Ye Olde Brew News - December 2002

The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, December 10. 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 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

December's competition is Holiday Ales, English, Scottish Strong Ale, Barleywines and Imperial Stouts. This includes BJCP Categories 11 & 12. Also, please bring your entries for January 2003. Competition Category (AHA) - Bitter and English Pale Ale - Category 4.

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.

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.

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.

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

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

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.

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

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.

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.

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

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.

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

Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.

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.

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.

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.

Aroma: Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head due to low carbonation.

Flavor: Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Light to medium-light body. Carbonation low, although bottled examples can have moderate carbonation.

Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

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.

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

Commercial Examples: Henley's Brakspear Bitter, Boddington's Pub Draught, Thomas Hardy Country Bitter, Young's Bitter, Fuller's Chiswick Bitter.

Aroma: Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head due to low carbonation.

Flavor: Diacetyl and fruitiness moderate to none. Malt flavor apparent. Medium to high bitterness. Some crystal malt flavor and a moderate amount of hop flavor are common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Medium-light to medium body. Carbonation low, although bottled examples can have moderate carbonation.

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

Commercial Examples: Young's Ramrod, Fuller's London Pride, Adnam's Suffolk Extra, Timothy Taylor Landlord, Shepherd Neame Masterbrew Bitter, Goose Island Honkers Ale, Spanish Peaks Black Dog Ale, Nor'Wester Best Bitter.

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

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.

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.

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.

Pictures from the Picnic and Bailey's Pub

Pictures from Doug and Chris in Belgium

The Spinnekopke Inn

While Doug and I were in Brussels we meet an American couple from Seattle, Washington - Don Scheidt and his wife, near the Grand Place in Brussels. Don works for Celebrator Beer News, so once we struck up a conversation, our passions for the great beers of Belgium were discussed. When we asked for a dinner recommendation they looked at each other and agreed that they would take us to here they had eaten dinner the night before - clearly a favorite destination of theirs! After a few excellent Belgium beers, we moved in the direction of " in 't Spinnekopke ", at 1, Place Du Jardin Aux Fleurs - 1000 Bruxilles ( 02-511-86-95, www.spinnekopke.be ).

Well, you know the old saying, a referral is the best way to find something good! And we were not disappointed. The atmosphere is ancient, and our dry, sarcastic waiter served us in an old brick, wine cellar like room. Between Geuze and Lambic's, Framboise and another Lambic, I was served the largest Mussels Frite (Mussels and French fries, a hands-down favorite Belgium meal), soaked in garlic butter. There was no way I was going to eat my way through them, but I clearly did damage to 80-100 before I called it quits.

Doug had the hen cooked in a Framboise reduction sauce and it was sweet! And if memory serves me right, my mussels dinner was 5.9 Euro (or about $6 while we were there) and Doug's dish was around $7! The beers ranged from $1.75 to almost $3, but these were the freshest, most awesome brews made in Belgium - really a treat. So if you have plans to travel to Brussels in your future, I give it 4 stars for value, character and great eats!

Beer evaluation by Wyeast

Wyeast currently has a beer evaluation program for homebrewers who are using Wyeast. If anyone brews with Wyeast, this could prove to be a great opportunity to get your beer professionally evaluated (not just judged at a competition). They will check it for biological contaminants, in addition to sensory evaluation, and recipe formulation. For more details you can always check out Wyeast's website.

You brew a beer using Wyeast yeast. You put the beer in a bottle You fill out the questionnaire that Wyeast provides You mail the beer (with questionnaire) to Wyeast, and they will check it out, and send you an evaluation. All you pay for is the shipping! (No COD, please).

I have a few of the pamphlets for the program, and I will have them at the December meeting as well.

Dues Reminder

Dues are $15 for renewals, $20 for family memberships, $25 for new members (t-shirt included), $30 for new family memberships (one t-shirt - additional for $10).

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

'Twas the night before Christmas, and all through the house,
Every creature was thirsty, including the mouse...
The steins were empty, and the bottles were too
The beer had been drunk with no time to brew.
My family was nestled all snug in their beds
While visions of Christmas Ale foamed in their heads.
Ma in her kerchief lamented the drought,
She craved a pale ale, and I, a stout.
When out on the lawn there arose such a clatter,
I sprang from my chair to see what was the matter.
Away to the kitchen I flew like a flash,
Opening the door with a loud bang and crash!
I threw on the switch and the lights all aglow,
Gave a luster of mid-day to the brew-pot below.
When, what to my wondering eyes should appear
But Gambrinus himself, the patron of beer.
With a look in his eye so lively and quick,
He said, "You want beer? Well, here, take your pick."
More rapid than eagles, his recipes came
As he whistled and shouted and called them by name.
"Now, Pilsner! Now, Porter! Now, Stout and Now Maerzen!
On, Bitter! On, Lager! On, Bock and On Weizen!"
"To the top of the bottles, the short and the tall,
Now brew away, brew away, and fill them all!"
As dried hops before a wild hurricane fly,
And then, without warning, settle down with a sigh.
So towards the brew-pot, the ingredients flew,
Malt extract, roasted barley and crystal malt, too.
And then in a twinkling, I heard it quite plain,
The cracking open of each barley grain.
As I drew in my head and was turning around,
Into the kitchen, he came with a bound.
He was dressed like a knight, from his head to his toes,
With an old family crest adorning his clothes.
A bundle of hops, he had flung on his back,
And the brewing began when he opened his pack.
His hops were so fragrant! His barley, how sweet!
The adjuncts included Munich malt and some wheat.
The malted barley was mashed in the tun,
Then boiled with hops in the brew-pot 'till done.
Excitement had me gnashing my teeth,
As the sweet smell encircled my head like a wreath.
Beer yeast was pitched, both lager and ale,
The wort quickly fermented, not once did it fail.
It was then krausened, or with sugar primed,
And just being bottled when midnight had chimed.
A wink of his eye and a twist of his head,
Soon gave me to know, I'd be shortly in bed.
He spoke not a word but kept on with his work,
And capped all the bottles, then turned with a jerk.
And laying a finger alongside his nose,
He belched (quite a burp!) before he arose.
Clean-up was easy with only a whistle,
And away the mess flew, like the down on a thistle.
And I heard him exclaim, 'ere he left me the beer,
"Merry Christmas to all! and a HOPPY New Year!"

