FYI
//Mike Behrendt
From: Bob Truetken [mailto:bobtruetken@hotmail.com]
Sent: Sunday, January 06, 2013 7:52 PM
Subject: 2013 MVWS Wine Competition
Missouri Valley Wine Society is in its 5th year of the MVWS Wine
Competition. We welcome you back in what will be a bigger and better
competition this year. Last year, we had 318 entries from 10 states and
Saskatoon, Canada. We are expecting more entries this year.
The wine competition will be February 17th. I have included the brochure
and entry form. Please forward to other members of your wine club and
friends you think would be interested in entering their wines. You can also
download the brochure and entry form from our website at www.mvws.org
Deadline for entry and wine delivery is February 11th.
This year, we have a number of sponsors that have generously donated gift
certificates for the major prize awards.
We have awards for the thirteen prize categories this year valued at over
$2,300.
The winner of the Best of Show and Winemaker of the Year Awards will receive
a 65 Liter (17.3 U.S. Gallons) Variable Capacity Tank w/Accessories (stand
not included).
At this point, we will have 1st, 2nd and 3rd place awards for each of the
other prize categories. That may change as we get more sponsors. To
qualify for the 1st, 2nd and 3rd place awards, your wine must have scored a
bronze medal or higher.
The prize categories are as follows:
Best of Show
Winemaker of the Year (Top 6 scoring wines submitted by a winemaker)
Fruit/Grape Wine Kit (Island Mist, Orchard Breezin, Summer Breeze and the
like)
Red Grape-American
White Grape-American
Red Grape-French-American
White Grape-French-American
Red Grape-Vinifera
White Grape-Vinifera
Non Grape Fruit
Port/Fortified/Ice/Dessert Wine
Mead and Sparkling Wine
Herb, Spice, Vegetable, Flower
If you have any questions, please feel free to contact me.
Bob Truetken
Missouri Valley Wine Society
Phone: 314-604-4139
Visit our website: <http://www.mvws.org> www.mvws.org
Register as a user to get all the latest news about the club
"Sharing knowledge about wine making to make a better wine"
FYI
//Mike Behrendt
From: mba-bounces(a)thebarn.com [mailto:mba-bounces@thebarn.com] On Behalf Of
Steve Fletty
Sent: Monday, January 07, 2013 12:32 PM
To: sphbc(a)googlegroups.com; mba(a)thebarn.com
Subject: [mba] UMMO 2013 Entry Cap
We're nearly at the entry cap for UMMO '13.
If you haven't entered, you'd better do it ASAP.
http://www.mashout.org
Pass the word along.
FYI
//Mike Behrendt
From: mnbrewers(a)yahoogroups.com [mailto:mnbrewers@yahoogroups.com] On Behalf Of Al Boyce
Sent: Thursday, January 03, 2013 3:32 PM
To: mba(a)thebarn.com; mnbrewers(a)yahoogroups.com
Cc: John Fowler
Subject: [mnbrewers] Re: KC Bier Meisters 30th Annual Competition Feb 15-16 2013
Anyone goin' to Kansas City for judging? (Besides me, that is?)
- Al
----- Original Message -----
From: John Fowler <jcfowler(a)gmail.com>
To: John Fowler <jcfowler(a)gmail.com>
Sent: Thu, 03 Jan 2013 20:16:23 -0000 (UTC)
Subject: KC Bier Meisters 30th Annual Competition Feb 15-16 2013
Hi,
The 30th Annual Kansas City Bier Meisters competition is coming up Feb 15-16 and we are looking for judges and stewards. Online registration is open from now to February 7 at 9:00 PM.
http://kcbiermeisters.org/comp/
We will have an excellent line up of home and commercially brewed beer on tap for volunteers. This includes a special barrel aged sour beer made by the club for this event.
This year all volunteer meals as well as the awards banquet will be provided by The Local Pig.
http://www.thelocalpig.com
Saturday afternoon will feature a Spiegelau glassware tasting seminar. Attendees get to keep the tasting set. Pricing is TBD but will be substantially less than the value of the glasses.
For the competition location, hotel info, and to register for the banquet or afternoon seminar, go here:
http://kcbiermeisters.org/kcbm-competition.html
I look forward to seeing many of you next month!
Cheers,
John
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FYI
//Mike Behrendt
From: Jon Christiansen [mailto:jdchristiansen1@hotmail.com]
Sent: Thursday, January 03, 2013 9:11 PM
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ryan verdon
Subject: Looking for Judges for the 2nd Annual Lucette Brewing Company's
Winter Homebrew Competition
Hello active BJCP members,
My name is Jon Christiansen and I am the Head Brewer/Organizer for this
year's Lucette Homebrew Competition, a sanctioned BJCP event.
This year's competition will be judged on Feb. 9th in Menomonie, WI at
Lucette Brewing Company. Last year we had 39 entries
and had 8 judges. The competition has been registered for a few months now,
and I hope to get more than last years entries and
hopefully get about 10-12 judges in total. Please respond to this message if
you are interested in judging. A message will be sent out
to those who DO want to help out, with more specific details about the day
of the judging.
