 |
 |
 |
|
|
|
| April 2001 | Fermental Order of Renaissance Draughtsmen | Vol. 9 No. 4 |
The next meeting will be held back at Sisko's in Taylor on Tuesday, April 24. Sisko's is located on Monroe (between Telegraph and Southfield), just south of Vanborn. Their address is 5855 Monroe and their phone number is 313-278-5340. Sisko's also has a website at http://www.siskos.com/. The competition for this March is Competition Style. As usual, the thirsty hard-core who want dinner will start arriving around 5PM, people will drift in for an hour or so, and we will start our meeting around 6PM.
The winners from the Brown Ale Competition are:
| Brown Ale Competition | |||
| Place | Name | Style | Points |
| 1 | Tony Tantillo | Brown Ale | 44/50 |
| 2 | Don Parisot | Brown Ale | 42/50 |
| 3 | Howard and Marla Klix | Brown Ale | 39.5/50 |
April's competition will be Bock, BJCP category #14 a, b, c, & d described below. This is an AHA club competition month.
14. BOCK
14A. Traditional Bock
Aroma: Strong aroma of malt. Virtually no hop aroma. Some alcohol may be noticeable. Diacetyl or esters should be low to none.
Appearance: Deep amber to dark brown color. Lagering should provide good clarity despite the dark color. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Rich and complex maltiness is dominated by the grain and caramel flavors of Munich and Vienna malts. A touch of roasty character may be present but is rare. No hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish.
Mouthfeel: Medium to full bodied. Low to moderate carbonation.
Overall Impression: A dark, strong, malty lager beer.
History: Can be thought of as a strong version of Munich Dunkel. A Bavarian specialty that is most closely associated with serving in winter and spring seasons.
Comments: Decoction mashing may enhance the caramel and melanoidin flavor aspects of the malt.
Ingredients: Munich and Vienna malts, rarely any dark roasted malts, never any non-malt adjuncts. Continental European hop varieties are used, for bittering only. Lager yeast. Water hardness can vary.
Vital Statistics: OG: 1.064-1.072
IBUs: 20-35 FG: 1.013-1.020
SRM: 14- 30 ABV: 6-7.5%
Commercial Examples: Aass Bock, Hacker-Pschorr Dunkeler Bock, Dunkel Ritter Bock, Einbecker Ur-Bock.
14B. Helles Bock/Maibock
Aroma: Moderate to strong malt aroma. Hop aroma should be low to none. Aromas such as diacetyl or fruity esters should be low to none. Some alcohol may be noticeable.
Appearance: Golden to amber in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor: The rich flavor of continental European pale malts dominates. Little or no hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish. Perception of hops may be more apparent than in darker Bocks.
Mouthfeel: Medium-bodied. Moderate carbonation.
Overall Impression: A relatively pale, strong, malty lager beer.
History: Can be thought of as a strong version of Munich Helles. The serving of Maibock is specifically associated with springtime and the month of May.
Comments: A pale type of Bock beer.
Ingredients: Pale lager malts. No non-malt adjuncts. Continental, European hops. Water hardness varies. Lager yeast.
Vital Statistics: OG: 1.064-1.072
IBUs: 20-35 FG: 1.011-1.020
SRM: 4 – 10 ABV: 6-7.5%
Commercial Examples: Ayinger Maibock, Spaten Premium Bock, Pschorr Maerzenbock, Wuerzburger Maibock, Hacker-Pschorr Maibock, Augustiner Hellerbock, Fieders Bock Im Stein, Forschungs St. Jacobus Bock.
14C. Doppelbock
Aroma: Intense maltiness. Virtually no hop aroma. While diacetyl or esters should be low to none, a fruity aspect to the aroma often described as prune, plum or grape may be present due to reactions between malt, the boil, and aging. A very slight roasty aroma may be present in darker versions.
Appearance: Gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Very rich and malty, infrequently a touch of roastiness. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusel oils) should be very low to none. Little to no hop flavor. Hop bitterness varies from moderate to low but always allows malt to dominate the flavor.
Mouthfeel: Full-bodied. Low carbonation.
Overall Impression: A very strong, rich, lager beer.
History: A Bavarian specialty invented in Munich by the brothers of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels.
Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but pale versions have also been made.
Ingredients: Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted(burnt) malt in those. Continental European hops. Water hardness will vary. Lager yeast.
Vital Statistics: OG: 1.073-1.120
IBUs: 20-40 FG: 1.018-1.030
SRM: 12-30 ABV: 7.5-12%
Commercial Examples: Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, EKU Kulminator "28," Loewenbraeu Triumphator, Hacker-Pschorr Animator, Old Dominion Dominator.
14D. Eisbock
Aroma: Dominated by malt. Definite alcohol presence. No hop aroma. No diacetyl or esters.
Appearance: Deep gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.
Flavor: Rich malt and concentrated alcohol. No hop flavor. Hop bitterness just balances the malt sweetness to avoid a cloying character. No diacetyl or esters.
Mouthfeel: Full-bodied. Carbonation low.
Overall Impression: An extremely strong lager beer.
