Ye Olde Brew News -December 2003

The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, December 9. 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 hardcore 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

Belgian Competition
Place	Brewer	Style	Points
1st	Chris Frey	Belgian Tripel	45/50
2nd	Chris Frey	BFB	41/50
3rd	Chris Cirino	Saison	40/50
HM	Chris Frey	Belgian Triple (Orval)	39.5/50
HM	Chris Frey	Belgian Dubbel	33.5/50
HM	Mark Hansen	Belgian Tripel	32/50
HM	Chris Frey	Belgian Dubbel	31.5/50
HM	John and Sheila Rucinski	Golden Ale	30/50

There was also a wheat beer competition in October

Wheat Beer Competition
Place	Brewer	Style	Points
1st	Mike Arend and Kathy Loftus	Hefe Weizen	43.7/50
2nd	Chris Cirino	Hefe Weizen	41/50
3rd	Steve Close	American Wheat	37/50
HM	Bob and Kim Barrett	Autumn Wheat	34.3/50

Brown Ale Competition
Place	Brewer	Style	Points
1st	Tony Tantillo	Brown Porter	40/50
2nd	Bob and Kim Barrett	Robust Porter	39.3/50
3rd	Mike Arend and Kathy Loftus	Robust Porter	38.7/50
HM	John and Sheila Rucinski	Oatmeal Stout	38.3/50
HM	Don Beyer	Brown Porter	36/50
HM	Kathy Loftus	Robust Porter	34.3/50

Just a reminder, please don't tape the labels to the bottles. I have labels and rubber bands at every meeting. Also, please include your e-mail address on the label. This will help if there are any problems or questions about the entry.

This month's competition categories are Holiday Ales, English, Scottish Strong Ale, Barleywines and Imperial Stouts. This includes BJCP Category 12. Also please bring your entries for January 2004, Competition Category (AHA) - Barleywine - BJCP category 12. It is another AHA competition The details for the club only competition can be found on the appropriate AHA web page. Bottle and entry forms (useful for non-AHA competitions) can be found there too.The BJCP style guide for categories 11 and 12 are included below.

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.

News Items

Al Czajkowski's Trip to the Pacific Northwest

My wife and I recently had the pleasure of visiting Toppenish Washington. We happened on the town serendipitously while driving though central
Washington. Toppenish is just up the road from Yakima home to the Washington wine industry. Among other things, Toppenish is the headquarters
of the Yakama Indian Nation, whose reservation covers more than a million acres. Also, Toppenish is known as the "City of Murals". Artists are
transforming the outside walls of many buildings with colorful scenes depicting pioneer and Native American life in the area. Finally, and most
important to us, Toppenish is home to the American Hop Museum! We spent an enjoyable hour browsing through the history of hop growing in the Washington area. While there I learned that Washington is the second largest hop producer in the world, second only to Germany.

After leaving the museum, we wandered around town viewing the murals which were very impressive. The pictures of the Hop Museum show some of the paintings. Note that the architectural details on the museum have been painted on! We then drove into Yakima to see what could be found. Wandering around downtown, I sniffed that heavenly scent which blooms just after dumping a load of hops into boiling wort! Is someone brewing close by? I told Cathy that it must be another of those great Washington Micro's, and I was thirsty! Following my nose, I found the Hollingberry and Son hop warehouse. The bales shown being moved by fork lift are drying hops. The inside of the warehouse was stacked floor to ceiling! Hop Head Heaven! All in all it was a very enjoyable day and anyone traveling to Seattle should take the drive out and visit!

Next Month's Competition

Next month's competition is Barley Wines, BJCP category 12. It is an AHA club only competition. Because of the competition entry date, please bring your entries to this month's meeting.