Rich began the meeting by informing everyone that we now get the club discount at Merchants in Ann Arbor. They have a compact, but relatively complete offering of homebrew supplies and I am sure they will appreciate our business. Thanks go to Steve Kelly and Chris Frey for their efforts.

Three club members are (have) taken the Beer Judging test; Ted Geftos, Gabrielle Palmer and Pat Babcock. Hope they done good!

Rich sold 88 Auto Show tickets as a FERA Building rep and earned the club an additional $88. Way to go, Rich!

Steve Rowley held his second cigar night at the Berkeley Front. If you are interested in getting involved with this group, contact Steve at Srowley1 or 322-6575.

Thanks to Brian at Dearborn Merchants for donating the Grand Cru extract for the 50/50 raffle.

Sandy has the ID cards for people who have paid their dues. This will be the last newsletter to those who have not re-upped with her. The new ID's are blue this year and they list all 11 suppliers of homebrew materials that we receive a discount from.

Coasters are available from Rich @ $5.00 a sleeve (50 count). The club is not making a profit off of these items; they are for club members to enjoy

Thanks and a tip of the hat to Joe Salinger who donated his 50/50 raffle winnings to the resurrected HBD (Home Brew Digest).

The next meeting will be held Tuesday, February 25th, at our favorite local, hangout; Chelsea's.. Chelsea's is located on Vanborn between Telegraph and Southfield (midway, on the North side). Their address is 22120 Vanborn and their number is 313-278-0888

By Rich Byrnes

The Dearborn Jaycees have invited the club to do a brew demonstration for their clubs monthly meeting on April 26th (a Saturday). The Jaycees will pay for all the ingredients for 2 batches, one to be brewed ahead of time for sampling and an identical batch to be brewed at the meeting. Rich Byrnes is looking for 2 volunteers to help run the demo and brew. The recipe will be of your choice, but a clone recipe of a commercially available beer will help show how great homebrew can be. Rich will handle the handout materials and samples of hops, grains, extracts, etc.

This demo must be an extract demo due to the time limits. The first batch should be kegged up for ease of dispensing and Rich can help with equipment, if needed. The second batch (brewed at the meeting) will be yours to keep or share with the club. Another member of the Jaycees will be demonstrating the fine art of sausage making (and cooking/eating). Please consider this an opportunity to show off your hobby to an eager service organization!

By Jim Rice & Chris Frey

Due to the editors oversight, a most important placement in one of the most competitive categories was omitted from last month's newsletter. While it was reported that Jim and Tyler both took second place, our own Thomas Plunkard took first place in the I.P.A. style!

Tom's "Roy's Nightmare, drew the following comments from the judges:" Great well-made beer. Clean, good recipe, great example of style."

The Recipe:
Roy's Nightmare

brew type : all grain
gallons : 10
hops : 2 oz n. brewer 6.8% 60"
2 oz n. brewer 6.8% 30"
4 oz n. brewer 6.8% 2"
1 oz e. kent golding 4.1% secondary
1 oz tettnanger 4% in keg
malts : 18 lb briess 2 row
4 lb munich
2 lb dextrin
4 lb crystal 10oL
mash : 155°F, 60°C
boiling time : 75"
yeast : Wyeast 1056
carbonation : forced carbon dioxide
og : 1.061
fg : 1.008
primary : 6 days, 70o
secondary : 14 days, 70o
other : 10 days, 38o
bottled : 9/4/96

F.O.R.D. BREW NEWS

Chris P. Frey
42686 Woodbridge Road
Canton, Mi. 48188

Work 313-337-1642
Home 313-397-7001
(w) chris.frey-ford@e-mail.com
(h) crispy@worldnet.att.com

By Jim Rice

Schoolcraft College Gourmet Club, in conjunction with Merchant's Warehouse in Dearborn & Royal Oak, present their 2nd Annual Winterfest Beer Tasting. Billed as an eclectic presentation of fine beers, the info indicates that there will be fine culinary cuisine, 80 - 100 beers to chose from (tasting limited to 50!). There will be door prizes and complimentary tasting glass.

