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June 2002 |
Fermental Order of Renaissance Draughtsmen | Volume 10 Number 6 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn
on Tuesday, June 25, 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 this month is American
Lager - BJCP Category 1. 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.
To quote from April's Newsletter, "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."
The winner from the Brown Ale Competition is:
Brown Ale/b> |
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| Place | Name | Style | Points |
| 1 | John Rucinski | Mild Brown Ale | 41/50 |
June's competition will be American Lager (AHA) , BJCP category 1 .
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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The notice for the state fair homebrew competition entries has gone out. If you haven't received your entry forms via "snail mail", the competition website at http://hbd.org/michigan has them. I'll include the entry forms in the newsletter, and I've copied the following blurb verbatim from their website...
2002 Michigan State Fair Homebrew Competition
Planning for the 2002 Michigan State Fair Homebrew Competition is underway! Entries are due to the registrar from July 15th, 2002 through July 29th, 2002 – so get brewing! Judging will commence with the first round on August 3rd, 2002 and will finish with the Best Of Show on August 24th, 2002.
May's Homebrew Competition Results
We had 10 entries in the Mild and Brown category. Score sheets should
be available at the next meeting from Johanne.
Here are the results:
Mild - 1st place - Jim Rice
Style - English Dark Mild
Score 42/50
Okay, so there was only one entry in the Mild part of the category... but if you had tasted this beer you probably would have agreed with us that this one deserved to be in a category by itself. although the body and alcohol was a bit high, this beer had absolutely no off-flavors. With a substantial malt flavor and caramel aftertones, this beer was very well balanced in hops bitterness and flavor... We liked it!Style - American Brown Ale
Score 38/50
This one was an almost perfect example of an American Brown Ale, except
that it had a carbonation problem and needed a bit more hops flavor. A very
clean beer with no off-flavors. This one was named "Something Wicked This
Way Comes".
Brown - 2nd place - Aaron Dionne
Style - American Brown Ale
Score 37/50
Okay, I know what you're thinking...But no, this wasn't the same beer
as the one that won first place in this same category, they were every different,
although it still had the same carbonation problem as the other. This one
had a dominating Cascade aroma. Although it was overhopped (as if that's
possible), it had no off-flavors and was a favorite of the hopheads in the
judging group...reminiscent of Sierra Nevada's Celebration Ale.
Brown - 2nd place - Mike Arend
Style - American Brown Ale
Score 36/50
This one was very clean and refreshing brown ale with a deep copper color.
The hops bitterness, flavor and aroma were a bit low for the American Brown
Ale style, but it had absolutely no off-flavors.
I have a King Cooker dual burner with stand and side trays that I no longer
need (I've gone to a PICO style system). If you are interested, send me
an e-mail or give me a call. The price is $60 and you would need to pick
it up from my house in Dearborn Heights.
Chris Cirino
(W) - 313-583-8458
(H) - 313-561-0132
chris_cirino@det.wunderman.com
Folks,
My express congratulations to Jeff Renner on his election to the
AHA BOA!!! I don't believe there has been a region as "ripe" as
Michigan has been for providing advisors to the AHA since they
began electing advisors (Ken Schram, Jeff and I to
date!).
On another note, I hope you'll find Jeff a lot more informative
than I have been. Funny thing to say from a guy whose whole
platform was based around "communication with the membership".
Sigh...
Next month's competition is lawn mower beer. This is our competition
for any light bodied beer, including all those light American Styles in this
month's competition. Some styles that come to mind include the light ales
(BJCP category 3), koelsch (BJCP category 8A), some of the German wheat
beers (BJCP category 17 a-c ; sorry weizenbock is not a lawn mower beer),
wit beers (BJCP category 19b), and fruit beer (BJCP category 21). This
last category is also eligible for October's competition.
3. LIGHT ALE
3A. Blond Ale
Aroma: Some fruitiness; may have low to medium hop bouquet, principally from American hop varieties. Light maltiness. Low diacetyl OK.
Appearance: Pale straw to deep gold in color. Clear to brilliant. Good head retention.
Flavor: Soft, lightly malty palate, some fruitiness and hop flavor present. Usually balanced with a light to medium bitterness, though the accent tilts towards malt. Hop bitterness low to medium, although some versions are very restrained with hops, making the beer sweet in character. Low levels of diacetyl acceptable.
