Rick O. writes:
>One question comes to mind. Is a saison a sub-category of a wit or are
>they synonymous? They both seem so similar with grist bill, hop
>schedule, use candi sugar, coriander, and orange.
I was re-reading Zymurgy May/June 2002 on Belgian farmhouse ales
and noticed the 2001 AHA silver medal for Belgian and French Ale
was a Wit using White Labs 750. This is our favorite Saison yeast.
Like I said in an other post, make a wit for a Saison yeast starter.
BTW, if anyone wants to read the article on farmhouse ales (and wits),
stop by with a few bottles of Saison and I can point out the finer
details ;-).
rick
This is a call for judges to finish up the AHA COC Belgian strongs. Let me know if you can help out and I'll get things scheduled. We still need judges for one flight, then the 2nd round winners.
Mike Moranz, President
Minnesota Home Brewers Association
Hi, For anyone coming up to Fargo for the Hoppy Halloween and would like to
help judge on that Friday night. Please let Ray Sanders know and what
categories you can judge.
Thanks,
Susan
----- Original Message -----
From: "Ray Sanders" <ray.sanders(a)noridian.com>
To: <phc-club(a)yahoogroups.com>
Sent: Wednesday, October 09, 2002 9:47 AM
Subject: RE: [phc-club] 2002 Hoppy Halloween Challenge
: PHC and beyond:
:
: Attached is my preemptive judging schedule. Please generously look at
dates
: that would work well for you to judge or host a judging session. If you
: would suggest times and dates and get them back to me it would be a great
: help. If you know of others that would join you at the same time, please
: mention that as well.
:
: -Ray
:
: ------------------------ Yahoo! Groups Sponsor ---------------------~-->
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-- Binary/unsupported file stripped by Ecartis --
-- Type: application/msword
-- File: Hoppy Halloween Judging Schedule.doc
FOR IMMEDIATE RELEASE
Great American Beer Festival® Beer Evaluation Event Tests Perceptions
Boulder, Colo. 10.04.2002 - Today beer connoisseurs and media got their
first ever glimpse of what makes American beer worthy of Great American Beer
Festival (GABF) medals at downtown Denvers Marriott City Center.
This was the first time in 20 years that a GABF two-part media event
challenged perceptions about craft beer with beer evaluation and beer, wine
and food pairings.
Now that the festival has come of age by turning 21, we felt the time was
right to demystify the judging process and show why beer judges, brewers and
enthusiasts regard this competition as the best annual beer competition and
festival, Gatza said. The Great American Beer Festival is clearly
superior to any other competition because of the quality of judging and
diversity of products the public can sample, and this media event shows why
the GABF shares this elite pedestal.
What makes a beer worthy of a gold, silver and bronze medal? The festivals
Judge Manager Chris Swersey took beer connoisseurs and media through an
American India Pale Ale evaluation with six world-class professional judges.
Evaluating beer happens on many levels, Swersey said. On a professional
level, beer evaluation is a form of peer review. The results are public, so
consumers can learn what beers meet a high level of quality and what beers
exemplify certain styles as interpreted by the judges. When industry
professionals acknowledge the excellence in products from around the market,
the consumer can be sure that those products are the finest available.
Do beer characters enhance or compliment food flavors as wine characters do?
Yes. During the second part of the media event, Garrett Oliver,
internationally recognized beer, wine and food expert, showed how beer lifts
spices and captures the powerful or subtle flavor in food often times more
than wine does.
The first food pairing was a Shelburne Cheddar, a vegetarian, hard cheese
without the rind made with milk of Brown Swiss cows. The wine was Chateau du
Grand Vernay, a mild, fruit, driven, lighter bodied red, and the beer was
Anderson Valley Hop Ottin India Pale Ale with a citrus aroma and an intense
hoppy bite.
The second pairing was a Chocolate Delight, a flourless bittersweet
chocolate mousse paired with a Clocktower Australian Tawny Port, mellow
fruity port with a soft finish, and a Brooklyn Black Chocolate Stout, rich
cocoa flavor, velvety dark texture, medium bodied.
