F.O.R.D Crest Ye Olde Brew News F.E.R.A. Crest
March 2003 Fermental Order of Renaissance Draughtsmen Volume 11 Number 3
In this issue:

March's Meeting

The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Wednesday, March 26. 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.


Competition Results


Kathy Loftus

February's Brown Ale competition results are tabulated below.

Brown Ale Competition
Place Brewer Style Points
1st Steve Close Brown Ale 45.3/50
2nd Kurt MacDonald American Brown 42.3
3rd Sheila Rucinski Chocolate Brown 39.3
HM Rich Sovoda Brown Ale 38.3

This month's competition is English & Scottish Strong Ale BJCP Category 11. It is another AHA 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 ALE


11A. 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.


News Items

Bar Rehab

Tyler Barber
Note: Tyler still needs bottle caps. I am reprinting this from last month's newsletter.

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.


Message Board

Howard Klix, Jr.

Tony,

Just looking for a link to our new message board for the club. Makes it really easy to gossip anywhere you have access to the internet. It's also categorized, so that makes it a little easier to find old information. http://www.doubleklix.com/cgi-bin/forum_ford/ikonboard.cgi

Thanks!
Howie

Editor's note: Howard has posted the discussion about the National AHA Conference here.  (Look for this link to show up soon on the F.O.R.D. home page as well.)



Next Month's Competition

Next month's competition has the broad competition category, Wines, Meads - BJCP Category 25, Ciders - BJCP Category 26. For the wine judging I found several interesting websites by doing a "Google" search: http://www.winesocietyoftexas.org/houston/FAQ_Wine_Judging.htm , http://www.longbeachgrandcru.com/judging.htm , http://www.faqs.org/faqs/drink/wine-faq/part4/index.html, and finally another wine faq meeting http://sbwines.com/usenet_winefaq/.

For Ciders and Meads there is always the BJCP guides.

25. MEAD


25A. Traditional Mead

Aroma: Honey aroma should dominate, which may be sweet and may express the aroma of flower nectar.  Aromas produced during fermentation, such as fruity esters and alcohol, may also be present.

Appearance: Clarity may be good to brilliant.  Carbonated examples will show active evidence of dissolved gas but no head is expected.  Color may range from pale straw to deep amber. 

Flavor: The flavor of honey should be featured and may include residual sweetness.  Any additives, such as acidity or tannin, should enhance the honey flavor and lend balance to the overall character of the mead.

Mouthfeel: Smooth texture.  Most will be wine-like, with the warming presence of alcohol and sense of medium body.  Sensations of a cloying or astringent character should be avoided.

Comments: A mead made primarily from honey, water and yeast.  Meads which feature the character of a blended honey or a blend of honeys.  For meads made from a single variety of money see below “B, Varietal Honey Traditional Mead.” While some oxidation of mead is OK and can actually lend useful complexity to the mead, over oxidation as exhibited by sherry-like aroma and/or taste should be avoided.  Phenols produced by high temperature fermentation are also to be avoided.  Entrants must specify whether the entry is still or sparkling mead Entrants must also indicate whether the mead is dry, semi-sweet or sweet.

Vital Statistics:        Effective OG: 1.070-1.120+

IBUs: N/A                                 FG: 0.995-1.025

SRM: 1-16                             ABV: 7.5-15+%


25B. Varietal Honey Traditional Mead

Aroma: Honey aroma should dominate, which may be sweet and may express the aroma of flower nectar.  Aromas produced during fermentation, such as fruity esters and alcohol, may also be present.  The particular Varietal honey aroma (such as orange blossoms for orange blossom honey) should be evident.

Appearance: Clarity may be good to brilliant.  Carbonated examples will show active evidence of dissolved gas but no head is expected.  Color may range from pale straw to deep amber.

Flavor: The flavor of honey should be featured and may include residual sweetness.  The distinctive taste of the Varietal honey should be showcased. Any additives, such as acidity or tannin, should enhance the honey flavor and lend balance to the overall character of the mead.

Mouthfeel: Smooth texture.  Most will be wine-like, with the warming presence of alcohol and sense of medium body.  Sensations of a cloying or astringent character should be avoided.

