FOR IMMEDIATE RELEASE
CONTACT:
Cindy Jones, Association of Brewers
cindy(a)aob.org, +1.303.447.0816, ext. 144
Fax: +1.303.447.2825
www.beertown.org
For a hard copy of the news release:
http://www.beertown.org/pr/pdf/bigbrew.pdf
__________________________________________________
American Homebrewers Association celebrates National Homebrew Day with 6th
Annual Big Brew
Boulder, Colo. * April 14, 2003- The American Homebrewers Association® (AHA)
celebrates National Homebrew Day with its 6th Annual Big Brew event May 3,
2003.
AHA Big Brew is celebrated each year on the first Saturday in May. During
the event, thousands of homebrewers and non-brewers from around the world
unite in brewing the same recipes and sharing a simultaneous toast May 3 at
noon Central Time.
In 1979, the American Homebrewers Association originally claimed National
Homebrew Day to be the first Saturday in May. On May 7, 1988, Congress
officially recognized National Homebrew Day. The AHA is a division of the
Association of Brewers, established 1978 in Boulder, Colo., U.S.A.
This year, Big Brew participants register their brewing sites, receive this
year's recipes, participate in the special AHA Membership Drive Contest and
print out Big Brew posters and press releases on www.beertown.org. The
registered sites help the AHA track how many participants celebrate the event.
"It's a great way to connect with others who share a love of homemade beer,"
said Sonja Burris, owner and operator of Bet-Mar Liquid Hobby Shop, Columbia,
S.C. "We can spend a day with show-and-tell, or
teach-and-taste to help others become aware of this fun and cost-effective
hobby."
To celebrate AHA Big Brew, Burris and members of the local homebrew club,
Palmetto State Brewers, will brew a batch of beer on Bet-Mar Liquid Hobby
Shop's front porch. They'll share each other's homebrew and participate in
the Big Brew simultaneous toast.
Last year, more than 2,000 homebrewers at 196 registered sites spanning five
continents brewed 5,235 gallons of homebrew - equivalent to 2,327 cases of
beer.
In honor of the AHA's 25th anniversary, the AHA dusted off the Vagabond
Gingered Ale recipe that appeared in the first issue of the AHA's homebrew
magazine, Zymurgy, published December 1978. The second recipe is a clone of
the legendary Anchor Steam beer, which was instrumental in kicking off the
U.S. craft brewing revolution in the 1980s.
The Big Brew site that recruits the most AHA membership years for the AHA
Membership Drive Contest wins a complete set of Zymurgy - valued at $413.
Each Big Brew site receives an entry into the AHA Membership Drive Contest
drawing for each new or renewing member they sign up for AHA membership.
Membership forms are provided to the sites' membership coordinators or can be
downloaded on www.beertown.org.
Big Brew participants are encouraged to promote the event around their
community with posters and press releases found on www.beertown.org.
For Big Brew event information, visit www.beertown.org.
2003 sponsors are: Briess Malting Company, www.briess.com; Party Pig® by
Quoin, www.partypig.com; Wyeast Laboratories, Inc., www.wyeastlab.com.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Based in Boulder, Colo., U.S.A., the Association of Brewers (AOB) is a
not-for-profit educational and trade association for small and craft brewers.
Its mission is to make quality brewing and beer knowledge accessible to all.
Visit the website: www.beertown.org to learn more.
The Association of Brewers has an additional membership division of 8,000+
homebrewers: American Homebrewers Association.
The association's activities include events and publishing: World Beer Cup®;
Great American Beer Festival®; Craft Brewers Conference and BrewExpo
America®; National Homebrewers Conference; National Homebrew Competition;
American Beer Month (July); Zymurgy magazine; The New Brewer magazine; and
books on beer and brewing.
# # #
Hi,
The West Side club will meet on Wed, 4/23 and not on
Thursday, 4/24 as originally said. The time will still
be 7:00 pm at WindRiver Brewing. You can find a map
here http://www.windriverbrew.com/map.html
Cheers
WH
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Ladies and Gentlemen, The next MHBA meeting is set in stone and we have
an agenda; it's gadget day. April 19th, between 1-4, our club meeting
will occur at Great Waters. Mike Swalinkavich will be the gadget
coordinator but the real purpose of the meeting is to share information.
It is sort of like "show and tell" for the homebrewer. You bring your
gadget, you talk about your gadget, we ask questions and you get a beer!
What could be more enjoyable you ask?
