 |
 |
 |
|
|
|
| February 2002 | Fermental Order of Renaissance Draughtsmen | Volume 10 Number 2 |
The next meeting will be held back at Little Dublin's in Taylor on Tuesday, February 26. Little Dublin's is located at the old Sisko's location on Monroe (between Telegraph and Southfield), just south of Vanborn. Their address is 5855 Monroe and their phone number is 313-278-5340. The competition for this February is Porter. 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 are:
| Scottish Ale | |||
| Place | Name | Style | Points |
| 1 | Chris Frey | Strong Scotch Ale | 42.3/50 |
| 2 | Chris Frey | Strong Scotch Ale | 38/50 |
| 3 | Rich Hampo | Scotch Ale | 37.4/50 |
| HM | Bob and Kim Barrett | Strong Scotch Ale | 36.5/50 |
| HM | Mike Arend | Strong Scotch Ale | 34.8/50 |
| HM | Kathy Loftus & Gabi Palmer | Strong Scotch Ale | 33.2/50 |
| HM | Jim deVries | Scotch Ale | 29/50 |
This month's competition will be porter , BJCP category 15 .
15. PORTER
15A. Robust Porter
Aroma: Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. Hop aroma moderate to low. Fruity esters, and diacetyl, are moderate to none.
Appearance: Dark brown to black color, may be garnet-like. Clarity may be difficult to discern in such a dark beer. Head retention should be moderate to good.
Flavor: Malt flavor usually features coffee-like or chocolate-like roasty dryness. Overall flavor may finish from medium sweet to dry, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none.
Mouthfeel: Medium to medium-full bodied. Low to moderate carbonation.
Overall Impression: A substantial dark ale with complex roasty malt, hop and fermentation characteristics.
History: Originating in England, Porter developed as a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.
Comments: Although a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout's roasted barley character.
Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black malt. Hops are used for bittering, flavor and/or aroma. Water must have significant carbonate hardness. Ale yeast is most common.
Vital Statistics: OG: 1.050- 1.065
IBUs: 25-45 FG: 1.012-1.016
SRM: 30+ ABV: 4.8-6.0%
Commercial Examples: Sierra Nevada Porter, Anchor Porter, Great Lakes Edmund Fitzgerald Porter.
15B. Brown Porter
Aroma: Malt aroma with mild roastiness should be evident. Hop aroma may be moderate to low. Esters and diacetyl may be moderate to none.
Appearance: Medium brown to dark brown in color. Clarity and head retention should be fair to good.
Flavor: Malt flavor will include mild to moderate roastiness. Hop flavor low to none. Hop bittering will vary the balance from slightly malty to slightly bitter. Diacetyl, and sourness or sharpness from dark grains, should be low to none.
Mouthfeel: Medium-light to medium bodied. Low to moderate carbonation.
Overall Impression: A fairly substantial dark ale with some roasty characteristics.
History: Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.
Comments: Softer flavors, lower gravities, and usually less alcohol than robust porter. More substance and roast than brown ale. Some versions are fermented with lager yeast. Balance tends toward malt more than hops.
Ingredients: May contain several malts, including dark roasted malts and grains. Hops are used chiefly for bitterness. Water should have significant carbonate hardness. Ale yeast, or occasionally lager yeast, is used.
Vital Statistics: OG: 1.040-1.050
IBUs: 20-30 FG: 1.008-1.014
SRM: 20-35 ABV: 3.8-5.2%
Commercial Examples: Samuel Smith Taddy Porter, Bateman Salem Porter, Shepherd Neame Original Porter, Yuengling Porter, Fuller's London Porter.
Rich Byrnes relayed this message from Jason Henning.
We're Back!!
The Bill Pfeiffer Memorial Mazer Cup is accepting entries until March 9th. Entries are $6 each and you may enter as many times as you like. We will be judging mead in eight categories; Show Mead, Traditional Mead, Cyser, Pyment, Melomel, Metheglin, Braggot/Bracket and Open/Combined. Check out the web site at http://mazercup.org/ for details.
Please past this information on to your club. Mention us in your newsletter, on your web site, through your list server, or just word of mouth, it's all appreciated.
Cheers,
Jason Henning
mazercup@thehennings.com
Rich also sent this notice.
Greetings!!
Winter has finally hit us in the Chicago area, with a foot of snow
covering the ground and a ton of salt covering the streets and cars. The
good news is that it is February 1, which means that next month is March,
and the days of snow are numbered! This also means that the Drunk Monk
Challenge is right around the corner!
