Our last meeting was held on Tuesday, Aug. 26th. We were welcomed back to Chelsea's with open arms and we look forward to many more meetings there.

Rich thanked everyone who volunteered for the Rivertown Beer Fest and the picnic. Both events were super and special thanks went to Johanne and Doug for their extraordinary volunteer efforts on the picnic.

Oakland Community Cable Company contacted the club about possibly putting together a video for their cable subscribers on homebrewing. Rich Byrnes, Doug Geiss and myself will be videoed for this and when we find out when it's airing, we will let you know.

A reporter for the U.S. Auto Scene interviewed several of the club members and the results were published in the Sept. 1st newspaper.

Other than that, the monthly competition was held, winners from prior contests announced and a good time was had by all.

The next meeting of the Fermentals will be held on Wednesday, September 24th at 5:00 at Chelsea's.

We have a winner! (Several, actually).

The F.O.R.D. club was well represented at the 1997 Michigan State Fair competition. In all we had eight brews that either won or placed. They were:

Belgian Ale/Lambik - Tyler Barber, 1st place: Mail Order Double

Specialty Beer - Jim Racine, 2nd place: Coriander Ale. Tyler Barber, Hon. Men.: Mocha Java Porter

Bock - Jim Racine, 3rd place: Billy Bob Bock

Scottish Ale - Chris Frey, 4th place: Crispy's Scottish Ale

Porter - Donald Parisot, 4th place: English Brown Porter

Stout - Jim Racine, 4th place: Top of the Morning

Lager - Jim Rice, 3rd place: Crystal Bay Lager

The Ann Arbor Brewers Guild picked up 16 awards, we were second with 8. Last year we had very few entries, so next year we will beat the bushes early and get out the best!

Tyler brewed this one and entered it last year where the comments were that it would have done better as a Double. So he entered it again as a double this year and won! The recipe:

Mail Order Double

Beer Style: Belgian Double

Gallons: 6

Malt: 11lb. Gambrinus 2-row

3/4 lb. 90L crystal

1/2 lb. Special B

Mash: 1 1/2 hrs., 155oF

Hops: 1 oz. Styrian Goldings (5%), 60m

1 oz. Hallertauer (4.3%), 10m

1/2 oz. Saaz (4.3%), 10 m

Other: 1 lb. Amber candi sugar

1/2 lb. dark candi sugar

both in boil 60 m

Boil: 90 m

Yeast: YeastLab La Trappe, starter used

Carbonation: 3/4c. corn sugar

OG: 1.064

FG: 1.008

Primary: 2 weeks, 65oF,glass

Secondary: 1 month, 65oF, glass

Bottling date: 1/9/97

Judges Comments: Malty sweet, nutty aroma, excellent. Outstanding malt complexity, very nice indeed. A beautifully spicy malt character. Clean, alcoholic warmth present. Excellent dubbel!

It was the accepted practice in Babylonia 4,000 years ago that for a month after the wedding, the bride's father would supply his son-in-law with all the mead he could drink. Mead is a honey beer, and because their calendar was lunar based, this period was called the "honey month" - or what we know today as the "honeymoon".

That was the front page headline of the September 1, 1997 U.S. Auto Scene newspaper, accompanied by both the article and a large picture of Ted Geftos Jr. and his father, Johanne Wilson and Gabrielle Palmer with no less than ten bottles lined up in front of them as they judged last month's competition.

The article was reasonably balanced and included quotes from several of the club members who were interviewed by Mr. Cabadas, a writer for the newspaper. The club library will have additional copies for anyone who would like to see it.

Before thermometers were invented, brewers would dip a thumb or finger into the mix to find the right temperature for adding yeast. Too cold and the yeast wouldn't grow; too hot and the yeast would die. This thumb in the beer is where we get the phrase "rule of thumb".

We were very busy judging last months competition as we had 12 entries in this category. All entries were good but the Judges (Gabrielle Palmer, Ted Geftos Jr., Ted Geftos Sr., and myself) unanimously agreed that Matt Mondro's Honey Lager deserved top points for his brew.

Matt's Honey Lager has a very nice honey flavor and aroma, without being sweet or cloying. It is a light bodied beer, balanced well with hop bitterness. His prize includes being able to brew 15 gallons of this beer for next years Beer-B-Q, and we are sure that other club members will agree that this is a great Summer Brew. Congrats Matt.

