Meeting

The next meeting will be held at Little Dublin's Sports Pub in Taylor on Wednesday, November 14 . Little Dublin's Sports Pub is located on Monroe (between Telegraph and Southfield), just south of Van Born at Sisko's old location. Their address is 5855 Monroe and their phone number is 313-278-5340. The competition for this is Pale Ales BJCP category 4c, 6a, and 7a. 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

Howard Klix

The winners from the Mild Ale Competition are:

This March's competition will be Next competition, BJCP category 4c, 6a & 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.

Dues are Due

Chris Frey

A gentle reminder from your treasurer that 2002 dues are due. If you would like your card mailed to you versus picking it up at the meeting, please send a stamped, SAE to me, along with your $15 check to:

Chris Frey
275 South Ann Arbor St.
Saline, Mi 48176

News Flash

contributed by Rich Byrnes

Ray Daniels named Director of Brewers Publications

Boulder, CO. - On October 23rd The Association of Brewers (AOB) announced the appointment of Ray Daniels as the new Director of Brewers Publications. This change will allow the Association of Brewers to further capitalize on Daniels' beer industry and publishing experience.

Daniels has authored one of the best selling titles ever published in the division, Designing Great Beers and several other Brewers Publications titles, including Smoked Beers. He has served on the Brewers Publications Board of Advisors since its inception in 2000.

"The Association of Brewers is in a unique position to serve the needs of consumers, hobbyists and professionals for beer and brewing information. I look forward to helping Brewers Publications deliver quality titles to these audiences," Daniels tells HappyHours.com.

"As someone who is both a brewer and a long-time contributor to Brewers Publications, I look forward to managing all aspects of the publishing process so that this organization can continue to be a valuable resource to the beer and brewing communities," states Daniels.

Daniels brings more than 25 years of published writing experience to the position. In 1998 the North American Guild of Beer Writers named him "Beer Writer of the Year".

For more information visit: http://www.aob.org

Drink Recipes

contributed by Theresa Young

WHISKEY DAISY

10 oz Wild Turkey bourbon
1 1/4 oz grenadine
2.5 oz lemon juice
10 oz Perrier sparkling natural mineral water

In a 16 oz mixing glass half filled with ice, combine grenadine, lemon juice, and bourbon.  Stir.  Strain 3 oz into old fashioned glass filled with ice.  Top with sparkling water.  Serves four.

BRONX COCKTAIL

1 oz dry gin
1 oz French dry vermouth
1 oz orange juice

In a shaker filled with ice, combine all ingredients. Shake 25 times. Strain and serve in a cocktail glass.

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

From the November 1996 issue...

October brought us all back to our home base, Chelsea's. We had a great turnout to hear Dan McConnell from Yeast Culture Kit Co. Speak about yeast, and boy did he educate us on yeasties!Tim started the meeting by announcing that the stout contest would be held offsite as the judging team felt that the contests could be more accurately judged in a controlled environment free of smoke, cooking odors, and with better lighting. Tim then mentioned the $25 missing from the bill from the previous months meeting, to the best of my knowledge no one stepped up to that one, also, it's not too early to start thinking about paying dues for next year, as always, dues are $15 after your first year, $20 to renew a family membership. I then showed an example of the ceramic steins we can have customized with our logo and your name or a saying (20 oz mugs are $13, 11 oz coffee mugs are $9). Tyler brought in the counter pressure bottle filler to show everyone, Tyler has volunteered to be the equipment manager for the following year. So far the equipment bank consists of the counter pressure bottle filler and a customized socket wrench for pin lock coke cornelius kegs. Tyler will have a list of guidelines for checking out equipment in the very near future. Steve Rowley and Brian Shepard are starting up a sub club for anyone that's interested, the Cigar Aficionado & Renaissance Smokers for the cigar fans in the club, contact either Steve or Brian for more info, Steve mentioned a cigar dinner at the Berkley Front in the near future. Several people have commented on the homebrew section at Merchants Dearborn expanding greatly, they will even start carrying kegging supplies soon. I also passed along a phone inquiry from a Dearborn Jaycees representative hoping to get our club to do a demo for one of their meetings, probably next April or May. My last announcement of the evening was to pass along the AHA contests for next year, they include Pale Ale, Lagers (German Light, Classic Pilsner, American lager), Bock, TBD, Weiss and Bitter. Chris introduced himself and made note of the fact over 25 items have been checked out from the library and people need to remember that there is a one month checkout period. The big business of the evening before Dan got started was the nominations for club officers. Unless there has been any calls directly to Neal there is only one person running for each office. Both Neal Petty and Tim Tepatti have stepped down and Rich Byrnes is running for President and Joanne Wilson is running for Vice President. Rich Byrnes and Chris Frey have both stepped down from their previous positions of Secretary and Librarian, Chris Frey is running for secretary and Ted Geftos is running for Librarian. And the one constant in this whole mess is our faithful treasurer, Sandy Bruce. Once the nominations were out of the way the PA system and the spotlights were fired up for Dan McConnell

