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| August 2002 | Fermental Order of Renaissance Draughtsmen | Vol. 10 No. 8 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn
on Tuesday, August 27. 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 Strong Belgian Ale.
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 winners from the Lawn Mower Beer are:
| Lawn Mower Beer | |||
| Place | Name | Style | Points |
| 1 | Tyler Barber | German Helles | 43.5/50 |
| 2 | Steve Close | Cream Ale | 40.75/50 |
| 3 | Chris Frey | Belgian Single | 40/50 |
| HM | Tyler Barber & Jim Rice | Raspberry Ale | 39.67/50 |
| HM | Tyler Barber | English Light Mild | 39 |
| HM | John and Sheila Rucinski | Cream Ale | 36.67/50 |
| HM | Tony Tantillo | Cherry Wheat | 35.25/50 |
| HM | Bob and Kim Barrett | Cream Ale | 35.25/50 |
August's competition will be Belgian Strong Ale, BJCP category 18. It is an AHA club only competition.
18. STRONG BELGIAN ALE
18A. Dubbel
Aroma: Rich malt aromas are typical; many dubbels have raisiny and other fruity ester aromas. No roasted malt aroma. Some higher alcohol aromas (peppery, spicy) are common. Mild to moderate clove-spice aromas may be present. Hop aroma is faint to none. No diacetyl.
Appearance: Dark amber-brown in color. Clarity is usually fair to good. Head retention may be adversely affected by alcohol content in stronger versions.
Flavor: Rich malty and fruity flavors bring the balance toward malt throughout. Some commercial examples are malty, yet dry; raisin flavors are common. A slight to moderate clove spiciness may be present. Hop flavor is low to none. No diacetyl.
Mouthfeel: Medium-full to full body. Warming mouthfeel from alcohol.
Overall Impression: A dark, rich, malty, moderately strong ale.
History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.
Comments: By Belgian law, to be called a Trappist Ale, it must be brewed at a Trappist monastery. Home brewed and secular equivalents should be called abbey ales.
Ingredients: Yeast strains prone to production of higher alcohols, esters, and clove-spice aroma and flavor are most commonly used. Dark(caramelized) candi sugar is a common and significant addition for color and flavor contributions.
Vital Statistics: OG: 1.040-1.080
IBUs: 20-35 FG: 1.012-1.018
SRM: 10-20 ABV: 3.2-7.8%
Commercial Examples: Westmalle Dubbel, LaTrappe Dubbel, Affligem Dubbel, Steenbrugge Dubbel, Celis Dubbel, Westvletteren 4.
18B. Tripel
Aroma: Complex aroma of malt and fruity esters, which may have a “citrus-like” essence, and often a mild to moderate clove-spice character. Hop aroma may be moderate to none. No diacetyl.
Appearance: Pale gold to deep gold in color. Clarity should be fair to good. Head retention may be quite good, or may be adversely affected by alcohol content in some versions.
Flavor: Crisp and moderately fruity. Malty sweetness is balanced by restrained hop bitterness and high carbonation to provide a dry finish to the palate and a sweet aftertaste. Clove-like spiciness is apparent in many examples. The best examples have subtle alcohol undertones, while others may have very noticeable alcohol presence. Hop flavor may be moderate to none. No diacetyl.
Mouthfeel: Medium body, although a light impression (thanks to the candi sugar) given the often substantial original gravity. High alcohol content adds a warming sensation. Carbonation is very high and effervescent in character, yet ideally does not disturb the beer's smoothness.
Overall Impression: A pale, moderately fruity, spicy, very strong ale.
History: Originally developed at the Trappist monastery at Westmalle.
Comments: Alcoholic, but the best examples do not taste strongly of alcohol. By Belgian law, to be called a Trappist ale it must be brewed at a Trappist monastery. Home-brewed and secular equivalents should be called abbey ales.
Ingredients: Yeast strains prone to higher alcohol and clovey aroma production are usually used. Small amounts of spices are sometimes added. Pale Pilsner malts are used and up to 25% white candi sugar (sucrose) is often added.
