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| August 2003 | Fermental Order of Renaissance Draughtsmen | Volume 11 Number 8 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, August 26, 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.
Specialty/Experimental/Historical Beers competition results are tabulated below.
| Specialty/Experimental/Historical Beers Competition | |||
|---|---|---|---|
| Place | Brewer | Style | Points |
| 1st | John Rucinski |
Oatmeal Stout |
39/50 |
| 2nd | Chris Cirino |
(Rhino) Rye Beer |
37.5/50 |
| 3rd | Bob & Kim Barrett |
Imperial Stout |
36/50 |
| HM | Bob Zukosky |
Oktoberfest |
30/50 |
This month's competition is Lawnmower Beer. This is our annual warm weather competition for the lighter beer styles.Some styles that come to mind include the light ales (BJCP category 3), koelsch (BJCP category 8A), some of the German wheat beers (BJCP category 17 a-c) ; sorry weizenbock is not a lawn mower beer), wit beers (BJCP category 19b), and fruit beer (BJCP category 21). You may very well want to hold on to your Koelsch and Wheat Beers as these will be the subject of later competitions in September and October.
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.
3B. American Wheat
Aroma: Characteristic of wheat with some graininess. Bavarian Weizen's clovey and banana aromas are inappropriate. Hop aroma may be high or low but if present will be from American hop varieties.
Appearance: Usually pale straw to gold. Dark versions approximating Dunkel Weizens are acceptable. Clarity may range from brilliant to hazy with yeast approximating the hefe Weizen style of beer. Big, long-lasting head.
Flavor: Light graininess. Bavarian Weizenbier flavors such are banana esters and clove-like phenols are inappropriate. Hop flavor may be from low to high. Hop bitterness low to medium. Some fruitiness from ale fermentation acceptable; however, the use of a fairly neutral American ale yeast usually results in a clean fermentation. Little to no diacetyl.
Mouthfeel: Light to medium body. Higher carbonation is appropriate. Mouthfeel will appear lighter than actual body due to higher levels of carbonation.
Overall Impression: A light, refreshing beer that exhibits balanced hop and wheat maltiness.
Ingredients: Standard ale yeast. Often 50% wheat malt or more.
Vital Statistics: OG: 1.035-1.055
IBUs: 10-30 FG: 1.008-1.015
SRM: 2-8 ABV: 3.7-5.5%
Commercial Examples: Otter Creek Summer Wheat, Anchor Wheat, Boulevard Wheat, Pyramid Hefe-Weizen.
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.
8. KOELSCH AND ALTBIER
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.
17. WHEAT BEER
17A. Bavarian Weizen
Aroma: Vanilla and clove-like phenols and fruity esters of banana are common. Hop aroma ranges from low to none. No diacetyl. Some aroma of wheat may be present.
Appearance: Pale straw to dark reddish-gold in color. A very thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer, and clarity can be deliberately cloudy in a Hefe-Weizen from suspended yeast sediment. The filtered Krystal version is quite clear.
Flavor: The soft, grainy flavor of wheat is essential. Hop flavor is low to none and hop bitterness is very low. A tart character from yeast and high carbonation may be present. Spicy clove phenols and fruity esters, most prominently banana, are often present. No diacetyl.
Mouthfeel: The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a surprisingly light finish. A high carbonation level is typical.
Overall Impression: A pale, spicy, fruity, wheat-based ale.
History: A traditional wheat-based ale from Southern Germany that is a specialty for summer consumption.
Comments: These are refreshing, fast-maturing beers that are lightly hopped. The Hefe-Weizen version is served with yeast sediment stirred into it. The Krystal version is filtered for excellent clarity.
Ingredients: A high percentage of malted wheat is used which typically constitutes 50% or more of the grist, the remainder being pale barley malt. Weizen ale yeast produces the typical spicy and fruity essences during a relatively warm fermentation. Hops are used for a small amount of bittering only. Water character will vary.
