanding course will prepare graduates to advance their careers through complete knowledge of every phase of brewery operations. The International Brewing Diploma Program will also be available for non-continuous study, allowing students to take the selected modules that form the program over a period of three years. This modular approach allows students to complete the program as their time permits, conserving resources at their brewery and allowing them to set their own agenda for learning.

The Siebel Institute and Doemens Academy will continue to offer their own separate educational and research programs, as well as hosting the mutual courses offered by the World Brewing Academy. Both campuses will offer students a rich and welcoming educational experience, and the staff and faculty will be on hand to help students to make the most of their visits to these world-renowned cities.

Please contact us for more information on this exiting new venture

Lyn Kruger

President

Siebel Institute of Technology
4055 West Peterson Ave.
Chicago, IL ,USA 60646-6001
E-mail: info@siebelinstitute.com
Phone: 773-279-0966
Fax: 773-463-7688
Dr. Fritz Briem
Doemens-Akademie
Stefanustrausse #8
D-82166 Graselsing-Munchen
49-89-85-80-589
E-mail: briem@doemens.org

FROM: John Goodpasture

I resolve to:

1. Never again use strawberries in my homebrew (it's like mixing milk and o.j.)

2. Brew more.

FROM: Al Czajkowski

I resolve to brew at least a couple of batches with OG's of less than 1.060!

FROM: Chris P. Frey

I, Chris Frey, do hereby resolve that in 1996 I :

• Will not throw the cats in the basement every time I bottle on the kitchen floor.
• Will not feel compelled to sample every beer available at a FORD meeting ( even if it means passing up on the coffee stout! )
• Will try to be more discrete stealing re­usable bottles when I go out to dinner with Kathy ( she can't stand the clanging and bulging pockets )
• Will attempt to brew without a recipe.
• Will not buy 3X Pico system with profit sharing before I put a dent on the M/C bill
• will attempt to learn how to keg
• Finally, I resolve not to throw a large bag of ball bearings from the observatory of the Empire State Building ( hey, got to have some achievable goal on this list! )

and I, your humble secretary resolve to get every Ford employee to get this newsletter electronically!

Next month's competition is stout BJCP category 16 a,b,c and d. Imperial stout is category 12c. I'm assuming that imperial stout is part of this competition too. Anyway, the guidelines follow this paragraph.

12C. Russian Imperial Stout

Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.

Appearance: Very dark reddish-black color; opaque.

Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character.

Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.

Overall Impression: An intensely flavorful beer. Roasty, fruity, and bittersweet, with a notable alcohol presence. Dark fruit melds with roasty, burnt, almost tar-like sensations.

History: Said to be popular with the Russian Imperial Court.

Comments: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia.

Ingredients: Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic roasted grain in the grist.

Vital Statistics: OG: 1.075-1.095+

IBUs: 50-90+ FG: 1.018-1.030+

SRM: 20-40 ABV: 8-12+%

Commercial Examples: Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King.

16A. Dry Stout

Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hop aroma low to none.

Appearance: Deep garnet to black in color. Clarity is irrelevant in such a dark beer. A thick, creamy, long-lasting head is characteristic.

Flavor: Moderate acidity/sourness and sharpness from roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.

Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation.

Overall Impression: A very dark, roasty, bitter, creamy ale.

History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body. Modern versions are brewed from a lower OG and no longer reflect a fuller body than porters.

Comments: This is the draught version of what is otherwise known as Irish stout. Bottled versions are typically brewed from a significantly higher OG and may be considered foreign extra stouts.

Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add a creaminess. A small percentage of soured beer is sometimes added for complexity. Water should have high carbonate hardness.

Vital Statistics: OG: 1.035-1.050

IBUs: 30-50 FG: 1.007-1.011

SRM: 35+ ABV: 3.2-5.5%

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout.

16B. Sweet Stout

Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.

Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.

Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.

Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.

Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.

History: An English style of stout.

Comments: Gravities are low in England, higher in the exported product.

Ingredients: Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.

Vital Statistics: OG: 1.035-1.066

IBUs: 20-40 FG: 1.010-1.022

SRM: 35+ ABV: 3-5.6%

Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.

16C. Oatmeal Stout

Aroma: Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.

Appearance: Black in color. Thick creamy head. Dark color will likely obscure any clarity.

Flavor: Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.

Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.

Overall Impression: A very dark, full-bodied, roasty, malty ale.

History: A variation of sweet stout that is usually less sweet than the original.

Comments: Between sweet and dry stouts in sweetness.

Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal used to enhance fullness of body and complexity of flavor. Hops for bitterness only. Ale yeast. Water source should have some carbonate hardness.

Vital Statistics: OG: 1.035-1.060

IBUs: 20-50 FG: 1.010-1.018

SRM: 35+ ABV: 3.3-6.0%

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse.

16D. Foreign Extra Stout

Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.

Appearance: Very deep brown to black in color. Clarity usually obscured by deep color.

Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.

Mouthfeel: Medium full body, creamy character. May give a warming impression.