Comments: Mead made from honey from a particular flower source.  The brewer must name the varietal honey. Note that the character of a varietal honey will be identifiable as distinct to the source, but may not resemble the source.  Orange-blossom honey has the character of orange blossoms, not oranges.  Blackberry honey is only distantly like blackberries, although it is an identifiable character. While some oxidation of mead is OK and can actually lend useful complexity to the mead, over oxidation as exhibited by sherry-like aroma and/or taste should be avoided.  Phenols produced by high temperature fermentation are also to be avoided.  Entrants must specify whether the entry is still or sparkling mead.  Entrants must also specify whether the entry is dry, semi-sweet or sweet. 

Vital Statistics:        Effective OG: 1.070-1.120+

IBUs: N/A                                 FG: 0.995-1.025

SRM: 1-16                             ABV: 7.5-15+





25C. Cyser (Apple Melomel)

A mead made with the addition of apples or apple juice. Traditionally, cysers are made by the addition of honey to apple juice without additional water.

Aroma: Should have distinct apple character with a pronounced honey aroma, which may be sweet and may express the aroma of flower nectar. Aromas produced during fermentation, such as fruity esters, low levels of sulfur and alcohol, may also be present.

Appearance: Clarity may be good to brilliant.  Carbonated examples will show active evidence of dissolved gas but no head is expected.  Color may range from pale straw to deep amber.

Flavor: Should have distinct apple character but should also have a balanced honey character.  The Apple character may supply tart acidity to cut the honey sweetness, so one may notice tart acidity first and residual sweetness thereafter.  Any additives, such as acidity or tannin, should enhance the honey flavor and lend balance to the overall character of the cyser.  In well made examples of the style, the fruit is both distinctive and well-incorporated into the sugar-acid balance of the mead.  Some of the best examples have the taste and aroma of an aged Calvados (apple brandy from northern France).

Mouthfeel: Smooth texture.  Most will be wine-like, with the warming presence of alcohol and sense of medium body.  Sensations of a cloying or astringent character should be avoided.

Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance.  Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.  Entrants must specify whether the entry is still or sparkling cyser.  Entrants must also specify whether the entry is dry, semi-sweet or sweet.

Vital Statistics:        Effective OG: 1.070-1.120+

IBUs: N/A                                 FG: 0.995-1.025

SRM: 1-16                             ABV: 7.5-15+%

25D. Pyment (Grape Melomel)

A mead made with the addition of grapes or grape juice.  Alternatively, the pyment may be a grape wine sweetened with honey, a mixture of grape juice and honey that is fermented or a mixture of grape wine and mead mixed after fermentation.

Aroma: Should have distinct grape or grape-wine character with a pronounced honey aroma, which may be sweet and may express the aroma of flower nectar.  Aromas produced during fermentation, such as fruity esters and alcohol, may also be present.

Appearance: Clarity will be good to brilliant.  Carbonated examples will show active evidence of dissolved gas but no head is expected.  Color would reflect the grape source, whether white, red or other.

Flavor: Should have distinct grape wine character, manifested in acidity, tannin and other grape characteristics, but the honey character should balance the fruit flavors.  Grassy white wine character or buttery(diacetyl) Chardonnay character is appropriate in pyment only.  In well made examples of the style, the fruit is both distinctive and well-incorporated into the sugar-acid balance of the pyment.

Mouthfeel: Smooth texture.  Most will be wine-like, with the warming presence of alcohol and sense of medium body.  Sensations of a cloying or astringent character should be avoided. 

Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.  Entrants must specify whether the entry is still or sparkling pyment.  Entrants must also specify whether the entry is dry, semi-sweet, or sweet.

Vital Statistics:        Effective OG: 1.070-1.120+

IBUs: N/A                                 FG: 0.995-1.025

SRM: 1-16                             ABV: 7.5-15+%


25E. Other Fruit Melomel

A mead made with the addition of other fruit or fruit juices. There should be an appealing blend of the fruit and honey character but not necessarily an even balance.

Aroma: Should exhibit the aroma of the fruit(s) present in the mead. In a melomel with a blend of fruits, one fruit may dominate the aroma profile.