All this for $30.00 per person. It will be held Thursday, February 27. This event begins at 7:00pm and will be held at Schoolcraft College at 18600 Haggerty Rd., Livonia. Tickets can be purchased at Merchants Warehouse locations. 313-462-4422.

By Chris Frey

As a service to the club and to guide it into 1997, we asked members of the F.O.R.D. club to take a few minutes and complete a survey. With 38 responses, this is what you said:

Members rated themselves as follows
4% 1 - novice
15% 3 - beginner
49% 5 - intermediate
20% 7 - advanced intermediate
12% 9 - advanced
0% 10 - Not even Tyler gave himself a 10

Members rated the following activities from most to least important .
1 - least important 10 - most important
1) 8.3 Monthly meetings
2) 8.2 Newsletter
3) 7.8 Club discount
4) 7.4 Guest Speakers
5) 7.3 Demonstrations
6) 7.0 Beer judging 7) 6.6 Field trips
8) 6.1 HB Demonstrations 9) 5.8 Beer-B-Que

You can take a horse to water...I guess I lead this question by asking "What would you like to see the newsletter focus more on? Less on? Would you like to see more technical articles? More articles on the members?"
Fully half of you asked for more technical articles, about a quarter of you want to see more articles on member brewers, and about a quarter of you asked for more recipes. Other comments included pairing competition styles with articles in the newsletter, brew tips/ lessons learned and a couple of you are asking for good websites to find more brew related information.

When asked if the current method of rotating club meeting from Tuesday to Wednesday and back to Tuesday each month was working for members, a resounding 84% indicated that it was working, and 16% indicated that they would like to meet at other times.

Of those who answered no, you indicated that would work better for you? times Monday was the most often mentioned other date preference, followed by Tuesday only meetings.

When asked if members would attend two separate meetings a month; one with demos and speakers and one more for sharing home-brews and discussion, 42%of the members said yes and 58% said no.

When asked how many club members are considering going to the 1997 AHA National Meeting in Cleveland, Ohio this coming summer, 52% indicated that they are (or, several hedged and said maybe), while 38% said no, they weren't and 10% said they didn't know yet. Of the ones that said they were interested in attending, 75% said they would like to consider a bus.

As to the question as to whether the club should purchase a PICO System, 66% said yes, 28% said no and we had a maybe and a don't know thrown in for good measure.

Only 42% of you would be interested in attending meetings at a Ford facility where there would be demonstrations, speakers, etc., but no drinking, while 58% said forget the dry idea.

Other club activities that we are currently not currently involved with that members would like are:

* A Christmas dinner/party
* More park outings and maybe meet less in the summer
* More social get-togethers at members homes
* More informal brewing sessions among club members
64% indicated an interest in participating in a summer canoe and/or camping trip and 93% indicated a pub tours/brew tours on weekends or in addition to the regular club meetings would work for them.
93% also would be interested in meeting with members of another brewing club in addition to the regular meetings for a social get together

The final, catchall section of the survey asked members for suggestions and/or ideas for improvements. A sampling of comments include:

* More local brew pub/brewery meetings (or open our own!)
* Host a competition
* I have had a great time being a homebrew voyeur!
* Meeting location is inconvenient
* Keep doing what your doing - great club!
* New brewers forum with demos from club members
* Bring back name tags
* Keep on brewing!
* Buy more books and software
* A great night out!
* Softball games with other clubs
* Earlier meetings
* New location for meeting (Box Bar)
* More info on judging/rating beer
* More homebrew techniques

So there you have it. We had 38 responses and most people answered most of the questions. What do we do with this knowledge? Make the club better, of course!

By Chris Frey

The competition for February's meeting is the category, Luscious Lager. This is a AHA Club-only competition for March, so the winning entry will be sponsored by the club (read; entry fee and postage paid for!).

Three sub-categories make up Luscious Lager. A full explanation of the styles can be found in Zymurgy's Winter Issue with the 1997 National Homebrew Competition Rules and Regulations. The club librarian also has a supply of copies for members to take home (free).

