Ryan,
Nope you can pick them up at the next meeting (Summit on Jan 10th).
Hopefully the Treasurer kept decent notes to know who got a glass and who
didn't.
Jeff
Ryan Sinn
<ryan@wizardtechno To: mba(a)thebarn.com
logies.net> cc:
Sent by: Subject: Re: Holiday Wrap Up
mba-bounce@thebarn
.com
12/15/2003 03:25
PM
For those of us who couldn't make the party, did we forfit our
membership glass?
OK Guys and Gals - Thanks for participating with the gala event. The attendance (including my dog Zoey) broke 100 which is a record for the club. Do we need a larger hall?
Thanks Mike for the beer exchange - it appears we need a quicker way to pass out the beer. What about a free-for-all?
Thanks members for helping Jonathan out with his dilemma. It appears he left in good spirits and his car springs finally had some reserve capacity.
Thanks Dave and happy birthday.
Thanks Jeff for keeping the members and membership and club glass sales straight. Let the group know how we did.
Thanks all for you valuable contributions and door prizes. There was a bunch of really neat stuff that will be used by all or traded next year.
Thanks brewery supply stores for your active participation, donations, and continued discounts. We sincerely appreciate all that stuff.
Thanks Gloria for getting out those fancy membership cards. We now have something more official than a twin color Moose butt stamp. Looks like you have some job security.
Thanks all for keeping the party alive - it was sort of a self perpetuation thing and the level of joy and excitements kept rising and rising.
Now for the results of the contests!!
Of the eligible voters, 18% participated
Al Krug and Al Boyce were in an even heat for Sausage and Kraut and the Coated Shrimp. Both dishes looked wonderful although this writer was only able to try the sausage. Make more shrimp next time please!
Swally took beer honors with his Cherry Porter. Yours truly took the lager category but only from a choice of one and only with one vote!
The last category was an open ended question about future participation and club events. I realize the event was a party but had hoped for some thoughts and feedback to help put together next years events. The response level was 0%. This matched the response level for your least enjoyed club event.
Why do we keep asking these questions? Could it be because the officers are getting burned out? Could it be because we need your help and assistance? Answer (ding) all of the above.
We are in dire need for helpers, planners, assisters, and organizers.
Nobody needs to do everything - everybody needs to do something.
I look forward to your comments at the next scheduled club event - Summit Brewing in January 2004.
Remember, the nice thing about participation is it raises the bar.
Rick O
MHBA
It's now been announced through Zythos that De Troch Brewery has been given 3 years to resolve it's discrepancies. It also appears as though all other Lambic brewers have until September 2006 to follow through with requests of Food Safety department. Hopefully, most of them can get together to resolve issues about how Lambic is produced so they can get a 'waiver'. Though it appears there has been a reprieve I still think they are not out of the woods. If they can't get the waiver allowing wooden barrels and keeping the brewery a mess(so to speak) there will be some trouble down the road.
Todd Ashman
Chuck-
Formerly, it was Vine Park in Saint Paul. New owners at Vine Park
eliminated not only the brewpub part of the business, but the
Brew-On-Premise part of the business too. Rumor has it that the
Brew-On-Premise portion was spun off, and will reappear somewhere else in
town. Anybody know the details of this reopening?
Short answer: I don't think there is such a micro brewer right now.
- Al
"Chuck Bergstrom"
<chasbergie@mmmpc To: info(a)mnbrewers.com
c.org> cc:
Subject: micro brewing
12/14/2003 01:03
PM
Gentlemen, can you direct me to a local ( Twin Cities ) micro brewer that
lets customers brew there own beer, then ages it, the customer then comes
back to pickup the finished product.
Thanks,
Chuck Bergstrom
Looks like good news...