The complexity of beer flavors covers a far broader range than any other
beverage, Gatza said. There is the perfect beer to go with any food. To
date, the wine industry has successfully created an association of wine and
food. However, many wines are limited by the relatively short range of
flavor in any wine and the acidity of most wines. When the beer industry
encourages people to match the appropriate beers with foods, the public will
see how excellently they go together. Everyone knows that beer goes great
with pizza and spicy foods, but when someone tries a smoked porter with a
great steak, for example, that person will know that beer is the perfect
compliment.
Breweries that market their medal-winning beers give consumers a high
quality tasting experience one theyll carry to the dinner table.
The constantly evolving nature of the beer marketplace means that products
continually improve, Swersey said. It's a dynamic environment, and for
those that have followed the beer industry on a taste and flavor level over
the last 15 years, it's never been better. Once a consumer figures out that
they like IPA's, or stouts, or pilseners, or all the beers from a
given brewery with a certain brewery signature, then they can start pairing
beer with the types of foods they like.
For more information, contact the Association of Brewers at +1.303.447.0816
or visit www.beertown.org.
# # #
The Great American Beer Festival has been held every year since 1982 and is
presented by the Association of Brewers, a not-for-profit educational and
trade organization founded in 1978 that is devoted to making quality brewing
and beer information available to anyone. The Association of Brewers also
hosts the bi-annual World Beer Cup and is based in Boulder, Colo., U.S.A.
Cindy Jones
Sales and Marketing Director
Association of Brewers
303.447.0816 x 144
cindy(a)aob.org
The Great American Beer Festival
October 3-5, 2002 Colorado Convention Center
Visit www.beertown.org for details!
FOR IMMEDIATE RELEASE
21st Great American Beer Festival® a huge success!
Boulder, Colo. 10.08.2002- The Association of Brewers celebrated Saturday
night as Last Call was heard throughout the Colorado Convention Center.
The announcement signaled the close of the 21st Great American Beer Festival
(GABF) in Denver, Colo.
After 21 years of giving the public the best American beer under one roof,
theres always one thing that stays the same -- the dedication and hard work
from the Association of Brewers staff, volunteers, brewers, judges and
industry supporters, said Nancy Johnson, director of the Great American
Beer Festival. I feel honored to work and sip beer with people that
understand how to make the American beer industry an American beer family.
Cheers to everyones support.
The hard work paid off with an estimated 21,000 in attendance during this
three-day festival, an increase over last year.
[Great American Beer Festival statistics are below.]
As the founder of the Great American Beer Festival, I've been to every one
of the festivals, said Charlie Papazian, president of the Association of
Brewers. This 21st festival was unique in that it was the smoothest, best
organized festival I have ever seen.
We worked with a number of different media partners this year and really
worked hard to get the word out about the festival, comments Cindy Jones,
Sales and Marketing Director for the Association of Brewers.
Promotional efforts this year included television commercials on AT&T
Broadband, billboards in the Denver metro area and bus sign on the 16th
Street Mall Shuttle.
Saturday afternoons Connoisseur session began with the awards ceremony for
one of this countrys most prestigious beer competitions. The audience was
filled with anxious brewers watching as Judge Manager Chris Swersey
announced this years Great American Beer Festival medal winners.
Who says drinking beer for a living doesnt pay off, said Kevin McNerney,
Brewmaster of Sweetwater Brewing Co., Atlanta, Georgia, and Small Brewing
Company Brewmaster of the Year. This has been 11 years of hard work
developing our brewery. To get positive feedback for our hard work and
dedication is elating.
This years entries came from 393 breweries with a total of 1,820 beers
being judged in 58 categories. Winners can be found on the festival web
site. To view a copy visit http://www.beertown.org/GABF/02winners.htm.
I feel flattered and honored, said Kurt Widmer, Brewmaster of Widmer
Brothers Brewing, Portland, Ore., and Mid-Size Brewing Company Brewmaster of
the Year. And at the same time I recognize this (award) as a tribute to all
people here that work hard to make great beers.