Would it be possible for you to publicize this among your club members, and place it on your calendar of upcoming events?? Last year the DMC broke the 500 mark in entries - which we were able to handle in one day without too much difficulty due to the great help of many area clubs. If any of your club members would like to do the trek to Warrenville, IL in March, we would make sure that it would be worth their time. We treat judges and stewards right by showing them some good old UKG hospitality!!!
Here's the blurb about the competition:
March 23, 2002 Drunk Monk Challenge - Warrenville, IL AHA Sanctioned AND an official Qualifying Event for MCAB V!!! Sponsored by the Urban Knaves of Grain, this competition will be held at Two Brother's Microbrewery in Warrenville, IL. Enrty Deadline 3/7-3/15/02. Fee $6.00 for 1st entry, $5.00 for additional entries, or if entered online, all entries are $5.00/ea. Menace of the Monastery entries are only $2.00/ea. The DMC website may be found at http://www.sgu.net/ukg/dmc All judges and stewards are welcome!! Contact Luann Fitzpatrick or Laurel Coombs. Phone # (630) 393-7303 for information, or email: lcoombs@sgu.net
Thanks in advance!!
Joe Formanek
Urban Knaves of Grain
Dear Home Brewers,
You are invited to attend and participate in The Milwaukee Beer Festival, featuring The Annual Blessing of the Bock. As you may know, the name "Milwaukee" still means "beer" across the globe. Last yearıs festival attracted over 30 commercial breweries, and about 800 people attended to taste a variety of Bock and specialty beers.
The Festival is not a competition, it is a social event where brewers and distributors can meet interested beer drinkers. The Blessing of the Bock is a one of a kind religious experience. Those attending the Festival will receive a tasting glass, a program, food and unlimited tasting.
We are inviting all brewers from Wisconsin and the surrounding states , especially home brewers, to participate in this extravaganza.
This year the Beer Barons of Milwaukee are sponsoring a homebrew contest in conjunction with the festival. Prizes will be awarded prior to the Blessing.
Homebrewers are also invited to bring a bottle or two of their Bock or Specialty beer to be blessed, and to participate in the blessing ceremony (please share your products with others by serving them at the Homebrewers table).
We know that many home brewers are what may politely be called "cheap," and $30 at the door is pretty expensive,so the good news is that advance tickets cost $25 each, and if you buy 6 or more by mail the price is only $20 each.
Homebrewers who enter the contest ($5) can buy a ticket for the festival for $15. What a deal
And the even better news: there is one way to get in free! Volunteer to work. Volunteers are needed to set up, pour beer, clean up, and other tasks. We hope to keep volunteer shifts short, but to do this we need many volunteers. Volunteers get in free but you must volunteer prior to March 9 by e-mailing, or phoning the number above.
The Festival is being organized by Vietnam Veterans Against the War a non profit, tax exempt corporation which has, through monetary and in-kind donations, supported a variety of projects designed to promote peace. Past years festivals raised over $5,000 which was used to build schoolrooms in Vietnam. Proceeds this year will be donated to "My Lai Peace Park Project" and the Vietnam Veterans Art Museum.
Any of the thousands of people who attended the previous blessings will tell you that a good time was had by all, and this year is expected to be even better.
More details and downloadable flyers are available at the web site http://www.milwaukeebeerfest.com
Sincerely,
John Zutz
Festmaster
P.S. For more info on the Homebrew Contest contact the Purple Foot, 3167 S. 92nd St., Milwaukee (414)327-2130. Latest info at: http://www.milwaukeebeerfest.com
These are some of the notes that were taken at January's meeting.
Here are some recipes from February 1997....
Due to the editors oversight, a most
important placement in one of the most competitive
categories was omitted from last month's newsletter. While it
was reported that Jim and Tyler both took second place, our own
Thomas Plunkard took first place in the I.P.A. style!
Tom's "Roy's Nightmare, drew the following comments from the judges:" Great well-made beer. Clean, good recipe, great example of style."
The Recipe:
Roy's Nightmare
brew type : all grain
gallons : 10
hops : 2 oz n. brewer 6.8% 60"
2 oz n. brewer 6.8% 30"
4 oz n. brewer 6.8% 2"
1 oz e. kent golding 4.1%
secondary
1 oz tettnanger 4% in keg
malts : 18 lb briess 2 row
4 lb munich
2 lb dextrin
4 lb crystal 10oL
mash : 155°F, 60°C
boiling time : 75"
yeast : Wyeast 1056
carbonation : forced carbon dioxide
og : 1.061
fg : 1.008
primary : 6 days, 70o
secondary : 14 days, 70o
other : 10 days, 38o
bottled : 9/4/96
Tyler's Famous Raspberry Honey Ale
By Tyler Barber
Ingredients for 5 US Gal (19L)
4 lb. can Alexanders Pale Malt Extra
2 lb. Laglander extra light malt
extract
1/2 oz, cluster hop pellets (6.8%
AA) 60 min
1 lb. clover honey 15 min
1 tsp. Irish Moss 15 min
4 oz. Raspberry flavoring
Wyeast 1056 American Ale
OG 1.050
FG 1.014
Alcohol: 4.5%. This brew makes a
great base for any fruit flavoring that you plan to add. Just
replace the raspberry with apricot, cherry, whatever.
