 |
 |
 |
|
|
|
| April 2002 | Fermental Order of Renaissance Draughtsmen | Vol. 10 Number 4 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, April 23, 2002. 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. The competition for April is Stout, BJCP Category 16. 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 at 6PM.
Kathy Loftus has made all of the arrangements and has forwarded this information " We'll be in the lounge (where the couches are). It's a pay as you go for the drinks and dinner will be on separate tabs, but it will help them a lot if we pay the tabs when we get our meals. The music will be turned down at 6 for about 15-20 minutes and we need to be discreet with our homebrews, basically don't show up with a keg. Let me know if I forgot anything. I did tell her that we'd bring our own tasting glasses (I can get some plastic cups.)"
The winners from the IPA are:
| Place | Name | Style | Points |
| 1 | Chris Frey | IPA | 41.5/50 |
| 2 | Bob and Kim Barrett | IPA | 39.5/50 |
| 3 | Chris Frey | IPA | 38/50 |
April's competition will be Stout, BJCP category 16 .
16. STOUT
16A. Dry Stout
Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hop aroma low to none.
Appearance: Deep garnet to black in color. Clarity is irrelevant in such a dark beer. A thick, creamy, long-lasting head is characteristic.
Flavor: Moderate acidity/sourness and sharpness from roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.
Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation.
Overall Impression: A very dark, roasty, bitter, creamy ale.
History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body. Modern versions are brewed from a lower OG and no longer reflect a fuller body than porters.
Comments: This is the draught version of what is otherwise known as Irish stout. Bottled versions are typically brewed from a significantly higher OG and may be considered foreign extra stouts.
Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add a creaminess. A small percentage of soured beer is sometimes added for complexity. Water should have high carbonate hardness.
Vital Statistics: OG: 1.035-1.050
IBUs: 30-50 FG: 1.007-1.011
SRM: 35+ ABV: 3.2-5.5%
Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout.
16B. Sweet Stout
Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.
Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.
Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.
Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.
Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.
History: An English style of stout.
Comments: Gravities are low in England, higher in the exported product.
Ingredients: Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.
Vital Statistics: OG: 1.035-1.066
IBUs: 20-40 FG: 1.010-1.022
SRM: 35+ ABV: 3-5.6%
Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.
16C. Oatmeal Stout
Aroma: Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.
Appearance: Black in color. Thick creamy head. Dark color will likely obscure any clarity.
Flavor: Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.
Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.
Overall Impression: A very dark, full-bodied, roasty, malty ale.
History: A variation of sweet stout that is usually less sweet than the original.
Comments: Between sweet and dry stouts in sweetness.
Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal used to enhance fullness of body and complexity of flavor. Hops for bitterness only. Ale yeast. Water source should have some carbonate hardness.
Vital Statistics: OG: 1.035-1.060
IBUs: 20-50 FG: 1.010-1.018
SRM: 35+ ABV: 3.3-6.0%
Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse.
16D. Foreign Extra Stout
Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color.
Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.
Mouthfeel: Medium full body, creamy character. May give a warming impression.
Overall Impression: A very dark, moderately sweet, strong, roasty ale.
History: Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile.
Comments: These beers possess a stronger alcohol content than other stouts except the Imperial Stout.
Ingredients: Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast.
Vital Statistics: OG: 1.050-1.075
IBUs: 35-70 FG: 1.010-1.017
SRM: 35+ ABV: 5-7.5%
Commercial Examples: ABC Stout, Guinness Foreign Extra Stout (bottled).
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Almost 40 Fermental Renaissance Draughtsmen, Ann Arbor Brewers Guild, Prison City Brewers members and friends hopped a bus for a spring time pubcrawl. First stop was ARCADIA BREWING COMPANY where much of the group ate a very tasty meal (various things, from burgers to pizza, and it was the consensus that EVERYTHING consumed was excellent) and as always, their beer was awesome. Special thanks to the staff and management for being absolutely GREAT, and to Bo for giving us a tour of the brewery.
After a couple hours at Arcadia we headed to Kalamazoo, and spent the next four hours at KRAFTBRAU and BELL'S. The beer was once again exceptional, Kraftbrau's homemade wine is in itself worth the trip. The weather helped, it was a beautiful day and night and thus we were able to enjoy the outdoor beer garden at both Kraftbrau and Bell's. Special thanks for the hospitality of both of the staff at both of these establishments.
All in all a great time was had by everyone, and the first time visitors to these wonderful places said they too will be going back!!
Special thanks also to our driver, Dave, and Ideal Coachlines of Dearborn.
