very interesting...
http://news.bbc.co.uk/hi/english/world/asia-pacific/newsid_1905000/1905176.…
the headline/subject is a bit misleading, but I thought I'd use traditional newspaper tactics.
--
------------------------------------------
Ryan Sinn
Wizard Technologies
Web and Networking Solutions
------------------------------------------
office : 763.783.5721
e-mail : ryan(a)wizardtechnologies.net
url : http://wizardtechnologies.net/
------------------------------------------
CBS'ers
The CBS 25th Anniversary Barley Wine was racked into Jack Daniel's
barrels yesterday. The batch yielded 280 gallons. It will rest in the
barrels until at least early August with the first public tastings being
at the Great Taste of the Midwest. Of course I'll have a pre GTOTM
tasting for CBS members that first week of August.
Then it should make appearances at various fests to the end of the year.
We only captured 1 half barrel that won't sit in the wood and we will
carbonate and share with Charlie P. on Friday. We'll also be sharing
our immensely hoppy Imperial IPA which will be served swickel style.
Charlie P. will be at FSBC from 1-3 on Friday.
Sorry for the ad...
Cheers!
Todd Ashman
From the club calendar:
18:00 "On The Road with Charlie Papazian" @ Rock Bottom Brewery,
825 E Hennepin Ave., Minneapolis
See ya there.
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
Everyone,
Please forward this review on "Mead the Gueuze" [70% Hanssens 3 year old
Gueuze & 30% Lurgashall English Mead = another project initiated by the team
of B.United International Inc.} to all your friends:
All About Beer, MAY 2002, page 47
Charles Finkel, Merchant du Vin
A primeval, perfect pint. Early mostly brewsters surely made a drink with
spontaneously fermented malt and wheat, along with a good measure {30%} mead
{honey beverage}. Here, a super sensual perfume flares one's nostrils, like
those of a wild animal. Complex contrast defines the fruity taste which begs
for flavorful food. We served it with mixed organic vegetables and
sustainably grown lamb. The balance of acidity and sweetness complemented
each dish. Afterward my sweetie and I shared a glass with a local, organic
pear, raw-mil Roquefort and olive bread. We are back on our honey-moon
Charles Papazin
Seventy percent gueuze, thirty percent mead. The concept is extraordinary,
creative, and a match made in heaven, combining the complexity of Belgian
style gueuze with a delicate touch of honey. Crisp, refreshing,
well-carbonated {be careful when opening}, with a wonderful balance between
acidic, floral and fruity character. If taste, aroma and appearance are the
sole measure of excellence, this beverage is a winner! Absolutely fantastic!
Roger Protz
Extremely pale, hazy color with a deep collar of snowy foam, this is a blend
of mead made by the Lurgashall winery in England with Hanssens gueuze from
Belgium; the blend is 30:70 in favor of gueuze. The aroma is honey rich,
balanced by the traditional "horse-blanket" musty sourness of gueuze. The
palate is fruity, tart but not too sour thanks to the welcome presence of the
honey. The finish starts sweet but dries into a slightly sour and nutty end.
Intriguiing and delicious: the blend works well.
Matthias Neidhart
B.United International Inc.
<A HREF="http://www.bunitedint.com/">www.bunitedint.com</A>
<A HREF="mailto:m-neidhart@bunitedint.com">m-neidhart(a)bunitedint.com</A>
Connecticut
Greetings fellow Beer-lings!
You are all welcome to attend BJCP class #11 at Mike
Moranz' house this Thursday, April 4, 2002 at 6pm.
Call Al at 952-927-8968 or Mike at 952-885-6382 for information.
Styles:
25.A. Meads: Traditional Mead
25.B. Meads: Varietal Honey Traditional Mead
25.C. Meads: Cyser (Apple Melomel)
25.D. Meads: Pyment (Grape Melomel)
25.E. Meads: Other Fruit Melomel
25.F. Meads: Metheglin
25.G. Meads: Braggot
25.H. Meads: Mixed Category Mead
26.A. Ciders: Standard Cider and Perry
26.B. Ciders: New England-style Cider
26.C. Ciders: Specialty Cider or Perry
Technical topic: BJCP Knowledge (Judging levels, earning points, etc.)
If anyone has any HOME-BREWED examples of these, please
consider bringing them to this class for the edification of all.
See you then!
- Al