I feel absolutely overwhelmed, said Jason Courtney, Brewmaster of Hub City
Brewing, Lubbock, Texas, and Small Brewpub Brewmaster of the Year. I had
pretty good confidence that we would win a medal but this is beyond my
expectations. I cant wait until next year.
GABF 2002 Stats:
· 301 Breweries on the floor
· Over 1,300 Beers on the floor
· 393 Breweries participated in the competition
· 1,820 beers judged in the competition
· 58 Categories were judged
· 91 Judges
· Avg. # beers entered in each category being judged: 31
· American Style India Pale Ale Category had the highest # of entries: 94
· 172 Medals awarded
· Attendance ~ 21,000 Up from 2001
· 2,439 volunteers· 24,390 volunteer hours
· Small Brewing Company of the Year: Sweet Water Brewing Company-Atlanta,
Georgia
· Small Brewing Company Brewmaster of the Year: Kevin McNerney - Sweet Water
Brewing Company-Atlanta, Georgia
· Mid-Size Brewing Company of the Year: Widmer Brothers Brewing - Portland,
Oregon
· Mid-Size Brewing Company Brewmaster of the Year: Kurt Widmer - Widmer
Brothers Brewing - Portland, Oregon
· Large Brewing Company of the Year: Anheuser-Busch, Inc.-St. Louis,
Missouri
· Large Brewing Company Brewmaster of the Year: George Reisch-
Anheuser-Busch, Inc.-St. Louis, Missouri
· Small Brewpub of the Year: Hub City Brewing Lubbock, Texas
· Small Brewpub Brewmaster of the Year: Jason Courtney - Hub City Brewing
Lubbock, Texas
· Large Brewpub of the Year: BJs Restaurant & Brewery, Portland, Oregon
· Large Brewpub Brewmaster of the Year: Dan Pedersen - BJs Restaurant &
Brewery, Portland, Oregon
Sponsors of the 2002 Great American Beer Festival includes: Anheuser-Busch.
Inc, Westword, The Mountain 99.5 FM, Pabst Brewing Company, Colorado
Lottery, AT&T Broadband, Petes Brewing Company, MicroStar Keg Management,
L.L.C., Beer Institute, Pepsi, Vail Resorts, Boston Beer, Briess Malting
Co., Great Western Malting, Yakima Chief and beertown.org.
The Great American Beer Festival has been held every year since 1982 and is
presented by the Association of Brewers, a not-for-profit educational and
trade organization founded in 1978 that is devoted to making quality brewing
and beer information available to anyone. The Association of Brewers also
hosts the bi-annual World Beer Cup and is based in Boulder, Colo., U.S.A.
# # #
Cindy Jones
Sales and Marketing Director
Association of Brewers
303.447.0816 x 144
cindy(a)aob.org
The Great American Beer Festival
October 3-5, 2002 Colorado Convention Center
Visit www.beertown.org for details!
Mike,
Great recipe :-).
I didn't mention water so we all should brew one and
to compare water profiles throughout the Twin Cities.
I'm pretty sure I used pre boiled Minnetonka Chalk Soup (tm)
but I would like to try Minneapolis city water (my favorite
brewing water) some time.
I used a Brewtek Wit yeast for the Sherlock's wit.
Here is an idea. Brew 20 gallons of wit using Mike's three sasion
yeasts. Brew 20 gallons of sasion with your 'wit' yeast starter.
If the yeast isn't too beat up, brew some tripel.
Enjoy a Belgian winter!
rick
----- Forwarded message from Michael Valentiner <mpv(a)yuck.net> -----
Date: Tue, 8 Oct 2002 11:29:09 -0500
To: mba(a)thebarn.com (My Beer Alias List)
From: Michael Valentiner <mpv(a)yuck.net>
Subject: Wit
Below is a Wit recipe for Rick's Belgian recipe collection.
I did find a couple of mine on mnbrewers.com under
"Recipes" but they are geared toward a specific volume.
50% pils malt
25% malted wheat
20% unmalted wheat
5% flaked oats
OG 11-13 Plato
15 - 17 IBUs of continental hops (EKG, Saaz, Styrians, ... think Weizen)
0.75 grams/liter coriander
0.33 grams/liter bitter orange
wit yeast (brewtek makes a great one, White Labs, YCKCo, ...)