Next Month's Competition

December's competition is our usual potpourri of competitions, Holiday Beers Competition, All Style Categories. Barleywines, winter warmers and spice beers usually show up at this event. Here are a couple of styles that seem appropriate to the Holiday Spirit.

11A. Old Ale

Aroma: Malty, with complex fruity esters. Some oxidative notes are acceptable, akin to those found in port or sherry. Hop aromas not usually present, due to extended age.

Appearance: Medium amber to very dark red-amber color.

Flavor: Malty and usually sweet, with abundant fruity esters. The nutty malt sweetness yields to a finish that may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old port or Madiera wine. Alcoholic strength should be evident, though not overwhelming.

Mouthfeel: Medium to full body; alcohol should contribute some warmth.

Overall Impression: An ale of significant alcoholic strength, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, more malty balance.

History/Comments: Often regarded as winter warmers, and often released as seasonal beers.

Ingredients: Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts. Some darker examples suggest that dark malts may be appropriate, though sparingly so as to avoid roast character. Adjuncts (such as molasses or dark sugar) may also be utilized. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character.

Vital Statistics:                  OG: 1.060-1.090+

IBUs: 30-60                         FG: 1.015-1.022+

SRM: 12-16                      ABV: 6-9+%

Commercial Examples: Theakston Old Peculier, Young's Winter Warmer, Marston Owd Roger.

11B. Strong Scotch Ale (Wee Heavy)

Aroma: Deeply malty, with caramel apparent. Roasty or even smoky secondary aromas may also be present, adding complexity. Moderate diacetyl character is also acceptable.

Appearance: Dark amber to dark brown color, often with ruby highlights.

Flavor: Intensely malty with kettle caramelization apparent. Hint of roasted malt or smoky flavor may be present, as may some buttery diacetyl or nutty character.  Hop flavors are low, so malt impression should be dominant.

Mouthfeel: Full-bodied, with a thick, chewy viscosity. Alcoholic warmth should also be present.

Overall Impression: Rich and malty, reminiscent of a dessert. Complex secondary malt flavors prevent a one-dimensional impression.

History/Comments: Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors.  Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature.  Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.

Ingredients: Well-modified pale malt, with some crystal and perhaps a dash of darker malt or even roasted barley. A small proportion of smoked malt may add depth, though smoky character may also originate from the yeast. Hop presence is minimal, although English varieties are most authentic. Low-to-medium sulfate and medium carbonate/bicarbonate water is most appropriate.

Vital Statistics:                   OG: 1.072-1.088+

IBUs: 20-40                         FG: 1.019-1.025+

SRM: 10-47                      ABV: 6.9-8.5+

Commercial Examples: Traquair House, MacAndrew's Scotch Ale, McEwan's Scotch Ale, Belhaven Wee Heavy, Scotch du Silly, Vermont Pub and Brewery Wee Heavy.

12. BARLEYWINE AND IMPERIAL STOUT

12A. English-style Barleywine

Aroma: Moderate to intense fruitiness; presence of hops (English varieties) may range from mild to assertive. A caramel-like aroma is often present.

Appearance: Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.

Flavor: Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to bitter. Some oxidative flavors may be present, and alcohol should be evident.

Mouthfeel: Full-bodied, with a slick, viscous texture.  Gentle smooth warmth from alcohol should be present.

Overall Impression: The richest and strongest of the English Ales.

History/Comments: Usually the strongest ale offered by a brewery, and often vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.  Although a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.

Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.  English hops such as Northdown, Target, East Kent Goldings and Fuggles.

Vital Statistics:                  OG: 1.080-1.120+

IBUs: 50-100                       FG: 1.020-1.030+

SRM: 10-22                      ABV: 8-12+%

Commercial Examples: Anchor Old Foghorn, Young's Old Nick, Fuller's Golden Pride.

12B. American-Style Barleywine

Aroma: Moderate to intense fruitiness; presence of hops (typical American varieties) may range from moderate to dominant. A caramel-like aroma is often present.

