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| February 2003 | Fermental Order of Renaissance Draughtsmen | Volume 11 Number 2 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, February 25. Bailey's is located on the southeast corner of Michigan and Mason. Their address is 22091 Michigan Avenue and their phone number is 313-277-3212. As usual, the thirsty hardcore 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.
January's Pale Ale competition was judged in December. February's competition is Brown Ale, BJCP category 10. The winner is eligible to enter the AHA Club Only Competition.
The details for the club only competition can be found on this AHA web page. Bottle and entry forms (useful for non-AHA competitions) can also be found there too.10. BROWN ALE
10A. Mild
Aroma: Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.
Appearance: Medium to dark brown or mahogany color. A few light brown examples exist. May have very little head due to low carbonation.
Flavor: Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt-oriented.
Mouthfeel: Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel relative to the gravity.
Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful.
History: May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness, Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.
Ingredients: English mild/brown malt, or a combination of English pale and darker malts should comprise the grist. English hop varieties would be most suitable, though their character is muted.
Vital Statistics: OG: 1.030-1.038
IBUs: 10-20 FG: 1.008-1.013
SRM: 10-25 ABV: 2.5-4.0%
Commercial Examples: Brain's Dark, Banks's Mild, Highgate Mild, Fuller's Hock, McMullin AK, Robinson's Best Mild.
10B. Northern English Brown Ale
Aroma: Restrained fruitiness; little to no hop aroma. May have a caramel aspect to the malt character.
Appearance: Dark golden to light brown color.
Flavor: Gentle to moderate sweetness, with a nutty character. Balance is nearly even, with hop flavor low to none. Some fruity esters should be present; low diacetyl is acceptable.
Mouthfeel: medium-light to medium body, with a dry finish.
Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.
History/Comments: English brown ales are generally split into sub-styles along geographic lines.
Ingredients: English mild ale or pale ale malt base with caramel malts. May also have scant amounts darker malts. English hop varieties are most authentic. Moderate carbonate water.
Vital Statistics: OG: 1.040-1.050
IBUs: 15-30 FG: 1.010-1.013
SRM: 12-30 ABV: 4-5.0%
Commercial Examples: Newcastle Brown Ale, Samuel Smith Nut Brown Ale, Adnams' Nut Brown Ale.
10C. Southern English Brown
Aroma: Malty and moderately fruity, with some mild malt, brown malt character common.
Appearance: Dark brown, almost opaque.
Flavor: Gentle, moderate sweetness. Malt dominates the balance, but hop bitterness is sufficient to prevent an overly sweet impression. Hop flavor is low to non-existent. Malt flavor will be present, but sharp or roasty flavors are inappropriate.
Mouthfeel: Low to medium body, with a caramel impression.
Overall Impression: A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.
History: English brown ales are generally split into sub-styles along geographic lines.
Comments: Increasingly rare.
Ingredients: English pale ale malt as a base with a healthy proportion of caramel malts and often some darker malts. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.
Vital Statistics: OG: 1.040-1.050
IBUs: 15-24 FG: 1.011-1.014
SRM: 20-35 ABV: 3.5-5.0%
Commercial Examples: Mann's Brown Ale, Oregon Nut Brown Ale.
10D. American Brown Ale
Aroma: Hop aroma, often citrusy, is mild to strong. Esters and dark malt aspects are mild to moderate.
Appearance: Dark amber to dark brown color.
Flavor: Hop bitterness and flavor dominate the malty richness that is a characteristic of brown ales. Slightly drier than English versions, with assertive hop presence (bitterness, flavor, and aroma).Although malt flavor plays a supporting role, some toasty malt character(or even restrained roastiness) should be evident.
Mouthfeel: Medium body, with a dry, resiny impression contributed by the high hop bitterness.
Overall Impression: A bigger, hoppier, dryer version of brown ale, typically including the citrus-accented hop presence that is characteristic of American varieties.
History/Comments: A strongly flavored, hoppy brown beer, originated by American home brewers.
Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops should be used in generous quantity. Moderate to high carbonate water would appropriately balance the dark malt acidity.
Vital Statistics: OG: 1.040-1.060
IBUs: 25-60 FG: 1.010-1.017
SRM: 15-22 ABV: 4-6.0%
Commercial Examples: Pete's Wicked Ale, Brooklyn Brown Ale, Hart's Pacific Crest Ale, Smuttynose Old Brown Dog, Il Vicino Tenderfoot Brown, Shipyard Moose Brown.