How about the May meeting. We are scheduled to go to Rahr on May 10 in
the early afternoon for a tour and will continue the meeting at one of
two convenient local locations: a brew pub in New Shakopee or a local
Major homebrewer living in rural Shakopee.
What about June? I'm glad you asked. Not exactly sure of the date yet
but planning on a spring "pre-camp" out. Our new VP David Cox found a
great campground in Mankato that is typically underused, allows beer,
and it can be our base of action for visits to Schells, Dave Berg's, and
I understand a winery is also in the area. We have a great backroad
route between the two or three locations and more details will be
released.
July meeting? Well, we just don't know yet. What do you think? Send
us some ideas.
How about the Boiler? Another good question. Remember the request for
articles, information and that stuff we put together to develop a paper?
I wrote my share and we anxiously await your contributions. Send us
some articles and we will send you a paper. Almost as easy as bringing
a gadget and you get a beer!
So there you have it. Send us some stuff and ideas. Tell your
friends. Show up (after taxes) at Gadget day. See you real soon!
Rick O
THIS IS IT! Your HOMETOWN Home-Brew Contest!
We need your support if we're going to make this a WORLD-CLASS event!
* We need your spare bedrooms! (For out-of-town judges)
* We need your entries!
* We need you as a JUDGE or STEWARD!
(Either BJCP or Novice OK! We'll TRAIN you!)
* We need you as a miscellaneous event volunteer
(If you'd rather NOT Judge or Steward!)
AND...
We need your ATTENDANCE at the:
* Mash-Out Pub Crawl
* Blessing of the Bock (Town Hall)
* Awards Ceremony at Summit
Let's see EVERYONE from the club at the events, and let's all commit
to enter AT LEAST ONE BEER in the contest! I've seen the prize list,
and this will be one of the RICHEST! contests in the COUNTRY this year!
(Last year, Best Of Show was a 12-gallon Stainless Steel Conical
Fermenter!!)
This is YOUR club! Let's make it the BEST in the country!!!!
Surf to http://www.mnbrewers.com/mashout today and check it out!
- Al
---------------------------------------------------------
THE 2003 UPPER MISSISSIPPI MASH-OUT!
The Minnesota Home Brewers Association and the St.Paul Homebrewers Club
announce the second annual 2003 Upper Mississippi Mash-Out
Homebrew Competition for all BJCP Categories (including Cider and Mead)
in Minneapolis and St. Paul, Minnesota
(A qualifier for the High Plains Homebrewer of the Year award!)
April 11-20, 2003: Entries Accepted (All BJCP categories,
including Cider and Mead)
^^^TOMORROW!!!^^^^
May 1-3, 2003: Judging (NEW! Beds for Judges program)
CONTACT: Jonathan Crist at cristj(a)bsci.com
May 2, 2003: Twin Cities Pub Crawl (9pm) $30
starting from Radisson Metrodome
DEADLINE! FRIDAY - 4/25
PRE-REGISTER!: Kris England: engla008(a)umn.edu
May 3, 2003: Blessing of the Bock at Town Hall Brewery (6pm)
May 3, 2003: Awards Ceremony at Summit Brewing (8pm)
Information and Online registration for beers and judges available at:
http://www.mnbrewers.com/mashout
Judging will be held at the Radisson Metrodome:
http://www.radisson.com/minneapolismn_metrodome
Does the $30 include a pint of beer at each brewpub?
-----Original Message-----
From: Steve Fletty [mailto:fletty@umn.edu]
Sent: Fri 4/11/2003 9:45 AM
To: mba(a)thebarn.com
Cc:
Subject: Re: Upper Mississippi Mash-Out PUB CRAWL! May 2, 2003
And don't forget to enter the contest. The new custom medals came in
yesterday. We used the contest logo of the riverboat that you can see on the
web site at: http://mnbrewers.com/mashout
----- Original Message -----
From: <allan.boyce(a)USbank.com>
To: <mba(a)thebarn.com>
Sent: Thursday, April 10, 2003 5:31 PM
Subject: Upper Mississippi Mash-Out PUB CRAWL! May 2, 2003
>
> Kris England is organizing a pub crawl for after judging the Upper
> Mississippi Mash-Out on Friday night, May 2nd, 9pm. Bars include: Town
> Hall, Great Waters, Vine Park and Rock Bottom. Cost is $30, and it
> includes transportation and, if we get enough participants, a souvenir
> glass! We will be leaving from the Radisson Metrodome at 9pm sharp. (If
> you are pre-registered for the event, the bus can make a stop at Town Hall
> and pick you up at 9:15pm).
