July's Meeting

The next meeting will be held back at Sisko's in Taylor on Wednesday, July 25. 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 July is Lawnmower Beer. 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.

Competition Results

The winners from the Wheat and Wit Beer Competition are:

This July's competition will be the Lawnmower Beer competition. Any light bodied homebrew will be accepted. Some examples are given below. Once again this is not an exclusive list.

1. AMERICAN LAGER

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.

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.

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.

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.

4. BITTER AND ENGLISH PALE ALE

4A. Ordinary Bitter

Aroma: Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head due to low carbonation.

Flavor: Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Light to medium-light body. Carbonation low, although bottled examples can have moderate carbonation.

Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

Comments: The lightest of the bitters.

Ingredients: Pale ale malt, crystal malts, English hops, often medium sulfate water are used.

Vital Statistics: OG: 1.030-1.038

IBUs: 20-40 FG: 1.008-1.013

SRM: 6-14 ABV: 3-3.8%

Commercial Examples: Henley's Brakspear Bitter, Boddington's Pub Draught, Thomas Hardy Country Bitter, Young's Bitter, Fuller's Chiswick Bitter.

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.

10A. Mild

Aroma: Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.

Appearance: Medium to dark brown or mahogany color. A few light brown examples exist. May have very little head due to low carbonation.

Flavor: Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt-oriented.

Mouthfeel: Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel relative to the gravity.

Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful.

History: May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness, Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.

Ingredients: English mild/brown malt, or a combination of English pale and darker malts should comprise the grist. English hop varieties would be most suitable, though their character is muted.

Vital Statistics: OG: 1.030-1.038

IBUs: 10-20 FG: 1.008-1.013

SRM: 10-25 ABV: 2.5-4.0%

Commercial Examples: Brain’s Dark, Banks's Mild, Highgate Mild, Fuller's Hock, McMullin AK, Robinson's Best Mild.

Michigan State Fair

Yes. it is that time of year again. It is time to enter the Michigan State Fair. The entry deadline is July 30. Wendy Suchy is the registrar this year. Jim Suchy is the competition director. For those of you who receive hard copies of the newsletter, I have added several pages of entry forms, instructions, and maps to the newsletter. For those who are reading this on the world wide web, I have provided the following hyper-link to the official Michigan state fair homebrew competition web site.

Beer Ratings

Rich sent me the following scanned pages from apparently August 2001 issue of Consumer Reports. We're probably going to get in trouble for reproducing them here, but the thumbnail images are below. I have an on-line subscription to their magazine and read the article (someone has to tell them that a Lambic is not a lager, and that Anchor Steam is a lager fermented at ale temperatures). Besides reviewing beer, the August issue has reviews of stereo speakers, washing machines, clothes dryers, compact pickups with crew cabs among others.

Blast from the Past - Five Years Ago in Ye Olde Brew News

Editor's note - July 1996's meeting was at Levagood Park in Dearborn.

Beer Judging

By Jim Bazzy

It was really great to see so many entries (about 20) in this months contest! Luckily, the judges did not have to score them and comment on paper. We only had to taste, and imagine which brew we would like to cool our palates after cutting the lawn on a sweltering summer afternoon. The contest was for a "light summer beer". There were some tasty entries, but I personally settled on a beer brewed by the H & H Brewery by Richard Hampo. It was a lagered beer that was balanced between malt and hops. It was light in body and refreshing. I think all three judges were in agreement until the "Brew Beast" showed up, and, late I might add, with 10 more entries, or was it 20, or maybe 30??? I stopped counting after a while. Anyway, Tyler finally took top honors in a split decision. Tyler's winning entry was an Ale that was medium bodied and had a few more IBU's than the H & H entry. Both beers were well made. I could have drank another bottle of each. There was also a cider entry that I felt was a decent effort. I don't remember who brewed it but, you know who you are.

Tyler's Winning recipe

Lucky Dutch Lager

extract with grains

6.5 gallons

1 can Laaglander Dutch light kit

3.5 lbs Munton & Fison x-Lite dry malt extract

.25 LB English crystal 20°lov.

.25 LB Belgian carapils

.5oz styrian Goldings 45 mins 5%aa

.5 oz Perle 7.4%aa 25 mins

2 oz hersbrucker 3.5%aa 1 min.

Irish moss

Wyeast 2247 Danish lager yeast II

og 1.050

fg 1.008

fermented for 6 weeks, lagered for 5 weeks at 45°

Classified Section

Does anyone know of a welder with a portable rig? I need a small job done at my home.

Thanks,

Jim Rice - pegasus@mail.provide.net

I have five ball lock corny kegs. They are relatively clean and in good condition. I am looking to get $20.00 for each.

Joe Tomasi - JosephTomasi@msn.com

Next Month's Competition

Next month's AHA competition style is California Common, BJCP category 6c. The BJCP description follows.