Mouthfeel: Medium body, though lighter mouthfeel from higher carbonation may be noticed.
Overall Impression: This beer is generally balanced with light hops and malt as an introduction to alternate beer styles for the mass-market beer consumer.
History: Currently produced by (American) microbreweries and brewpubs.
Ingredients: Generally all malt.
Vital Statistics: OG: 1.045-1.060
IBUs: 15-33 FG: 1.008-1.015
SRM: 2-8 ABV: 4-6%
Commercial Examples: Catamount Gold, Goose Island Blonde, Bridgeport Pintail Ale.
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.
Ingredients: Standard ale yeast. Often 50% wheat malt or more.
Vital Statistics: OG: 1.035-1.055
IBUs: 10-30 FG: 1.008-1.015
SRM: 2-8 ABV: 3.7-5.5%
Commercial Examples: Otter Creek Summer Wheat, Anchor Wheat, Boulevard Wheat, Pyramid Hefe-Weizen.
3C. Cream Ale
Aroma: Low hop aroma may be present. Low levels of DMS acceptable. Low maltiness. Some character from the use of corn as an adjunct may be present.
Appearance: Pale straw to pale gold. Clear to brilliant. Good head retention.
Flavor: Low hop bittering. Low maltiness; however, grainy sweetness from corn may be present. Low levels of fruitiness OK. Balanced, clean fermentation. No diacetyl.
Mouthfeel: Light body. Well carbonated. Smooth mouthfeel.
Overall Impression: A light, refreshing, thirst-quenching beer.
History: Adaptation of American light lager. Fermented as an ale, followed by cold conditioning or a blending of ale and lager beers, which reduces the fermentation byproducts.
Ingredients: Corn or rice is often used as adjuncts.
Vital Statistics: OG: 1.044-1.055
IBUs: 10-22 FG: 1.007-1.010
SRM: 2-4 ABV: 4.4-5.7%
Commercial Examples: Genesee
Cream Ale, Little Kings Cream Ale.
8. KOELSCH AND ALTBIER
8A. Koelsch-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 Koelsch.
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.
History: As an appellation, the Koelsch name can only be used for beers brewed in Koeln (Cologne), Germany, where it is a native style.
Comments: Brewed at ale temperatures, then cold conditioned to reduce fermentation byproducts.
Ingredients: European hops only. Pils malt; small amounts of wheat may be used (<25%).
Vital Statistics: OG: 1.040-1.048
IBUs: 16-30 FG: 1.008-1.013
SRM: 3.5-5 ABV: 4.0-5.0%
Commercial Examples: Available in Koeln only: Malzmuehle, Hellers, PJFrueh, Paeffgen, Sion, Kueppers. In the US: Hollywood Blonde.
17. WHEAT BEER
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.
History: A traditional wheat-based ale from Southern Germany that is a specialty for summer consumption.
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.
Ingredients: A high percentage of malted wheat is used which typically constitutes 50% or more of the grist, the remainder being pale barley malt. Weizen ale yeast produces the typical spicy and fruity essences during a relatively warm fermentation. Hops are used for a small amount of bittering only. Water character will vary.
Vital Statistics: OG: 1.040-1.056
IBUs: 10-20 FG: 1.010-1.014
SRM: 2-9 ABV: 4.3-5.6%
Commercial Examples: Paulaner Hefe-Weizen, Pschorr-Brau Weisse, Spaten Club-Weisse, Schneider Weisse, Julius Echter Weizenbier.
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.
Comments: The presence of Munich and Vienna-type barley malts gives this style a deeper and richer barley malt character than Bavarian Weizen. Often, there is less of the tart quality as well.
Ingredients: Wheat malt typically makes up 50% or more of the grist, the remainder being Munich or Vienna-type high-kilned barley malts. Some dark wheat malts may be used. Dark roasted malts are rarely used and then only in very small concentrations. Hops provide a mild bitterness only. Weizen ale yeast is used. Water character will vary.
Vital Statistics: OG: 1.040-1.056
IBUs: 10-20 FG: 1.010-1.014
SRM: 10-23 ABV: 4.3-5.6%
Commercial Examples: Pschorr-Brau Dunkel Weiss, Franziskaner Dunkel-Weizen, Schneider Dunkel Weiss.
