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| September 2000 | Fermental Order of Renaissance Draughtsmen | Vol. 8 No. 9 |
The next meeting will be held back at Sisko's in Taylor on Wednesday, September 27. Sisko's is located on Monroe (between Telegraph and Southfield), just south of Van Born. Their address is 5855 Monroe and their phone number is 313-278-5340. Sisko's also has a web site at http://www.siskos.com/. 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 winning entries in last month's Lawn mower Beer competition will be determined this month. Additionally, we will judge this month's competition.
September's competition competition will be the "Best of Fest" competition, BJCP category 9a & 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.
Once again , the annual Beer-B-Q proved that you can never have too much of a good thing. The picnic and party lasted all day, and despite the efforts of the Dearborn Parks Department Personnel, well into the night. Kudos to Jim Racine for organizing this annual event. The idea of having a "chili cook-off" worked out well. Congratulations to Neal Petty for winning the cook-off. Rich Byrnes brought his Karaoke machine which proved extremely popular. Jim Racine also deserves credit for organizing the children's games, including the cream pie version of musical chairs. Pictures of the Beer-B-Q are included below.
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Rick Georgette won both the best of show and the Rex Halfpenny award that is given to the brewer with the most winning beers in the state fair competition. Rick's winning beer was his "Cream Ale" entered in the American lager / Light Ale category. David Cords and T. J. Potter representing the F.O.R.D. club took a second place in the Fruit Beer category for their "Blueberry Hill" beer. Your loyal newsletter editor took a second place in the English and Scottish Strong Ale category with his " I Could Have Been a Barleywine" Old Ale. The recipe for this brew was based on the Big Brew 1998 "Big 12" Barley Wine created by Rob Moline. There is an interesting story behind the entry of this beer in the Strong Ale category, but I'll save that for the meeting. Anyway the results from the State Fair are tabulated at the Michigan State Fair web site.
Tony,
This is Jason over @ Adventures in Homebrewing, would you add that we have moved in the next new letter. Our New address is 23439 Ford RD. This is just 1 block west of our previous location. Thanks in advance!
Cheers,
jason
As a result of announcements and the circulation of a list at a previous meeting and the picnic, it appears that the best date for everyone who expressed an interest is October 21, 2000. The bus has been reserved for this date and barring any unforeseen circumstances, we will take the following tour:
The bus will start from Ann Arbor and stop at designated spots (to be determined) along the way to pick up crawlers, and then proceed to:
Pubcrawl Stop #1: Copper Canyon in Southfield
Pubcrawl Stop #2: Royal Oak Brewery in Royal Oak
Pubcrawl Stop #3: Dragonmead Microbrewery in Warren
According to the sign-up list it appears that we will again have a good size crowd (this is GREAT!). We have spoken to the three designated spots and they are all happy we are including them on our tour. In addition, two have definitely agreed to give us a deal ($2 pints), and I'm waiting to hear back from the third.
***Make your reservation early, first-come, first-served - spot will be reserved upon receipt of payment.***
For planning purposes please send an e-mail to Kim Barrett (Kim.Barrett@umich.edu) if you are planning to participate.
Send check and make payable to:
Bob Barrett
507 Bruce St.
Ann Arbor, MI 48103
(ph. 734.662.3113).
Finally, Jim Racine dropped off his issue of "Modern Brewery Age" that has several interesting articles.
Researchers at Oregon State University have discovered that beer contains a potent anti-oxidant, xanthohumol. Unfortunately, they estimate that you need to consume 117 gallons of beer each day to get the maximum health benefit. As the name implies, xanthohumol comes from hops.
Archaeologists from the University of Chicago have found in the remains of a 5,500 Syrian city, a brewery. This is apparently the world's oldest known brewery!
Finally, city officials in Winona, Minnesota are considering an ordinance to penalize residents caught with more than one keg of beer in their homes.The proposal evidently is aimed at curtailing large parties at St. Mary's University and Winona State University. The proposed misdemeanor could have penalties up to $700 in fines and 90 days in jail. I guess I won't vacation in Winona next summer!
October's competition will be a stout bout. Imperial stout is category 12C. All other stouts fall under BJCP category 16A-16D.
