October Meeting

The next meeting will be held back at Lil' Dublin in Taylor on Tuesday, October 23 . Lil' Dublin is the bar now at Sisko's old location in Taylor and is located on Monroe (between Telegraph and Southfield), just south of Vanborn. Their address is 5855 Monroe and their phone number is I believe the same as Sisko's, 313-278-5340. The competition for this is Mild. 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

The winners from the Scottish Ale Competition are:

This October''s competition will be Mild, BJCP category 10a . It is an AHA competition. The style guidelines follow.

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.

News Shorts

Chris Frey

NASA Science News for September 21, 2001 Faraway astronauts must yearn sometimes for the simple comforts of Earth -- like a refreshing soda or a beer after work. But one wonders: Would the cheerful bubbles of a space-soda rise to the top and tickle one's nose? And could a frosty space-beer form a proper head? These questions sound tongue-in-cheek, but researchers are serious about finding the answers. Recent experiments with orbiting beers and sodas promise a more normal day-to-day life for space settlers and offer revealing lessons about physics and biology in microgravity. FULL STORY at http://science.nasa.gov/headlines/y2001/ast21sep_1.htm?list102724.

Here is a link to a beer recipe (actually beer & cheese soup - Ed.)

http://www.bettycrocker.com/recipes/recipe.asp?rid=32662

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

In October of 1996 we visited the Motor City Brewing Works and dined at the Traffic Jam and Snug....

LastMeeting

September's meeting brought us back to our original home, Traffic Jam & Snugs in the historic district in Detroit. The meeting actually started across the street at Motor City Brewing Works.

The brewery was actually founded by Traffic Jams when they were fighting to become Michigan's first brewpub. Tom Burns, a former lawyer, turned the tiny building into a brewery (Detroit & Mackinac Brewery) with the sole intent of supplying the restaurant across the street with all their beer. The building was never intended to run as a full scale microbrewery. Due to some of the nations toughest brewing laws and regulations, the brewery was completely independent of Traffic Jams, they often would brew the wort on site and the ship it across the street in a sterile dairy truck to be fermented at Traffic Jams and served at Traffic Jams, a practice that continues today.

John, the founder and Brewmaster of Motor City Brewing Co. was our gracious tour guide. John was very informative on the brewery equipment and operations, and was very honest and up front answering our questions on his operations, products (Pale ale, Nut brown ale. Honey porter and possibly a Stout soon), startup costs and problems, and regulatory concerns. John and his startup partner actually bottled the first 30,000 or so bottles by hand, yup, using the same bottle capping equipment that we use. Think about that the next time you're complaining about bottling.

Motor City Brewing co has 20 bbl

fermenting tanks, but only a 10 bbl brewing system, so they always have to brew twice on brew day to fill a fermenter. Motor City Brewing Works. is in their second year of operation and has increased their output from 500 barrels last year to hopefully 700 barrels by the end of their second year. John supplied us with samples of his fine beers as the tour and talk went on. Yum! The club had a great time at the brewery and talking to John, look for his beers at many different locations, and if you don't see it on the menu or shelves, ask for it!

Neal was stuck in Ohio the day of the meeting fighting fires for Ford and was unable to make it back that evening, so Tim Tepatti took over the meeting in his place. Tim started with introductions and a warning about the billing procedure at TJ's. Tim then talked about the history of the club a bit at Traffic Jams, and the both he and I talked about the upcoming brewing demos at the Homebrewery and Merchants Dearborn and made a last minute plea for volunteers.

I spoke out on the clubs library in Crispy's absence and many books and magazines did get checked out that night. While I'm thinking about it, the library is missing 3 volumes from the style series, I can't recall exactly what they are right now but if you have had a style series book in your possession for a few months, please, please return it so that others may enjoy it too. If they aren't returned we will just have to use club funds to replace them anyway.

I also reminded people, and mainly for the benefit of the new brewers that we can print up coffee mugs for $9 and beer steins for $13 with our club logo on it and your name or another logo on the backside. We also seem to have a growing faction in the club of cigar smokers, Steve Rowley started the whole thing by bringing in a handout on cigars and beers and interest has grown since then. If interested please contact Steve or myself and we'll see what we can't get going.

Tim then gave a great talk on wine making, it appears that the summer grapes are now in (Eastern Market?) and Tim gave a very informative and humorous look into the differences between beer brewing and wine making. Tim made a 55 gallon batch of Merlot last year which is quite tasty!