>
> This is the FIRST year we have done this with our contest, and it is one
of
> the events that we have added in order to build it into a World-Class
> competition. Help support the contest and the club.
>
> Contact Kris at engla008(a)umn.edu and sign up for the Pub Crawl!
>
>
>
>
Kris England is organizing a pub crawl for after judging the Upper
Mississippi Mash-Out on Friday night, May 2nd, 9pm. Bars include: Town
Hall, Great Waters, Vine Park and Rock Bottom. Cost is $30, and it
includes transportation and, if we get enough participants, a souvenir
glass! We will be leaving from the Radisson Metrodome at 9pm sharp. (If
you are pre-registered for the event, the bus can make a stop at Town Hall
and pick you up at 9:15pm).
This is the FIRST year we have done this with our contest, and it is one of
the events that we have added in order to build it into a World-Class
competition. Help support the contest and the club.
Contact Kris at engla008(a)umn.edu and sign up for the Pub Crawl!
I've loved Kolsch ever since I road tripped through Koln, Germany when I was
going to college in England.
Based on the success of my first batch of Kolsch(e.g. everyone guzzling it
before I could truly enjoy it), I just did another with 10 lbs 2-row and 1
lb malted wheat. 2ozs total of Hallertau, 1oz for 45min and 1oz for last 15
of boil. It had the best hot break I've ever experienced. The OG was 1.045
and based on the fermentation activity after using a two quart starter I
anticipate a pretty low FG. Its currently in a cool secondary where I add a
cup of unfermented wort every couple of weeks. I canned a couple quarts of
extra wort so I can kreusen and naturally carbonate. I can't wait to keg and
consume.
-TroyRex
Albertville, MN
>From: "Steve Fletty" <fletty(a)umn.edu>
>To: <mba(a)thebarn.com>
>Subject: kolsch
>Date: Wed, 9 Apr 2003 09:15:42 -0500
>
>
>Anyone got a good kolsch recipe?
>
>
_________________________________________________________________
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Last evening, I looked at my traditional recipe and found 65% base, 10%
Munich, 10% crystal, and 15% Wheat. The sample tasted fairly decent!
>>> Will Holway <brew987(a)yahoo.com> 04/10/03 03:28PM >>>
In my opinion it is good to add some specialty grains
to give a bit more character to the beer. In the past
I have used small amounts of Vienna, Cara Pils and
Wheat malt. Even a light Munich (6 L) works well. Just
make sure to use small amounts. I like a bit of a malt
flavor to all of my beers, for drinkability, head
retention etc.
I also feel that if you are going to make a "naked"
Kolsch or othe recipe like this, that Wyermann is a
better malt than Durst.
Cheers
WH
--- chris(a)mikk.net wrote:
>
> On Wed, 9 Apr 2003 09:15:42 -0500 , "Steve Fletty"
> writes:
> >
> > Anyone got a good kolsch recipe?
> >
>
> Yep. Currently drinking this one. It's basically
> Northern Brewer's recipe, minus the wheat.
>
> (5 gallons)
>
> 8 # Durst Pils
>
> Mash for 90 minutes at 150F
>
> 1.5 oz Hallertau (4.4%AA) @60 min
> 0.5 oz Hallertau (4.4%AA) @15 min
>
> Wyeast 2565, fermented around 55F. After 3
> weeks, racked to secondary and dropped to
> 50-52F for a month. Kegged/force carbonated.
>
> OG 1.044
> FG 1.010
>
> This is definitely one of my favorite brews so far.
> I'll definitely be brewing this stuff when those
> nice winter temperatures come back :-)
>
> --
> Chris Mikkelson | Disclaimer: the plural of
> "anecdote" is not "data."
> chris(a)mikk.net | -- spencer(a)engin.umich.edu
>
>
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Do you want modern or traditional? Traditional may contain malted
wheat up to 25% percent. Modern is barley only - usually light colored
pils.
OG about 1.045
Ferment about 50 - 55 with Kolsch yeast. Lager for six weeks after
fermenting.
Hallertaur or tettanger hops at 60 and 20 minutes. Light additions
especially the second.
That should be all you need!!!
>>> "Steve Fletty" <fletty(a)umn.edu> 04/09/03 09:15AM >>>
Anyone got a good kolsch recipe?