Feel free to use all malted wheat or all unmalted wheat. I like the
mix. Malted wheat gives more body and mouthfeel than the unmalted
wheat but remember this is a summer lawn mower beer.
George Fix mash schedule (40C, 60C, 70C) or single step.
Drink in two weeks.
rick
--
Rick Larson rick(a)adc.com
Sorry to say, I do not know. I do know that a champagne yeast can eat a
lot of sugar - leading to
a dry cider. It may be purely attenuation ... Anyone out there with real
wisdom?
Mark
At 04:30 PM 10/7/02 -0500, you wrote:
>is a cider yeast different from a champagne yeast? I assume so, but what
>are the differences?
>
>
>On Wednesday, October 2, 2002, at 08:33 PM, Mark Glewwe wrote:
>
>>Marc - 5 sounds good. You can let one go natural. A cider yeast. Ale
>>yeast. Lager yeast. Wine yeast. Sounds like a good experiment worthy
>>of a MhBA presentation in a month or two. With tasting samples. 8^)
>>
>>At 02:18 PM 10/2/02 -0500, you wrote:
>>>I'll be there. for a cider newbee how much cider should I collect? 5
>>>gallons and using different yeast on each 1 gal.
>>>
>>>
>>>On Tuesday, October 1, 2002, at 06:53 PM, Mark Glewwe wrote:
>>>
>>>>
>>>>I have a "date" with Webber's Orchard for Saturday October 19 to pick
>>>>windfalls and press apples.
>>>>This is the MhBA apple pressing event for 2002. You don't need to let me
>>>>know about the Webber pressing, but a warm feeling is always nice to know.
>>>>I suspect I will be out there picking/pressing from 10am 'til 3pm.
>>>>Deb is
>>>>asking for $2/gal.
>>>>
>>>>For those favoring Minnesota Harvest non-pasteurized apple cider, my
>>>>suggestion is to get you
>>>>orders back to me and I will pick it up for the meeting at Water Tower
>>>>Brewery.
>>>>BTW, this is obviously an either/or situation, you can do one, the other,
>>>>both or none.
>>>>
>>>>Directions ... (I think they are correct)
>>>> From the South - traveling north on I-35
>>>> At Exit 81 [CR-70], Bear right and exit the freeway
>>>> At the Stop Sign, Turn Left (West) onto CR-70 [210th Street]
>>>>(CR-70 will chnage into CR-8 as you pass into Scott County)
>>>> After 7.0 miles, Turn Right (North) onto CR-87 [Mushtown]
>>>> After 1.2 mile, Turn Right (East) onto 205th Street
>>>> Follow the Webber Apple Orchard Signs
>>>>
>>>> From the North - traveling south on US-169
>>>> At the south end of the Bloomington Ferry Bridge, Bear Right and Exit for
>>>>Savage [MN-13]
>>>> At the stop lights, turn Right (South) onto MN-13
>>>> After 6.5 miles, just past the Dairy Queen, turn Left (South) onto CR-23
>>>>[Panama Avenue]
>>>> After 3 miles, turn Left (East) onto CR-68 [190th Street]
>>>> After 1 mile, turn Right (South) onto CR-87 [Mushtown]
>>>> After 1,8 miles, turn Left (East) onto 205th Street
>>>> Follow the Webber Apple Orchard Signs
>>>>
>>>> From the North - traveling south on I-35
>>>> At Exit 84 [185th Street], Bear Right and Exit the freeway for Prior Lake
>>>> At Stop Sign, Turn Right (West) onto 185th Street [CR-60]
>>>>(185th Street [CR-60] will change to Cleary Lake Road [CR-21] as you pass
>>>>into Scott County)
>>>> After 4.6 miles at the Stop Sign, Turn Left (South) onto CR-27 [Texas
>>>>Avenue]
>>>> After 1.2 miles, Turn Right (West) onto CR-68 [190th Street]
>>>> After 2.0 miles, Turn Left (South) onto CR-87 [Mushtown]
>>>> After 1.8 miles, Turn Left (East) onto 205th Street
>>>>Follow the Webber Apple Orchard Signs
>>>>
>>>>
>>>>
>>>>Engineer, Gentleman, & Brewer,
>>>>Mark D. Glewwe
>>>>http://www.glewwe-castle.com/mark/
>>>>
>>>>
>>
>>Engineer, Gentleman, & Brewer,
>>Mark D. Glewwe
>>http://www.glewwe-castle.com/mark/
>>
>
Engineer, Gentleman, & Brewer,
Mark D. Glewwe
http://www.glewwe-castle.com/mark/
Below is a Wit recipe for Rick's Belgian recipe collection.
