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| August 2000 | Fermental Order of Renaissance Draughtsmen | Vol. 8 No.8 |
The next meeting will be held back at Sisko's in Taylor on Tuesday, August 22. 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 August 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.
The winners from the Big Brew Y2K American Pale Ale are:
| Big Brew Y2K | |||
| Place | Name | Style | Points |
| 1 | Gary Shewchuk | American Pale Ale | 38/50 |
| 2 | Jim Rice | American Pale Ale | 35/50 |
| 3 | Mike Arend | American Pale Ale | 33/50 |
| HM | Kim and Bob Barrett | American Pale Ale | --- |
| HM | David Cords | American Pale Ale | --- |
This month's competition will be the lawnmower beer competition. This is open to any light bodied beer. Some suggestions and their BJCP Categories are in the list below.
Last month's meeting was held at Ford Field (future site of this year's Beer BQ). I had a great time as I'm sure many of you did too. We had a big turnout, lots of great beer, and awesome food. Thanks to everyone who contributed especially Jim Rice for making and cooking his teriaki chicken.
It 's almost time for our annual Beer BQ. It'll be just like July's meeting only longer with less business and more fun. We need to gather resources for this event; mostly in the form of volunteers, ideas and suggestions for food, entertainment, and games. As always we are looking for prizes to be donated for the raffle.
This year we will have a chili "cook-off". Bring a crock pot or casserole of chili made from your favorite recipe. The picnic participants will vote on the best chili and prizes will be awarded.
Please contact me if you would like to help and with your ideas, by phone (voice) (313)277-5516 or email JMRacine@prodigy.net. I plan on being at the next meeting.
From the web site at http://hbd.org/michigan....
All entrants and others who are interested are invited to join us at...
THE BEST-OF-SHOW JUDGING AND AWARDS PRESENTATION
Saturday, August 26, at 4:30 p.m.
Community Arts Exhibit Hall contest area of the Michigan State Fairgrounds
A panel of six judges will select the Best-of-Show Winner from the 14 First-place entries. The judging lasts about 45 minutes, after which we will announce all winners and distribute prizes.
Please refer to the maps below to the Community Arts Building.
The fall class catalog for Henry Ford Museum and Greenfield Village came in the mail the other day and this adult "class" was in the catalog. The instructors of this class are Patrick Reynolds, who attended one of our meetings several years ago, and Rex Halfpenny. I'll quote the catalog for the description.
Join Patrick Reynolds, Museum Programs Leader and Rex Halfpenny, Editor and Publisher of the "Michigan Beer Guide, for a fascinating look at the history of beer brewing in America. From ales to porters, you will taste beers, which exemplify America's unique brewing tradition as well as learn tasting techniques and terms. You will dine on historic dishes in the Taste of HistoryTM; Restaurant, specially chosen to compliment the beer you sample. You must be at least 21 years old. Tuition is per person
Sec. A Thursday, October 19 6:00 p.m.-9:00 p.m.
Tuition $45 Members and Donors - $54 Non - Members
I've gone to this event the past few years, and thoroughly enjoyed this class. (Certainly beats Chem 641 - Advanced Organic Chemistry). Last year the brewer from Michigan Brewing Company brewed a pumpkin ale that was served at the end of the dinner from a huge pumpkin. Henry Ford Museum and Greenfield Village Members can register as soon as they receive their catalogs. For non-members registration starts on September 11. The phone number for registration or more information is 313-982-6055
Since I received a Handspring Visor (Palm OS) for my birthday, I've been looking for software, especially beer related software to install on it. I started out by searching on two large palm software sites, http://www.palmgear.com and http://www.handango.com for brewing and beer related software. There are a number of beer related beer tasting database programs. A free program that I found was entitled `Beers' by Brad Goodman. The input fields include beer, brewery, bitterness, color, and rank (nine gradations from swill to excellent). There is also a notes field for more lengthy dissertations.
"The Thirsty Cat Brewing Company" (http://www.rjsl.com/ThirstyCat/PRODSERV.HTM) that has an IBU calculator program for $10.00. However they offer their older less featured model for free. The limitations are: 1. Supports only US measurements 2. No user-defined combined adjustments 3. Calculations are sea-level based 4. No support for AAUs and HBUs.
In HBD #3397 Matthew Arnold pointed out two web sites with useful Palm OS software. First there is Varady's Virtual Void (http://www.netaxs.com/~vectorsys/varady/index.html).John Varady has written "The Home Brew Recipe Calculation Program" a share ware ($15 registration) recipe program for the PC. More importantly for this discussion, he also has a BJCP style viewer program for the Palm OS as well as the style guide in "memo pad" format.
The second web site mentioned in the HBD posting by Arnold is the promash web site. They have a page(http://www.promash.com/PilotBrew/indexpp.html of free Palm OS utilities that includes a hydrometer calculator that calculates SG regardless of what temperature the measurement is made, a % alcohol calculator, and a first infusion strike temperature calculator. All this from the same company that produces the promash brewing software ($24.95) for the PC. If you know of any other software available for the Palm OS drop me an email message at amtantillo@earthlink.net.
September's competition is the "Best of Fest" AHA competition for BJCP categories 9a and b.
9. GERMAN AMBER LAGER
9A. Oktoberfest/Maerzen
Aroma: German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. No fruitiness, diacetyl, or hop aroma.
Appearance: Dark gold to reddish amber color. Bright clarity, with solid foam stand.
Flavor: Distinctive and complex maltiness may include a toasted aspect. Hop bitterness is moderate, and hop flavor is low to none. Balance is toward malt, though the finish is not sweet.
Mouthfeel: Medium body, with a creamy texture and medium carbonation.
Overall Impression: Smooth and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
History: Origin is credited to Gabriel Sedlmyer, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.
Ingredients: German Vienna malt (slightly lighter than Munich malt) should be the backbone (if not entirety) of the grain bill, with some Munich malt and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome.
Vital Statistics: OG: 1.050-1.064
IBUs: 20-30 FG: 1.012-1.016
SRM: 7-14 ABV: 4.8-6.5%
Commercial Examples: Spaten Ur-Maerzen, Ayinger Oktoberfest-Maerzen, Paulaner Oktoberfest, Wuerzburger Oktoberfest, Hacker-Pschorr Oktoberfest.
9B. Vienna Lager
Aroma: Dark German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest.
Appearance: Reddish amber to light brown color. Bright clarity and solid foam stand.
Flavor: Soft, elegant malt complexity is in the forefront, with a firm enough hop presence to provide a balanced finish. Some toasted character
from the use of Vienna malt.Mouthfeel: Light to medium body, with a gentle creaminess. Medium carbonation.
Overall Impression: Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming overly sweet.
History/Comments: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin. The style owes much of its character to the method of malting (Vienna malt). Lighter overall than Oktoberfest, yet still decidedly balanced toward malt.
Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water.
Vital Statistics: OG: 1.046-1.052
IBUs: 18-30 FG: 1.010-1.014
SRM: 8-12 ABV: 4.6-5.5%
Commercial Examples: Negra Modelo, Portland Lager, 150 Jahre, Augsburger Red, Leinenkugel Red.
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Beer Events, Meetings & Competitions
Gabrielle Palmer |
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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:
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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.
Correspondence should be directed to:
Phone: 810-779-1445
Visit our web site at: http://www.be.ford.com/brewers/
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