March 2000 Fermental Order of Renaissance Draughtsmen Vol. 8 No. 3
In this issue:

March's Meeting

The next meeting will be held back at Sisko's in Taylor on Wednesday, March 22. 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 Kösch/Alt. 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.


Competition Results

We didn't get any entries yet for the Lambic competition. This March's competition will be Kölsch and Alt competition, BJCP category 8a, 8b & 8c. From the August 9, 1999 BJCPmini-style guide, I have clipped the following information.

8. Kölsch AND ALTBIER

8A. Kölsch-Style Ale

Aroma: Light hop aroma, German noble or Czech Saaz hops, giving a light fruitiness. Maltiness none to low. No diacetyl, as this is a lagered beer resulting in a clean finish with just a hint of fruitiness from primary fermentation at ale temperatures. Low sulfur aroma, similar to that of pale continental lagers, is acceptable, particularly in a young Kölsch. Appearance: Very pale to light gold. Very clear/brilliant. White head lingers as Belgian lace on the sides of the glass. Flavor: Soft, rounded palate; light hop fruitiness and a delicate dryness to slight sweetness in the finish. Clean fermentation with just a little residual fruitiness from ale fermentation temperatures. No diacetyl. Medium-low bitterness. Balanced toward bitterness but malt character should not be completely overshadowed. Mouthfeel: Light side of medium body. Medium carbonation. Smooth, crisp mouthfeel. Overall Impression: A delicately balanced beer with just a hint of flavor/aroma hops and fruitiness that finishes dry to slightly sweet with a crisply refreshing bitterness over a base of smooth, rounded Pils malt flavor. Comments: Brewed at ale temperatures, then cold conditioned to reduce fermentation byproducts.

8B. Duesseldorf Altbier

Aroma: Munich malt aroma, with a restrained fruitiness. Hop aroma may vary from low to moderate. Appearance: Orange-copper to brown color, with brilliant clarity. Thick, persistent head. Flavor: Assertively bitter, with intense Munich malt-derived flavor to support. Fruity esters should be restrained; some chocolatey notes are often present. Hop flavor should be low to medium. Mouthfeel: Medium-bodied, with moderate carbonation. Some commercial examples have a dry finish resulting from a combination of high bitterness, higher attenuation, and moderate sulfate in the water. Overall Impression: Bitterness is very high, especially in relation to the (moderate) gravity. Munich malt character lends balance, resulting in a bittersweet character. Very smooth from fermentation at the lower end of the temperature range for ales, followed by a period of lagering.

8C. Northern German Altbier

Aroma: Little aroma; malt should dominate to the extent that any aroma is discernible. Appearance: Copper to brown color; very clear. Good head retention. Flavor: Assertively bitter yet balanced. Munich malt-derived flavor, along with a chocolate-like malt aspect, supports the bitterness. Esters are restrained, and hop flavor should be low to medium. Mouthfeel: Medium body, with an overall balanced impression. Overall Impression: A very clean and relatively bitter beer, balanced by Munich malt character. Less intense than the Duesseldorf version of Altbier.



Chris Frey




Minutes From February's Meeting
Howard Klix Jr.

This month's meeting was held on February 22nd at Sisko's.

Our president started with a shout out to Gabi for all her help with the F.O.R.D. web site. Thank you, Gabi!

The AHA has posted the convention on their web site. Check it out at http://www.beertown.org/AHA/aha.htm.

Another shout out goes to Judy Perry. Although Judy is not *officially* a member of the club, she has made more than three-hundred dollars profit for the club by selling merchandise. The group agreed to thank her with a gift certificate.

Chris gave our treasury report. We're rich.

Our t-shirts are finally in. So much for being rich.

We owe t-shirts to the last 50 people that joined. We have a few extras that are for sale. Prices and sizes: $10 XL, $12 XXL, and $12 XXXL. Contact Crispy for availability.

