mba July 2003

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Growler Release/Pig Roast/Beer Re-Release

by townhallbrewer＠hotmail.com

22 years, 4 months

Minnesota Home Brewers Association news...

by allan.boyce＠usbank.com

Here's the latest in news from the Minnesota Home Brewers Association, lest you think there's nothing going on in the club! TOPICS (search for these to go quickly to the article...) *** AHA COC WINNER: CURT STOCK *** NEXT AHA-COC: SPECIALTY/EXPERIMENTAL/HISTORICAL *** 2003 BJCP SCORES ARE IN! *** FOAM CUP DEADLINE: JULY 25 (HIGH PLAINS BREWER-OF-THE-YEAR) *** MEAD DAY - AUG 2, CHRIS HADDEN'S HOUSE *** GREAT TASTE OF THE MIDWEST - SAT, AUG. 9 *** MN RENAISSANCE FEST STEINBEER DEMO - SUN, AUG 17 *** STATE FAIR BEER COMPETITION - SAT, AUG. 23 *** RIVER CITY ROUNDUP DEADLINE: SEPT. 5 (HIGH PLAINS BREWER-OF-THE-YEAR) *** AUTUMN BREW REVIEW - SAT, SEPT. 6 *** INTER-CLUB CAMPOUT & MASTER-OF-MALT COMPETITION: THIS WEEKEND! ------------------------------------------------------------------- AHA COC WINNER: CURT STOCK Congratulations to Curt Stock, whose Bohemian Pilsner took the prize as the MhBA's entry into the AHA Club-Only European Light Lagers competition. Curt's beer will be going on to compete Nationally with entrys from clubs all over the country. Good luck Curt! Thanks to Steve Piatz, Paul Dienhart, Jonathan Crist and Steve Fletty for showing up to help judge. ------------------------------------------------------------------- NEXT AHA-COC: SPECIALTY/EXPERIMENTAL/HISTORICAL The next AHA Club-Only is for Specialty/Experimental/Historical beers, and we will judge them at my place on September 10 at 7pm. Fire up your brew kettles for those funky beers! AHA COC UPCOMING: NOV 2003 - Altbier and Koelsch DEC 2003 - Barleywine APR 2004 - Mead MAY 2004 - Extract Brews ------------------------------------------------------------------- 2003 BJCP SCORES ARE IN! The scores are in from the 2003 Winter Beer Judge Certification Program class. We had ten people pass the exam, five of whom were NEW judges: Curt Stock, Steve Fletty, Pete Peterson, Kris England and Rick Oftel. Two people passed with NATIONAL scores - Kris England and Jason Nelson. The remaining re-takers were Steve Piatz, Jonathan Crist, Bob Cromer and Mike Swalinkovich. Congratulations to everyone! The BJCP class has become so popular that the MhBA is adding a SECOND class, this one in the fall and organized by Kris England, in addition to our winter class which will be organized by Jonathan Crist this year. Contact Kris at: engla008(a)tc.umn.edu or Jonathan at: cristj(a)bsci.com for more information on these classes. ------------------------------------------------------------------- FOAM CUP DEADLINE: JULY 25 (HIGH PLAINS BREWER-OF-THE-YEAR) The FOAM Cup, sponsored by the Fellowship of Oklahoma Ale Makers deadline is July 25. Jonathan Crist has already sent off several club entries, but if you act quickly, you can still get your beers in on time for the contest. The FOAM Cup is a qualifier for the High Plains Brewer-of-the-Year award, as is the Upper Mississippi Mash-Out. If you won medals in the Mash-Out, you are a CONTENDER for the High Plains BOTY! Check the FOAM Cup website at: http://www.alemakers.com/ and the High Plains BOTY website at: http://kcbiermeisters.org/highplains.htm ------------------------------------------------------------------- MEAD DAY - AUG 2, CHRIS HADDEN'S HOUSE Chris Hadden is hosting an AHA Mead-Day event on Saturday, August 2 at 1pm. We will be brewing at least 2 batches of mead there, as well as sampling a variety of different meads, both commercial and home-brewed. If you've ever been curious about this wonderful beverage and would like to taste it and see how it's done, don't miss this event! Contact Chris at chris(a)chadden.com for more info. ------------------------------------------------------------------- GREAT TASTE OF THE MIDWEST - SAT, AUG. 9 The Great Taste of the Midwest will be held in Madison, WI on Saturday, August 9th. If you've never been to it, you're missing an amazing spectacle - over 100 breweries from all over the country and over 400 different beers are on tap! It takes place outdoors in beautiful Olin-Turville Park on Lake Monona in Madison, and has become Mecca to anyone who loves great craft-brewed beer. Tickets are sold out for 2003, but mark your calendars for Saturday, Aug 14, 2004. (Chris Hadden - as owner of the "Travelling Trophy", it might make