Next month's competition is India Pale Ale, BJCP category 7.
7. INDIA PALE ALE
Aroma: A prominent hop aroma of floral, grassy, or fruity characteristic typical. A caramel-like or toasty malt presence may also be noted, but may be at a low level. Fruitiness, either from esters or hops, may also be detected.
Appearance: Color ranges from medium gold to deep copper, with English versions often darker than American ones. Should be clear, although some haze at cold temperatures is acceptable.
Flavor: Hop flavor is medium to high, with an assertive hop bitterness. Malt flavor should be low to medium, but should be sufficient to support the hop aspect. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops should add to the overall complexity. Some alcohol warming may be sensed in stronger versions.
Mouthfeel: Smooth, medium-bodied mouthfeel without astringency, although it has moderate carbonation combine to render an overall dry sensation in the presence of malt sweetness.
Overall Impression: A decidedly hoppy, moderately strong pale ale.
History: Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival.
Comments: A pale ale that was brewed to an increased gravity and hop rate.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops were used in the original versions, but American hop varieties have found a place in many modern interpretations. Refined sugar may have been used in some versions also. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness.
Vital Statistics: OG: 1.050-1.075
IBUs: 40-60+ FG: 1.012- 1.016
SRM: 8-14 ABV: 5-7.8%
Commercial Examples: Anchor Liberty Ale, Sierra Nevada Celebration Ale, Brooklyn East India Pale Ale, Tupper's Hop Pocket, Great Lakes Commodore Perry IPA, Samuel Smith's India Ale, Fuller's IPA, Highfalls IPA, Victory Hopdevil, Three Floyds Alpha King.
 |
Beer Events, Meetings & Competitions
Gabrielle Palmer |
 |
 |
Fermental Funny |  |
Howard Klix, Sr. found this while reading the articles in Playboy magazine
Where else but in Utah would somebody brew a beer and name it Polygamy Porter? You bet Mormons were upset, but that didn't stop the Wasatch Brew Pub on Park City's Main Street from marketing the beer with a suggestive label, "Why have just one!" A 12-pack in Utah costs $12.75. It's also sold in bars and restaurants. Go to utahbeers.com for information on ordering out of state. As the neck label on a bottle says, "Bring some home for the wives."
From Theresa Young [made politically correct by the editor]....
A saleswoman is driving toward home in Northern Arizona when she sees an old woman thumbing for a ride on the side of the road. As the trip had been long and quiet, she stops the car and the old woman gets in. After a bit of small talk, the Indian lady notices a brown bag on the front seat.
"What's in the bag?", asks the lady.
"It's a bottle of wine. I got it for my husband", says the saleswoman.
The old woman is silent for a moment then says, "Good trade."
This Detroit Free Press article was relayed by Jim Rice.
“Never trust a man who doesn't drink” - W. C. Fields
Study: Drink a bit, stave off dementia
By EMMA ROSS
ASSOCIATED PRESS
London - A new study indi-cates that daily moderate con-sumption of alcohol, which has been shown to help prevent heart disease and strokes, may also ward off Alzheimer's disease and other types of dementia.
The study, published this week in the Lancet, a British medical journal, also found that it doesn't seem to matter what people drink, the effect is the same.
The finding adds to a growing body of evidence for the health benefits of moderate drinking.
Experts say moderation - be-tween one and three drinks a day - is the key.
The adverse effect of excess alcohol is beyond question. Sev-eral studies have shown that ex-cessive drinking, besides destroy-ing the liver, can be toxic to the brain. Alcoholics can end up with shrunken brains, which have been linked to dementia.
“For people who drink moder-ately, this is another indication that they are not doing any harm. And for those who don't, if they don't simply out of health con-cerns, they might want to rethink that position,” said Meir Stampfer. professor of nutrition and epidemiology at Harvard School of Public Health, who was not involved in the study.
Scientists at Erasmus University in Rotterdam, the Netherlands, conducted a 6-year study of 5,395 people age 55 and older who did not have signs of dementia.