Competition entries for the AHA convention are due in April. Please check their website for all the rules and details. Crispy passed out guidelines. We also found that we have a ringer: Scott Day from Brew & Grow agreed to submit every entry of every style (I believe the number was 19 batches) on behalf of our club to shoot for a National Ranking. The club has agreed to pay for any entries, so select a few of your best brews and support your club. [Chris Frey sent the following to me via electronic mail - the editor " If you get a chance, surf the AHA webpage and get info on both the National Competition (entries due April 1-15 in Chicago; if anyone brings them to the next meeting, all proper paperwork completed, then I will collect and ship them personally - come on people, let's do it!)."]

Mike announced a new addition to our library: Homebrewing - Volume I by Al Korzonas. This is referred to as he new standard in Homebrewing How-To, it is not only the best and most up-to-date beginner's book available, but it is also an invaluable reference for seasoned "experts" as well!

Bob made the final announcement for the - then upcoming - Pub Crawl on. I'll leave the details for someone else (Gabi?)...

Howard made a suggestion to visit Pete's Wicked Brewery in Chicago for a guided tour. The proposed date is March 28. If you have any interest or questions, please email Howard at hklix@ford.com .


Message From the President

March, the temperature is warming up well, maybe soaring is a better word. Time to come out of hibernation and get outside. Those hot summer days are just around the corner, so dust off the lawn mower brew recipe and lay down a store to enjoy when you need to cool off.

Many thanks to Bob & Kim Barrett on running a GREAT Pub Crawl. It was obvious that everyone on the bus had a great time. Anyone who didn't join us missed out big time. Some of us even got leid at Michigan Brewing while enjoying their great beers. What else could a body wish for? And the sight of Crispy dancing on the bus on the way back was, well, priceless, did anyone get a picture? Should be good for some black mail some day. Anyway here is a picture stolen from Great Lakes documenting our presence:

Get your calendars out and make sure you have blocked off some time to visit the AHA conference, good information, good beer, and great times! Coming up even quicker is National Homebrew day. We will talk about both at the next meeting. Anybody else more impressed with our new T-Shirts? Great job Jim!. And, everybody, check out the demos Jim is setting up. A great chance for the experienced brewers to show the way to our newer members. That is one of our primary reasons for existence - education and training. Finally, don't forget, March is your last chance to renew your membership with out a lapse in newsletters, discounts, etc, so get that check to Chrispy. So to rephrase Uncle Fred T. " Get outdoors, it's a great place to brew!"


Treasurer's Report
Chris Frey

After much badgering, several e-mails and announcements at each meeting since December, I am happy to say my official task as club nag is now over! If you haven?t paid your 2000 dues yet, this will be the last reminder, as well as you last newsletter. No discount card, no invites to the picnic, deleted from e-mail, ect. As of today we have the following people paid, locked and ready to roll?

Pat & Kim Babcock, Robert Babcock , Bob & Kim Barrett, Jim Bazzy, Rich Byrnes, Richard Carr, Todd Cioffi, Chris Cirino, Bartlett Clark, David Cords, Al Czajkowski, David Dahl, Lyle Doerr, Chris Frey, Jerry Garner & Johanne Wilson, James Gerrity, Doug Giess, John Goodpasture, John Habermann, Rich Hampo, Marc Hansen, Kerry Havener, Scott Henry, Howard Klix family (Sr,Jr & Marla), Louis Lazar, Kathy Loftus, Jeffery Lubeski, Sue Merritt, Shannon & Johnathan Money, Kevin Mueller, Bob Niemi, Don Olexa, Gabrielle Palmer, Don Parisot, Neal Petty, T.J. Potter, Neil Rabiteau, Jim Raccine, Jim Rice, Gary Shewchuk, Sonny Stanley, Tom Sutphen, Tony Tantillo, Joe Tomasi, Tony Treusch, Robery Zukosky.


The February Pub Crawl
Kathy Zorn was a guest on the recent pub crawl and as such has a unique view on beer and pub crawls. - The Editor

An Evening wasted with F.O.R.D

Kathy Zorn, intrepid pub crawl guest

PUB CRAWL? Did I want to go on a Pub Crawl? Images of dank mossy stone pubs, hosted by gnarled innkeepers with crooked teeth and bad breath immediately came to mind. I suppose it might be fun, something different. I had to weigh out the decision carefully: a Saturday night curled up on the couch with a good book and my favorite feline companion; or nine hours riding around on a bus with a bunch of beer-swilling louts. Not a tough decision! Much to my consternation and surprise, I found myself on the bus with the soon-to-be- drunken louts.