Vital Statistics: OG: 1.040-1.056
IBUs: 10-20 FG: 1.010-1.014
SRM: 2-9 ABV: 4.3-5.6%
Commercial Examples: Paulaner Hefe-Weizen, Pschorr-Brau Weisse, Spaten Club-Weisse, Schneider Weisse, Julius Echter Weizenbier.
17B. Bavarian Dunkelweizen
Aroma: Gentle aroma of Munich malt supported by fruity, notably banana, and clove-spice aromas. No hop aroma. No diacetyl.
Appearance: Light amber to light brown in color. A thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer.
Flavor: Melanoidins and caramel character of Munich and Vienna-type malts is prominent, along with some wheat flavor. There may be some spicy, fruity flavor as well. Roasty character is rare and very restrained if present. Low hop bitterness. No hop flavor. No diacetyl.
Mouthfeel: The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish. However, the presence of Munich and Vienna-type malts provides its own sense of fullness. A moderate to high carbonation level is typical.
Overall Impression: A dark, malty, spicy, wheat-based ale.
History: A dark version of Bavarian Weizen.
Comments: The presence of Munich and Vienna-type barley malts gives this style a deeper and richer barley malt character than Bavarian Weizen. Often, there is less of the tart quality as well.
Ingredients: Wheat malt typically makes up 50% or more of the grist, the remainder being Munich or Vienna-type high-kilned barley malts. Some dark wheat malts may be used. Dark roasted malts are rarely used and then only in very small concentrations. Hops provide a mild bitterness only. Weizen ale yeast is used. Water character will vary.
Vital Statistics: OG: 1.040-1.056
IBUs: 10-20 FG: 1.010-1.014
SRM: 10-23 ABV: 4.3-5.6%
Commercial Examples: Pschorr-Brau Dunkel Weiss, Franziskaner Dunkel-Weizen, Schneider Dunkel Weiss.
17C. Berliner Weisse
Aroma: Slightly fruity; a sour aspect may be quite noticeable. On occasion a mild Brettanomyces yeast aroma may be present. No hop aroma. No diacetyl.
Appearance: Very pale straw in color. Clarity ranges from fair to cloudy. Despite high carbonation, head retention can vary from moussy to low.
Flavor: Lactic sourness dominates and can be quite strong, but some wheat flavor should be noticeable. Hop bitterness is very low. Mild Brettanomyces yeast character may be detected occasionally. No hop flavor. No diacetyl.
Mouthfeel: Light body. High carbonation.
Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale.
History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character.
Comments: Often served with the addition of sugar syrups flavored with raspberry or woodruff to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.
Ingredients: Wheat malt content is typically well under 50% of the grist, the remainder being pale barley malt. Lactobacillus delbruckii culture and fermentation provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Ale yeast ferments to a low alcohol level. Hop bitterness is extremely low. Water may have significant hardness.
Vital Statistics: OG: 1.026-1.036
IBUs: 3-8 FG: 1.006-1.009
SRM: 2-4 ABV: 2.8-3.6%
Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse.
19B. Witbier
Aroma: A sweet and occasionally honey-like character with prominent citrus (notably orange), herbal and spice aromas is characteristic, and is often followed by a mild phenolic aroma. Hop aroma is low to none. No diacetyl.
Appearance: Very pale straw to very light gold in color, and generally cloudy. Head retention should be quite good and of a moussy character.
Flavor: The flavor of unmalted wheat is typically noticeable. Coriander, citrus and mild phenolic flavors contribute to a complex and elegant character. A very slight lactic acidity resulting from a limited Lactobacillus fermentation is present in some examples, providing a refreshing quality, and is absent in others. Hop flavor is low to none. Hop bitterness is typically restrained, and some bitterness may also be contributed by bitter orange peel. No diacetyl.
Mouthfeel: Light to medium body. Effervescent character of high carbonation. Refreshing acidity.
Overall Impression: A refreshing, elegant, complex, wheat-based ale.
History: A 400-year-old beer style that died out in the 1950s, it was revived by Pierre Celis in the 1960s to steadily growing popularity thereafter.
