mba April 2003

mba@thebarn.com

38 participants
70 discussions

by Association of Brewers

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. # # #

22 years, 7 months

Change In West Side Meeting Date

by Will Holway

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 __________________________________________________ Do you Yahoo!? Yahoo! Tax Center - File online, calculators, forms, and more http://tax.yahoo.com

22 years, 7 months

gadget day

by Rick Oftel

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

22 years, 7 months

The UPPER MISSISSIPPI MASH-OUT Beer, Mead and Cider Competition TAKING ENTRIES AND JUDGES!

by allan.boyce＠usbank.com

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

22 years, 7 months

RE: Upper Mississippi Mash-Out PUB CRAWL! May 2, 2003

by Kirby Richter

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! > > > >

22 years, 7 months

Upper Mississippi Mash-Out PUB CRAWL! May 2, 2003

by allan.boyce＠usbank.com

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!

22 years, 7 months

kolsch

by Steve Fletty

Anyone got a good kolsch recipe?

22 years, 7 months

Re: kolsch

by Troy Scheelk

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? > > _________________________________________________________________ STOP MORE SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail

22 years, 7 months

Re: kolsch

by Rick Oftel

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 > > __________________________________________________ Do you Yahoo!? Yahoo! Tax Center - File online, calculators, forms, and more http://tax.yahoo.com

22 years, 7 months

Re: kolsch

by Rick Oftel

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?

22 years, 8 months

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mba April 2003