--------------------------------------------------------------------------
Good day again Jim,
I just heard on the radio that the brewing of the Lambic, etc CAN BE
CONTINUED!!!! The Lambic, Kriek and Gueuze are saved!
let's drink to that.....LOL
Kind regards,
Erwin
----- Original Message -----
From: "Big Beers, Belgians & Barleywines Festival"
<bigbeersfestival(a)hotmail.com>
To: <jhuegel(a)adelphia.net>; <jkb(a)meddler.com>; <jrgcwrw(a)aol.com>;
<keegan(a)gci.net>; <kegg(a)pipeline.com>; <Keith(a)niagarabrewers.org>;
<maaluka(a)metro.net>; <mbirdlane(a)webtv.net>; <me(a)ericvessels.com>;
<mnbrewing(a)earthlink.net>; <mshue(a)bak.rr.com>; <nethoppers(a)thumpweb.com>;
<nospin(a)maxinter.net>; <ottob28333(a)mkl.com>; <PKervran(a)aol.com>;
<plutchak(a)uiuc.edu>; <president(a)cncbrew.com>;
<president(a)pacificgravity.com>; <president(a)prairiehomebrewers.org>;
<rdeshone(a)columbus.rr.com>; <remoore(a)micron.com>; <Renner_R(a)mediasoft.net>;
<res0feqo(a)verizon.net>; <robarm00(a)aol.com>; <robertp(a)cinti.net>;
<rscholz(a)bierkraft.com>; <sbbrewing(a)yahoo.com>; <scott(a)gordian.com>;
<shahus(a)homebrew.com>; <shsacg(a)aol.com>; <spencer(a)umich.edu>;
<spklump(a)yahoo.com>; <stihlerunits(a)mosquitonet.com>; <stu_koch(a)asl-tk.com>;
<tfallot(a)aol.com>; <thomassaldana(a)hotmail.com>; <tim_holland(a)sun.com>;
<tj.davidson(a)comcast.net>; <vcbbbl(a)yahoo.com>; <warandle1(a)aol.com>
Sent: Monday, December 01, 2003 01:17 AM
Subject: Vail, CO Homebrew Competition!
>
> Greetings!
>
> We're putting together our Fourth Annual Big Beers, Belgians &
> Barleywines Festival for January 9 & 10, 2004 and would like to
> invite you and your club to participate!
>
> I enclose an informational poster (probably not as useful for
> non-establishment groups) and an informational sheet about our AHA
> Sanctioned Homebrew Competition. This is the third year that we have
> held this competition and the judges and homebrewers both have been
> exceptionally pleased with the quality of entries and quality of
> judging feedback and objectivity.
>
> In addition, the commercial tasting on Saturday is phenomenal: over
> 75 different Big Beers from around the world to sample with Seminars
> and educational format for only $20 per person.
>
> For more information, please see our website at
> www.BigBeersFestival.com. If you have any further questions, please
> do not hesitate to call or email - we're happy to answer any
> questions that you might have!
>
> Thank you for your support of our charitable event!
>
> Laura Lodge
> High Point Brewing
> Gypsum, Colorado
>
> _________________________________________________________________
> Need a shot of Hank Williams or Patsy Cline? The classic country stars
are
> always singing on MSN Radio Plus. Try one month free!
> http://join.msn.com/?page=offers/premiumradio
>
-- Binary/unsupported file stripped by Ecartis --
-- Type: application/msword
-- File: Email Festival Poster.doc
-- Binary/unsupported file stripped by Ecartis --
-- Type: application/octet-stream
-- File: AHA Competition Fact Sheet.pub
This is a press release. What does it say in English anyone?
Ondergang dreigt voor de lambiekbrouwers
Ruination threatens the lambic brewers
Algemeen Dagblad, 9 december 2003 - Pag. 15 (Economie) Door onze
correspondent Joris van Poppel
Brussel -Belgische brouwers van traditioneel geuze-en lambiekbier
zijn in rep en roer over de strenge Europese hygi�ne-eisen die hen
boven het hoofd hangen. Brouwen in oude boerenschuren, opslag in
eikenhouten vaten en gisting in de openlucht dreigen onmogelijk te
worden. Onlangs kreeg de eerste brouwer al een brouwverbod opgelegd.