Second place went to Jim Racine's Coriander Ale. This was a medium bodied beer with a wonderful balance of malt and coriander flavor. It also has a hint of spiciness either from the hops or the coriander - either way we thought this was a wonderfully drinkable beer.

Third Place went to Jim Rice's Raspberry Honey Ale. This beer had a great raspberry aroma and flavor. One judge's comment" reminds me of a raspberry snowcone." Great Job.

Note not all entries were specialty brews. There were also very good brown ales, pale ales and even a Maibock entered. It was a difficult competition to judge - thanks to the judges as well as all who entered.

Pete's Wicked Ale - UFOI - Part III

After consuming a BUCKET or two! of vibrant brew they called aul, or ale, the Vikings would head fearlessly into battle often without armor or even shirts. In fact, the term "berserk" means "bare shirt" in Norse, and eventually took on the meaning of their wild battles.

This winner of this competition will be able to enter his beer in the AHA Club only competition. The Weiss is nice competition is being sponsored by the Urban Knaves of Grain (Warrenville IL)

This competition is for German Style wheat beers which include, Berliner Weisse, Wezen, Dunkelweizen and weizenbock.

Berliner Weissse is a light German wheat beer, with high carbonation and low hop flavor and aroma. The combination of a yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated and light bodied.

Weizen/Weissbier has a fruity and phenolic (clovelike or banana like) aroma and flavor due to the unique yeast that is used. This beer is made from at least 50% malted wheat and hop rates are low. Body is medium to full, and highly carbonated.

Dunkelweizen is made with dark barley malts, dark cara or color malts, as well as 50% wheat. Color can range from copper brown to dark brown. It is characterized by a sweet maltiness, but the estery and phenolic elements of a pale weissbier still prevail.

Weizenbock can be pale or dark. The malty sweetness of a weizenbock is balanced with the phenolic character o produce a well rounded aroma and flavor. Hop rates low, carbonation high with a high starting gravity and alcohol content.

We will probably judge these during the next meeting - so if you are interested please see me. No experience necessary and it is a great way to learn about beers.

The Great baraboo is a Brew pub on Utica and 15 mile Rd. and is able to boast " Macomb counties only Brewpub". They are family owned and have been around for a couple years now. I had been to Baraboo twice before, soon after they first opened, and was curious to see how their beer styles were doing, so Gabrielle Palmer, Jerry Garner, myself and two other friends went to Baraboo's to review their beers.

The Great Baraboo features 5 beers. The Specialty Beer this month is a Cream Ale. We were all pleasantly surprised by the cream ale: It seemed to have more body and malt flavor than was true to style - but we liked it all the better for it. A good summer brew , this was my personal favorite.

King's Peak Caribou Wheat is a true American wheat with low hops, some spiciness, but no phenolic character. A nice light bodied beer, this is also a good summer brew.

Shark's Tooth Bay Gold is for those who enjoy lighter beers. This beer has is light bodied, pale colored, but enough hop characteristic to make it a good tasting beer. This was Dianne's favorite(who does not like heavy beers).

Snake Eye Canyon Red is a nice copper colored beer with aggressive amount of hops flavor - Gabrielle (hophead) really liked this one.

The Boston Blackstone Porter was disappointing. . This was not close to style as it had too much hops flavor, and none of the roasted flavor that characterizes porters.

The Great Baraboo also serves a Root beer which is a nice non alcoholic alternative. The Food is regular Brew Pub fare - sandwiches, pizza, fish and chips as well as some hearty looking entrees. Food servings are generous and the menu recommends different beers to go with the entrees - a nice touch.

All in all, if you are on the East side, The Great Baraboo is worth a visit for casual dining and some decent beers.

Here is a list of some upcoming homebrew competitions. I will have copies of the rules and entry forms for all of these competitions at the September meeting.

This competition is sponsored by the Hangtown Association of Zymurgy Enthusiasts (H.A.Z.E.) of Placerville, California and will be held on October 25th, 1997. This is the 4th year that the club has arranged the "Queen of Beer" competition. It is only open to female brewers and it is sanctioned by the AHA and the BJCP.