In an attempt to yank me out of my self-imposed social exile, Crispy and his wife, my best friend, Kathy invited me along on the FORD Pub Crawl. Perish the thought, but I have never been much of a beer aficionado. Picnics and ball games have always been the extent of my consumption of fermented grain-based beverages. So here I was on this chartered bus with a bunch of people I didn’t know, and drinking beer. Well, one must always take advantage of an opportunity to try new things! Somehow, I don’t think this is exactly what Mom meant by that phrase…

Our first stop was the Michigan Brewing Company in Webberville. A small simple building with a rustic exterior, perched on the edge of the freeway, next to a gas station and a truck depot of some nature. Inside it was Luau Night, the spartan interior decorated with cheesy Hawaiian party décor. Huge fermenting vats dominated the warehouse-like interior. Heat was pouring out of ceiling heaters, and the air was tropically humid thanks to the astounding Beer Fountain in the back. Roast pig, brisket, and chicken kebobs were served along with gingered rice. FORD members eagerly sampled the various brews available: IPA (“Eeepah!”), Belgian, and Pumpkin being the most memorable. Pumpkin beer?

Our second stop was the venerable Tuba Museum in Okemos. The name of the brewery alone was enough to bend the mind; but the sheer number of tubas and sousaphones in the small one room place was almost too much. “Heavy metal” according to Tony. When the proprietor began to accompany the bluegrass ensemble with his tuba, I thought I had indeed heard and seen it all.

Our third stop was, oh my, I can’t even recall the name of the place, or where it was (Editors note: I can’t either, but it was in Lansing. Was it Harper’s or the Blue Coyote?). Not too memorable, too much alcohol for this drunken lout. It was pretty slick, though. Seemed like a popular hang out, a “meat market” if you will. Sorry, but I can’t tell you much at all about this place…

We finished off the evening back at the Michigan Brewing Company. Tie-died shirts, sandals, shorts, tinny Hawaiian music, and more pumpkin beer. The plastic leis were fodder for many off-color comments. The bus ride back to where we left our cars was somewhat like a bus full of rowdy sixth graders at summer camp. Really rowdy and drunk sixth graders. Really rowdy and drunk sixth graders, having fun telling raunchy jokes and lasciviously grabbing anyone bold enough to dance down the aisleway. I hope someone remembered to tip the tolerant bus driver!

Things I learned on the Pub Crawl:

IPA stands for Indian Pale Ale. Despite its watery consistency, it is really quite bitter and “hoppy”; as the British traditionally added lots of hops to preserve the beer on the long trek from England to India.

Yes, they really do make pumpkin beer. Why, I don’t know.

It is ok to goose your best friend’s husband IF you are sufficiently sloshed, AND you tell her that you did it.

FORD members are quite creative in their uses for coolers. Motion-sickness vessels would not have been first on my list; but, hey - these folks are creative!

I had a great time, thanks for including me on the journey!


Brewing Demonstrations
Jim Racine

I'm looking to see if any one would like to participate in a homebrewing demonstration. I've talked to Jay at Adventures in Homebrewing about a late March date .Sunday is his best day because he has full use of the parking lot so possible dates would be March 19th & 26th. I've also talked to Marc at The Wine Barrel about setting up a demo on a Saturday during April. Anyone interested contact me. So we can plan accordingly.


Over the Mill Competion
Pat Babcock

For the second year, Over The Mill promises to be another great homebrew compeitition. Details are below. This is a call for entries, for judges, for stewards, and for sponsor donations to be used as awards and judge swag. Please send any questions or comments to Rex at this address. And please pass this message along.

Over The Mill
The Ultimate Homebrew Competition
Sponsored by Rochester Mills Beer Company & Royal Oak Brewery

Final judging will take place Sunday, May 21, 2000, at Rochester Mills Beer Company, Rochester, MI.