Appearance: Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.

Flavor: Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm, resiny dominance; balance therefore ranges from slightly malty to intensely bitter. Some oxidative flavors maybe present, and alcohol should be evident.

Mouthfeel: Full-bodied, with a slick, viscous texture.  Gentle smooth warmth from alcohol should be present.

Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales.

History/Comments: Usually the strongest ale offered by a brewery, and often vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.   The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, featuring American hop varieties.

Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.   American hops such as Cascades and Centennial.

Vital Statistics:                  OG: 1.080-1.120+

IBUs: 50-100                       FG: 1.020-1.030+

SRM: 10-22                      ABV: 8-12+%

Commercial Examples: Sierra Nevada Bigfoot, Rogue Old Crustacean, Victory Old Horizontal.

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.

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.

23. SMOKE-FLAVORED BEER

23A. Classic Rauchbier

Aroma: Smoky aroma may range from faint to assertive.  Some malt should be evident in the low- to moderately-smoked examples.  Note that the smoke character can vary even among beechwood-smoked malts.  Hop aroma should be negligible to very low.  This beer is a lager;  there should be no diacetyl or fruity aromas.  The malt character from the underlying Maerzen/Oktoberfest style should be evident.

Appearance: This should be a very clear beer, with a rich creamy head.  The color should be amber, copper to dark brown.

Flavor: Sweetish, maltiness from the underlying Maerzen/Oktoberfest style of beer with smoke flavors ranging from low to high, but balanced with the malt and hop bitterness.  The smoke flavor from beechwood kilning tends to be somewhat drier and neutral in character, although it can vary among maltsters, blending well with the sweetness of the malt.  This beer will exhibit low to medium hop bitterness, low to no hop flavor, and the clean characteristics of a lager with no fruitiness or diacetyl. 

Mouthfeel: Medium body with a good, medium level of carbonation.  Smooth finish due to lagering.

Overall Impression: Maerzen/Oktoberfest-style (see Oktoberfest) beer with a sweet, smoky aroma and flavor.

History: In the tradition of the Franconian region of Germany, a Maerzen/Oktoberfest style of beer made with malts kilned over moist beechwood log embers, imparting a smoky flavor and aroma to the beer.  This beer is indigenous to Bamberg, Germany.

Comments: Examples of other smoked beer styles are available in Germany, such as the Bocks, Helles and Vienna-like beers such as Spezial Lager. Brewers entering these styles should use Other Smoked Beers as the entry category.

Ingredients: Because of the unique flavored rendered to malts by various smoking materials, beechwood-kilned, not malts smoked with peat, hickory or other woods, should make up 5-50% of the malt bill. German or Czech hops.

Vital Statistics:                  OG: 1.050-1.064

IBUs: 20-30                         FG: 1.012-1.016

SRM: 7-16                        ABV: 4.8-6.5%

Commercial Examples: Schlenkerla Rauchbier, Kaiserdom Rauchbier.

23B. Other Smoked Beer

Aroma: The aroma should be a balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts.  Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples.

Appearance: Varies with the base beer style.

Flavor: As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style.  Smokiness may vary from low to assertive.  Smoky flavors may range from woodsy to slightly bacony depending on the type of malts used. 

Mouthfeel: Varies with the base beer style.

Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier.  Balance in the use of smoke, hops and malt character is exhibited by the better examples.  If this beer is based on a classic style (e.g., smoked robust porter), then the specific classic style (e.g., robust porter) must be identified.  In this case the beer will be judged on its merits as the classic style and how well that smoke flavor and aroma integrate with the beer and are exhibited.

Comments: The process of using smoked malts more recently has been adapted to other styles, notably porter and Scotch ales.

Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics.  Beechwood-, peat- or other hardwood (alder and fruitwoods suggested) smoked malts may be used.  Hickory wood often results in a bacon/spare-ribs flavor and aroma, whereas alder wood smoked malt results in a smoked salmon taste. Evergreen wood should never be used since it adds a medicine-like, piney flavor to the malt.

Vital Statistics: Varies with the base beer style.

Commercial Examples: Vermont Pub and Brewery's Smoked Porter, Otter Creek Hickory-Switched Smoked Amber, Adelscott Peat Smoked Ale, Alaskan Smoked Porter, Spezial Lager.