Comments: The presence and degree of spicing and lactic sourness vary from one brand or brewery to another.
Ingredients: About 50% unmalted hard red winter wheat and 50% pale barley malt constitute the grist; in some versions a small percentage of raw oats is used as well. Spices of freshly-ground coriander and dried orange peel complement the sweet aroma and are quite characteristic; other spices may be used for complexity but are much less prominent. Ale yeast prone to production of mild, clovey/spicey flavors are very characteristic. In some instances a very limited Lactobacillus fermentation, or actual addition of lactic acid, is done.
Vital Statistics: OG: 1.042-1.055
IBUs: 15-22 FG: 1.008-1.012
SRM: 2-4 ABV: 4.2-5.5%
Commercial Examples: Celis White, Hoegaarden Wit, Steendonk Witbier, Brugs Tarwebier, Blanche de Bruges.
21. FRUIT BEER
Aroma: The character of the particular fruit(s) should be distinctive in the aroma. Overall the aroma should be a balanced combination of malt, hops and the featured fruit(s) 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. Some malt aroma preferable, especially in dark styles; hop aroma absent or balanced with fruit, depending on the style. 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. For lighter beers with fruits that exhibit distinctive colors, the color should be noticeable.
Flavor: The character of the particular fruit(s) should be distinctive in the flavor profile. Hop bitterness, 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 fruit 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 of fruit and beer.
Comments: Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. The entrant must specify the underlying beer style as well as the type of fruit(s) used. If the base beer is a classic style, the original style should come through in aroma and flavor. Judges should remember that many fruits dry out classic styles.
Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.
Commercial Examples: Oxford Raspberry Wheat, Oregon Blackberry Porter, Pyramid Apricot Ale, Rogue 'n' Berry, Brimstone Blueberry Wheat, Oaken Barrel Raspberry Wheat.
At the July FORD meeting, John & Sheila brought Agave nectar that people had ordered for Margarita Mead. Unfortunately, 2 bottles were taken and not paid for. We are assuming that whoever took them thought they were for anyone. If you have them, please contact me so we can arrange for the bottles to be returned or at least paid for.
Misunderstandings happen. Let's not have something like this affect the good times we have at our meetings.
Thanks for your help and understanding.
If you are ever in the Wisconsin Dells , or are just looking for a lunch break between Minneapolis and Madison, WI, consider eating and drinking at the Moosejaw Pizza and Brewing Company in the Wisconsin Dells.
Although the beers include a great prizewinning dunkel, I liked their weissbeer for summertime drinking. Their light ale was a good beer for those who might not like "stronger" tasting microbrews, but I thought even us homebrewers would like this beginners ale. As for the food, the individual "specialty" pizzas were very good and much better than the large cheese pizza we got for the kids. If you are ever traveling in the area, I would recommend stopping at this brew pub.
No mugshots were available this month.
Next month's competition has the competition category, Koelsch & Altbier - BJCP category 8. It is an AHA competition. The BJCP style guide is below.
8. KOELSCH AND ALTBIER
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.
8B. Duesseldorf Altbier
Aroma: Munich malt aroma, with a restrained fruitiness. Hop aroma may vary from low to moderate.
Appearance: Orange-copper to brown color, with brilliant clarity. Thick, persistent head.
Flavor: Assertively bitter, with intense Munich malt-derived flavor to support. Fruity esters should be restrained; some chocolatey notes are often present. Hop flavor should be low to medium.
Mouthfeel: Medium-bodied, with moderate carbonation. Some commercial examples have a dry finish resulting from a combination of high bitterness, higher attenuation, and moderate sulfate in the water.
Overall Impression: Bitterness is very high, especially in relation to the (moderate) gravity. Munich malt character lends balance, resulting in a bittersweet character. Very smooth from fermentation at the lower end of the temperature range for ales, followed by a period of lagering.
History/Comments: A very bitter beer with a pronounced Munich malt character. Ingredients, fermentation at low temperature (for an ale), and a lagering period combine to lend a cleaner palate than for most ales. Predates the isolation of bottom fermenting yeast strains, though it approximates many characteristics of lager beers. Many Northern German Altbiers are lagers.