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.
History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character.
Comments: Often served with the addition of sugar syrups flavored with raspberry or woodruff to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.
Ingredients: Wheat malt content is typically well under 50% of the grist, the remainder being pale barley malt. Lactobacillus delbruckii culture and fermentation provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Ale yeast ferments to a low alcohol level. Hop bitterness is extremely low. Water may have significant hardness.
Vital Statistics: OG: 1.026-1.036
IBUs: 3-8 FG: 1.006-1.009
SRM: 2-4 ABV: 2.8-3.6%
Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse.
19B. Witbier
Aroma: A sweet and occasionally honey-like character with prominent citrus (notably orange), herbal and spice aromas is characteristic, and is often followed by a mild phenolic aroma. Hop aroma is low to none. No diacetyl.
Appearance: Very pale straw to very light gold in color, and generally cloudy. Head retention should be quite good and of a moussy character.
Flavor: The flavor of unmalted wheat is typically noticeable. Coriander, citrus and mild phenolic flavors contribute to a complex and elegant character. A very slight lactic acidity resulting from a limited Lactobacillus fermentation is present in some examples, providing a refreshing quality, and is absent in others. Hop flavor is low to none. Hop bitterness is typically restrained, and some bitterness may also be contributed by bitter orange peel. No diacetyl.
Mouthfeel: Light to medium body. Effervescent character of high carbonation. Refreshing acidity.
Overall Impression: A refreshing, elegant, complex, wheat-based ale.
History: A 400-year-old beer style that died out in the 1950s, it was revived by Pierre Celis in the 1960s to steadily growing popularity thereafter.
Comments: The presence and degree of spicing and lactic sourness vary from one brand or brewery to another.
Ingredients: About 50% unmalted hard red winter wheat and 50% pale barley malt constitute the grist; in some versions a small percentage of raw oats is used as well. Spices of freshly-ground coriander and dried orange peel complement the sweet aroma and are quite characteristic; other spices may be used for complexity but are much less prominent. Ale yeast prone to production of mild, clovey/spicey flavors are very characteristic. In some instances a very limited Lactobacillus fermentation, or actual addition of lactic acid, is done.
Vital Statistics: OG: 1.042-1.055
IBUs: 15-22 FG: 1.008-1.012
SRM: 2-4 ABV: 4.2-5.5%
Commercial Examples: Celis White, Hoegaarden Wit, Steendonk Witbier, Brugs Tarwebier, Blanche de Bruges.
21. FRUIT BEER
Aroma: The character of the particular fruit(s) should be distinctive in the aroma. Overall the aroma should be a balanced combination of malt, hops and the featured fruit(s) as appropriate to the specific type of beer being presented. If the base beer is an ale then general fruitiness and other fermentation byproducts such as diacetyl may be present as appropriate for the warmer fermentation. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma preferable, especially in dark styles; hop aroma absent or balanced with fruit, depending on the style. The overall aroma should be balanced and harmonious.
Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter beers with fruits that exhibit distinctive colors, the color should be noticeable.
Flavor: The character of the particular fruit(s) should be distinctive in the flavor profile. Hop bitterness, flavor, malt flavors, alcohol content and fermentation byproducts, such as diacetyl, should be appropriate to the base beer and harmonious and balanced with the distinctive fruit flavors present.
Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented.
Overall Impression: A harmonious marriage of fruit and beer.
Comments: Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. The entrant must specify the underlying beer style as well as the type of fruit(s) used. If the base beer is a classic style, the original style should come through in aroma and flavor. Judges should remember that many fruits dry out classic styles.
Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.
Commercial Examples: Oxford Raspberry Wheat, Oregon Blackberry Porter, Pyramid Apricot Ale, Rogue 'n' Berry, Brimstone Blueberry Wheat, Oaken Barrel Raspberry Wheat.
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Beer Events, Meetings & Competitions
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Fermental Funny | 
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My apologies go to Jim Rice. I just opened up the envelope he left at my house, and it did have a very funny comic strip in it. Unfortunately, I don't have access to a scanner tonight.
Please also note that some of the links to comics or news items go out of date fairly quickly and I waited until the last minute to get the newsletter together.
| 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/ current circulation... 125 |