Under the Lager category, the first eligible sub-style is :

14. German Light Lager

a) Munich-Helles - This beer has a relatively low bitterness. It is a medium-bodied malt-emphasized beer.

b) Dotmunder/European-Style Export - Both starting gravity and medium bitterness are somewhat higher than a Munich helles. Hop flavor and aroma are perceptible, but low.

15. Classic Pilsener

a) German-Style Pilsener - A classic German Pilsener is very light straw/golden color and well hopped.

b) Bohemian-Style Pilsener - Pilseners in this subcategory are similar to German Pliseners, however they are slightly more full bodied and can be as dark as light amber.

c) American-Style Pilsener - This classic and unique Pre-Prohibition American-style Pilsener is straw to medium gold in color. Hop bitterness, flavor and aroma are medium to high. Up to 25% corn in the grist should be used.

16. American Lager

a) American Lager - Very light in body and color, American Lagers are very clean, crisp and aggressively carbonated. Malt sweetness is absent.

b) American-Style Light Lager - According to the FDA regs, when used in reference to caloric content, "light" beers must be at least 25% fewer calories than the "regular" version of the beer.

c) American Lager/Ale or Cream Ale.- This mild, pale, light-bodied ale is made by using a warm fermentation (top or bottom) and cold lagering or by blending top and bottom-fermented beers.

d) American-Style Premium Lager - Similar to the American Lager, this style is more flavorful, medium bodied beer and may contain few to no adjuncts.

e) American Dark Lager - This beer's maltiness is less pronounced, and its body is light. Non-,alt adjuncts are often used, and hop rates are low.

by Rich Byrnes

Caveat Emptor, Latin for "Buyer Beware" The theme of this article is taxation and homebrew supplies. What is the difference between malt to be used for brewing or baking? What about bread yeast vs. brewing yeast? Last spring one of our members was wrestling with these questions and wrote a letter to the State of Michigan, Dept. of Sales, Use and Withholding: Taxes Division and asked these questions:

1) Are the following items nontaxable?

Whole Grain Malts
Barley/Wheat Malt Extract Syrups
Dried Malt Extracts
Hops
Wine Grape Concentrates

Response: Michigan Department of Treasury Sales and Use Tax Rule, 1979 AC, R 205.136 (1)(9), copy enclosed, gives examples of nontaxable food normally sold by a grocer or other food retailer for off-premises consumption. Food is defined as a nutritive material absorbed or taken into the body of an organism which serves for the purpose of growth, work, or repair and for the maintenance of the vital process. Therefore, if the items listed above have a nutritional value they would qualify as food items except from tax. Specifically excluded from this food exemption are "Beverages with an alcoholic content of ½ of 1% or more by volume". If any of the items contain alcohol of ½ of 1% or more by volume they are taxable.

2) Any correlation to being taxable if intent to use these raw ingredients to make alcoholic beverages for personal home consumption?

Response: No, the use they are put to does not determine their taxability at the time of purchase.

3) If retailer is taxing such items, are there any laws being broken for overcharging customers under the false guise of sales tax?

Response: Tax collected, even if in error, must be remitted to this Department in order to avoid unjust enrichment by the retailer. If a retailer is incorrectly charging tax, you may request a refund of the tax collected in error. The retailer may then take a credit on their next sales, and use withholding tax return worksheet for the tax that was refunded.

Signed Nancy Hill
Sales, Use and Withholding
Taxes Division

The attached document outlining R 205.135 listed several examples of foods that are tax except and foods that are taxable. Yeast is listed as a tax except foodstuff.

I make no claims that any retailers in the Metro Detroit area are or aren't charging sales tax on certain items, I merely present the facts as given by the State of Michigan Department of Sales, Use and Withholding; Taxes Division. Copies of the letter from the state will be available at the meeting for anyone that wants a copy, the original member that wrote the letter has asked to remain anonymous and I will respect his or her wishes and remove their name and address from the letter.

Now, the responses are still not specific to the letter for question 1, grains and extracts are nutritive on their own and should qualify as "food". The letter specifically identifies Sugar, sugar products, sugar substitutes and syrups as food items that are to be tax exempt, this would appear to cover extracts. Hops could be used in a salad but that's stretching it, but could be certainly thought of as a spice which is tax exempt. Yeast is specifically identified as a food item, nontaxable. Wine Grape concentrates are virtually identical to grape juice concentrates so one would think these are tax except. The phone number for Nancy Hill is 517-373-3190.