The only downside to the meeting was cashing out the bill at the end of the night, our total with dinner, drinks, tip and tax was $469, but we were short by $25, if anyone recalls leaving early without paying please see our treasurer, Sandy Bruce at the next meeting to help replenish club funds, thanks!

Next Month's Competition

Next month's competition will be pale ales BJCP category 4c, 6a, and 7.

4C. Strong Bitter/English Pale Ale

Aroma: Hop aroma high to none.  Diacetyl and caramel aroma moderate to none.  Moderate fruitiness.  Malt aroma apparent.

Appearance: Copper to dark amber-brown.  May have very little head.

Flavor: Malt flavors evident.  Crystal malt flavor common.  Hop flavor ranges from low to strong.  Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavor should not be completely overpowered.

Mouthfeel: Medium to medium-full body.  Carbonation low, although bottled pale ales tend to have moderate carbonation.  Warming from alcohol may be noticeable, but should not be strong.

Overall Impression: A solidly flavored beer both in terms of malt and hops.

History: Originally a draught ale served very fresh under no pressure(gravity or hand pump only) at cellar temperatures.  Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

Comments: More evident malt and hop flavors than in a special or best bitter.  English pale ale has long been referred to as "bottled bitter."

Ingredients: Pale ale malt, crystal malt, English hops, often medium sulfate water is used.

Vital Statistics:                  OG: 1.046-1.065

IBUs: 30-65                         FG: 1.011-1.020

SRM: 6-14                        ABV: 4.4-6.2%

Commercial Examples: Fullers ESB, Bateman's  XXXB, Young's Strong Export Bitter (sold in the US as Young's Special London Ale), Ushers 1824 Particular Ale, Oasis ESB, Big Time ESB, Shepherd Neame Bishop's Finger, Fullers 1845, bottled Bass Ale, Whitbread, Royal Oak, Shepherd Neame Spitfire.

6A. American Pale Ale

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties.  Citrusy hop aroma very common. Esters vary from low to high.  Diacetyl moderate to none.

Appearance: Pale golden to amber.

Flavor: Often moderate to high hop flavor.  Citrusy hop flavor very common (such as from Cascades), but also other American hop variety flavors are found.  Malt flavor moderate relative to aggressive hop flavor and bitterness.  Balance towards bitterness. Caramel flavor is usually restrained.  Diacetyl moderate to none.

Mouthfeel: Many are rather light, refreshing and more highly carbonated than many other styles, but body can reach medium. Carbonation borders on effervescent in some examples.

Overall Impression: Should be refreshing.

History: An American adaptation of English pale ale.

Comments: In the past, this category also covered what is now called American amber ale.  American pale ales differ from American amber ales notably by being lighter in color, but also in having less caramel flavor and usually being balanced more towards hop bitterness.

Ingredients: Pale ale malt, typically American two-row.  Light to medium crystal malts.  American hops, often the citrusy ones such as Cascade, Centennial and Columbus, but others may also be used (e.g., Brewer's Gold or Willamette).  Water can vary in sulfate content, but carbonate content should be relatively low.

Vital Statistics:                  OG: 1.045-1.056

IBUs: 20-40                         FG: 1.010-1.015

SRM: 4-11                        ABV: 4.5-5.7%

Commercial Examples: Sierra Nevada Pale Ale, Summit Pale Ale, Great Lakes Burning River Pale Ale.

7. INDIA PALE ALE

Aroma: A prominent hop aroma of floral, grassy, or fruity characteristic typical.  A caramel-like or toasty malt presence may also be noted, but may be at a low level.  Fruitiness, either from esters or hops, may also be detected.

Appearance: Color ranges from medium gold to deep copper, with English versions often darker than American ones.  Should be clear, although some haze at cold temperatures is acceptable.

Flavor: Hop flavor is medium to high, with an assertive hop bitterness.  Malt flavor should be low to medium, but should be sufficient to support the hop aspect. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops should add to the overall complexity.  Some alcohol warming may be sensed in stronger versions.

Mouthfeel: Smooth, medium-bodied mouthfeel without astringency, although it has moderate carbonation combine to render an overall dry sensation in the presence of malt sweetness.

Overall Impression: A decidedly hoppy, moderately strong pale ale.

History: Brewed to survive the voyage from England to India.  The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival.

Comments: A pale ale that was brewed to an increased gravity and hop rate.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops were used in the original versions, but American hop varieties have found a place in many modern interpretations. Refined sugar may have been used in some versions also.  High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness.

