F.O.R.D Crest Ye Olde Brew News F.E.R.A. Crest
September 2002 Fermental Order of Renaissance Draughtsmen Volume 10 Number 9
In this issue:

September's Meeting

The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Wednesday, September 25. 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."


Competition Results

The results from the Strong Belgian Ale competition will be in next month's newsletter.

This month's competition will be 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.


Beer News

relayed by Bob Barrett

AUG 19, 2002 - Scientists in Scotland have found proof of the so-called "beer goggles" effect. They discovered that men and women who have consumed a moderate amount of alcohol find the faces of the opposite sex 25% more attractive than their sober counterparts.

And the study revealed that there was no difference in the beer goggles effect between men and women.

Students at Glasgow University were shown color photographs of 120 male and female St. Andrews University students aged 18 to 26. Participants were asked to rate their aesthetic properties on a scale of between one -- highly unattractive -- to seven -- highly attractive.

Half of the students had drunk up to four units of alcohol, equivalent to two pints of beer or two-and-a-half glasses of wine. The 40 who had been drinking rated the people in the photographs as broadly more attractive than those not drinking.

"Everyone's heard of the beer goggles effect but we wanted to measure once and for all whether a moderate amount of alcohol increases the judgment of facial attractiveness," said Prof. Barry Jone of Glasgow University psychology department.

"The increase in perceived attractiveness appeared to be the same for the ugly people as the pretty people, he said. "Attractiveness provides a very important signal of mate quality, it shows you have good genes and a healthy body."

The beer goggles phenomenon is caused by alcohol stimulating the part of the human brain which is used to determine facial attractiveness, the nucleus accumbens, he said.


American Diabetes Association Fundraiser

Howard Klix

Hi Tony;

I don't know if you would want to put this in the newsletter or not. I am hosting a fundraiser Spaghetti Dinner at the Dearborn Elks Club on Tuesday, September 24 from 4:30 to 8 p.m.

The cost is only $10 per person for Spaghetti, Garlic bread, salad and soft drink. There is a cash bar available and all profits go to the American Diabetes Association.

Thanks,
Howard Klix Sr.
Type II Diabetic


Blast From the Past ... Five Years Ago in "Ye Olde Brew News"

Five years ago Tyler won the Belgian/Lambic category in the state fair with this dubbel.

Mail Order Double

Beer Style: Belgian Double

Gallons: 6

Malt: 11lb. Gambrinus 2-row

3/4 lb. 90L crystal

1/2 lb. Special B

Mash: 1 1/2 hrs., 155oF

Hops: 1 oz. Styrian Goldings (5%), 60m

1 oz. Hallertauer (4.3%), 10m

1/2 oz. Saaz (4.3%), 10 m

Other: 1 lb. Amber candi sugar

1/2 lb. dark candi sugar

both in boil 60 m

Boil: 90 m

Yeast: YeastLab La Trappe, starter used

Carbonation: 3/4c. corn sugar

OG: 1.064

FG: 1.008

Primary: 2 weeks, 65oF,glass

Secondary: 1 month, 65oF, glass

Bottling date: 1/9/97

Judges Comments: Malty sweet, nutty aroma, excellent. Outstanding malt complexity, very nice indeed. A beautifully spicy malt character. Clean, alcoholic warmth present. Excellent dubbel!


Next Month's Competition

Next month's competition is fruit and spice beer BJCP categories 21 & 22

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.


22. SPICE/HERB/VEGETABLE BEER

Aroma: The character of the particular spices, herbs and/or vegetables (SHV) should be distinctive in the aroma.  Overall the aroma should be a balanced combination of malt, hops and the featured SHV(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 the SHVs used, depending on 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 spices, herbs or vegetables that exhibit distinctive colors, the colors should be noticeable.

Flavor: The character of the particular SHV(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 SHV 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 spices, herbs and/or vegetables and beer.

Comments: Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer.  The SHV should complement the original style and not overwhelm it.  The brewer should recognize that some combinations of base beer styles and SHVs 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 SHV(s) used.  If the base beer is a classic style, the original style should come through in aroma and flavor. Additionally, whenever multiple spices, herbs or vegetables are used each should be distinctive in their own way.

Vital Statistics:  OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

Commercial Examples: Harpoon Winter Warmer, Ed's Cave Creek Chili Beer, Buffalo Bill's Pumpkin Ale, Anchor Our Special Ale, Wild Onion Pumpkin Ale.


beergalss Beer Events, Meetings & Competitions
bitter

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

Contributors:
Bob Barrett
Tony Tantillo
Howard Klix

Club Officers:
Doug Geiss, President
Kathy Loftus, Vice President
Howard Klix Jr., Secretary
Chris Frey, Treasurer
Tony Tantillo, Newsletter Editor
Mark Stavenga, Webmaster
Sue Merritt, Photographer/Historian/Beer Mooch
Kathy Loftus, Photographer
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.
Howard Klix Jr.
24737 Cushing Ave
Eastpointe, MI 48021

Phone: (586) 779-1445
Email: raistlin@wideopenwest.com

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

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