Date: Tue, 4 Feb 1997 21:22:59 -0500
From: oliver@triton.cms.udel.edu (Oliver Weatherbee)
To: pbabcock@oeonline.com
Subject: FORD homepage

Hi there, I'm just dropping you a quick note to let you know that I just finished putting together a page on our club website to identify those other homebrew clubs that are doing a good job using the WWW. It drives me nuts to go check out a clubs page and find its just a one page blurb that hasn't been touched in a year. Anyway, after visiting the 70+ club sites, yours was one of only nine that I thought were doing a good job. My criteria were that the sites had to be current, well maintained, regularly updated, and offer substantial content of interest. Just thought I would let you know that we picked your site as one of the best homebrew clubs on the web. If your interested, our webpage url is in my .sig below.

Regards,
Oliver Weatherbee
oliver@triton.cms.udel.edu
First State Brewers
http://triton.cms.udel.edu/~oliver/firststate/

Info supplied by Mike Preston

If you aren't familiar with Krausen Hell and Krausen Dunkel, Chris Lawson will be happy to introduce you. Lawson is Chairman of Atwater Block Brewery, opening next month in the Rivertown section of Detroit, and Hell and Dunkel are the first two of the many specialty beers that the microbrewery will be offering through distributors in Michigan as well as its Taproom on Joseph Campau near the Detroit River.

According to Lawson, Krausen Hell is a classic German pale lager that's well suited for everyday enjoyment, while Krausen Dunkel is a dark lager crafted for the more adventurous palate. "Our objective," says Lawson, "is to brew the finest specialty beers in the Midwest and we are off to a promising start with these two products, which should be ready to serve in time for our opening. When production is at capacity, we expect to offer our patrons a selection of up to eight microbrews."

Under agreements with Powers Distributing, Action Distributing Company and Easton Distribution, Atwater Block Brewery beers, both bottled and draft, will be marketed throughout Michigan.

Of particular interest to consumers in Detroit is the opening of what promises to be quickly become the talk of the town...the Atwater Block Brewery and Taproom, scheduled to open before St. Patrick's Day.

Located in a completely remodeled warehouse across from the Stroh River Place Development, the Taproom is 6,000 sq. ft., full service pub and restaurant, featuring Atwater's full line of microbrews, as well a a full lunch and dinner menu.

The most distinctive architectural features of the Taproom is the floor to ceiling, 90-foot glass wall behind the bar, that provides an uninterrupted view into the 12,000 sq. ft. brewery operation, where the entire brewing process, from mixing the ingredients to bottling, will be on display.

Lawson is confident that ABB will quickly establish a reputation for high quality microbrews. "We've retained the consultative services of one of Germany's leading brewies, Hoepfner GmbH & Co.; we've hired a German master brewer; we will only use the finest ingredients; and we've created an outstanding regional distribution system. Now we are ready for the taste test!".

So are we, Mr. Lawson, so are we.

By Rich Byrnes

Attention keggers! I've noticed an "obscene" amount of Cornelius kegs being purchased this past year through bulk purchases or other special programs and I just know there's a lot of poor unwanted bottles at some of your homes. Won't you please dig some of these bottles out of your basement, the dusty lonely bottles you used to love and cherish, wash, rinse and sanitize with care and affection. There are lots of non kegging brewers and beginners to the hobby that would provide a safe, warm, loving nurturing home for these unwanted bottles! Seriously, if you no longer use all your bottles, please consider bringing them to a meeting to see if anyone could make use of them. Reduce, reuse, recycle and remember what it was like to scrounge bottles when you got started!

By Rich Byrnes

Attention budding artists! Although we are still working out the details of our first annual label contest the fledgling homebrew magazine "Brew Your Own" is having their 2nd annual Gonzo Label Contest. Entries are due by March 5th to:

Gonzo Label Contest
Editors at Brew Your Own
216 F. Street, suite 160
Davis, CA 95616

Submit your labels along with your address, daytime phone and note whether you are a professional designer/illustrator or ammeter. There are several prizes for this years contest. Last years contest had categories for slick, classic, funky, editors choice, and government warnings. Our contest will most likely happen in April or May and details should be in next months newsletter.