6C. California Common Beer

Aroma: May have a pronounced woody or rustic hop aroma (as from Northern Brewer, for example). Restrained fruitiness. May have a moderate toasted malt aroma. Diacetyl low to none.

Appearance: Dark gold to copper to medium amber.

Flavor: Malty, balanced with a pronounced hop bitterness. Rustic/woody (e.g., Northern Brewer) hop flavor medium to none. May have a toasted (not roasted) malt flavor. Balance is generally about even between malt and hops. Diacetyl low to none.

Mouthfeel: Medium-bodied. Medium to medium-high carbonation.

Overall Impression: A beer with solid malt and hop expression, only mildly fruity and having woody/rustic hop character.

History: American West Coast original. Large shallow fermenters are used. Originally, in the absence of handy ice or refrigeration, the locally cool ambient temperatures of the San Francisco peninsula led to a beer that was fermented with lager yeast, but at temperatures that were at the cool end of the ale temperature range.

Comments: Similar to American pale ale, although typically less fruity. Hop flavor/aroma is woody rather than citrusy, although a slightly citrusy character has been noted by some in a commercial example back in the mid-1980s.

Ingredients: Pale ale malt, American hops (usually woody, such as Northern Brewer, rather than citrusy), small amounts of toasted malt and/or light caramel/crystal malts. Lager yeast, however some strains (often with the mention of "California" in he name) work better than others at the warmer fermentation temperatures (55 to 60oF) used (some German strains produce excessive sulfury character).Water should have relatively low sulfate and low to moderate carbonate levels.

Vital Statistics: OG: 1.044-1.055

IBUs: 35-45 FG: 1.011-1.014

SRM: 8-14 ABV: 4-5.5%

Commercial Examples: Anchor Steam, Old Dominion Victory Amber.

Beer Events, Meetings & Competitions Gabrielle Palmer

• July 25 (W) - FORD Meeting at Sisko's in Taylor, Lawnmower Beer AHA Competition, All light-bodied beers will be accepted.
• August 28 (T) - FORD Meeting at Sisko's in Taylor, California Common AHA Competition, Category # 6c .
• September 22 Beer-B-Q Heritage Park, Taylor
• September 26 (W) - FORD Meeting at Sisko's in Taylor, Scottish Competition Categories # 5 a, b, c, & 11 b
• October 23 (T) - FORD Meeting at Sisko's in Taylor, Mild AHA Competition, Category #10 a
• November 14 (W) - FORD Meeting at Sisko's in Taylor, Pale Ales Competitions Categories 4 c, 6a, & 7a.
• December 11 (T) - FORD Meeting at Sisko's in Taylor, Holiday Beers Competition, All Style Categories.

again a contribution from Rich Byrnes

A philosophy professor stood before his class and had some items in front of him. When the class began, wordlessly he picked up a large empty mayonnaise jar and proceeded to fill it with rocks, rocks about 2" in diameter. He then asked the students if the jar was full? They agreed that it was. So the professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles, of course, rolled into the open areas between the rocks. He then asked the students again if the jar was full. They agreed it was.

The students laughed. The professor picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else." Now," said the professor, "I want you to recognize that this is your life. The rocks are the important things - your family, your partner, your health, your children - things that if everything else was lost and only they remained, your life would still be full. The pebbles are the other things that matter like your job, your house, your car. The sand is everything else. The small stuff." "If you put the sand into the jar first, there is no room for the pebbles or the rocks. The same goes for your life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you. Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your partner out dancing. There will always be time to go to work, clean the house, give a dinner party and fix the disposal." "Take care of the rocks first - the things that really matter. Set your priorities. The rest is just sand."

But then...

A student then took the jar which the other students and the professor agreed was full, and proceeded to pour in a glass of beer. Of course the beer filled the remaining spaces within the jar making the jar truly full.

Which proves: - that no matter how full your life is, there is always room for beer.

Fermental Funny

Ye Olde Brew News published by the F.O.R.D. Homebrew Club

Editor: Tony Tantillo Contributors: Rich Byrnes Gabrielle Palmer Howard Klix, Sr. Tony Tantillo Club Officers: Doug Geiss, President Howard Klix, Sr, Vice President Howard Klix Jr., Secretary Chris Frey, Treasurer Tony Tantillo, Newsletter Editor kcocbaB taP , Webmaster Sue Merritt, Photographer/Historian/Beer Mooch Kathy Loftus, Photographer Mike Arend, Librarian Jim Rice & Tyler Barber, Special Events Coordinators Tyler Barber, Equipment Manager Rich Byrnes, Business Manager

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 Email: raistlin01@home.com Visit our website at: http://www.be.ford.com/brewers/ or external to Ford at: http://hbd.org/ford/ current circulation... 125