Appearance: Clarity will be good to brilliant.  Carbonated examples will show active evidence of dissolved gas but no head is expected.  The particular fruit(s) used may or may not impart color to the mead. 

Flavor: Fruit flavor contributions to the mead range from subtle acidic notes to intense, instantly recognizable fruit flavors.  In a melomel with a blend of fruits, one fruit may dominate the flavor profile. There should be a balanced honey character as well.  Some fruits will lend a cloying sweetness to the mead while others add a drying character.  In well- made examples of the style, the fruit is both distinctive and well-incorporated into the sugar-acid balance of the mead.

Mouthfeel: Smooth texture.  Most will be wine-like, with the warming presence of alcohol and sense of medium body.  Sensations of a cloying or astringent character should be avoided.

Comments: Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.  Some fruits, notably darker ones like Blackberries, may contribute a tannin presence not unlike dark pyments.  Some oxidative properties may be appropriate in certain fruit meads, giving them a sherry or port wine character.  Entrants must specify whether the entry is still or sparkling mead.  Entrants must also specify whether the mead is dry, semi-sweet or sweet.

Vital Statistics:        Effective OG: 1.070-1.120+

IBUs: N/A                                 FG: 0.995-1.025

SRM: 1-16                             ABV: 7.5-15+%

25F. Metheglin

A mead made with the addition of spices or herbs.

Aroma: The spices/herbs may be expressed in the aroma.  Honey characters should appear in the aroma but will vary in intensity depending on the spices/herbs used.  Metheglins containing more than one spice should have a good balance among the different spices/herbs, though some spices/herbs will tend to dominate the aroma profile.

Appearance: Clarity may be good to brilliant.  Carbonated examples will show active evidence of dissolved gas but no head is expected.  Color may range from pale straw to deep amber; the color usually won't be affected by the spices or herbs.

Flavor: The spices/herbs should be expressed in the flavor but the honey character is still the backbone of the mead and should appear in the flavor but will vary in intensity depending on the spices/herbs used.  The spices/herbs should be expressed in the flavor as a distinctive enhancement to the honey flavor, whether harmoniously or by contrast, and should achieve a pleasant balance when a blend of spices/herbs is used.  Metheglins containing more than one spice should have a good balance among the different spices/herbs, though some spices/herbs will tend to dominate the flavor profile. 

Mouthfeel: Smooth texture.  Most will be wine-like, with the warming presence of alcohol and sense of medium body.  Sensations of a cloying or astringent character should be avoided; however,  some spices or herbs may affect mouthfeel particularly by adding astringency.

Comments: Often, a blend of spices may give a character greater than the sum of its parts.  The better examples of this style use spices/herbs subtly and when more than one are used, they are carefully selected so that they blend harmoniously.  Entrants must specify whether the entry is still or sparkling mead.  Entrants must also specify whether the mead is dry, semi-sweet or sweet.

Vital Statistics:          Effective OG: 1.070-1.120+

IBUs: N/A                                  FG: 0.995-1.025

SRM: 1-16                              ABV: 7.5-15+%


25G. Braggot

Meads made with both honey and malt providing flavor and fermentable extract.  Originally, and alternatively, a mixture of mead and ale.

Aroma: Aroma of both honey and malt should be apparent and in balance. Hop aroma may be present but is not required.

Appearance: Straw to dark brown depending on the type of malt and honey used.  Some head retention is expected.  Clear, although some chill haze may be present at low temperatures.

Flavor: There should be some balance between the beer aspect and the mead aspect of a braggot, especially with regard to maltiness and bitterness versus honey character.  Malt character ranges from light pale malt-type flavors to rich caramel flavors, depending on the malt used.  Hop bitterness and flavor may be present but are not required.

Mouthfeel: Body may vary from light to medium.  Smooth mouthfeel without astringency.  Carbonation may vary from light to very lively.

Comments: The fermentable sugars should come from a balance of malt and honey, otherwise the beverage might better be entered as a Specialty Beer with the addition of honey.  As a rule of thumb, the fermentables should consist of no less than 1/3 malt and no more than 2/3 honey.  Hopped examples of this style should exhibit the hops distinctly and should have at least 15 IBUs. 