As it is the 10th anniversary for F.O.R.D., we were hoping to do something a little different than the usual beer-b-q. A suggestion was made for a camping weekend, with the picnic taking place at the campground.
A recommendation for the Brighton Recreation Area was made and the information is as follows....
Brighton Recreation Area is a state park about 5 miles west of Brighton, (you can get there in 50 minutes from Dearborn).
They have an area with cabins that can sleep up to 20 people, the cost for the largest cabin is $50 and the beach is about a mile away. They are rustic, no electric and an outhouse with a hand pump for water. No tents can be put up at the cabin area.
They also have a campground for tents and campers (with hookups) that is on the lake and closer to the beach.
The beach has barbecues and picnic tables but no pavilion.
The weekend after Labor Day is open, but we need to get it reserved as soon as possible. If you're not interested in camping for the weekend, you can come out just for the day of the picnic using a state park pass.
Please let me know ASAP if you're interested in doing this.
Contact me if you have any questions.
I am redoing the bar for the AHA and i need bottle caps from a variety of beers to cover the top and then i will fill it in with acrylic.I would like approx. 3 each and be careful taking them off.
FORD Motorsports Enthusiasts invite the Homebrewers and their families to see +what we are all about & what FME is up to this season. Check out www.teamfme.com . Here's our current Event Calendar line-up:
3/13 General Membership Meeting & Kart Racing Night at Grand Prix of America Brand New Indoor Kart Track, NE Corner of Wayne & Warren, in Westland. Meeting at 5pm Karting begins at 6pm RSVP tyoung7@ford.com to race this event.
TENTATIVE: 4/10, 8th Annual FME Motorsports Open House at WHQ. Contact dnowlin@peoplepc.com or tyoung7@ford.com for more display info or to register your Ford Platformed car to show. Sign up to Volunteer.
5/22, FME 4th Annual Livonia Chapter Vehicle Show & Cruize-In Hosted by Ramcharger's of Livonia, Plymouth Rd, Between Newburg & Levan. Contact: tyoung7@ford.com 734-523-5437 to register or Volunteer.
5/15,6/19,7/17,8/21,9/18,& 10/16,2003 Season FME Nights at Milan Dragway. 10860 Plank Rd. Take US 23 to Exit 25(Plank Rd), Then 4 Miles East to the +Dragway! Contact: jboulto1@visteon.com for details.
7/19 & 20,(Tentative) FME & McDonald Ford bring you Super Ford Weekend. Sign up to Volunteer for the Vehicle Show, Swap Meet, and help running Bracket +Racing. Contact JBOULTO1@visteon or TYOUNG7@ford.com
8/14, 8th Annual FME Park Your Pride Picnic in Hines Park-Parr Field, Hines +Drive,just West of Telegraph & North of Ann Arbor Trail. Contact: +jboulto1@visteon.com Volunteer to be on the Refreshment Committee.
12/12. FME Holiday Party at Grand Prix of America. NE Corner of Wayne & Warren, +in Westland. Contact: Must RSVP to tyoung7@ford.com for refreshment purposes.
Sorry it's so late, but I notice that the 'Brew Your Own' magazine has their 'homemade' label contest going on with a due date of April 15, 2003. They've got a short list of criteria for the label contest on their website at www.byo.com . This is the contest that Gary Shewchuck has had some luck at in previous years. The prizes alone might inspire some to send in their labels.
We're tweaking the 'label gallery' on our website. Not 100% the way we want it yet - but getting there. Check out some of Gary's prior work there!
English & Scottish Strong Ale BJCP Category 11. The winner is eligible to enter the AHA Club Only Competition.
The details for the club only competition can be found on the appropriate AHA web page
Bottle and entry forms (useful for non-AHA competitions) can be found there too. 11. ENGLISH AND SCOTTISH STRONG ALE11A. Old Ale
Aroma: Malty, with complex fruity esters. Some oxidative notes are acceptable, akin to those found in port or sherry. Hop aromas not usually present, due to extended age.
Appearance: Medium amber to very dark red-amber color.
Flavor: Malty and usually sweet, with abundant fruity esters. The nutty malt sweetness yields to a finish that may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old port or Madiera wine. Alcoholic strength should be evident, though not overwhelming.
Mouthfeel: Medium to full body; alcohol should contribute some warmth.