I did find a couple of mine on mnbrewers.com under
"Recipes" but they are geared toward a specific volume.
50% pils malt
25% malted wheat
20% unmalted wheat
5% flaked oats
OG 11-13 Plato
15 - 17 IBUs of continental hops (EKG, Saaz, Styrians, ... think Weizen)
0.75 grams/liter coriander
0.33 grams/liter bitter orange
wit yeast (brewtek makes a great one, White Labs, YCKCo, ...)
Feel free to use all malted wheat or all unmalted wheat. I like the
mix. Malted wheat gives more body and mouthfeel than the unmalted
wheat but remember this is a summer lawn mower beer.
George Fix mash schedule (40C, 60C, 70C) or single step.
Drink in two weeks.
rick
--
Rick Larson rick(a)adc.com
--
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
A number of folks have asked for this, so here it is. The last time
I posted it was July 2000. This recipe (and its variations) have won
a number of gold medals, most significant being The Spirit of Belgium
2000.
For yeast I split the batch and use three separate yeasts. I use
White Labs WLP550 (La Chouffe like), WLP565 (Dupont like), and WLP570
(Gulden Draak like). The are all good. They make three different
Saisons.
Warning: don't increase the amount of spices! You could cut them in
half and still taste them, you could quarter them and still taste
them.
24 gal. @ 1.060 OG (= 1440 pts)
42 lb. malt @ 28 pts/lb/gal (1210 pts - 89% by wt - 83% by GU)
5 lb. sugar @ 46 pts/lb/gal (230 pts - 11% by wt - 17% by GU)
32 lb. Pils Malt (71.42%)
5 lb. Munich Malt (11.9%)
5 lb. Wheat Malt (11.9%)
2 lb. Cara-pils (5.95%)
14.5 gallon Mash H2O (boiled to remove bi-carbonates)
10 gm CaCl
10 gm CaSO4
Mash Schedule - single decoction:
mash in 145F
pull decoction, raise to 158F for 20 min, boil for 20 min
mix back to the main mash and rest at 158F for 45 min.
or
you could just go with a single step infusion mash at 158F for 90 min.
25 gallon sparge H2O (boiled to remove bi-carbonates)
10 gm CaCl
10 gm CaSO4
2 hour boil
5 lb. Candi Sugar ~230GU @ 1.046 pts/lb
40 gm coriander
35 gm dried bitter orange peal
1.5 oz Northern Brewer @ 9.2% - 70 min.
6 oz Saaz @4% - 40 min.
6 oz Saaz @4% - finish
Total = 23 IBUs
--
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
I would consider helping but after tasting those two entries, am a
little bit leary! What type of location are you thinking about?
Someplace "not-downtown?"
Advise
Rick
>>> "Moranz, Mike" <MMoranz(a)CBBURNET.COM> 10/07/02 07:40PM >>>
Greetings all.
Saturdays judging of Belgian strongs went pretty well even though we
were a little short of judges. We have one flight of 10 to finish up
before we can do the 2nd round to determine the winners.
So, we'll need a location/time and 4 judges for the last flight then a
we'll have a final round of the 12 best beers to take care of.
I'm tied up Sat and in training till 5 mon thru thurs. Sun afternoon
would be good for the final round. Let me know if you can help out.
Mike Moranz, President
Minnesota Home Brewers Association
