Our last meeting was at the venerable F.O.R.D. hangout, Chelsea's. The main thrust of the club meeting was the elections. All candidates ran without opposition, so the cast of characters was shuffled up for some new blood. Rich Byrnes in the club's new president, Joanne Wilson is the new V. President, Sandy Bruce remains our treasurer, Ted Geftos takes over as Librarian and Chris Frey becomes Secretary. We also have some unelected positions. Special Event coordinator is Jim Bazzy, our business manager is Pat Babcock and our equipment manager is Tyler Barber.

The rest of the meeting was pretty much a social gathering, with many in attendance. Details are fuzzy. Must take better notes. Guess I didn't understand this secretary position when I volunteered for it.

The next meeting will be held Tuesday, December 17th, at Chelsea's. The competition will be Holiday style. Ales, people who want their AHA Club Only Pale Ales judged need to bring them to the meeting or arrange to have them delivered to the BCJB group prior to their next meeting.

The Winter 1996 Zymurgy has just released the 1997 rules and regulations. Copies of the 1997 Beer Score Sheet, Rules and regulations, 1997 Category Descriptions, 1997 Style Guidelines Charts and Entry Form are all available from the club library. Copies will be available at the next meeting. Remember, the club will pick up your entry fee for any AHA sanctioned competition.

You Know your a Homebrewer if...

IF you ever tried to improve a Budweiser by stirring in a crumpled hop pellet.

IF you have a hose adapter permanently attached to your kitchen faucet.

IF you wanted to name the puppy "Fuggles".

IF you have more than 10 gallons of beer in your home right now.

IF you can't remember the last time you popped open a flip-top beer can.

IF you have ever gone to a redemption center to buy bottles.

If walking across the kitchen floor sounds like Velcro.

Zymurgy - Fall 1995

Hydrometer Correction able

We all know that we are to take hydrometer reading all the end of our brew and compare and record them with our final gravities. What a lot of us forget is that the readings are to be taken at 60o F. What happens in reality is that most people I talk to take their readings at whatever old temperature it is when they remember to grab a reading.

The following is a table that will adjust for the temperature of the wort when you are taking a reading.

If Temp is: Add to Hydrometer reading:

degrees F	degrees S.G.
35	-0.0009
40	-0.0009
50	-0.0007
70	0.001
80	0.002
90	0.004
100	0.006
110	0.008
120	0.010
130	0.013
140	0.016
150	0.018
160	0.022
170	0.025
190	0.033
212	0.040

The F.O.R.D. Club had the good fortune to meet with John V. Edstrom and Jack H. Archiable, brewmasters for the Traverse Brewing Company, located in Williamsburg, Mi.. Jim Bazzy was kind enough to contact his friend Cormac Wright, president of Distinctive Beverage Distributors, who in turn invited the TBC Brewmeisters.

These two have been homebrewers for several decades between them and met in the mid-eighties. While sharing brews over a 4th of July weekend they decided that they wanted to do what they loved and embarked on becoming brewers.

They selected a Peter Austin System from England. It has a 14 barrel capacity (somewhat over 400 gallons or 175 cases). They decided to do their brewing in the English style and that includes using the same yeast in all three beers that they produce. The yeast strain is 151 years old and came with the system. Jack told me that the yeast is so strong that he has watched it under the microscope attacking wild yeasties.

They brought with them ample quantities of samples of their three products. The first product they shared was their Old Mission Lighthouse Ale. Made with English Barley Malt, American Cascade Hops and the Yorkshire Stone Yeast. It also had some torrified wheat for head retention.

Next came the Manitou Brand Amber Ale. This one used four types of hops (Perle, Cascade, Willamette and Tettnager), six varieties of 2-row British malts and some torrified wheat.

Finally, there was my favorite, TBC Ltd. Stout. Again, it had all the same ingredients as the Amber, but they used an additional hop (Hallertauer) and also included brewers oats.

