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| May 2002 | Fermental Order of Renaissance Draughtsmen | Vol. 10 No. 5 |
The next meeting will be held at George and Harry's on Wednesday, May 22. George and Harry's is located on Michigan Avenue between Mason and Monroe. Their address is 22048 Michigan Avenue and their phone number is 313-359-2799. George and Harry's also has a website at http://www.georgeandharrys.com. The competition for May is Brown Ale BJCP Style 10B, and 10C. 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 Stout competition are:
| Place | Name | Style | Points |
| 1 | Jim Gerrity | Dry Stout | 38.5/50 |
| 2 | Anthony Tantillo | Foreign Stout | 35/50 |
| 3 | Rich Hampo | Stout | 25.5/50 |
This May's competition will be Brown Ale, BJCP category 10B & 10C.
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.
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This newsletter is going to be one of the shorter newsletters recently. I have been very busy with personal family matters this week, and haven't had much time to put into this issue. Additionally, the usual high numbers of photos accompanying national homebrew day has been cut short. Tony Treusch sent nine emails containing pictures. Unfortunately only two of the emails reached me before the 10 MB limit on my Earthlink account was used up! The rest were returned to the sender !
What: American Homebrewers Association
2002 National Homebrewers Conference
When: June 20 - 22, 2002
Where: "Beer Friendly" Wilson World Hotel
The 2002 "Big Texas Toast" conference will be a fun, educational gathering designed to enhance homebrewers' brewing skills and knowledge and increase homebrewing camaraderie.
Event Highlights:
Share good 'ole times and homebrews in Texas!
Event Sponsors:
Visit http://hbd.org/nhc2002/index.htm or contact the Association of Brewers at 888.822.6273 or +1.303.447.8016 for more information.
1A. Light/Standard/Premium
Aroma: Little to no malt aroma. Hop aroma may range from none to light, flowery hop presence. Slight fruity aromas from yeast and hop varieties used may exist, as well as perceptible levels of green apples due to acetaldehyde. Low levels of "cooked-corn" aroma from DMS may be present. No diacetyl.
Appearance: Very pale straw to pale gold color. White head seldom persists. Very clear.
Flavor: Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.
Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very well carbonated with slight carbonic bite on the tongue.
Overall Impression: Very refreshing and thirst quenching. "Light" beers will have a lower gravity and less resulting alcohol than the standard. Premium beers tend to have fewer adjuncts or can be all-malt.
Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Vital Statistics: OG: 1.035-1.050
IBUs: 8-22 FG: 0.098-1.012
SRM: 2-8 ABV: 3.5-5.1%
Commercial Examples: Standard: Budweiser, Molson Golden, Kirin, Corona, Fosters; Premium: Michelob; Light: Bud Light, Miller Lite.
1B. Dark
Aroma: Little to no malt aroma. Little or no roast malt aroma since the color is usually derived artificially from the addition of dark caramel brewing syrups. Hop aroma may range from none to light flowery hop presence. Slight fruity aromas may exist from yeast and hop varieties used. Low levels of "cooked-corn" aroma due to DMS may be noticeable. No diacetyl.
Appearance: Deep copper to dark brown with bright clarity. Foam stand may not be long lasting.
Flavor: Crisp with some low levels of sweetness. Roasted malt flavors, very low to none; often the dark color is from dark caramel brewing syrups rather than roasted malts. Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. No fruitiness.
Mouthfeel: Light to somewhat medium body. Smooth, although a well-carbonated beer.
Overall Impression: A colored version of lighter American lagers with little or no dark malts used. Somewhat sweeter than its pale cousins with a little more body.
Ingredients: Two- or six-row barley, corn or rice as adjuncts and potentially artificially colored with dark caramel brewing syrups.
Vital Statistics: OG: 1.040-1.050
IBUs: 14-20 FG: 1.010-1.012
SRM: 10-20 ABV: 4.1-5.1%
Commercial Examples: Michelob Dark, Lowenbrau Dark, Beck's Dark, Saint Pauli Girl Dark.
1C. Classic American Pilsner
Aroma: Low to medium clean, grainy and sweet maltiness may be evident. Medium to high hop aroma, often classic noble hops. No fruitiness or diacetyl. Some "cooked-corn" aroma due to DMS may be noticeable.
Appearance: Light to gold color. Substantial, long lasting head. Bright clarity.
Flavor: Medium to high maltiness similar to the Bohemian Pilsners but somewhat lighter due to the use of up to 30% flaked maize (corn) used as an adjunct. Slight grainy sweetness from the use of maize with substantial offsetting hop bitterness. Medium to high hop flavor from noble hops. Medium to high hop bitterness. No fruitiness or diacetyl.
Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.
Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and water available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. The maize presents a unique grainy sweetness that is indicative of the style.
History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out with Prohibition but was resurrected as a home-brewed style by advocates of the hobby.
Comments: The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.049 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 25-40 to 20-35 after Prohibition.
Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters or traditional noble German hops. Modern Hallertau crosses (Ultra, Liberty,Crystal) are also appropriate.
Vital Statistics: OG: 1.044-1.060
IBUs: 25-40 FG: 1.010-1.015
SRM: 3-6 ABV: 4.5-6%
Commercial Examples: None.
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Beer Events, Meetings & Competitions |  |
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Fermental Funny |  |
When I heated my home with oil, I used an average of 800 gallons a year. I have found that I can keep comfortably warm for an entire winter with slightly over half that quantity of beer. -- Dave Barry
"Nobody drove me to drink... but they had to drive me back." -- John Barleycorn
What contemptible scoundrel has stolen the cork to my lunch? --W.C. Fields
Beauty lies in the hands of the beerholder. -- Unknown
I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of communism or the fact that the refrigerator is still working. -- Dave Barry
I've always believed that paradise will have my favorite beer on tap. --Rudyard Wheatley
I'll have what the man on the floor's having! -- Unknown
Never buy a drink for the road, because the road is already layed out. -- Flip Wilson
I would give all my fame for a pot of ale and safety. -- Shakespeare, Henry V
All other nations are drinking Ray Charles beer and we are drinking Barry Manilow. -- Dave Barry
Give me a woman who loves beer and I will conquer the world. -- Kaiser Wilhelm
The government will fall that raises the price of beer. --Czech saying
There can't be good living where there is not good drinking. -- Benjamin Franklin
| Ye Olde Brew News
published by the F.O.R.D. Homebrew Club |
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| Editor:
Tony Tantillo Contributors:
Club Officers: |
F.O.R.D. is a private, non-profit organization of homebrewers. The main goal of this club is to
promote awareness and appreciation of the quality and variety of beer; to share information regarding technique, equipment and skill
required to brew quality homemade beer; and to encourage responsible use of beer as an alcohol-containing beverage.
Howard Klix Jr. 24737 Cushing Ave Eastpointe, MI 48021 Phone: 810-779-1445
Visit our website at: http://www.be.ford.com/brewers/
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