mba May 2002

mba@thebarn.com

15 participants
28 discussions

by SPARROW, JEFFREY C. [IT/1825]

Join us at the Clark Street Ale House, 742 N. Clark St., Chicago, for an afternoon of Belgian-style ales (from Belgium and elsewhere) and delectable Belgian foods (mussels steamed in beer, cheeses, sausage & Kip-Kap) from 1-5 pm. Price is $25 for members, $30 for nonmembers, paid in advance (make sure to mail in this pdf http://www.chibeer.org/cbsbt1.pdf .) At the door, it's $5 (fidollars) more ($30/$35). As usual, there will be lots of food and beer. Also as usual, this will be an entirely non-smoking event open to anyone 21 or older. So, come for a celebration of all things Belgian and also enjoy the luxury of having a great beer bar (and outdoor beer garden) all to ourselves. Street parking is free on Sundays but Clark Street is also convenient to the CTA Red and Brown Line stops at Chicago avenue.

23 years, 6 months

Re: Goose Uber Kolsch at Mac's!! (fwd)

by Rick Oftel

Uber = Over = top yeast = Ringwood? Rick Oftel

23 years, 6 months

Re: Goose Uber Kolsch at Mac's!! (fwd)

by David H Berg

> Jim says. "I thought "Uber" meant it was fermented with Ringwood." No, that would be "Super Duper Uber" or maybe just "Uberwood." David Berg President, Minnesota Craft Brewer's Guild Head Brewer, Water Tower Brewing Company ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/.

23 years, 6 months

Goose Uber Kolsch at Mac's!! (fwd)

by Jim L. Ellingson

----- Forwarded message from Brewin' Beagle -----

23 years, 6 months

Goose Uber Kolsch at Mac's!!

by Brewin' Beagle

Goose Island's Cask-conditioned Uber Kolsch debuted at Mac's American this weekend and was an unqualified success. Check it out! (This message was brought to you by your friends, Brewin' Beagle, naturally.) Cheers! Di T Griffin asks: > So does the "Uber" mean some kind of higher gravity version, > a dry hopped version, or both? Higher Gravity and Dry-Hopped both. Di Jim says. "I thought "Uber" meant it was fermented with Ringwood." C, J Brewin' Beagle, Inc. Everything Real Ale www.brewinbeagle.com mailto:brewinbeagle@aol.com ----- End of forwarded message from Brewin' Beagle -----

23 years, 6 months

Re: Decoction

by David H Berg

On Wed, 22 May 2002 08:23:04 -0700 (PDT) Will Holway <brew987(a)yahoo.com> writes: > I agree that it is probably "unnecessary". But I was > under the impression that it produces certain flavor > components difficult to achieve with step infusion > mashing (such as a more malty flavor). In my > experience, it also improved my extraction. I would expect the improved extraction. You're bursting the starch in the grain. But I always hear the argument about more "malty" flavors. I was just pointing out that apparently German breweries aren't even performing decoctions any longer, and I find that interesting. I'm sure someone will say that they are just trying to save money, but Germans treat beer a little more seriously than saving a buck. I'm sure everyone thought I was crazy when I mashed for 15 minutes, but lo and behold, I did, and continue to do so. It's the science part of the term "brewing science." Someone with a lot of time on their hands (other than me, that is) should brew identical batches, and have them blindly judged--perhaps a triangle test. See if the difference really exists without the prior knowledge of the beer being decocted. Maybe it will make a difference, maybe it won't. I don't know. And as Doc Lewis always said "At the end of the day, you have to be with yourself; thus, you need to do what you think is right." ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/.

23 years, 6 months

Something old, something new

by David H Berg

On tap today- Centennial IPA- Brewed every 100 batches, this one commemorating batch 400. I guess I may have to think up something special for batch 500. Springfest Kolsch Style Ale brewed with Ringwood, and not really lagered, and using American Hops instead of traditional German ones, and just for fun, using Minnesota Malting 2-Row- I think the name says it all. Not much left, and I'm really going to miss it when it's gone. David Berg President, Minnesota Craft Brewer's Guild Head Brewer, Water Tower Brewing Company ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/.

23 years, 6 months

City Brewing Pale Ale (fwd)

by Jim L. Ellingson

>From Bob Paolino and the Mad-brewer's List: City Brewery has released its seasonal City Pale Ale an American pale ale with enough Cascade hops to make hopheads take notice, but not enough to scare away less appreciative beer drinkers. As Mark Knoebl, former brewer at New Glarus and now City Brewing sales manager, put it, "who would have thought that the brewery that once produced Old Style would now be producing a hoppy pale ale" with IBUs in the upper 30s? Who indeed! And check out the label art for the beer-related images hidden in the wall. ------------------------------ http://www.menet.umn.edu/~jellings/ * * Dr. James Lee (Jim) Ellingson, Ph.D. jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651/778-4398 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

23 years, 6 months

Great Taste tickets

by Robert Paolino

Our Great Taste ticket tsar reports that in the first two weeks of ticket sales (i.e., as of 15 May) almost twice as many tickets have sold as were sold at the same time last year. They could be very easily be gone late in June this year if not sooner. If you think you are going to go to the Great Taste or have friends who are sitting on the fence, don't hesitate in getting your order in lest you end up empty-handed. As the ads for the _Vagina Monologues_ say, spread the word. Don't say you weren't warned! Now go have a beer, Bob Paolino "He wrote Romeo and Juliet But his greatest story yet Is coming back as someone's pet Gettin' neutered by the vet Got his paws caught in a net Then he said, "To be or not to me-owwww!" "William Shakespeare's in my Cat"

23 years, 6 months

Re:

by Steve Piatz

Rick, It is easy to see the posts, they are in the HDB which is available via email. However, being a computer type that runs UNIX on a number of machines I have a crontab entry that does the following in the wee hours of the morning on my desktop machine, that leaves the day's HBD there in HTML form in Netscape waiting for me when I arrive at work. The URL below is always the latest issue. netscape -remote "openURL(http://kt.zork.net/kernel-traffic/latest.html)" Note, there is a search capability for the HBD as well. Rick Oftel writes: > > Talk about stirring up the pot! FWH is an ancient technique that is hard to measure objectively but is advantageous especially to the small scale brewer. Since it is not practical to make double batches and compare results, I use the analytical techniques available for my small brewery e.g., the lack of boil-overs. Since I started FWHing a few years ago and the removed those whole hops and foam at first boil, my boil overs have virtually stopped. I am not sure if the removal of the foam, the usage of first wort hopping, or the combination of the two is responsible for the reduction in boil overs but my floor stays much cleaner as do the sides of the kettle. -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road Mendota Heights, MN 55120

23 years, 6 months

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mba May 2002