Belgian brewers are very concerned about the very severe European hygiene regulations.
Brewing in old farmers barns, stocking in oak wooden barrels and yeasting in open air can become impossible.
Recently the first brewer has imposed a brew prohibition.
De Belgische voedselinspectie FAVV eist dat de lambiekmakers voldoen
aan de strenge normen voor de levensmiddelenindustrie, die per 1
januari ingaan.
The Belgian Food inspection FAVV demands that lambic producers satisfy the severe standards provision industry, which begins per 1 January
Zo moeten de muren van brouwzalen afwasbaar zijn en
zijn korrelige bakstenen en houten steunbalken voortaan uit den boze.
This means that the brew room walls have to be washable and the granular bricks and wooden supporting beams are from now on forbidden.
Een onmogelijk eis", zegt Armand Debelder, voorzitter van de Hoge
Raad van Lambiekbrouwers. "Wij gebruiken wilde gisten, die een
bepaalde biotoop nodig hebben. In houten balken kunnen de juiste
bacteri�n zich ontwikkelen. Op een steriel oppervlak zetten ze zich
niet." Traditioneel zitten de brouwers dan ook in oude boerderijen,
in de Zenne-vallei ten zuiden van Brussel. Alleen daar zitten de
juiste gistcellen in de lucht, die het bier spontaan laten gisten en
het zijn typisch wrange smaak geeft.
"An impossible demand" says Armand Debelder, chairman of de Hoge Raad van Lambiekbrouwers (HORAL).
"We use wilde yeasts, which need a certain living environment. In wooden stakes the right micro-organisms developes.
On a sterile surface this will not work". Traditionally, these brewers are established in old farm-houses, in the Zenne valley, south of Brussels.
Only there you will find the right yeast cells in the air, which give spontaneous fermentation and gives that beer it's typical harch taste.
Om de gistcellen in het bier te
krijgen, zetten de brouwers de lambiek meestal gewoon in de
buitenlucht. Ook daaraan zal een einde moeten komen, vrezen de
lambiekbrouwers, die volgende week in spoedberaad bijeenkomen.
"Belgi� zou voor die bieren een offici�le uitzondering op de Europese
regels moeten krijgen", zegt Vlaams parlementslid Sven Gatz, die
opkomt voor de traditionele bieren. "Frankrijk heeft dat ook geregeld
voor Camembertkaas."
For having the yeast cells in the beer, the brewers are putting the beer in open air.
Also this will be forbidden are fearing the lambic brewers, who next week will come together in an urgent meeting.
"Belgium should have for these beers an official exception on the European rules", says Flemish member of parliament Sven Gatz, who advocates tradtional beers. "France has also arranged this with their Camembert cheese."
Volgens Gatz zal de voedselinspectie waarschijnlijk niet
keihardoptreden tegen de lambiekbrouwers. "Brouwen in de openlucht
mag, hebben ze me verteld", aldus Gatz. "Maar voor de zekerheid
zouden de brouwers gezamenlijk afspraken moeten maken met de
voedselinspectie."
According Gatz the food inspection will probably not handle very strict/severe towards lambic brewers. "Brewing in the open air is tolerated, they told me", according Gatz.
But for certainty, all of the brewers should make arrangements with the food inspection organisation".
Since I last posted regarding this a lot of ground has been covered. The consumer organization in Belgium that was created after the demise of OBP...Zythos is more involved than first thought. I will try to summarize below.
1. First and foremost in Zythos opinion is that it really comes down to the brewers themselves. If they don't want or are not willing to except help from outside help why should Zythos bother??? This was all too recentlyt witnessed by the closure of Oud Beersel. Henri Vandervelden(?) absolutely refused help...
2. Apparently the lambic brewers should have quite a long time ago written their procedures down as a group and had some kind of exemption approved by EU food safety personnel in Belgium. This wasn't done and this current set of actions is the result. Apparently the better part of this is in the works but it didn't get started until De Troch had their license pulled and Timmermans have theirs threatened.