Also, please forward this message to any of your home brewing friends that
might want to enter the competition. Currently all
of the information can be found on our Facebook page name: Lucette Brewing
Company Winter HomeBrew Competition. People may also e-mail
me directly with any questions concerning the competition.
http://www.facebook.com/LucetteBrewingCompanyWinterHomebrewCompetition?ref=h
l
Thank you for your time and Cheers,
Jon Christiansen
Hello Fellow Jabbers,
Just a reminder that our tour of Excelsior Brewing is set for tomorrow at 11:30 a.m. If you enter in the alley, there is plenty of parking available. I have included a link below for directions. I have to admit that the person I have been in contact with hasn't been the greatest getting back to me, so we haven't confirmed as to whether we can brew on their pilot system as was originally intended. But plan on being there for a bit, then as a group we can decide to tour other locations. Here are other tap rooms to consider:
Indeed Brewing: Open 11 a.m. - 10 p.m., Little G's Pizzeria Food Truck
Fulton Brewing: (Tours are first come first serve on the hour from 12-3) Open 12 p.m. - 10 p.m., Barrio Food Truck
Lucid Brewing: First week of growler sales, cash $ only, 3-6 p.m.
Harriet Brewing: 1 p.m. - 12 a.m., Band at 4 p.m., Cajun 2 Geaux Food Truck
Here is link for directions: http://goo.gl/maps/xxOQg
See you there!
Bryce
FYI
//Mike Behrendt
From: The Four Firkins [mailto:alvey@thefourfirkins.ccsend.com] On Behalf Of
The Four Firkins
Sent: Friday, December 28, 2012 11:24 AM
To: mgbrew(a)comcast.net
Subject: Forget the Champagne - bring something special to New Year's Eve!
Plus: Bigfoot sighting and holiday hours.
Having trouble viewing this email? Click here
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The Four Firkins
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Supporting beer drinkers and craft brewers,
one beer at a time.
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Be bold: bring beer to New Years!
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DeuS (pronounced DAY-oos) is something special. Whenever someone asks us
about a celebration beer, this is the first thing we think of at the
Firkins.
Despite the packaging and presentation, make no mistake, this is a beer.
DeuS is brewed with barley and hops in its homeland of Belgium, then
Champagne yeast is pitched and it's shipped over the border to France for
the final maturation in bottles in the caves of Champagne. This is the only
beer allowed in the caves sacred to sparkling wine lovers.
In France, DeuS undergoes the riddling process for an entire year. This is
when the bottles are rotated daily and aged upside-down and at an angle to
settle the yeast in the neck. After a year, the yeast plug is frozen at the
top of the neck and expunged, just like Champagne wine. Every 12th bottle is
then sacrificed to top up the previous eleven.
This would be for nothing if DeuS wasn't so divine. It is dry and
effervescent like Champagne, but you'll get a much more interesting palette
of aromas and flavors than wine because it is brewed with barley and hops.
Mint, anise, ginger, almond, and a delicate peach are some of the flavors I
pick up.
Drink it in a flute and drink it cold, chilled in ice. Unlike other Belgian
beers this does taste better with a chill.
We have stocked heavily on DeuS ready for the big day. Last year we sold
over twenty cases before we sold out. This year we learned our lesson and
purchased quite a bit more. It is here now. When you pop the cork on this
one you'll have a very cool story to tell your friends and I bet they'll be
blown away when they try some.
A bonus: this year we have the 2010 and 2011 vintages. The 2011 just started
to arrive last week. Try them side by side and see what an additional year
can do!
Don't bring Champagne to your New Years Eve party. Be bold, be different,
bring beer, bring DeuS!
-Bryan
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vider.gif>
Early Arrival: BIGFOOT.
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People ask for Sierra Nevada's Bigfoot all year. This iconic American
Barleywine has become legend to beer geeks for many reasons; to me it
fulfills many promises I think makes beer and beer culture great. For the
first time ever it is in 4 packs, and it's almost 2 months early!
Bigfoot could be argued to be the first true American Barleywine, parting
from its English parent by adding irresposible amounts of hops. This makes
it so the sweet caramel, molasses and brown sugar flavors of a traditional
barleywine are metered out by huge citrus aromatics and a bitterness that is
expertly balanced.
In addition, this 9.6%ABV beer is one of the most affordable barleywines on
the market. We are not kidding when we say people buy this by the case! We
will not have a purchase limit, so if you want two cases you will be set
until next year.
If you ever had the thought to cellar beer, this is the one to get yours
going. You can keep it in a cool, dark area of your house and over time it
will develop port and sherry-like tones. The hops will mellow. Because
Sierra Nevada's volume make this so affordable, it would be a perfect start
for your first beer cellar. We drank a 2003 vintage last week and it tasted
like Christina Hendricks had asked me on a date. (I would have to politely
decline, but it would be awfully flattering.)
-Bryan
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Holiday Hours!
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Hey, listen up!
Holiday hours for the next few days will be:
Friday, Dec 28th: 10am-9pm
Saturday December 29th: 10am-9pm
Sunday, December 30th: CLOSED
Monday, December 31st:10am-3pm
Tuesday, January 1st: CLOSED.
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The Four Firkins | 5630 west 36th street | St Louis Park | MN | 55416
Hi Everyone!
I've finally gotten Administrative access to the Forum so we can process new
requests to join.
Due to the nature of the computer world, I've already gotten multiple
requests from automated 'bots' trying to see if they can get into the Forum.
So, sorry, but anyone who wants to join will have to not only make the
request in the Forum, but also send me an email giving me the user name
you'll be using. I'll reject any other requests.
Thanks!
//Mike Behrendt