New this year: The competition will be BJCP sanctioned instead of AHA sanctioned. There will be a total of 27 style categories instead of 22, and will include mead and cider. OTM will accept any size and/or color bottle. A new graduated entrance fee schedule replaces the flat fee used last year. A special OTM Awards Banquet will follow the judging, during which, all awards will be presented. Every effort will be made to award all places (85 total awards) including the Ultimate award.

Entry Requirements:

You may entry as many beers as you wish, but no more than one entry per sub-category. All beer must be homebrewed and not brewed on commercial property. All entries become the property of the Rochester Mills Beer Company and will not be returned. Obtain entry forms at either Rochester Mills Beer Company or Royal Oak Brewery. We will try to have them available on the net as well. Call for details.

Each entry must include a completed entry form, two bottles and the appropriate entry fee. Competition Registration Fee is $7.00 for the first entry. Add $4.00 for the second entry, $3.00 for the third entry, and $2.00 for each additional entry thereafter up to a total of $24.00 (8 entries), at which point you may enter as many beers as you like for no additional charge. Make checks payable to Rochester Mills Beer Company. Do not send cash in the mail. Cash will be accepted only if hand delivered.

Two bottles of any size or color per entry. Bottles must not show any obvious identification marks. Each bottle must have a Bottle Identification Form rubber banded around it. Do not glue Bottle Identification Form onto the bottles OR THEY WILL BE DISQUALIFIED.

Send or deliver your entries to
Rochester Mills Beer Company
400 Water St.
Rochester, MI 48307
Attn. Over The Mill.

All entries must be received between April 24, 2000 and 8:00 p.m. May 5, 2000.

You may enter your beer in any of the 26 1999 BJCP defined style categories and sub-categories you think your beer will do well in, or category 27, Over the Mill, defined as too big to fit in any BJCP style defined category. We reserve the right to consolidate categories with low turnout to assure sufficient entries in each final judging category.

First round judging will be take place Sunday May 7, 2000. Final round judging will take place Sunday May 21, 2000. All entrants are encouraged to join us at the Mill for the final round and OTM Awards Ceremony Banquet. The Homebrew event will feature special pricing for homebrewers, special OTM merchandise, tours, tastings, banquet pricing and door prizes. Ultimate award winner must be present to win.

A minimum score of 30 points out of a possible 50 will be required to place. All first place winners will advance to the second round for Best of Show. First, Second, and Third places, will be awarded to the true to style categories (1-26) and the Over the Mill category (27). First place winners in BOS True To Style and Over the Mill will be advanced to a third round to compete for the Ultimate award. There can be only one who will go home with the coolest prize we can find to make your homebrewer friends envious.

OTM needs lot of stewards and judges. Please contact Rex Halfpenny at 248-650-2824 if you can help.