Overall Impression: A very dark, moderately sweet, strong, roasty ale.

History: Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile.

Comments: These beers possess a stronger alcohol content than other stouts except the Imperial Stout.

Ingredients: Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast.

Vital Statistics: OG: 1.050-1.075

IBUs: 35-70 FG: 1.010-1.017

SRM: 35+ ABV: 5-7.5%

Commercial Examples: ABC Stout, Guinness Foreign Extra Stout (bottled).

Beer Events, Meetings & Competitions Gabrielle Palmer

• January 24 (W) - FORD Meeting at Sisko's in Taylor Dunkel and Schwarzbier AHA Competition, Category #13 a & b.
• February 27 (T) - FORD Meeting at Sisko's in Taylor, Stout AHA Competition, Category #16 a, b, c & d.
• March 28 (W) - FORD Meeting at Sisko's in Taylor, Brown Ale Competition, Category #10 b,c, & d.
• April 24 (T) - FORD Meeting Location to be announced , "Bockanalia" AHA Competition, Category #14 a, b, c, & d.
• May 5 (S) - National Homebrew Day.
• May 23 (W) - FORD Meeting at Sisko's in Taylor, Porter Competition, Categories #15 a & b.
• June 26 (T) - FORD Meeting at Sisko's in Taylor, Weiss and Wit Competition; the Wit Competition is an AHA Competition Category #3b {American Wheat} , 17 a, b, c, & d {German Wheat Beers}, and 19 b {Wit} .
• July 25 (W) - FORD Meeting at Sisko's in Taylor, Lawnmower Beer AHA Competition, All light-bodied beers will be accepted.
• August 28 (T) - FORD Meeting at Sisko's in Taylor, California Common AHA Competition, Category # 6c .
• September ?? Beer-B-Q Heritage Park, Taylor ??
• September 26 (W) - FORD Meeting at Sisko's in Taylor, Scottish Competition Categories # 5 a, b, c, & 11 b
• October 23 (T) - FORD Meeting at Sisko's in Taylor, Mild AHA Competition, Category #10 a
• November 14 (W) - FORD Meeting at Sisko's in Taylor, Pale Ales Competitions Categories 4 c, 6a, & 7a.
• December 11 (T) - FORD Meeting at Sisko's in Taylor, Holiday Beers Competition, All Style Categories.

Fermental Funny

'Twas the month after Christmas, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibbled, the eggnog I'd taste
At the holiday parties had gone to my waist.
When I got on the scales there arose such a number!
When I walked to the store (less a walk than a
lumber),
I'd remembered the marvelous meals I'd prepared'
The gravies and sauces and beef nicely rared
The wine and the rum balls, the bread and the cheese
And the was I'd never said, "No thank you, please,"
As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt---
I said to myself, as I only can,
"You can't spend a winter disguised as a man!"
So---away with the last of the sour cream dip,
Get rid of the fruitcake, every cracker and chip,
Every last bit of food that I like must be banished
'Til all the additional ounces have vanished.
I won't have a cookie-not even a lick.
I'll want only to chew on a long celery stick.
O won't have hot biscuits, or corn bread or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore---
But isn't that what January is for?
Unable to giggle, no longer a riot?
AMEN!

Happy New Year to all and to all a good diet!

From: The Rosens of AZ, my buddies

Three Little Pigs went out to dinner one night.
The waiter comes and takes their drink order.
"I would like a Sprite," said the first little piggy.
"I would like a Coke," said the second little piggy.
"I want water, lots and lots of water," said the third little piggy.

The drinks are brought out and the waiter takes their orders for dinner.
"I want a nice big steak," said the first piggy.
"I would like the salad plate," said the second piggy.
"I want water, lots and lots of water," said the third little piggy.

The meals were brought out and a while later the waiter approached the
table and asked if the piggies would like any dessert.

"I want a banana split," said the first piggy.
"I want a root beer float," said the second piggy.
"I want water, lots and lots of water," exclaimed the third little piggy.
"Pardon me for asking," said the waiter,
"but why have you only ordered water"?

You're gonna hate me for this....

The third little piggy says, "Well, somebody has to go Wee...Wee...Wee all the way home !"

In Amsterdam, a world wide convention of brewers was held. The Presidents of many of the world's greatest breweries were on hand, and many of them decided to go out for dinner together on the first evening

The waiter asked what they would like to drink, and the CEO of Miller said, "The Best Beer in the world, an MGD please!"

The president of Budweiser asked for "The King of Beers, make it a Bud!"

Adolph Coors requested a "From mountain spring water, the clearest beer, a Coors if you don't mind."

And so it went around the large table, each president asking for the brew from his own company as if it was the best. Finally, the waiter came to Arthur Guinness. "And you sir?" he queried. "I'll have a Coke!" was Guinness's reply.

"A Coke??!?" The waiter was shocked. "Wouldn't you rather have a Guinness, sir?" Arthur looked at the waiter and gestured to his companions, "Well", he said, "If they're not drinking beer, then neither will I !"