Ingredients: German Munich malt is essential to obtaining the necessary depth of malt character. Hops are traditionally Spalt, though other German varieties are often used.
Vital Statistics: OG: 1.040-1.055
IBUs: 40-60 FG: 1.012- 1.019
SRM: 11-19 ABV: 5-5.5%
Commercial Examples: Zum Uerige, Zum Schluessel, Im Fuchschen, Widmer Ur-Alt, Schumacher.
8C. Northern German Altbier
Aroma: Little aroma; malt should dominate to the extent that any aroma is discernible.
Appearance: Copper to brown color; very clear. Good head retention.
Flavor: Assertively bitter yet balanced. Munich malt-derived flavor, along with a chocolate-like malt aspect, supports the bitterness. Esters are restrained, and hop flavor should be low to medium.
Mouthfeel: Medium body, with an overall balanced impression.
Overall Impression: A very clean and relatively bitter beer, balanced by Munich malt character. Less intense than the Duesseldorf version of Altbier.
Comments: Most Altbiers produced outside of Duesseldorf are of the Northern German style. Many are simply moderately bitter brown lagers.
Ingredients: Typically made with a Pils base and colored with roasted malt or some dark color syrup. May include Munich malt. Hops are traditionally Spalt, though other German varieties may be substituted.
Vital Statistics: OG: 1.040-1.055
IBUs: 25-40 FG: 1.012-1.019
SRM: 11-19 ABV: 5-5.5%
Commercial Examples: DAB Dark, Diebels Alt, Alaskan Amber, Grolsch Autumn Amber.
Rich Hampo wrote this in depth review of the Great Lakes Brewing Company
The Great Lakes Brewing Company is located in downtown Cleveland, Ohio. It is on Market Street, near Carnegie Avenue and currently occupies three large turn-of-the-century buildings. The main building has the original 7.5 bbl brewery (with fermenting tanks in the cellar) and also houses the restaurant, bar, kitchen, and gift shop. The tanks in the cellar are jacketed for cooling and GLBC brews both ales and lagers. The second building, a warehouse type structure next door, houses the currently used 30 bbl brewery and bottling/kegging facility. John McNamara, one of the brewers, was kind enough to give the men (me, my friend Chris, and my littlest brewing assistant Michael) a tour of the brewery. He explained that they are still expanding and have almost completed a 75 bbl brewery in a building across the street. They have installed an insulated piping system to pipe the goods from the new brewery to the restaurant and bottling facility. This new facility looked very impressive through the windows, but unfortunately was not open for tours yet. We did get a good look at the 30 bbl system. I especially liked looking into the vessels and seeing the false bottoms and stirring paddles - not to mention getting a big breath of that "just brewed" smell that accompanies them. GLBC beers are available all around Cleveland but are not in wider distribution because they are not pasteurized, and so need to be carefully handled.
The Beers:
The Food:
The food was quite good, more than just standard brewpub fare. I had
the "Brewers Pie", which was a meat pie of sausage, spinach, cheese, and
spices, baked in a pie crust. It was very tasty and quite filling. They
also serve a variety of salads; my friend and his wife had Steak salad
and Salmon Caesar salad respectively. One of the specialties of the GLBC
is the Artichoke Crock - an appetizer of spread made from, what else, artichokes.
It was served with seasoned, toasted pita slices and was a big hit with
all. For dessert, my friend ordered the Bread Pudding (which I mooched
a few bites from). As he put it, it is simply "to die for!" The prices
at GLBC are quite good. Our total came to only $89 which included 5 pints
($3.25 ea.), appetizer, desserts, 4 adult and 4 kiddie dinners. In addition
to the good prices, we experienced very good service. The beers were properly
handled, the food was hot, and we especially appreciated that John McNamara
took the time to show us around the brewery. If you do make it to Cleveland, don't miss out on the chance to have
a beer at GLBC. And don't forget to bring home a few souvenir pint glasses
which are a steal at only $1 each!
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