Overall, they were all eminently drinkable and most enjoyable. Remember to pick up a six-pack next time you are looking for something homegrown, smooth and relatively local. Thanks again to everyone who made this happen and we look forward to Jack and Johns success. And if you are ever up their way, stop in and say hello. Their phone number is 616-264-9343.

Special Meeting Guests - Part 2

Also in attendance at the TBC Special meeting was Tom Majorosi. Tom is the brewmaster for the Atwater Block Brewery in Detroit, Michigan. They will begin brewing in January and they hope to be open in six to eight weeks. Located at 237 jos. campau, their number is 313-393-beer (pretty catchy, eh?).

Tom comes from Germany and will be producing beers the German way. This means that they will have Lagers as well as Ales. He will attempt to get us a tour of their facility in the Spring once everything gets up and running. More beer, more beer!

The first meeting of the F.O.R.D. C.A.R.S. is scheduled for Wednesday, December 11th at 7:00pm, upstairs in the Berkeley Front (on 12 mile, between Coolidge & Southfield Rd.). The C.A.R.S. stands for Cigar Aficionado & Renaissance Smokers.

This group will be for any cigar smokers in the F.O.R.D. club who is interested in getting together to learn about fine beers and cigars. They would like to meet to discuss the long range purpose of the group (charter?), exchange knowledge on where to get good deals on cigars, discuss recent good and bad smokes, discuss future events (e.g., a beer and cigar dinner), and to plan future meetings.

All inquiries should be directed to Steve Rowley (profs:srowley). Due to the closeness of their meeting with the publication of the newsletter I am not able to provide any additional details.

- Steve Rowley -

Brewbakers to open in Ann Arbor

Owner Barry Siefer (the original owner of Grizzly Peaks) will be opening a joint micro brewery/bakery in the Carrytown(sp?) shopping district of Ann Arbor hopefully by the end of the year. As of yet, no tasting rooms have been planned, but beer to go will be an option.

- Spencer Thomas -

House Bill 4005 is a stuck fermentor

House Bill 4005, which will add the provisional terms for making homebrewing explicitly legal in Michigan has been stalled in committee and will be reintroduced next session (1997).

- Doug Geiss -

When Schwinn introduced Phantom Ale at its road shows last year, it wasn't only the beer-lovers who rejoiced. Collectors of Schwinn memorabilia also had a hankering for the hard-to-get-a-hold-of micro brew.

This year Schwinn will again produce a commemorative beer that should quench both types of thirst. "Stingray Red Ale", which relies on British carmel malt, Mt. Hood hop, and top-fermentation for a complex character and smooth malty finish.

Almost as pleasing as the beer inside the bottle is the label glued to the outside. On a field of sparkle red, reminiscent of the material used for Schwinn Stingray banana seats, sits a profile shot of a Schwinn Krate. Also included are a second Century logo, vintage Stingray insignia, and classic rally stripes.

They (Oasis Brewery) are scheduled to produce nearly 350 cases of Stingray Red with each case containing twelve 22 oz bottles. Unfortunately, it is illegal for Schwinn to sell Stingray Ale, so none will be available to the public.

- Schwinn Bicycles -

There's still hope for your Brew!

Genetically engineered beer leaves ale lovers flat.

Geneticists may have discovered a way to beat one of the most common problems to bedevil the world drinkers-stale beer. Scientists at Carlsberg in Copenhagen have successfully delayed the onset of stale flavors by silencing a gene in a yeast the Danish brewer has used in making its beer since 1883. The scientists have made a yeast that releases six times more sulphite into beer than normal by turning off a gene that helps break down sulphites. Sulphites prevent beer going stale. For the full story, see: http://

www.merc.com/stories/cgi/story.cgi?id=459614-fae

Why do we suppose that Noah had beer in the Ark? The kangaroo went in with hops and the bear was always bruin. Pa-dump-bump.

