August 2000 Fermental Order of Renaissance Draughtsmen Vol. 8 No.8
In this issue:

August's Meeting

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.


Competition Results
Jim Racine

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.


July's Outdoor Meeting

Jim Racine

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.


Beer B Q Reminder

Jim Racine

Beer B Q
Date: Saturday Sept. 9th
Time: 1:00 - 10:00 p.m.
Place: Ford Field Small Pavilion - Dearborn, Michigan

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.


Michigan State Fair Homebrew Competition

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.

[Editor's note: The cost of admission to the state fair is around $10.00 if my memory is correct, and I believe you have to pay for parking too. In years past, homebrewers who entered the competition did get a free ticket for admission to the fair. I haven't received any ticket in the mail as of 8/14/00, are they still doing this?]
"They Were What They Drank"

A History of Beer and Brewing In America

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


Grölsch Bottles and Gaskets

Jim Rice(313/277-3865)
I have 43 brown Grölsch (European closures) bottles, 19 other brown European closure bottles, extra caps and a bag of new seals. I will sell for my cost, $12.
`Can Your Palm Do That?'

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

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.



Beer Events, Meetings & Competitions
Gabrielle Palmer

Ye Olde Brew News
published by the F.O.R.D. Homebrew Club
Editor:
Tony Tantillo

Contributors:
Jim Racine
Tony Tantillo
Jim Rice
Gabrielle Palmer

Club Officers:
Al Czajkowski, President
Jim Racine, Vice President
Howard Klix Jr., Secretary
Chris Frey, Treasurer
Tony Tantillo, Newsletter Editor
Gabrielle Palmer, Webmaster
Sue Merritt, Photographer/Historian/Beer Mooch
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.

Correspondence should be directed to:
Howard Klix Jr.
24737 Cushing Ave
Eastpointe, MI 48021

Phone: 810-779-1445
Email: raistlin01@home.com

Visit our web site at: http://www.be.ford.com/brewers/
or external to Ford at: http://hbd.org/ford/

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