History: A Kulmbach specialty traditionally brewed by freezing a Bock or Doppelbock and removing the water ice to concentrate the flavor and alcohol content.
Comments: The process of concentrating the alcohol content by freezing may impart significant smoothness to the flavor. The effective OG range due to the freezing effect is 1.092-1.150.
Ingredients: Pale lager malt for pale versions, Munich and Vienna malts for darker ones and occasionally a small fraction of dark-roasted malt in those. Continental European hops for bitterness only. Lager yeast. Water hardness will vary.
Vital Statistics: OG: 1.064-1.120
IBUs: 25-50 FG: 1.023-1.035
SRM: 18-50 ABV: 8.6-14.4%
Commercial Examples: Niagara Eisbock.
Doug attended a FERA meeting. He would like to get us up-to-date on the current clubs FERA has. Also, he would like to schedule FORD in a demo with FERA to demonstrate who we are and what we do. Doug is looking for volunteers and donations for this. This will help FERA justify FORD's existence.
Doug and Kathy are still looking for recipes and other information for the book they would like to put together. Please review last month's newsletter for details.
National Homebrew Day update: There will be three recipes we will be focusing on: a Cream Ale and two Pils or Lager styles. The brewing will be beginning early. Included in the day will be BBQ Turkeys, Tom Marick from the Ann Arbor Brewer's Guild, a 2 o'clock toast, then the band. Everything should be wrapping up before dark so as not to draw the attention of too many neighbors. Water for the event will be plentiful, but chilling the wort can only be done two at a time.
Good news: Al is doing well, in good shape, and back to work.
Mike Arend would like everyone to know that books from the Library are available!
Kudos to the Old Hat Brew Pub in Lawton, near Kalamazoo. The beer, food, and
service were excellent. On Sunday the Pub provides live Blues from 5pm to
9pm.
114 N Main St
Lawton, MI 49065
(616) 624-6445
Another good review: Big Buck Brewery Tricentennial is worth the trip. Secretary's note I stopped by and tried the Tricentennial. Although I was never a big fan of Big Buck beer, I really enjoyed this one. Get it while you can!
Pub Crawl update: Our Photographer/Historian/Beer Mooch would like us to watch our email for information.
Last Month's Competition:
We had six entries for Stout:
Honorable Mention:
Barrett's - Dry Stout
Jim Hampo - Stout
James Gerrity - Dry Stout
3rd: Tony Tantillo - Export Stout
2nd: Barrets - Imperial Stout
1st: Chris Frey - Imperial Stout
Thanks to everyone who participated.
I was just informed that our membership application on our web site is not working properly. If anyone receives applications from anyone, please forward them on to Chris Frey and Howard Klix, Jr.
Editor's note If anyone wants the original MS word file just drop me an electronic mail at amtantillo@earthlink.net
Over The Mill: The Ultimate Homebrew Competition
Sponsored by Rochester Mills Beer Company & Royal Oak Brewery
Final judging will take place Sunday, May 20, 2001, at Rochester Mills Beer Co., Rochester, MI. This competition is BJCP sanctioned. All 26 BJCP style including mead and cider are welcome. The same graduated entrance fee schedule used last year will remain in effect. Best of Show judging will take place 2PM and be followed by the OTM Awards Banquet. Every effort will be made to award all places. The OTM Award Banquet, scheduled for 4PM, is open to all and features the OTM Buffet, lots-a-beer, & door prizes for only $20 advance reservations 248-650-5080 ($25 at the door).
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 equipment. 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, Royal Oak Brewery or the Internet via mibeerguyd@aol.com.
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.
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 23, and 8:00 p.m. May 8, 2001.
You may enter your beer in any of the 26 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. For a complete listing please visit BJCP.ORG.
First round judging will be take place Saturday & Sunday May 12 & 13, 2001. Final round judging will take place Sunday May 20, 2000. All entrants are encouraged to join us at the Mill for the final round and OTM Awards Ceremony Banquet. The Mill will feature $2.00 pints from open to 7PM. THERE WILL BE A BJCP EXAM AT 1:00 PM MAY 19TH.
Best of Show & Ultimate award winners must be present to win.
A minimum score of 30 points out of a possible 50 will be required to place. There will be three awards for each category. All first place winners will advance to the second round for Best of Show. The Best of Show will have three places. The First Place BOS will advance to the third and final round against the First Place OTM for the Ultimate Award.
There can be only one.
OTM needs lots of stewards and judges.
Please contact Rex Halfpenny at 248-650-2824 if you can help.
Duplicate this form as needed.
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 no._______________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 Identification Form (Rubberband to entry)
Name
Street Address
City
State zip
Phone
Name of Beer
Category Entered
Subcategory Entered
Bottle Identification Form (Rubberband to entry)
Name
Street Address
City
State zip
Phone
Name of Beer
Category Entered
Subcategory Entered
-----Original Message-----
From: Harry H. Rodgers, Jr [mailto:thepcmedic@peoplepc.com]
Sent: Friday, April 13, 2001 7:42 PM
To: cfrey@ford.com
Subject: FW: PGHQ Software: Homebrew tools
FYI
-----Original Message-----
From: BadMsgQ@palmgear.com [mailto:BadMsgQ@palmgear.com]On Behalf Of
software-orders@palmgear.com
Sent: Friday, April 13, 2001 8:15 PM
To: softML List Member
Subject: PGHQ Software: Homebrew tools
The following Software! post has been added to the PalmGear.com Web Site!