a good road trip - hint, hint!) Beth and I are going, and I think Bob and Renee Cromer always go too. Anyone else have tix? ------------------------------------------------------------------- MN RENAISSANCE FEST STEINBEER DEMO - SUN, AUG 17 Kris England has arranged with the Minnesota Renaissance Festival for the MhBA to conduct a Steinbeer demo on Sunday, August 17. If you're interested in helping, contact Kris at: engla008(a)tc.umn.edu ------------------------------------------------------------------- STATE FAIR BEER COMPETITION - SAT, AUG. 23 Online registration starts NEXT WEDNESDAY! for the Minnesota State Fair Homebrew Competition, hosted by the Minnesota Home Brewers Association and the St. Paul Homebrew Club. Jim LaRocque from the MhBA is organizing it, and I'm sure he'd be happy for anyone willing to help him out. Contact Jim at: James.LaRocque(a)goodrich.com. This is the FIRST MN State Fair Beer Competition (that we're aware of), so let's make it a BIG one! Let's send as many entries from the MhBA as we can! Check out the website for the contest at: http://www.mnbrewers.com/events/mnfair ONLINE REGISTRATION DEADLINES: Wed, July 26-Wed, Aug. 6 ENTRIES DUE AT DROP-OFF SITES: Wed, Aug 6-Thu, Aug 14 FIRST & SECOND ROUND JUDGING: Sat, Aug 16, 10a-6p at the CREATIVE ACTIVITIES annex BEST-OF-SHOW JUDGING & AWARDS: Sat, Aug 23, 11a-2p at the CREATIVE ACTIVITIES building ------------------------------------------------------------------- RIVER CITY ROUNDUP DEADLINE: SEPT. 5 (HIGH PLAINS BREWER-OF-THE-YEAR) The River City Roundup, sponsored by the OmaHops homebrew club in Nebraska, has it's deadline for entries on Sept. 5. Jonathan Crist, our club Entry-Shipping Potentate, will be contacting people in August sometime about when and where collections will occur for shipping entries from our club to this contest. (Jonathan has it worked out to about $1 per bottle - VERY inexpensive!) The River City Roundup is a qualifier for the High Plains Brewer-of-the-Year award, as is the Upper Mississippi Mash-Out. If you won medals in the Mash-Out, you are a CONTENDER for the High Plains BOTY! Check the River City Roundup website at: http://www.douglascountyfair.com/ochandbook/lots.php?id=13 and the High Plains BOTY website at: http://kcbiermeisters.org/highplains.htm ------------------------------------------------------------------- AUTUMN BREW REVIEW - SAT, SEPT. 6 Dave Berg of Bandana Brewery and the MN Craft Brewers Guild has confirmed that they will be hosting the 3rd Annual Autumn Brew Review at Peavy Plaza in Minneapolis. Tickets should go on sale soon. Check out their website at: http://www.mncraftbrew.org/page3.html. ------------------------------------------------------------------- INTER-CLUB CAMPOUT & MASTER-OF-MALT COMPETITION: THIS WEEKEND! Finally, the Inter-Club Campout starts tonite and goes through Sunday! This is a great chance to get outside and do some camping, but with BEER! Our friends from the Cloudy Town Brewers are hosting, and will serve dinner to all campers Saturday night. Representatives of the Minnesota Timberworts, The Prairie Homebrewing Companions and the St. Paul Homebrewers Club will be there as well, all bearing their best homebrewed products since the last campout. The MASTER-OF-MALT competition, selecting the best of each clubs offerings in each of four styles, will commence on Saturday afternoon, 1-ish. The four styles this year are: California Common, India Pale Ale, Russian Imperial Stout and Varietal Mead. There will be ribbons and prizes (!!!) As usual, the MhBA will select it's competitors for the competition on Saturday morning - nothing like beer (and mead!) for breakfast!! Directions to the campsite, Collinwood Regional Park in Cokato, were provided by Bruce LeBlanc from St. Cloud, and are as follows: Here are the directions to Collinwood, from the south head west on Highway 12 go through Howard lake and about five miles past HL there should be a big John Deere dealer and a sign for Collinwood at the intersection of 137 - go left. About 4.5 miles on that there will be another sign pointing left into the park. >From the north go south on Highway 15 turn on 12 and go through Dassle fallow to county road 6 turn right by the Collinwood sign and follow to park. ------------------------------------------------------------------- That's all the news that's fit to print (well, all that I know about anyway!) Hope to see you all at some of these events! - Al