Food and Travel

Theresa Young [Editors note: This particular event appears to be for Ford Employees]

-----Original Message-----

From: Ritz-Carlton Event [mailto:exchmail@ford.com]
Sent: Friday, November 02, 2001 9:35 AM
To: All S. E. Michigan Employees
Subject: Taste! France - Special price for Ford Motor Company employees

Be among the first 100 Ford Motor Company employees to respond to this e-mail, and you will receive 15% off the purchase of tickets to the fabulous Taste! France Wine & Spirits Tasting at The Ritz-Carlton, Dearborn.

Presented by Ford Motor Company, the Taste! France event celebrates the release of the 2001 Beaujolais Nouveau and features authentic French hors d'oeuvres in the spirit of Detroit's 300th year anniversary. A portion of the proceeds will benefit the Children's Center and help area children in need. Event details follow:

Date: Thursday, November 15, 2001
Time: 6:00 p.m. to 8:00 p.m.
Price: $50 per person (before 15% Ford Motor Company employee discount)
Location: Ritz-Carlton, Dearborn

You must reply to this e-mail and include your phone number to qualify for this special offer. A representative of the Ritz-Carlton will contact you to secure payment and arrange for your tickets. Questions can be directed to Rebecca Dickow at 313.441.2100.

Jim Rice

Dear Friends:

I am not planning another wine dinner until at least January, as we will be travelling quite a bit. In the meantime, a good friend of mine, Dhiren, is offering an American Thanksgiving Dinner. My first wine dinner was at his restaurant for Valentines Day, 2001. Mason Girardot is always excellent and his prices are even more reasonable when you consider the exchange rate for American funds.

The crossing is no longer a problem. I went to Windsor and back three times in the last two weeks and the wait is the same or less than before September. Even in rush hour, 5 to 7pm, it was easy. Check the web sites or phone number in the introduction for current conditions. Please contact Dhiren at the number or e-mail address below.

Thanks,

Jim Rice

Mason Girardot Alan Manor Restaurant
3203 Peter Street, Windsor, Ontario, N9C 1H6
Tel: 519 253 9212 Fax: 519 252 4513
e-mail: dindins@attglobal.net

Listed Among 50 Finest Restaurants in North America by GQ Magazine
Winner of the 1998 Golden Fork Award from The Gourmet Diners Society of North America
Nominated as Restaurant of the Year in the Metro Detroit area-Hour Magazine

Wine Spectator Award of Excellence 2001

This year Thanksgiving brings a firm reminder of all the things that we have to be thankful for .

We were two minds about offering a Thanksgiving feast this year, because of perceived hold ups at the border.

But many have phoned or emailed indicating an interest in spending Thanksgiving with us. Also, crossing is getting to be easier again with delays from none to 15 minutes on average (like before 11 Sept). So with that in mind we share with you our plans for Thanksgiving so you may share the joy of giving Thanks here with us.

We have a lot to be Thankful for: this year we featured in " World Traveller "( Northwest inflight magazine), we also received "The Wine Spectator Award of Excellence" ( 1 of 2500 restaurants all over the world).

Of course all this pales in front of the biggest gift of all which is, we are well, happy and healthy.

As always, if the menu is enticing and you choose to join us then I need a call with a credit card # to hold the reservation.

We have a closing date for reservations this year and that is 15th November 01.

We hope you are able to join us.

PS The delays at the border have really become non existent thanks to additional funding for guards and also now there are 3 info hotlines that give constant updated crossing information. For the past 36 hours the crossing times have been 2 minutes to under 15 minutes. Log on to www.bordernow.com or www.ambassadorbridge.com or www.dwtunnel.com or those without internet can get info on toll free #1 866 899 border (2673)

Thanksgiving 2001

Soup
Mushroom,Sherry, Fig and Walnut consommé, lightly spiced sweet potato, parsnip morsels

Appetiser
Butternut squash and Potato cake, citrus coconut cream, pomegranate honey Lemon Sorbet

Entrée
Saffron and cinnamon scented Turkey, carrot, chickpea, Tunisian date and zucchini broth Couscous

Dessert
Pumpkin Cheesecake with cranberry syrup

Tea or coffee

$46 Canadian ($35US) per person exclusive of taxes or gratuity A wine package consisting of an excellent choice with each course, including a vintage port with dessert will be available for $30 Canadian ($20US)