By Rich Byrnes

It's not often I come across a product so perfect for homebrewers I'm compelled to put it in our newsletter, but that just changed! I ran across someone on the net who was advertising digital scales for sale, cheap. Rather than just rely on his word, I called him (at his published home phone) to talk to him. He gets donations of used rental scales from different corporations nationwide and then cleans them up, checks for accuracy and resells them at a profit to benefit a children's diabetes camp. These scales weigh in grams or ounces (actually tenths of an ounce) and weigh up to 5 lbs. There is a tare button for zero balancing a container that you will weigh something in rather than the weight of the container. I don't want to give the appearance of advertising for this cause but he has no advertising budget, most sales are by word of mouth from homebrewers and diabetics. I will bring my scale to the meeting for anyone that wants to inspect one but for those interested in purchasing one send a check to Campion Enterprises for $50 at 2402 Kenwood Ave, San Jose CA 95128-1336. Ken Campion can be reached at 408-247-1112. The scale runs of 6 AA batteries but comes with an ac adapter. Scales are warranted for replacement for a few months and he has only had a handful ever returned for replacement. A digital scale is a great asset to any homebrewer that wishes to add a level of precision to their brewing. While measuring hops or specialty grains on a spring loaded diet scale may be OK if your measurements aren't precise, trying to measure 3 grams of calcium carbonate can be a complete different story. The website for more info on this scale is http://www.calweb.com/~robertac/scale.htm.

Tylers Famous Raspberry Honey Ale

By Tyler Barber

Ingredients for 5 US Gal (19L)
4 lb. can Alexanders Pale Malt Extra
2 lb. Laglander extra light malt extract
1/2 oz, cluster hop pellets (6.8% AA) 60 min
1 lb. clover honey 15 min
1 tsp. Irish Moss 15 min
4 oz. Raspberry flavoring
Wyeast 1056 American Ale
OG 1.050
FG 1.014
Alcohol: 4.5%. This brew makes a great base for any fruit flavoring that you plan to add. Just replace the raspberry with apricot, cherry, whatever.

By Jim Rice

Hop Tech Liquid Malt Extract made by Alexander's in California - $1.79/lb.

Alexander's is now $10.25 for a 4-lb. can ($2.31/lb with our 10% discount) at one of our local suppliers. This is a savings of $.52 per pound or 23%. You can order as much or as little as you want, in 1/2 lb. increments. 12 lb2 will go into each container. If you order less than 6 pounds, they will charge you an extra $2.00 for the bucket. Over 6 pounds, the bucket is free.

Available: Pale, Amber, Dark, Wheat

I am going to order a 5 gallon bucket of the pale, and the price is $1.49lb. I will split this up in any amount and resell it to any member for this price. This is a savings of $.82 per pound (35%).

I plan to send in an order after the next F.O.R.D. meeting. If anyone is interested, I will include their order with me for a 20% deposit. Also, I will consider joining in with club members who are interested in bulk purchasing fruit flavoring. Please see me at the meeting or call him @ <number removed>.

Refrigerator, approx. 20 cubic feet. Brown, works fine. Best offer.
Stove, 4 burner Propane/Natural Gas
Brown, works fine. Best offer.
The stove was originally used with propane; I later used it with natural gas. No modifications are necessary for propane, just hook up your tank. The fridge and the stove match.

Fred Rubarth <number removed>

By Chris Frey

This will be the first of a series of interviews of our local Home Brew Suppliers who extend a discount for the club. We get the discount, they get the business and good karma.

This month I focus on Brew & Grow. Located on 8 mile in Livonia, Brew & Grow, Scott Day opened up back in July of 1992. Scott saw the need for a full line homebrew store that focused on the homebrewera needs. B&G ais dedicated to just that; brewing and growing. This column will focus on their brewing section.