BJCP Style Category Listing (For details go to www.bjcp.org)
1. American Lager
A. Light/Standard/Premium
B. Dark
C. Classic American Pilsner
2. European Pale Lager
A. Bohemian Pilsner
B. Northern German Pilsner
C. Dortmunder Export
D. Muenchner Helles
3. Light Ale
A. Blond Ale
B. American Wheat
C. Cream Ale
4. Bitter & English Pale Ale
A. Ordinary Bitter
B. Special or Best Bitter
C. Strong Bitter/English Pale Ale
5. Scottish Ales
A. Light 60/-
B. Heavy 70/-
C. Export 80/-
6. American Pale Ales
A. American Pale Ale
B. American Amber Ale
C. California Common Beer
7. India Pale Ale
8. Kölsch and Altbier
A. Kölsch-Style Ale
B. Duesseldorf Altbier
C. Northern German Altbier
9. German Amber Lager
A. Oktoberfest/Maerzen
B. Vienna Lager
10. Brown Ale
A. Mild
B. Northern English Brown Ale
C. Southern English Brown
D. American Brown Ale
11. English and Scottish Strong Ale
A. Old Ale
B. Strong Scotch Ale (Wee Heavy)
12. Barleywine and Imperial Stout
A. English-Style Barleywine
B. American-Style Barleywine
C. Russian Imperial Stout
13. European Dark Lager
A. Munich Dunkel
B. Schwarzbier (Black Beer)
14. Bock
A. Traditional Bock
B. Helles Bock/Maibock
C. Dopelbock
D. Eisbock
15. Porter
A. Robust Porter
B. Brown Porter
16. Stout
A. Dry Stout
B. Sweet Stout
C. Oatmeal Stout
D. Foreign Extra Stout
17. Wheat Beer
A. Bavarian Weizen
B. Bavarian Dunkel Weizen
C. Berliner Weisse
D. Weizenbock
18. Strong Belgian Ale
A. Dubbel
B. Tripel
C. Belgian Strong Golden Ale
D. Belgian Strong Dark Ale
19. Belgian and French Ale
A. Belgian Pale Ale
B. Witbier
C. Biere de Garde
D. Saison
E. Belgian Specialty Ale
20. Lambic and Belgian Sour Ale
A. Straight (Unblended) Lambic-Style Ale
B. Gueuze/Geuze-Style ale
C. Fruit Lambic-Style Ale
D. Old Bruin
E. Flanders Red Ale
21. Fruit Beer
22. Spice/Herb/Vegetable Beer
23. Smoke-Flavored Beer
A. Classic Rauchbier
B. Other Smoked Beer
24. Specialty/Experimental/Historical
25. Mead
A. Traditional Mead
B. Varietal Honey Traditional Mead
C. Cyser (Apple Melomel)
D. Pyment (GrapeMelomel)
E. Other Fruit Melomel
F. Metheglin
G. Braggot
H. Mixed Category Mead
26. Cider
A. Standard Cider and Perry
B. New England-Style Cider
C. Specialty Cider and Perry
27. Over the Mill
These beers do not fit into BJCP Style Guidelines as they are too big in one or more of the following; gravity, alcohol, maltiness, or hoppiness.
OVER THE MILL ENTRY/RECIPE FORM ENTRY NUMBER (For RMBC Use Only)____________________

Name(s)

Street Address __________________

City_____________State___

Phone (h) (____)________________Phone (w) (____) _____________________

E-mail_____________

Homebrew Club Name ______________________________________City___________ ______

Name of Brew_________________________Category ___________________Subcategory (a-g)______

Category/Subcategory (print style name and category in full) __________________________________________

Special Ingredients (must include if entered in Cat. 21, 22, 24) _________________________________________

Classic Style if entered in Cat. 21,22, or 24. ________________________________________________________

Bottle entry forms below. Simply provide the information requested.
Name

Street Address

City

State zip

Phone ( )

Name of Beer

Category Entered

Subcategory Entered

Homebrew Club

Name

Street Address

City

State zip

Phone ( )

Name of Beer

Category Entered

Subcategory Entered

Homebrew Club

Name

Street Address

City

State zip

Phone ( )

Name of Beer

Category Entered

Subcategory Entered

Homebrew Club

Name

Street Address

City

State zip

Phone ( )

Name of Beer

Category Entered

Subcategory Entered

Homebrew Club

Attach one form to each bottle

To BJCP Judges and Judge Wannabes:

I judged this competition last year, and it was really well run, smoothly pulled off and a pleasure to participate in.

Spencer Thomas, Mike O'Brien and Dave Haarruummpherum (can't recall the last name. Sorry...) did the deed last year and really enjoyed ourselves.

If you want to participate, please notify Rex at the number listed below. If you can't call, email Rex at MIBeerguyd@aol.com - though Rex get's a boat load of it each day and may not be able to respond to you immediately. The goal is to get all the judging done in one session this year (the first date).


National Homebrew Day
Chris Frey

National Homebrew Day - 2000

If you are receiving this then you are invited to the Frey's humble abode for his 3rd Annual National Homebrew Day Celebration! This year is shaping up to be the biggest and best so far. Five Star (via Brian Rezac) has offered free grains to anyone who is brewing on National Homebrew Day and plans to bring some of the batch to the National AHA Conference June 22-24th at the Holiday Inn in our own Livonia! And Scott Day at Brew & Grow has matched that offer by offering free hops and yeast.

I have lined up Mike O'Brien (of Pico Systems fame and proprietor of the soon to be opened Frog Island Brewery in Ypsilanti) to bring his 55 gallon drum cooker. If the response is large enough we will do an entire suckling pig roast! Friends and family are invited, just need to bring a side dish.