Jim Rice

There are some very low prices for travel currently, especially CRUISES!! How about a larger balcony on the Grand Princess for a 7 day Caribbean cruise out of Fort Lauderdale for $760 each, including port charges (no air). Or a outside cabin on the Celebrity Infinity out of San Juan for $866 each, also including port charges (no air). Inside cabins are even less, starting around $399. Also, a 2 bdrm, 2 bath home with pool in Fort Myers, Florida for $140 per night. A 3 bdrm, 2 bath home in Fort Myers for $140 per night. Or a 2 bdrm, 2 bath Condo (pool, etc.) in Puerto Villarta, Mexico for $100 per night. That's less than a medium grade hotel. If you split the cost with 2 couples, that's $490 each for a week Florida and $350 each for Mexico. If any F.O.R.D. / A.A.B.G. members or friends are interested, you are welcome to e-mail me at pegasus@provide.net. I'll be out of town on the Grand Princess 16 - 27 November.

Beer Events, Meetings & Competitions Gabrielle Palmer

• November 14 (W) - FORD Meeting at Little Dublin's in Taylor, Pale Ales Competitions Categories 4 c, 6a, & 7a.
• December 11 (T) - FORD Meeting at Little Dublin's in Taylor, Holiday Beers Competition, All Style Categories.

	Fermental Funny

contributed by Jim Bazzy

Sometimes when I reflect back on all the beer I drank I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, "It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver." --by Jack Handy

I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day. --Frank Sinatra

The problem with some people is that when they aren't drunk, they're sober. --William Butler Yeats

An intelligent man is sometimes forced to be drunk to spend time with his fools. --Ernest Hemingway

Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut. --Ernest Hemingway

Time is never wasted when you're wasted all the time. --Catherine Zandonella

Reality is an illusion that occurs due to lack of alcohol. --Anonymous

Drinking provides a beautiful excuse to pursue the one activity that truly gives me pleasure, hooking up with fat, hairy girls. -- Ross Levy

A woman drove me to drink and I didn't even have the decency to thank her. --W.C. Fields

When I read about the evils of drinking, I gave up reading. --Henny Youngman

Life is a waste of time, time is a waste of life, so get wasted all of the time and have the time of your life. -- Michelle Mastrolacasa

24 hours in a day, 24 beers in a case. Coincidence? --Stephen Wright

When we drink, we get drunk. When we get drunk, we fall asleep. When we fall asleep, we commit no sin. When we commit no sin, we go to heaven. Sooooo, let's all get drunk and go to heaven! -- Brian O'Rourke

Always remember that I have taken more out of alcohol than alcohol has taken out of me. --Winston Churchill

Beer is proof that God loves us and wants us to be happy. --Benjamin Franklin

If you ever reach total enlightenment while drinking beer, I bet it makes beer shoot out your nose. --Deep Thought, Jack Handy

The problem with the world is that everyone is a few drinks behind. --Humphrey Bogart

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer. --Dave Barry

You're not drunk if you can lie on the floor without holding on. --Dean Martin

Remember "I" before "E", except in Budweiser.

To some it's a six-pack, to me it's a support Group

contributed by Theresa Young

A man strolled into a bar and ordered a martini. Before drinking the martini, the customer removed the olive and dropped it into a small glass jar. He then ordered two more martinis and followed the same procedure. All in all, he ordered 12 martinis, dropped each olive into his glass jar, and downed the drink.

When eventually he made his way out of the place, a near-by customer turned to the bartender and said, "That's the strangest thing I've ever seen."

"Nothing strange at all," explained the bartender, "his wife just sent him out for a jar of olives."

A tall man walks into a bar and orders a beer. After a few minutes, he says to the bartender, "Hey - if I show you the most amazing thing you've ever seen, will you give me another beer on the house?"

"We'll see," says the bartender, "I've had a lot of people come in here and say that, and I've seen some pretty amazing things in my day."

So the tall man pulls out a hamster and a tiny piano out of his briefcase, and puts them on the bar. Then the hamster begins to play Chopin on the piano.

"Not bad," said the bartender. "But I'll need to see more." "Okay, hold on," says the man, as he pulls a frog out of his briefcase. Suddenly, the frog starts singing "My Way" like Frank Sinatra.

"I love Sinatra!" yells a businessman at a nearby table, and the bartender smiles and gives the tall man his free beer. The businessman then jumps up from his table and says to the man, "I'll give you a $1,000 right now for that frog."

"Okay," says the man and hands the frog over. The businessman smiles and walks out of the bar with the frog he just purchased.

The bartender asks, "How could you do that? The best part of the animal act was the singing."

"It's alright," says the tall man as he reaches into his briefcase and pulls out another frog. "The hamster happens to be a ventriloquist."