The Queen of Beer Women's Homebrew Competition is open to all non-commercial, home brewed beers, meads and ciders (in all 28 brewing categories per the 1997 AHA category descriptions and style guidelines) produced by persons of female gender.

Entries will be accepted between October 1st thru 11th, 1997.

I have a copy of the complete rules and entry forms. They are also available on the HAZE website at http://haze.innercite.com/, or you can contact the club by email at haze@innercite.com.

I encourage all female brewers in the club to participate. I, personally, am hoping to enter at least two of my homebrews in this competition. The women are also allowed to have a teambrew and enter the beer as a club entry.

Sponsored by the Chicago Beer Society, this

competition is registered with the BJCP and will be held on October 26th, 1997 at Founders Hill Brewing Co. in Downers Grove, Illinois.

They will be accepting beers entered in all categories of the 1997 AHA style guidelines, as well as 2 special categories:

• Smashed Pumpkin Award - send them your

absolute worst concoction for a special ribbon. All entries must be drinkable!

• Spooky Award - use your imagination, come up with the scariest looking beer for a special ribbon. Again, it must be drinkable!

Entries will be accepted between October 5th and 19th.

I have a copy of the complete details and entry forms, but they are also available on the Chicago Beer Society's web site at http://www.mcs.com/

~shamburg/cbs/spooky97.html or by contacting the competition organizer, Tom Fitzpatrick, by email at fitz@fnal.gov or by phone at (630) 896-6255.

This is the 6th year of this competition for the coveted Mazer Cup, sponsored by the Ann Arbor Brewers Guild. Judging will take place on November 8th.

Entries will be accepted between October 20th thru November 1st.

I have a copy of the details and entry forms for all of you mead makers out there, or you can find them at the Ann Arbor Brewers Guild website at http://www.umich.edu/~spencer/AABG/. You can also get more information by contacting the competition director, Ken Schramm, by email at schramk@wcresa.k12.mi.us or by phone at (810) 816-1592; or the competition registrar, Dan McConnell, by email at danmcc@umich.edu or by phone at (313) 761-5914.

Why would I want to be a beer judge? And, more importantly, how do I become one? Well, let me answer first things first...

Besides impressing friends, relatives, and neighbors, the knowledge you gain while studying to become a beer judge will also make you a better brewer. Knowing how to detect off-flavors and aromas and what causes them can allow you to improve your sanitation, brewing process, and recipe formulation. You learn about flavor, aroma, appearance, and body characteristics of each of the different style categories. Besides, beer judging and tasting sessions can be a lot of fun!

You can become a legitimate beer judge by taking the test offered by the Beer Judge Certification Program (BJCP). This 3 hour exam consists of 10 written essay questions and 4 different styles of beer to judge.

The written portion of the exam tests your knowledge of the history and descriptions of beer styles; the basic brewing procedures; the malting, mashing, and fermentation processes; and troubleshooting and prevention of off-flavors. The written part of the exam counts for 70% of your score. The tasting portion counts for 30%. You are graded on your ability to recognize the qualities and flaws of each beer, how you give constructive feedback, and (believe it or not) your penmanship.

You need a score of at least 60 out of a possible 100 points to become a Recognized Judge. So far, we have 4 judges in our club. Neal Petty is a Certified Judge and Pat Babcock, Ted Geftos, and I are Recognized Judges. So, if you have any questions about the BJCP exam, these are the people to ask. The club also has a copy of a BJCP Exam Study Guide on our public website at http://hbd.org/ford/ or on Ford's Intranet at http://www.be.ford.com/brewery/

If you are interested in becoming a beer judge, or you'd just like to help us judge the monthly club competitions, please contact Johanne Wilson or myself. Even if you never plan on taking the BJCP exam, we'd be happy to have you join our beer judging/tasting sessions. No prior experience needed, just a love of beer.

For those that feel that they are prepared, the

February 2, 1998 in Brighton, MI by Bill Pfeiffer of the Ann Arbor Brewers Guild. For further information, Bill can be reached by phone at (810) 229-0727 or by email at meadmaker@livingonline.com.

F.O.R.D. BREW NEWS

published by the F.O.R.D.homebrew club
Editor Chris Frey

Contributing Writers

• Chris Frey
• Rich Byrnes
• Gabrielle Palmer
• Johanne Wilson