We will have volleyball, darts (bring your favorite metal tipped darts), horse shoes and ping pong (in the garage). And after dinner I have lined up a local R&B/Soul/rock band for our listening pleasure! So circle Saturday, May 6th to brew, drink, eat, socialize and listen to good tunes. And there will be a competition to judge the crowds favorite among the homebrews offered, so bring kegs and/or bottles enough to share!

And one last note (I am so psyched!, Paul Getza of the AHA informed me that not only is my favorite style of beer this years Big Brew (American Pale Ale), but they will be publishing me very own Nearly Nirvana Pale Ale Clone recipe for brewers nationwide to emmulate! SO let me know ASAP if you can make it, plan to brew, recipe and side dish! See ya at the meeting!


A Mustache Can Cost You Beer
contributed by Rich Byrnes

LONDON (Reuters) - The sight of British men in pubs wiping the froth from their mustaches after drinking a pint may soon be a thing of the past according to brewer Guinness they are wasting nearly half a million pounds of their stout a year.

New scientific research commissioned by Guinness (DGE.L) showed that between them, an estimated 92,370 mustachioed Guinness drinkers lose up to 162,719 pints of the black stuff each year worth some 423,070 pounds ($675,900).

``A genuine mustache has been proven to contribute to a significant Guinness wastage, as a result of inter-fiber retention at every sip,'' the company said in a statement.

For those trying to count the cost of their mustache, the average Guinness drinker with a mustache like sports presenter Des Lynam is losing over 12 pounds a year, while those with a goatee like pop singer George Michael are nine pounds out of pocket.

A full beard could cost you around 23 pounds in lost Guinness although the research showed that the amount varies according to the thickness of the facial hair.


Let It Flow
contributed by Kevin Mueller

From the February, 2000 issue of Men's Journal (pg 69):

[Drinking beer] may help reduce your risk of getting kidney stones by 40%, according to a Finnish study published recently in the American Journal of Epidemiology. The researchers suspect that this may result partly from beer's retarding effect on bone breakdown, which in turn decreases the amount of calcium that accumulates in the urinary tract. The lower concentrations of the mineral and the effect of alcohol's diluting and increasing urine flow combine to reduce the likelihood of developing the calcium-rich stones, which can block urine flow and hurt like hell.


Style Guide for Wheat Beers

April's competition is the AHA "Weiss is nice" competition. I believe that this includes American Style Wheat beers. The categories arre BJCP categories from their website.

3B. American Wheat

Aroma: Characteristic of wheat with some graininess. Bavarian Weizen's clovey and banana aromas are inappropriate. Hop aroma may be high or low but if present will be from American hop varieties. Appearance: Usually pale straw to gold. Dark versions approximating Dunkel Weizens are acceptable. Clarity may range from brilliant to hazy with yeast approximating the hefe Weizen style of beer. Big, long-lasting head. Flavor: Light graininess. Bavarian Weizenbier flavors such are banana esters and clove-like phenols are inappropriate. Hop flavor may be from low to high. Hop bitterness low to medium. Some fruitiness from ale fermentation acceptable; however, the use of a fairly neutral American ale yeast usually results in a clean fermentation. Little to no diacetyl. Mouthfeel: Light to medium body. Higher carbonation is appropriate. Mouthfeel will appear lighter than actual body due to higher levels of carbonation. Overall Impression: A light, refreshing beer that exhibits balanced hop and wheat maltiness.

17A. Bavarian Weizen

Aroma: Vanilla and clove-like phenols and fruity esters of banana are common. Hop aroma ranges from low to none. No diacetyl. Some aroma of wheat may be present. Appearance: Pale straw to dark reddish-gold in color. A very thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer, and clarity can be deliberately cloudy in a Hefe-Weizen from suspended yeast sediment. The filtered Krystal version is quite clear. Flavor: The soft, grainy flavor of wheat is essential. Hop flavor is low to none and hop bitterness is very low. A tart character from yeast and high carbonation may be present. Spicy clove phenols and fruity esters, most prominently banana, are often present. No diacetyl. Mouthfeel: The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a surprisingly light finish. A high carbonation level is typical. Overall Impression: A pale, spicy, fruity, wheat-based ale. Comments: These are refreshing, fast-maturing beers that are lightly hopped. The Hefe-Weizen version is served with yeast sediment stirred into it. The Krystal version is filtered for excellent clarity.