Vital Statistics: OG: 1.065-1.095
IBUs: 20-35 FG: 1.013-1.020
SRM: 3.5-6 ABV: 6.3-10%
Commercial Examples: Westmalle Tripel, Affligem Tripel, Grimbergen Tripel, Corsendonk Monk's Pale Ale, Bruggse Tripel, New Belgium Trippel[sic].
18C. Belgian Strong Golden Ale
Aroma: Fruity esters are common, and the malt character is light. Some clove-spice character may be present, from either warm fermentation or actual spice additions. A spicy hop aroma is sometimes found. No diacetyl.
Appearance: Pale yellow to golden in color. Good clarity. Long-lasting foam stand resulting in characteristic Belgian lace on the glass.
Flavor: Full of fruity, hoppy, alcoholic complexity, supported by a soft malt character. A slight presence of spices, from either warm ferment or actual spice additions, may be present as a point of complexity. Hop bitterness is typically restrained. Substantial carbonation may lend a dry flavor to the palate despite a sweet aftertaste. No diacetyl.
Mouthfeel: Medium body gives a light impression despite the often substantial original gravity and alcohol content. Usually effervescent, yet with a smooth finish.
Overall Impression: A very pale, effervescent, complex, strong ale.
History: Most versions reflect the unique products of individual breweries.
Comments: References to the devil are included in the names of many commercial examples of this style. The best examples are elegant, complex, and balanced.
Ingredients: The light color and relatively light body for a beer of this strength are the result of using very pale malt and up to 20% white candi sugar (sucrose). Some versions include the use of spices for subtle complexity.
Vital Statistics: OG: 1.065-1.080
IBUs: 25-35 FG: 1.014-1.020
SRM: 3.5-5.5 ABV: 7-9%
Commercial Examples: Duvel, Lucifer, La Chouffe, Moinette, Celis Grand Cru.
18D. Belgian Strong Dark Ale
Aroma: The intermingling aromas of Munich-type malt, alcohol and fruity esters are typical, along with spicy phenols which may be contributed by warm yeast fermentation and/or actual spice additions. Hop aroma may vary from moderate to none. Typically there is no strong dark(roast) malt aroma. No diacetyl.
Appearance: Deep burgundy to dark brown in color. Clarity may be fair to good. Head retention may be quite good or may be adversely affected by high alcohol content.
Flavor: Ripe fruit flavors, including raisin and plum, are common. Malt usually dominates, but some examples are balanced slightly toward bitterness. Some spicy phenols, from ferment or actual spices, may be present. Hop flavor can range from moderate to none. Some sweetness is contributed by alcohol. No diacetyl.
Mouthfeel: Medium to full body, creamy and warming.
Overall Impression: A dark, very rich, complex, very strong ale.
History: Most versions are unique in character reflecting the characteristics of individual breweries.
Comments: Some beers of this type are brewed at or in association with monasteries, and some are not. In comparison to Dubbel, these are typically significantly stronger beers of a wider variety.
Ingredients: Dark candi sugar is a frequently-used additive and may contribute as much or more color and flavor as dark Munich or caramel malts. Spices are sometimes added for complexity. Yeasts prone to production of higher alcohols, esters and spicy phenols are commonly employed.
Vital Statistics: OG: 1.065-1.098+
IBUs: 25-40+ FG: 1.014-1.024+
SRM: 7-20 ABV: 7-12+%
Commercial Examples: Pawel Kwak, Gouden Carolus, Scaldis (a.k.a. Bush), Rochefort 10, Chimay Grand Reserve.
First there are some pictures left over from this year's Big Brew
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Then there are the pictures from July's meeting
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Finally, Chris has some pictures after a 30 gallon «Nearly Nirvana» pale ale bottling session along with other pictures of homebrewing at the historic Barr house.
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I brought my camera to the Dearborn Homebrewing Competition and Demonstration.