Along with Scott is Todd Warren, Jay Emerson and Justice (the mellow rotweiller, who sometimes has a friend). They have 4 fridges filled with hops and yeast, 80+ types of grains on hand and at least 40 types of liquid yeast.

Scott says that their competitive advantage is their technical experience with brewing. With an estimated 90% of their customers asking them questions, if they don't have the answer they will find it for you. He feels that since they are not part of a partystore, they are able to focus more on the brewers needs.

Along with all the other supplies, they carry honey, fresh hop flowers, most of the books and magazines on homebrewing and yeast so fresh that he didn't think he had any dated pre-97!

Scott forsees the Home Brew community enjoying yet a greater variety of ingredients in 1997 (particuarlly grains), more publications and books. They will be doing a National Homebrew demonstration this year for National HB Day and he still has some space available. If you are interested, contact Scott.

By Johanna Wilson

Ted, Pat, and Gabrielle took their BJCP exam this month. Bill Pfeiffer will be offering an exam this coming October (exact date TBD). If you are interested, give him a call @ <number removed>. Also, the BCJP will be offered at this year's AHA Convention in July.

Traveling at the speed of the Internet

An Englishman, a Scotsman and an Irishman walk into a pub and all order a Guinness Stout. Just as they begin to enjoy their brews, three flies get into their beers. The Englishman pushes his beer away in disgust. The Scotsman takes the offending fly out of his beer and flicks it away and continues to enjoy his brew. The Irishman grabs the fly by both wings and yells at the fly, "Spit it out, you little bastard. Spit it out!"

By Chris Frey

I have been remiss keeping up with our growth, so hopefully this covers everyone who has joined in the last two months (and if I missed you, let me know and I will put in next months column!).

Welcome Bret Kuhnhenn, Chris Labadie, Dennis Propson, Collier Hunt(-It's about time, Collier! - pat), Mike Assenmacher, Paul Cascio and Geoff French!

By Dennis Propson

I'm a new member to the "Fermental Order" and also a golfer. I'm searching for those interested in forming a F.O.R.D. golf league this summer. If interested, contact me at: (H) <number removed>, (W) <number removed>, (F) <number removed> or e-mail me at: propsond@oakwood.org. Please RSVP as soon as possible because golf courses are filling up fast. If leaving a message, state your area or course preferences. Thanks and brew it pure, Dennis.

By Mike Preston

Good News! Apparently the Frankenmuth Brewery will reopen in July as a brewpub! According to a source at the brewery the beer is still undetermined; however, any beer that was an award winner for them will most likely be brought back.

The buzz is that Frankenmuth Brewery is not going to reconstruct their tornado damaged building. Look for verification on this depressing bit of news. I for one, will greatly miss several of their brews, especially the Bock and Weiss.

By Richard Hampo (as borrowed from the HBD)

Having just bought a new house (with all new appliances) my wife was very concerned about not trashing our expensive cooktop. I'd like to pass on a few tips I have discovered over the last several years of stovetop brewing that will definitely save you time, probably save your stove, and maybe even save your marriage.

1) Start with an immaculate stove. Clean it BEFORE you brew. Any food or grease splatters

will be very difficult to remove after having been cooked on during a 90 minute boil.

2) Cover as much of the stove with aluminum foil as possible (but not the burners, duh...). Any boilovers or drips from the stirring spoon become a non-issue since you only toss the foil when you are done. Make sure the stove is clean underneath (see #1) because splatters will still cook on underneath the foil due to the extreme heat.

3) Especially if your pot is small (I've got a polarware 10 gal. SS pot - Nyah, Nyah) use some kind of "boiling stone" to reduce boilovers. I use a 3" diameter SS dick (from the expresso machine) but I've heard of others using pennies or other copper items. The idea is to make the bubbles more uniform and reduce the really large bubbles that splash wort all over the place. These three things (especially #1 and #2) have shaved probably 30 - 40 minutes of arm-breaking cleanup time for me each brew session.

I enjoy stovetop brewing because it allows me to still be a part of the family while I am brewing. I can bring the 7 gals. of sweet wort to a boil in around 20 minutes with my pot straddling two burners (12k and 10k BTU). Hope these hints help you out in your quest for better beer with less cleanup!