New in the Hobbies Category
Software Title: Homebrew tools
Type of Product: Freeware
Product Highlight: Beer style guide, judging form, and more
Full Details at:
http://www.palmgear.com/software/showsoftware.cfm?prodID=13985
Product Description: The Beer Style Guide TinyByte duplicates the Beer Judge Certification Program's guide for evaluating beers. It consists of a main view that lists all the styles recognized by the BJCP. The Beer Judging form tinyByte works with the style guide to provide a facsimile of the Beer Judge Certification Program's standard form for evaluating beers, including guidance on what to evaluate for each parameter. It also contains a self-totaling score tally sheet. The Homebrew notes tinyByte also works with the style guide to provide a format for taking notes during a brew session. .
Blatant shameless commercial advertising to follow. there, enjoy it anyways!!
Regards;
Rich Byrnes (RBYRNES2)
313-39-09369
WERS Regional Controller
EASI Systems Analyst
Ford Motor Co.
-----Original Message-----
From: Natalie Abernethy [mailto:Natalie@allaboutbeer.com]
Sent: Wednesday, April 04, 2001 2:39 PM
To: Homebrewers@mindspring.com
Subject: Appreciation Beer Books Heaven
Importance: High
Hey Beerlovers!
Iıve got some great news! All About Beer Magazine has opened an online bookstore with over 200 books available. Visit allaboutbeer.com and click on the bookstore and you will be connected with the best beer book selection with the best prices on the market.
We've got books on homebrewing, beer style guides, beer history, cooking with beer, the brewing industry, rare & out-of-print beer books, and more.
Some of the ³Best Sellers² so far are:
So, definitely check out our bookstore by visiting allaboutbeer.com and find that book youıve been looking for. Even if it isnıt available, we will try and locate it just for you.
Cheers,
The Staff At All About Beer Magazine
"Dedicated to providing quality beer education for 21 years"
PS. Help us spread the good news by forwarding this message to all the beer lovers you know.
I had the opportunity to visit my parents in New York over Easter. When I went to the grocery store to stock up on supplies for the trip back, I found the newly reincarnated Rheingold Beer (website: www.rheingoldbeer.com), several Saranac beers, but alas no other microbrewed beers. Surprisingly, there were some Czech Pilsners on the shelf. Apparently the Eastern and Central European immigrants new to the New York area favor their own brand of Pilsner rather than the usual American Light Lager produced by "BudMilCoors". There is hope that our newest immigrants will move the commercial pilsner taste to something resembling the older pilsners that would be familiar to our grandparents and greatgrandparents. Then again I also saw a subway car ad campaign for Tequiza (ugh !!!).
Five years ago we were preparing for another national homebrew day. From April 1996....
Well folks, May 4th is right around the corner and for the first time ever we will be doing brew demos at 3 (yes three! Locations) Doug Wood/Mark Hansen and Tom Herron will be leading the all grain batches at Merchants Royal Oak, Bob Niemi will be leading the brew at Brew & Grow and I believe Tyler Barber or Ted Geftos will be leading the brew at Merchants Dearborn. Every site will have a Pico system and an extract system, if you're interested in helping out please call Rich Byrnes at 810-558-9844 for the Royal Oak location, Jim Bazzy at 313-277-5034 for the Merchants-Dearborn Location and Bob Niemi at 313-513-7158 for the Livonia Brew & Grow Location. Due to the fact we will have several brewers at each site it will not be possible to split the wort evenly as we have managed in the past. Instead we have proposed that a couple of people bring home full carboys and do the fermenting and then split the final product up between the brewers who were there, the rest of the club (yes, bring a 6-pack to the next meeting after the beer is ready) and save some of every batch for the Pig Roast so everyone has a chance to share this special National Homebrewers Day beer. We thought this year we would also be brewing at Wine Barrel Plus in Livonia as well but some misunderstandings and logistical problems arose and possibly next year we can brew there as well. For those of you new to the club who have no idea what I'm talking about, several times a year we work with local homebrew retailers and put on a parking lot "exhibition" of homebrewing using a full blown 15 gallon all grain pico™ style system and a boil pot for extracts, if you want to show up to help out and learn the fine art of all-grain brewing at the same time please mark your calendar accordingly! We generally start at about 10 in the morning and finish up at around 5. Every time we do this we have about 100-250 people stop by to watch an learn, it's a great opportunity and a lot of fun. The ingredients are donated by the retailers and I'd like to take this opportunity now to thank them for their generous support of our club and the hobby we all love!
Next month's competition is Porter, BJCP categories 15 a &b described below.
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.
 |
Beer Events, Meetings & Competitions
Gabrielle Palmer |
 |
 |
Fermental Funny |  |
| 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 |