The following is a survey that the officers of the club would like each member to take the time to fill out and return to Chris Frey for tabulation and review. the survey can be filled out anonymously or you can sign it if you would like. Particularly important are any comments or suggestions that you might have for this club. Please take a moment and give us your feedback

As a service to the club and to guide it into 1997, we are asking members of the F.O.R.D. club to take a few minutes and complete the following survey. We have had some excellent times during the last three years and we hope to increase everyone's enjoyment in the club.

Please rate yourself as a brewer (please circle)

1 - novice - never brewed a batch

3 - beginner - brew with extract

5 - intermediate - brew using unhopped extract and add your own hops and / or specialty grains

7 - advanced intermediate - brew all grain

9 - advanced - brew true to style

10 - Tyler- brewing is my life

Please rate the following from least to most important benefits/activities that you enjoy as a F.O.R.D. member:

1 - least important 10 - most important

Monthly meetings 1...2...3...4...5...6...7...8...9...10

Newsletter 1...2...3...4...5...6...7...8...9...10

Guest Speakers 1...2...3...4...5...6...7...8...9...10

Beer judging 1...2...3...4...5...6...7...8...9...10

Demonstrations 1...2...3...4...5...6...7...8...9...10

Field trips 1...2...3...4...5...6...7...8...9...10

Club discount 1...2...3...4...5...6...7...8...9...10

Beer-B-Que 1...2...3...4...5...6...7...8...9...10

Participating in Home-brew Demonstrations

1...2...3...4...5...6...7...8...9...10

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?

_______________________________________

_______________________________________

_______________________________________

Is the current method of rotating club meeting from Tuesday to Wednesday and back to Tuesday each month working for you?

Yes_____ No_____

If you answered no, what days would work better for you?

Monday_____ Thursday_____ Friday_____

Weekends_____

If you answered Yes to the above, would you attend two separate meetings a month; one with demos and speakers and one more for sharing home-brews and discussion?

Yes_____ No_____

The 1997 AHA National Meeting is going to be in Cleveland, Ohio this coming summer. AHA Clubs will receive some form of discounts based on how many members will attend from a club. Will you be planning to attend this three day event (this will mean taking a Friday off)?

Yes_____ No_____

If you answered yes to the above, would you be interested in the club hiring a bus to transport us to Cleveland and back?

Yes______ No______

Members experience in brewing ranges from novice to expert. Several people have gained a good deal of knowledge by attending all-grain brewing demonstrations and by joining fellow members at their home and observing/helping. There has been discussion that the club purchase a "Pico"" brewing system. This is a three-keg system that has been modified to brew 10-20 gallons of beer using the all-grain method or people who would like to do larger extract batches. Members will be able to sign-up to borrow this equipment and utilize it. Do you favor the purchase of this equipment? (Purchase price is approx $1,200)

Yes_____ No_____

Would you be interested in attending meetings at

a Ford facility where there would be demonstrations, speakers, etc., but no drinking?

Yes_____ No_____

Are there any club activities that we currently do not do currently that you would like to see the club get involved with?

_______________________________________

_______________________________________

Would you be interested in participating in a summer canoe and/or camping trip?

Yes______ No______

Would you be interested in doing pub tours / brew tours on weekends or in addition to the regular club meetings?

Yes_____ No______

Would you be interested in meeting with members of another brewing club in addition to the regular meetings for a social get together?

Yes______ No______

Overall, the club has enjoyed phenomenal growth during the last few years. What can we do to continue to attract and maintain members? Are there any new activities that you can suggest for the club? Any comments/input/feedback will be greatly appreciated.

_______________________________________

_______________________________________

_______________________________________

_______________________________________

F.O.R.D. is a private, non-profit organization of home brewers. Its main goal is to share information regarding technique, equipment and skill required to brew quality homemade beer.

Correspondence should be directed to:

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

Another page by BabsTech Enterprises. Can we do yours?

Last updated 12/12/96