17B. Bavarian Dunkelweizen

Aroma: Gentle aroma of Munich malt supported by fruity, notably banana, and clove-spice aromas. No hop aroma. No diacetyl. Appearance: Light amber to light brown in color. A thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer. Flavor: Melanoidins and caramel character of Munich and Vienna-type malts is prominent, along with some wheat flavor. There may be some spicy, fruity flavor as well. Roasty character is rare and very restrained if present. Low hop bitterness. No hop flavor. No diacetyl. Mouthfeel: The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish. However, the presence of Munich and Vienna-type malts provides its own sense of fullness. A moderate to high carbonation level is typical. Overall Impression: A dark, malty, spicy, wheat-based ale. History: A dark version of Bavarian Weizen.

17C. Berliner Weisse

Aroma: Slightly fruity; a sour aspect may be quite noticeable. On occasion a mild Brettanomyces yeast aroma may be present. No hop aroma. No diacetyl. Appearance: Very pale straw in color. Clarity ranges from fair to cloudy. Despite high carbonation, head retention can vary from moussy to low. Flavor: Lactic sourness dominates and can be quite strong, but some wheat flavor should be noticeable. Hop bitterness is very low. Mild Brettanomyces yeast character may be detected occasionally. No hop flavor. No diacetyl. Mouthfeel: Light body. High carbonation. Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale.

17D. Weizenbock

Aroma: A powerful aroma of ripe fruit is very common. Aroma of alcohol is also common. Some clove-spice aroma may be present. No hop aroma. No diacetyl. Appearance: Light amber to dark brown in color. High alcohol level may impair what would otherwise be a thick, long-lasting head. Wheat protein content may impair clarity. Flavor: Concentrated wheat flavor is dominant. Malty complexity, including smoky or raisin-like essences, may be present in darker versions. A fruity character is common, and some clove-spice flavor may occur. Well-aged examples may show some sherry-like oxidation as a point of complexity. Hop bitterness is well controlled to allow wheat and malt flavors to dominate the balance. No hop flavor. No diacetyl. Mouthfeel: Full-bodied. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. Moderate carbonation. Overall Impression: A strong, malty, fruity, wheat-based ale.


False Bottoms

Gary Shewchuk

Hey everyone, I'm planning on buying some perforated SS. It's the same configuration as the screens in the Williams Brewing catalog. Then we will cut it to fit the brewing pots. The cost will be about 25 US dollars each! We can get 4 - 18 in dia screens from each piece. The stock sheet size is 36" X 40"......................Any interest out there????


Beer Events, Meetings & Competitions
Gabrielle Palmer

Fermental Funny


The "guessbeer" website was found by Rich Byrnes http://www.kellys.com/cgi-bin/guessbeer.pl

Ye Olde Brew News
published by the F.O.R.D. Homebrew Club
Editor:
Tony Tantillo

Contributors:
Chris Frey
Gabrielle Palmer
Jim Racine
Rich Byrnes
Al Czajkowski
Howard Klix, Jr.
Kathy Zorn
Pat Babcock
Kevin Mueller
Gary Shewchuk
Tony Tantillo

Club Officers:
Al Czajkowski, President
Jim Racine, Vice President
Howard Klix Jr., Secretary
Chris Frey, Treasurer
Tony Tantillo, Newsletter Editor
Gabrielle Palmer, Webmaster
Sue Merritt, Photographer/Historian/Beer Mooch
Mike Arend, Librarian
Jim Rice & Tyler Barber, Special Events Coordinators
Tyler Barber, Equipment Manager
Rich Byrnes, Business Manager

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.

Correspondence should be directed to:
Howard Klix Jr.
34711 Aquarius Dr., Apt. C
Sterling Heights, MI 48310

Phone: 810-795-0512
Email: raistlin01@home.com

Visit our website at: http://www.be.ford.com/brewers/
or external to Ford at: http://hbd.org/ford/

current circulation... 125