Vital Statistics           Effective OG: 1.060-1.120+

IBUs: 0-50                                 FG: 1.004-1.025

SRM: 3-16                              ABV: 6.5-14%

25H. Mixed Category Mead

A mead that combines ingredients from two or more of the other mead sub-categories.

Aroma, appearance, flavor and other characteristics may vary and be combinations of the respective elements of the various sub-categories used in this style.

Comments: This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements.


26. CIDER


26A. Standard Cider and Perry

Aroma: Apples (pears, if a perry) should be distinctive and dominate. There may be some fermentation byproducts such as esters, alcohols and low levels of sulfur.

Appearance:  Pale yellow to amber in color. Clear and brilliant.   Carbonation may vary from absolutely still to very vigorous, as follows, Entrant must specify still or carbonated (level of carbonation optional):

Still: No carbonation visible or in the mouthfeel.

Petillant: Very lightly sparkling, visibly and in the mouth.    

Sparkling: Clearly but not heavily carbonated.

Spuming or Spumante: Heavily and vigorously carbonated, bordering on gushing, with tight, fine bubbles, champagne-like.

Flavor: Crisp apple (pear) flavor should be present and distinctive. May be dry to sweet. Some noticeable alcohol character may be present at the upper end of the range (7%). There should be a balance in the acidic character and the residual sweetness.

Mouthfeel: Light body. No astringency. No carbonic bite from CO2.

Comments: Sugar adjuncts may be used. May be fermented by wine, Champagne, ale, lager or wild yeast. The entrant must also specify whether the entry is a cider or perry; dry, semi-dry or sweet; still or carbonated. If both apple and pear juice are used the entry must be entered as a special cider. Artificial carbonation is allowed. The method of carbonation need not be specified.

Vital Statistics:                  OG: 1.045-1.061

IBUs: NA                             FG: 0.990-1.012

SRM: 3-12                        ABV: 4.5-7%

Commercial Examples: Broadoak, Hecks, Dunkerton's, Franklins, Rich's Framhouse Cider (all available only in England), Clos Normand, Herout Fils, Hornsby's Draft Cider (not the “Granny Smith” or “Amber”), Sidra El Gaitero, Kelly's Traditional Irish Premium Hard Cider, Minchew Perry (available only in England), Wyder's Pear Cider.


26B. New England-Style Cider

Aroma: Strong, pronounced apple aroma. The higher level of alcohol,8-14%, will be more noticeable in the aroma. Other fermentation byproducts may also be present.

Appearance: Pale to medium yellow. Still or sparkling. Carbonation must be natural. Clear and brilliant.

Flavor: Strong apple flavor. Usually dry. No hot alcohol taste. New England-Style cider is distinguished from other styles by its robust and sometimes unsophisticated taste. It is a rustic, homemade product, typically more forceful than delicate. Nevertheless, complexity and structure are often present.

Mouthfeel: Medium to full-bodied with some tannins.

Comments: Adjuncts may include white and brown sugars, molasses, honey (very sparingly), and/or raisins. Should use wild or wine yeast only. Entrants must specify whether still or sparkling and whether dry, semi-sweet or sweet.

Vital Statistics:                    OG: 1.061-1.105

IBUs: N/A                            FG: 0.990-1.010

SRM: 3-5                          ABV: 7-14%

Commercial Examples: There are no known commercial examples of New England-style cider.


26C. Specialty Cider And Perry

Aroma: Apples (pears) should be distinctive and dominate. There may be some fermentation byproducts such as esters, alcohols and low levels of sulfur. Aromas from identified fruits and spices should also be noticeable as well.

Appearance: Carbonation may vary from absolutely still to very vigorous. Pale yellow in color, except where adjuncts such as spices or fruit may introduce a deeper shade or another color. Clear and brilliant.

Flavor: Crisp apple (pear) flavor should be present and distinctive. Declared adjuncts must be present in the taste and integrate well with the base cider. May be dry to sweet. Some noticeable alcohol character may be present but the emphasis should be on alcoholic warming, not the taste or harsh bite of alcohol in the mouth. There should be a balance in the acidic character and the residual sweetness.