Overall Impression: An ale of significant alcoholic strength, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, more malty balance.
History/Comments: Often regarded as winter warmers, and often released as seasonal beers.
Ingredients: Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts. Some darker examples suggest that dark malts may be appropriate, though sparingly so as to avoid roast character. Adjuncts (such as molasses or dark sugar) may also be utilized. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character.
Vital Statistics: OG: 1.060-1.090+
IBUs: 30-60 FG: 1.015-1.022+
SRM: 12-16 ABV: 6-9+%
Commercial Examples: Theakston Old Peculier, Young's Winter Warmer, Marston Owd Roger.
11B. Strong Scotch Ale (Wee Heavy)
Aroma: Deeply malty, with caramel apparent. Roasty or even smoky secondary aromas may also be present, adding complexity. Moderate diacetyl character is also acceptable.
Appearance: Dark amber to dark brown color, often with ruby highlights.
Flavor: Intensely malty with kettle caramelization apparent. Hint of roasted malt or smoky flavor may be present, as may some buttery diacetyl or nutty character. Hop flavors are low, so malt impression should be dominant.
Mouthfeel: Full-bodied, with a thick, chewy viscosity. Alcoholic warmth should also be present.
Overall Impression: Rich and malty, reminiscent of a dessert. Complex secondary malt flavors prevent a one-dimensional impression.
History/Comments: Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.
Ingredients: Well-modified pale malt, with some crystal and perhaps a dash of darker malt or even roasted barley. A small proportion of smoked malt may add depth, though smoky character may also originate from the yeast. Hop presence is minimal, although English varieties are most authentic. Low-to-medium sulfate and medium carbonate/bicarbonate water is most appropriate.
Vital Statistics: OG: 1.072-1.088+
IBUs: 20-40 FG: 1.019-1.025+
SRM: 10-47 ABV: 6.9-8.5+
Commercial Examples: Traquair House, MacAndrew's Scotch Ale, McEwan's Scotch Ale, Belhaven Wee Heavy, Scotch du Silly, Vermont Pub and Brewery Wee Heavy.
Here are the minutes from the January 1998 meeting from the February 1998 newsletter....
Our last meeting was held on Wednesday, January 28th at our favorite meeting spot, Chelsea's. Rich Byrnes, our venerable president, started the meeting with "Hooray for Colorado, shame on Clinton!". From there, the meeting sunk quickly.
The Ann Arbor Brewers Guild (AABG) has invited both the Pontiac Brew Tribe and the F.O.R.D. club to assist them with organizing and judging the Michigan State Fair this year. The fair is somewhere near the end of August. The AABG has been doing this for many moons now and they could use some assistance.
Both Doug Geiss and myself have volunteered to assist with the fund raising and prize gathering for the State Fair winners. If anyone has some contacts with brew pubs or distributors, let Doug or I know. We would be appreciative. Sponsors will fund a category or style.
Two of our faithful suppliers have apparently gone out of business. Both St. Clair Brewing Co., and Homebrew Supply have gone to that great krausen in the sky and are no longer with us. As the meeting got later, my notes got worse. Something about Atwater having some sort of discount program for us, but I will have to revisit that for the next newsletter.
The club is discussing the purchase of a NO2 Stout regulator and tap system to become part of the club's tap system. Don't neglect taking advantage of utilizing the club's bar for your own party. Or fire up the club's PICO. I brew fairly consistently and would be glad to help someone through their first PICO brew session.
I brought a selection of barleywines for club members to enjoy. Mark George over at Wine Barrel Plus gave the club several older barleywines to try. Two were brewed by John Haberman. The first, a '93, had a cork in the bottle as well as a cap on the top. This undoubtedly helped reduce the potential for oxidation, but everyone was turned off by the intense cork flavor it imparted. John's '94 however, was a sweet, syrupy BW that elicited a much more favorable response.
A Belgian BW was accused of being, well, too Belgian. The spicy flavors overcame the normally aggressive barley and hop profile. However, people warmed up to the Rogue BW and everybody loved the '95 Bigfoot Barleywine. Thank you, Mark!
I also unloaded some excess hops and tubing and Mike from Merchant's Dearborn also had hops available, although his were free! Good job tightening up the Merchants store, Mike!
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| Ye Olde Brew News
published by the F.O.R.D. Homebrew Club |
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| 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: (586) 779-1445
Visit our website at: http://www.be.ford.com/brewers/
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