They were asked whether they ever drank alcohol. Those who said yes were quizzed on how often they drank and on details of their consumption of specific drinks such as wine, beer, spirits and fortified wine such as sherry.
The men mostly drank beer and liquor; women preferred wine and fortified wine.
The researchers also checked whether participants' drinking habits had changed during the preceding five years or whether they had engages in binge drink-ing - m ore than six drinks in one day.
Everyone was categorized ac-cording to how much they drank. Four of more glasses of alcohol a day was considered heavy drink-ing.
By the end of the study in 1999, 197 of the participants had developed Alzheimer's of another form of dementia.
Those who fared best were people who drank between one and three drinks a day. They had a 42-percent lower risk of developing dementia than the non-drinkers
Those who weren't daily drinkers but had more than one drink per week has a 25-percent lower risk, and those who drank less than one glass a week were 18-percent less likely than nondrinkers to develop dementia.
Finally, some zingers care of Kathy Loftus.
1. My husband & I divorced over religious differences - he
thought he was God and I didn't.
2. I don't suffer from insanity. I enjoy every minute of it.
3. I work hard because millions on welfare depend on me.
4. Some people are alive only because it's illegal to kill them.
5. I used to have a handle on life, but it broke.
6. Don't take life too seriously, you won't get out alive.
7. You're just jealous because the voices only talk to me.
8. Beauty is in the eye of the beer holder.
9. Earth is the insane asylum for the universe.
10. Quoting one is plagiarism; Quoting many is research.
11. I'm not a complete idiot, some parts are missing.
12. Out of my mind. Back in five minutes.
13. NyQuil - The stuffy, sneezy, why-the-hell-is-the-room-
spinning medicine.
14. I want to die in my sleep like my Grandfather - not screaming
and yelling like the passengers in his car.
15. God must love stupid people, he made so many.
16. The gene pool could use a little chlorine.
17. It IS as BAD as you think and they ARE out to get you.
18. I took an IQ test and the results came back negative.
19. Consciousness: that annoying time between naps.
20. Ever stop to think, and forget to start again?
21. MOP-N-GLOW - floor wax used by Three Mile Island clean
up team.
22. Beer ~ The reason I get up each afternoon.
23. I must be a proctologist because I work with buttheads.
24. Frankly, Scallop, I don't give a clam! (Seen on Cape Cod)
25. Computer programmers know how to use their hardware.
26. Wrinkled was not one of the things I wanted to be when I
grew up!
27. Procrastinate now.
28. Rehab is for quitters.
29. My dog can lick anyone.
30. I have a degree in Liberal Arts - do you want fries with that?
31. Computer programmers don't byte, they nibble a bit.
32. Finally 21 and legally able to do everything I've been doing
since 15.
33. All men are idiots, and I married their king.
34. West Virginia - one million people and 15 last names.
35. Failure is not an option. It comes bundled with the software.
36. My wild oats have turned to Shredded Wheat.
37. A hangover is the wrath of grapes.
38. A journey of a thousand miles begins with a cash advance.
39. Stupidity is not a handicap! Park elsewhere.
40. Discourage inbreeding - ban country music.
41. They call it PMS because Mad Cow disease was already
taken.
42. He who dies with the most toys is nonetheless dead.
43. Time's fun when you're having flies - Kermit the Frog.
44. Police station toilet stolen - cops have nothing to go on.
45. For Sale - Iraqi rifle. Never fired. Dropped once.
46. Heck is where people go who don't believe in Gosh.
47. A picture is worth a thousand words, but it takes up a
thousand times the memory.
48. The meek shall inherit the earth, after we're through with it.
49. Time flies like an arrow. Fruit flies like banana.
50. Ham and eggs - a days work for a hen, a lifetime commitment
for a pig.
51. Welcome to Kentucky - set your watch back 20 years.
52. The trouble with life is there's no background music.
53. If there is no God, who pops up the next Kleenex?
54. The original point and click interface was a Smith & Wesson.
| Ye Olde Brew News
published by the F.O.R.D. Homebrew Club |
|
| Editor:
Tony Tantillo Contributors:
Club Officers: |
F.O.R.D. is a private, non-profit organization of homebrewers. The main goal of this club is to
promote awareness and appreciation of the quality and variety of beer; to share information regarding technique, equipment and skill
required to brew quality homemade beer; and to encourage responsible use of beer as an alcohol-containing beverage.
Howard Klix Jr. 24737 Cushing Ave Eastpointe, MI 48021 Phone: 810-779-1445
Visit our website at: http://www.be.ford.com/brewers/
current circulation... 125 |