AHA Club Only Competitions for 2003

As you know by now the club only competition for January/February 2003 is Bitter and English Pale Ale, BJCP category 4. The other competitions are in the table below.

The details for the club only competition can be found at http://www.beertown.org/AHA/Clubs/clubonly_comp.htm#cali. Since the Brown Ale Competition is in the March/April time frame, we should have the Brown Ale competition in January of 2003 to select a winner/entry for the AHA competition. The BJCP guidelines for Category 10 follow.

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.

Commercial Examples: Brain's Dark, Banks's Mild, Highgate Mild, Fuller's Hock, McMullin AK, Robinson's Best Mild.

Aroma: Restrained fruitiness; little to no hop aroma. May have a caramel aspect to the malt character.

Flavor: Gentle to moderate sweetness, with a nutty character. Balance is nearly even, with hop flavor low to none. Some fruity esters should be present; low diacetyl is acceptable.

Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.

History/Comments: English brown ales are generally split into sub-styles along geographic lines.

Ingredients: English mild ale or pale ale malt base with caramel malts. May also have scant amounts darker malts. English hop varieties are most authentic. Moderate carbonate water.

Commercial Examples: Newcastle Brown Ale, Samuel Smith Nut Brown Ale, Adnams' Nut Brown Ale.

Aroma: Malty and moderately fruity, with some mild malt, brown malt character common.

Flavor: Gentle, moderate sweetness. Malt dominates the balance, but hop bitterness is sufficient to prevent an overly sweet impression. Hop flavor is low to non-existent. Malt flavor will be present, but sharp or roasty flavors are inappropriate.

Overall Impression: A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.

History: English brown ales are generally split into sub-styles along geographic lines.

Ingredients: English pale ale malt as a base with a healthy proportion of caramel malts and often some darker malts. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.

Aroma: Hop aroma, often citrusy, is mild to strong. Esters and dark malt aspects are mild to moderate.

Flavor: Hop bitterness and flavor dominate the malty richness that is a characteristic of brown ales. Slightly drier than English versions, with assertive hop presence (bitterness, flavor, and aroma).Although malt flavor plays a supporting role, some toasty malt character(or even restrained roastiness) should be evident.

Mouthfeel: Medium body, with a dry, resiny impression contributed by the high hop bitterness.

Overall Impression: A bigger, hoppier, dryer version of brown ale, typically including the citrus-accented hop presence that is characteristic of American varieties.

History/Comments: A strongly flavored, hoppy brown beer, originated by American home brewers.

Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops should be used in generous quantity. Moderate to high carbonate water would appropriately balance the dark malt acidity.

Commercial Examples: Pete's Wicked Ale, Brooklyn Brown Ale, Hart's Pacific Crest Ale, Smuttynose Old Brown Dog, Il Vicino Tenderfoot Brown, Shipyard Moose Brown.

Ye Olde Brew News
published by the F.O.R.D. Homebrew Club

Editor:
Tony Tantillo

Contributors:
Kathy Loftus
Tony Tantillo
Chris Frey
John Rucinski

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/

current circulation... 125

Non Beer
Place	Name	Style	Points
1	Tony Tantillo	Vanilla Metheglin	44.66/50
1	John Rucinski	Margarita Mead	44.66/50
2	Gabi Palmer	Raspberry Mead	40.33/50
3	Mike Arend	Cider	39/50
HM	Tyler Barber	French Chardonnay	38.33/50
HM	Kathy Loftus	Raspberry Mead	34.33/50
HM	Kathy Loftus	Raspberry Mead	28/50
HM	Mike Arend	Cyser	20.66/50

January/February	Bitter and English Pale Ale Competition	Category 4 Bitter & English Pale Ale
March/April	Brown Ale Competition	Category 10 Brown Ale
May	"All that Glitters is Not Old Competition	Category 11 English & Scottish Strong Ale
August	European Pale Lager Competition	Category 2 European Pale Lager

December's Meeting

Competition Results

Pictures from the Picnic and Bailey's Pub

Pictures from Doug and Chris in Belgium

The Spinnekopke Inn

Beer evaluation by Wyeast

Dues Reminder

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

AHA Club Only Competitions for 2003