3. France's roquefort producers in particular took time to have their procedures documented and got the exemption. I think what happened in Belgium was termed 'typically Belgian' in waiting until it's basically too late to affect much change...
Not as bad as it looked at first but it's still a wait and see kind of thing at the moment.
Some very notable organizations have stayted out of the fray. Confederation of Belgian Brewers underwritten by the likes of Interbrew and Alken Maes which own their own lambic breweries have quiet on the matter. Which looks like a ploy to kill off the tiny independents while protecting their own interests...
More later as I learn about it as it happens...
Todd Ashman
Al Korzonas <korz(a)XNET.COM> wrote:
Todd--
Perhaps you could take the information you posted here, along with
Bob's addresses and phone numbers of the Belgian Bureau of Tourism
and Consulate, and post something short to the Homebrew Digest and
the Historical Beer mailing list? There's strength in numbers.
I forwarded some of the text of your emails to a person at the
Belgian Consulate and he said that he will champion this with
his government. He said he doesn't drink beer, but he does drink
Lambic and Rodenbach Grand Cru (sounds kind of like Jeff except for
the not drinking beer part).
Al.
Ladies and Gentlemen, Boys and Girls you've got to go to the meeting with curls. Curls you ask - now what truly are these? Curls you will see when lifting new club glasses with glee.
We have a very exciting meeting planned with events sure to please. Forget ye not the great feast waiting for thee.
When you arrive please check in at the table to your left. We check your club status and give you a free gift. The gift is a new glass, clean and ready to use. A 10 ounce with etched logo - we hope you to please. You also get a number for some very special gifts. Spare glasses can be purchased for a very fine price.
Move to the table where Jonathan sits. He has some nice items that are giving him fits. These items were purchased to help out his club. His club doors closed quickly but he still had some stuff. Help him if you can and restore his Christmas cheer. While you wander over there, please try a fresh beer.
Armed with glasses and numbers, please move toward Curt Stock. Curt has a fancy demo - if you miss it - you'll feel shot. Curt is showing off his fancy CP device. This is the same device used to win many things nice.
>From here, move towards Mike Valentiner and please bring your beer ciser, or mead. When you leave, you can sample other's specialty treats.
Around 7 it is thought that the feast will be ready. Please line up without pushing and take small portions.
Plates and forks and knives will be plastic. If you have specialty items, please bring them in warm jackets.
Crock pots and ovens will all be in use. If you have something needing baking, the kitchen is for youse.
Door prizes will be given through out the evening. The more things you donate, the more we are giving.
This most special event occurs only one time per year. Please join us tomorrow for some royal holiday cheer.
Usually I write with a technical style but for Christmas and homebrew, the heck with it.
Last but not least, let's reflect on what matters. Volunteers are needed to clean up the mess. Volunteers are also needed to help with the club. During a year like this one, our club has been great - events for each and almost any one. New events are now actively clicking within your minds. Turn these thoughts into events.
All we need to do is to come up with 12 great things. More things are great so we need your ideas. Please write them down on the sheets of paper. Turn them in and sign them and share them with all.
We look forward to the next year and we need your help. Please help to ensure we can satisfy your thirst.
Brewers are interesting but brewers are few. Brewers like us are very interesting too. Think for a bit and think very hard. Please help your club by filling out the card.
See you on Friday but I do not know when. If you get there too early, we can't even get in. Get there too late and your fate is sealed. We are sure however you will not go to the store.
Writing like this is very slow but fun. See you on Friday. Please don't forget those nice buns!
Merry Christmas
Rick Oftel
MHBA Prez
I haven't been paying attention. What time do we plan on starting the
dinner line on Fri.? I'll need some prep time and I know there are
always late comers. How about 7-ish?
-----------------------------------------------------------
Mike Valentiner, Minneapolis, Minnesota