12C. Russian Imperial Stout
Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.
Appearance: Very dark reddish-black color; opaque.
Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character.
Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.
Overall Impression: An intensely flavorful beer. Roasty, fruity, and bittersweet, with a notable alcohol presence. Dark fruit melds with roasty, burnt, almost tar-like sensations.
History: Said to be popular with the Russian Imperial Court.
Comments: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia.
Ingredients: Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic roasted grain in the grist.
Vital Statistics: OG: 1.075-1.095+
IBUs: 50-90+ FG: 1.018-1.030+
SRM: 20-40 ABV: 8-12+%
Commercial Examples: Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King.
16A. Dry Stout
Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hop aroma low to none.
Appearance: Deep garnet to black in color. Clarity is irrelevant in such a dark beer. A thick, creamy, long-lasting head is characteristic.
Flavor: Moderate acidity/sourness and sharpness from roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.
Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation.
Overall Impression: A very dark, roasty, bitter, creamy ale.
History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body. Modern versions are brewed from a lower OG and no longer reflect a fuller body than porters.
Comments: This is the draught version of what is otherwise known as Irish stout. Bottled versions are typically brewed from a significantly higher OG and may be considered foreign extra stouts.
Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add a creaminess. A small percentage of soured beer is sometimes added for complexity. Water should have high carbonate hardness.
Vital Statistics: OG: 1.035-1.050
IBUs: 30-50 FG: 1.007-1.011
SRM: 35+ ABV: 3.2-5.5%
Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout.
16B. Sweet Stout
Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.
Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.
Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.
Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.
Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.
History: An English style of stout.
Comments: Gravities are low in England, higher in the exported product.
Ingredients: Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.
Vital Statistics: OG: 1.035-1.066
IBUs: 20-40 FG: 1.010-1.022
SRM: 35+ ABV: 3-5.6%
Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.
16C. Oatmeal Stout
Aroma: Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.
Appearance: Black in color. Thick creamy head. Dark color will likely obscure any clarity.
Flavor: Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.
Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.
Overall Impression: A very dark, full-bodied, roasty, malty ale.
History: A variation of sweet stout that is usually less sweet than the original.
Comments: Between sweet and dry stouts in sweetness.
Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal used to enhance fullness of body and complexity of flavor. Hops for bitterness only. Ale yeast. Water source should have some carbonate hardness.
Vital Statistics: OG: 1.035-1.060
IBUs: 20-50 FG: 1.010-1.018
SRM: 35+ ABV: 3.3-6.0%
Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse.
16D. Foreign Extra Stout
Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color.
Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.
Mouthfeel: Medium full body, creamy character. May give a warming impression.
Overall Impression: A very dark, moderately sweet, strong, roasty ale.
History: Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile.
Comments: These beers possess a stronger alcohol content than other stouts except the Imperial Stout.
Ingredients: Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast.
Vital Statistics: OG: 1.050-1.075
IBUs: 35-70 FG: 1.010-1.017
SRM: 35+ ABV: 5-7.5%
Commercial Examples: ABC Stout, Guinness Foreign Extra Stout (bottled).
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Beer Events, Meetings & Competitions
Gabrielle Palmer |
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Fermental Funny |  |
A Texan walks into a pub in Ireland and clears his voice to the crowd of drinkers. He says, "I hear you Irish are a bunch of drinkin' fools. I'll give $500 American dollars to anybody in here who can drink 10 pints of Guinness back-to-back."
The room is quiet and no one takes of the Texan's offer. One man even leaves.
Thirty minutes later the same gentleman who left shows back up and taps the Texan on the shoulder.
"Is your bet still good?", asks the Irishman.
The Texan says yes and asks the bartender to line up 10 pints of Guinness. Immediately the Irishman tears into all 10 of the pint glasses drinking them all back-to-back.
The other pub patrons cheer as the Texan sits down in amazement.
The Texan gives the Irishman the $500 and says, "If ya don't mind me askin', where did you go for that 30 minutes you were gone?".
The Irishman replies, "Oh...I had to go to the pub down the street to see if I could do it first".
---Unknown Author
| 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/
current circulation... 125 |