Vital Statistics:                  OG: 1.050-1.075

IBUs: 40-60+                       FG: 1.012- 1.016

SRM: 8-14                        ABV: 5-7.8%

Commercial Examples: Anchor Liberty Ale, Sierra Nevada Celebration Ale, Brooklyn East India Pale Ale, Tupper's Hop Pocket, Great Lakes Commodore Perry IPA, Samuel Smith's India Ale, Fuller's IPA, Highfalls IPA, Victory Hopdevil, Three Floyds Alpha King.

California Wine Country Dinner

[Editor's note: Jim rice circulated this electronic mail roughly a month ago. Contact Jim if you are interested; it might already be sold out.]

Chef Paul's 'Tour of California wine country dinner'

Cuisine

Thursday, October 25 at 7 p.m

670 Lathrop, Detroit, Michigan 48202 Phone 313/872-5110

I met Chef/Proprietor Paul Grosz years ago when he was making news by revitalizing La Rotisserie in the Hyatt Regency Hotel in Dearborn. He took a restaurant in decline and made it into one of the finest in the Detroit area. Next, Paul was executive chief at the Whitney for ten years. In June of this year he opened Cuisine Restaurant to rave reviews.

"Earthy yet elegant style" Molly Abraham, Detroit News

4 out of 4 STARS, Sylvia Rector, Detroit Free Press

Come and enjoy Detroit?s new culinary experience, Cuisine. See how Chef Paul takes you on a Culinary journey with the matching of his French - American cuisine to world-class wines. Dessert represents a modern form of the French Classic.

Reception: Chateau Souverain Chardonnay

Shiitake brie tartletts. Caramelized onion tomato tartletts

1st Course: Groth Savignon Blanc

Roasted Swordfish with creamy corn custard, lemon lime butter sauce.

Sorbet: Grapefruit vermouth

Main Course: Robert Mondavi Pinot Noir Carneros

Slow poached beef tenderloin over fresh horseradish mash potatoes, poached fricassee vegetables.

Dessert: La Famiglia Di Robert Mondavi Moscato

Apple cider glazed apple tart.

The complete price is $75 USD, or $115 Canadian. Valet parking is available. We will be done by 10 p.m. There is no smoking. Please mail a check to: Jim Rice, 24720 Fairmount Drive, Dearborn, Michigan 48124 313/277-3865. Please pass this along to your friends. Please e-mail me at pegasus@provide.net

Beer Events, Meetings & Competitions Gabrielle Palmer

• October 23 (T) - FORD Meeting at Lil' Dublin in Taylor, Mild AHA Competition, Category #10 a
• November 14 (W) - FORD Meeting , Pale Ales Competitions Categories 4 c, 6a, & 7.
• December 11 (T) - FORD Meeting,, Holiday Beers Competition, All Style Categories.

		Fermental Funny

Bob Barrett

BEER MATHEMATICS (Don't cheat, work it through)

This is pretty neat how it works out. This is amazing beer math!!!!!!! DON'T CHEAT BY SCROLLING DOWN FIRST! It only takes about a minute....... Work this out as you read. Be sure you don't read the bottom until you've worked it out! This is not one of those waste of time things, it's fun (& it's about beer).

1. First of all, pick the number of times a week that you would like to have a beer (try for more than once but less than 10, girls can substitute their favorite drink)

2. Multiply this number by 2 (Just to be bold)

3. Add 5. (for Friday Night)

4. Multiply it by 50. I'll wait while you get the calculator................

5. If you have already had your birthday this year add 1751.... If you haven't, add 1750 ..........

6. Now subtract the four digit year that you were born. (if you remember) You should have a three digit number

Now here's the kicker!!!!!!!!!!! Are you Ready???????????????

The first digit of this was your original number! (i.e., how many times you want to have a beer each week). The next two numbers are your age. IMPRESSIVE ISN'T IT? THIS IS THE ONLY YEAR (2001) IT WILL EVER WORK, SO SPREAD IT AROUND AND AMAZE YOUR FRIENDS.

from Al Czajkowski

Wise words from Andrew J. Immerman:

If you bought $1000 worth of Nortel stock one year ago, it would now be worth $49.

If you bought $1000 worth of Budweiser (the beer, not the stock) one year ago, drank all the beer, and traded in the cans for the nickel deposit, you would have $79.

My advice to you is to start drinking heavily.