Mouthfeel: Light to full body.

Comments: Sugar adjuncts may be used. May be fermented by wine, Champagne, ale, lager or wild yeast. There may be optional ingredients such as fruits and spices in which case the entrant must identify these. The entrant must also specify whether the entry is; dry, semi-dry or sweet; still or carbonated. Artificial carbonation is allowed. The method of carbonation need not be specified. The entrant must be careful in the use of honey as an adjunct; if the honey is the dominant fermentable the entry is a Cyser and must be entered in the Mead competition and not as a cider.

Ingredients: At least 75% apple (pear) juice with the remainder made from any variety of adjuncts. The alcohol content must be below 14%, but any type of yeast can be used in the production.

Vital Statistics:                   OG: 1.061-1.105

IBUs: N/A                            FG: 0.990-1.010

SRM: 3-12                         ABV: 7-14%

Commercial Examples: Cider Jack fruit ciders.


Five Years Ago in Ye Olde Brew News.

Here are some oldie but goodie recipes....

Imperial Stout
Tyler Barber

Ingredients for 5 gallons:
6.6 lbs. Bierkeller dark extract
1.1 lbs. chocolate malt
6 oz. roasted malt
4 lbs. M&F dark
1 lb. M&F x-lite dry
8 oz. malto dextrin
2 tsp. Gypsum
irish moss
2 oz. Hallertauer (60 min.)
1 oz. Saaz (60 min.)
0.5 oz. Tradition (60 min.)
1 oz. Saaz (15 min.)
2 oz. Tettenanger (5 min.)

Yeast: Wyeast #1056 American Ale

Original gravity: 1.072
Bottled with 0.75 cup corn sugar and 0.125 cup honey

Casterbridge Brown Ale
Gary Shewchuk

Ingredients for 5 gallons:
3.3# Edme Light Malt Extract
3# Extra Light DME
½# Crystal Malt 60L
¼# Black Patent Malt
¼# Chocolate Malt
Bittering Hops: 1.5 oz. Cascade (5.5%AA) (34 IBU)
Flavoring Hops: 0.5 oz. Cascade (5.5%AA)

Yeast: Wyeast #1028 London Ale

Start with 4 gallons water, add grains and bring temperature to 155F and hold for 15min. Rinse grains and bring to a boil. Remove from heat and add extracts and bittering hops. At 45 min. add Flavor hops and Irish Moss. Finish at 60 min. Chill wort to 70F. Pitch Yeast. Ferment at 64F. Rack to secondary after 1 week.

Original gravity: 1.051
Final gravity: 1.012


beergalss Beer Events, Meetings & Competitions bitter

smile2 Fermental Funny smile

This post originated from John Rucinski and relayed to the editor by Chris Frey. I don't know where John originally obtained the article

'Got Beer?' State Urged To Adopt Official Drink
Animal Rights Group Makes Suggestion
Posted: 10:42 p.m. EST February 25, 2003
Updated: 12:00 a.m. EST February 26, 2003
MADISON, Wis. -- Forget about "Got Milk?"
How about "Got Beer?"
An animal rights group wants Wisconsin Gov. Jim Doyle to change the state's official beverage from milk to beer. People for the Ethical Treatment of Animals says milk is harmful to humans -- and is really meant for calves. The group says beer is healthier for humans than cow's milk. PETA first came up with the beer-for-milk campaign two years ago. It ended the push after being criticized by Mothers Against Drunk Driving and other groups. But PETA restarted the campaign last year.


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

Contributors:
Kathy Loftus
Tony Tantillo
Howard Klix, Jr.
Chris Frey
John Rucinski
Tyler Barber

Club Officers:
Chris Frey,President
Kathy Loftus, Vice President
Howard Klix Jr., Secretary
Doug Geiss, Treasurer
Tony Tantillo, Newsletter Editor
Mark Stavenga , Webmaster
Sue Merritt, Photographer/Historian/Beer Mooch
Kathy Loftus, Photographer
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.
Howard Klix Jr.
24737 Cushing Ave
Eastpointe, MI 48021

Phone: (586) 779-1445
Email: raistlin@wideopenwest.com

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

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