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On August 3, at the Dearborn Homecoming festival, a homebrewing competition and demonstration was held. Doug Geiss and Kathy Loftus representing our club gave an extract brewing demonstration of the club's favorite "Death by Chocolate" porter. Meanwhile, the homebrew competition judging got started ... 45 minutes late! Gabi Palmer, Doug Geiss, Kathy Loftus and myself (hope I didn't forget anyone) assisted in the judging. There was approximately 33 entries divided into five categories. I judged at the "British" table; we had 9 entries. Gabi was at the "German" table along with Doug and Kathy. Of the British entries, the top two ales that we had were a tasty Old Ale and a Porter. I rated them both equally, but I think the rest of the table was leaning towards the Old Ale. There also was an out of class American IPA that was also good. One of the problems was the overly general categorization of the beer style . Many of the people who judged at our table would have preferred to know what BJCP style the brewer was attempting to make. Hopefully, next year's competition will adapt this policy. Also, it would been better if there was a preregistration of the entries. This year's event had registration only on August 3! Jason of "Adventures in Homebrewing" would have taken in the early entries. Fortunately, we did have enough judges present.
I had to leave early before the winners were announced, but Kathy has graciously provided me with the list from the Dearborn Press and Guide article that she will bring to the meeting.
The winners for the Dearborn Homecoming Homebrew Competition are as follows:
North American - Karl Meyer 1st place
Richard Scott 2nd place
Matthew Lorincz 3rd place
Belgian - Eric Wisniewski 1st place & 3rd place
Robert LaValley 2nd place
German - Mike & Paul Wilson 1st place
Georgia Dupuie & Kevin Swnskowski 3rd place
Mark Dillon 3rd place
British - Richard Scott 1st place
Paul Hilpert 2nd place
Kurt Klimkiewicz 3rd place
Miscellaneous - Mike & Paul Wilson 1st place
John Sillanpaa 2nd place & 3rd place
Just a reminder that this year's beer-b-q is Saturday, September 7 at Heritage Park in Taylor. We have the large pavilion (the one with bathrooms & running water) from 12 noon until 10 pm.
Music and Karaoke will be provided by Rich Byrnes (and Howie Klix?).
The cooking competition is "One Pot Dishes", basically anything you can cook in one pot, e.g. jambalaya, beans & rice, yes, even chili. For those of you not bringing a main dish, please bring a side dish to share. We will also be providing brats, hot dogs & hamburgers.
This year we are asking for a small "donation", $5 per person or $10 per family. Our coffers are a little low and this will help to offset some of the expenses.
If you have any questions, let me know.
Five years ago, we had the meeting at Doug's house.....
We held our last meeting at the home of Doug Geiss. With the weather
this summer being so good, it makes for a pleasant change and
we thank Doug for holding it there. Doug and Kathy shared their
unique blend of Kaluha (homemade of course) and Nestles Toll House
Porter as well as Belgian Wit and Cider. Doug, what are you doing
with 15 tomato plants in your backyard?
Rich covered the upcoming events (which have all passed us now),
such as Rivertown Beer festival, the Beer-B-Que, the Michigan
State Fair competition (not behind us, but entries are), the public
homebrew demonstration at Merchants and the joint meeting in Pontiac.
Johanne reviewed the winners of the competition and gave us the
next months category. Sandy gave us an update on the treasury
and I discussed the 1997 National AHA meeting and showed off a
new toy from Sabco.
Our club PICO System was present at the meeting as well. If you
want to sign out the system, contact Tyler Barber to reserve the
system. It is recommended that you plan a few weeks in advance,
but if you get a wild hair and decide that you want to brew in
a few days (you have to get your yeast stepped up!), give him
a call and find out if it's available. There will be a nominal
fee for the propane and a major fee if it doesn't come back spotless
(and I know, you can scrub even the worst burn off a PICO with
steel wool and elbow grease, right Doug?!?).
Special thanks to Jim Rice for providing us with the delicious Chicken Teriyaki as well. That was a nice touch, since many of us did not bring anything to bar-b-que!
Next month's competition is Mild Ale, BJCP category 10A.
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.
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Beer Events, Meetings & Competitions
Gabrielle Palmer |
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Fermental Funny |  |
| 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. |