We would also like to acknowledge and thank the contributors of some of the prizes that were given away on the trip. The staff at the following places were kind enough to contribute these things including coasters, golf stuff, microbrewed rootbeer, glasses, T-shirts, gift certificate, etc., and we thank them very much for their generosity:
Arcadia Brewing Company, Bell's/Kalamazoo Brewing Co., Three Floyds Brewery, Flossmoor Station Brewing Company, Goose Island Brewing Company.
Please support our supporters every chance you get! Not only do we suggest as always to "Drink Michigan Beer," but also the beer of our friends at Three Floyd's (Munster, IN), and Flossmoor Station and Goose Island (Chicago). If you haven't taken a trip to their Breweries, all three are definitely worth the trip. The places, people, and beer are all OUTSTANDING!!!
ATTENTION ALL HOMEBREWS:
Brew at Crispy's
Start when you want
Brew what you want
Relax, enjoy, have a homebrew. Or brew the Maibock or Old Ale, I don't
care - just have fun! Recipes are located at
http://beertown.org/AHA/BIGBREW/index.htm Breakfast at 8:30ish. Start anytime after 9:00. Wouldn't mind people
starting much later so when
non-homebrewers show up, they can see the systems working. They
should be there by 4:00ish.
4:00 - Grand reopening tour of the Barr House Cupola
4:30 - Herm the Bagpiper does his thing
5:00ish - Mike O'Brien serves the roast pig (and whatever side dish you
told me you were bringing and you remembered to bring)
Midnight - becomes Sunday - who cares
So, let me know if you are coming, are you bringing the family, bringing a keg, planning to brew (I will supply water if you ask), what your side dish is and that is about that. Hey, going into its fifth year, I am finally getting the hang of this. Bring a blanket, bring a chair, rain or shine.
This is the recipe that makes me wish I kept better notes because I keep on getting asked about it. The major problem is that one of the jars of honey was a partial jar. I think that it contained about 4-5 lbs of Honey. Anyway the original gravity of the must was 1.125. I sometimes wonder about the accuracy of my hydrometer.
The Ingredients
The Procedure
The following article recounts our March 1997 meeting...
Our last meeting was held Wednesday, March 26th at Chelseas. Rich Byrnes began the meeting with introductions of the officers. One of the first items at hand to be discussed was the need for volunteers for this summers Beer-B-Que / Pig Roast (yes, there does able to be a pig in this summer's outing). Helping out to make this event a success doesnt take a lot and if enough people volunteer, then the work load doesnt overwhelm just a few people. If you can chip in and help, please contact Doug Lacureaux or Rich Byrnes.
National Homebrew Day is coming up (Saturday, May 3rd) and we will be providing a public homebrew demonstration at Merchants in Dearborn. There will be two "pico-brewing" systems doing all-grain brewing and two demonstrations of extract brewing. This will be our most ambitious demo to date. Our hosts at Merchants have indicated that they will provide a nice spread of food and all F.O.R.D. members will receive a 20% discount on homebrew supply purchases for that one day only! So come out and support the demo and take advantage of the savings!
Steve Rowley and Brian Shepard and their sub-group, the F.O.R.D. C. A.R.S. (cigar aficionados renaissance smokers) had an event last week at the Dearborn Smoke shop . Anyone interested in participating in their smokers/brew sharing meetings should contact them for further information.
It was announced with Pat Babcock's move to the Edison Plant for the foreseeable future that Doug Geiss will be replacing him as the clubs business manager.
Doug was also one of the people who was present at the Atwater Brewing Co.s grand opening on St. Patrick's Day and he was even interviewed on the radio to discuss his impressions. Rich indicated that there is a small restaurant there, but that the main attraction is the full scale brewery. Look for a full write-up soon. The club will attempt a meeting/tour with Tom, the master brewer, some time this summer after they have had an opportunity to settle down a bit.
Sandy Bruce, our treasurer, pointed out that there are still a handful of people who need to square up with her for dues. Also, there are still coasters with the F.O.R.D. logo on them for $5.00 a sleeve of 50 available.
Ted Geftos, our librarian, mentioned that there are several new titles in the library. Among them are Brew Wares, Dave Millers Homebrewing Guide, Designing Great Beers by Daniels and The New World Guide to Beers. He also asked that whoever last checked out the Beer Hunter CD-Rom by M. Jackson to please return it as others are waiting to use it.
Finally, ribbons were awarded for the last few months competitions, with Jim Rice collecting 1st, 2nd and 3rd for his excellent lagers.
May's competition will be Brown Ale, BJCP category 10b, 10c & 10d.
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.
 |
Beer Events, Meetings & Competitions
Gabrielle Palmer |
 |
 |
Fermental Funny |  |
It's not that we didn't have anything funny happen. It's just that I ran out of time trying to get the newsletter out ! I'll use the funny's from this month in May's Newsletter.
| 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 |