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| June 2003 | Fermental Order of Renaissance Draughtsmen | Volume 11 Number 6 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, June 24, 2003. 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.
May's IPA, APA, California Common competition results are tabulated below.
| IPA, APA, California Common | |||
|---|---|---|---|
| Place | Brewer | Style | Points |
| 1st | Steve Close |
California Common |
41.5 |
| 2nd | Steve Close |
IPA |
39.75 |
| 3rd | Mark Hansen |
IPA |
37.8 |
| HM | Bob & Kim Barrett |
IPA |
37.25 |
| HM | Chris Frey |
APA |
36.5 |
This month's competition is European Lager BJCP Category 2. 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.
2. EUROPEAN PALE LAGER
2A. Bohemian Pilsner
Aroma: Rich with a complex malt and a spicy, floral, Saaz hop bouquet. Moderate diacetyl acceptable.
Appearance: Light gold to deep copper-gold, clear, with a dense, creamy white head.
Flavor: Rich, complex maltiness combined with pronounced soft, rounded bitterness and flavor from Saaz hops. Moderate diacetyl acceptable. Bitterness is prominent but never harsh, and does not linger: The aftertaste is balanced between malt and hops. Clean, no fruitiness or esters.
Mouthfeel: Medium-bodied, medium carbonation.
Overall Impression: Crisp, complex and well-rounded yet refreshing.
History: First brewed in 1842, this style was the original clear, light-colored beer.
Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile.
Ingredients: Low sulfate and low carbonate water, Saaz hops, Moravian malted barley.
Vital Statistics: OG: 1.044-1.056
IBUs: 35-45 FG: 1.013-1.017
SRM: 3-5 ABV: 4-5.3%
Commercial Examples: Pilsner Urquell, Gambrinus Pilsner, Budweiser Budvar, Staropramen.
2B. Northern German Pilsner
Aroma: May feature grain and distinctive, flowery, noble hops. Clean, no fruitiness or esters.
Appearance: Straw to medium gold, clear, with a creamy white head.
Flavor: Crisp, dry and bitter. Maltiness is low, although some grainy flavors and slight sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruitiness or esters.
Mouthfeel: Light to medium body, medium to high carbonation.
Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.
History: A copy of Bohemian Pilsner adapted to brewing conditions in Northern and Central Germany.
Comments: Drier than Bohemian Pilsner with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water.
Ingredients: Pilsner malt, German hop varieties (especially noble varieties for taste and aroma), medium sulfate water.
Vital Statistics: OG: 1.044-1.050
IBUs: 25-45 FG: 1.008-1.013
SRM: 2-4 ABV: 4.4-5.2%
Commercial Examples: Bitburger, Kulmbacher Moenchshof Pils, Jever Pils, Holsten Pils, Paulaner Premium Lager.
2C. Dortmunder Export
Aroma: Low to medium German or Czech hop aroma. Malt aroma is moderate.
Appearance: Light gold to medium gold, clear with a noticeable white head.
Flavor: Neither malt nor hops are distinctive, but both are in good balance with a touch of sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste. Clean, no fruitiness or esters.
Mouthfeel: Medium body, medium carbonation.
Overall Impression: Balance is the hallmark of this style.
History: A style indigenous to the Dortmund industrial region, Export has been on the decline in Germany in recent years.
Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness.
Ingredients: High sulfate water, German or Czech hops, Pilsner malt.
Vital Statistics: OG: 1.048-1.060
IBUs: 23-30 FG: 1.010-1.015
SRM: 4-6 ABV: 4.8-6.0%
Commercial Examples: DAB Export, Dortmunder Union Export, Kronen Export, Saratoga Lager.
2D. Muenchner Helles
Aroma: Grain and malt aromas predominate. May also have a very light hop aroma.
Appearance: Medium to deep gold, clear, with a creamy white head.
Flavor: Slightly sweet, malty profile. Grain and malt flavors predominate, with just enough hop bitterness to balance. Very slight hop flavor acceptable. Finish and aftertaste remain malty. Clean, no fruitiness or esters.
Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency.
Overall Impression: Characterized by rounded maltiness without heaviness.
History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.
Comments: Unlike Pilsner but like its cousin, Munchner Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
Ingredients: Moderate carbonate and sulfate water, Pilsner malt, German hop varieties.
Vital Statistics: OG: 1.044-1.055
IBUs: 18-25 FG: 1.012-1.017
SRM: 3-5 ABV: 4.5-5.5%
Commercial Examples: Hacker Pschorr Munich Edelhell, Spaten Premium Lager.
Due to the fact that I will be out of town later this week, the hard copy newsletter will be late. Please alert anyone who relies on the hard copy newsletter of the meeting date and competition.
Here are the dates:
Entries Due : July 13th - 27th. Entries can be delivered to my home in Westland (38665 Northampton, Westland 48186) or to Adventures in Homebrewing.
Judging : First Weekend in August. Judges and stewards desperately needed.
BOS Judging: Saturday August 23rd at the MI State Fairgrounds in Detroit (4:30 pm).
More information including entry materials can be found at http://hbd.org/michigan (to be updated soon).
Next month's competition has the competition category, Specialty/Experimental/Historical Beers - BJCP Category 24. It is a AHA competition.
24. SPECIALTY/EXPERIMENTAL/HISTORICAL
Any ale or lager beer brewed using unusual techniques (hot rocks, etc.), unique fermentables (such as maple syrup, honey, etc.),unique adjuncts (oats, rye, potatoes, etc.), low alcohol, combinations of fruits and spices/herbs/vegetables, or historical beers (Entire, IPA with Brettanomyces, Louvain Peeterman, etc.). Experimental beers that do not otherwise meet the other established style categories may be entered here.
Aroma: The character of the stated uniqueness should be distinctive in the aroma. Overall the aroma should be a balanced combination of malt, hops and the featured uniqueness 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. 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.
Flavor: The character of the particular ingredient or technique should be distinctive in the flavor profile. Hop bitterness and 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 nature of 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 ingredients, processes and beer.
Comments: Overall balance is the key to presenting a well-made specialty beer. The distinctive nature of the stated specialty should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make for harmonious combinations. The brewer must specify the underlying beer style as well as the type of unique ingredients used, process utilized or historical beer style being brewed. If the base beer is a classic style, the original style should come through in aroma and flavor. Additionally, whenever multiple fruits, spices, herbs or vegetables are used each should be distinctive in their own way. For historical styles that may not be known to all beer judges, the brewer may provide a copy of the text of references to these beers as an aid to the judges.
Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.
I found this article about another brew session at Chris Frey's house
On Saturday, June 14th, I had a "Little Brew '98" at my home. The night before tornado warnings preceded the 50+ mile an hour winds, but by Saturday morning, the skies had cleared. I had borrowed the Ann Arbor Brewers Guild's (AABG) pico-brewing system, our club's system, my system, and Mike O'Brien of Pico-Brewing Systems brought one of his pico-brewing systems. With all 12 half-barrels lined up in my back porch, it made for an impressive sight. Steve, Gabrielle, Johanne and Jerry, Doug and Kathy and myself started with a hearty breakfast and then went to task.
We brewed Oktoberfest, Scots Brown Ale, Nearly Nevada Pale Ale and Wheat beer to boot. Throw in a "trash" beer made with the second running of some of the batches and some liquid extract, fresh Styrian Golding hops and we ended up brewing a collective 69 gallons by 5:00. Over 100 lbs. of spent grain were flung to the corners of my lawn and a few hundred gallons of cooling water found it's way over to my neighbor's back yard.
Several members of the AABG stopped in to check on progress and share a homebrew. Even the Saline Reporter's photographer caught us in action. Definitely a good time. Joanne - as a postscript, that yeast from Copper Canyon literally was in a riotous ferment that night and was oozing all over the place in the morning - sweet.
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Beer Events, Meetings & Competitions | 
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| 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: (586) 779-1445 Visit our website at: http://www.be.ford.com/brewers/
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