22 years, 4 months

Re: Camping

by Michael K Swalinkavich

Hi Rick, We had 13 kegs at the last campout, so if you have the room to bring the club cooler... Otherwise rotating the kegs will work also...We'll see you Sat. Cheers!, Swally On Thu, 17 Jul 2003 08:15:50 -0500 "Rick Oftel" <Rick.Oftel(a)toro.com> writes: > I need to work this Friday and will likely drive the CAR out Saturday > morning. One Webber included. Should I bring the club cooler or > is one draft box adequate? > > Rick O > > > Cheers!, Mike "Swally" Swalinkavich

22 years, 4 months

Re: INTER-CLUB CAMPOUT! July 18-19, Collinwood Park, Cokato

by Fuersty＠aol.com

Greetings fellow Brewers, For those of you that like to see Maps... I've attached one for you, which includes some of the street numbers... If you don't like maps, well I guess you could always just follow the signs ;) Collinwood County Park 17251 - 70th St. S.W. Cokato, MN See you there, Tim Cloudy Town Brewers -- Binary/unsupported file stripped by Ecartis -- -- Type: image/jpeg -- File: collinwood park map.jpg -- Desc: collinwood park map.jpg

22 years, 4 months

Re: Camping

by Rick Oftel

I need to work this Friday and will likely drive the CAR out Saturday morning. One Webber included. Should I bring the club cooler or is one draft box adequate? Rick O

22 years, 4 months

Camping

by Michael K Swalinkavich

I'll be taking Friday off again, I'll be at my parents in Buffalo for part of the day then I'll head over to the Interclub out. Anyone else going early there on Friday? I'll be bring my 5 tap draft box again! Cheers!, Mike "Swally" Swalinkavich

22 years, 4 months

Re: Wed, July 16 - AHA Club Only Competition - European Pilsners

by Al Boyce

Jason- It's category 2 - European Pale Lagers. so Muenchner Helles, Dortmunder Export, North German Pilsner and Bohemian Pilsners are all fair game. - Al ----- Original Message ----- From: "Jason Nelson" <jason_nelson(a)uhc.com> To: "Al Boyce" <alboyce(a)bigfoot.com> Sent: Thursday, July 10, 2003 9:55 AM Subject: Re: Wed, July 16 - AHA Club Only Competition - European Pilsners > > Al, > > Is it really for European pilsners or is it light lagers? I have a Helles, > which fits into the latter but not the former. > > > > > > "Al Boyce" <aboyce(a)mn.rr.com>@thebarn.com on 07/10/2003 09:56:24 AM > > Please respond to "Al Boyce" <alboyce(a)bigfoot.com> > > Sent by: mba-bounce(a)thebarn.com > > > To: <mba(a)thebarn.com> > cc: > Subject: Wed, July 16 - AHA Club Only Competition - European Pilsners > > > > Remember: Next Wednesday, July 16 at 7pm we will pick the MhBA Entry for the > AHA Club Only European Pilsner competition. Email me if you have an entry, > or if you'd like to help judge. > > Al Boyce > 3208 Edgewood Ave So > St. Louis Park, MN 55426 > 952-927-8968 > > > > > > > > > This e-mail, including attachments, may include confidential and/or > proprietary information, and may be used only by the person or entity to > which it is addressed. If the reader of this e-mail is not the intended > recipient or his or her authorized agent, the reader is hereby notified > that any dissemination, distribution or copying of this e-mail is > prohibited. If you have received this e-mail in error, please notify the > sender by replying to this message and delete this e-mail immediately. >

22 years, 4 months

Re: Framboise recipe

by Steve Piatz

That sort of paranoia seems totally inappropriate. I have been making lambics (and other strange fermentations) since 1996. I do have a separate bottling bucket and hose as well as dedicated plastic buckets for fermenting for my lambics but that is it. The main reasons for the separate fermenters; one they are cheap and I leave the beer in them for years, two they are slightly permeable so I get some oxygen uptake that wouldn't happen in glass which sort of mimics the wood used in Belgium. Sanitation is key even if you don't make lambics, many of the micro-organisms are present anyway. I have used bleach, iodophore and Star-San at various times in my brewery, they all work fine if you follow the directions. I haven't had any problems with contaiminating other more normal fermentations. Will Holway writes: > > When we first started the homebrew store, Scott Law > told me a story of a guy who stopped ina at James Page > homebrewing, back in the day. Apparently, the guy said > that he had made a lambic one time, and pretty much > had to completely repaint his brewing room before he > started making good beer again. That kind of > discouraged me from attempting the experiemnt. > > Cheers > WH > --- Rick Oftel <Rick.Oftel(a)toro.com> wrote: > > > > Thanks Steve (Oh Lambic Master) for sharing your > > wisdom and experiences. > > > > > > My Lambic fermenting is much more limited and to > > date, I have only used > > the Wyeast lambic mixture. The first batch I tried > > was a Belgian style > > with cherries and was trying to duplicate a cherry > > framboise. Initial > > ferment was with one of the Belgian strains and the > > secondary > > fermentation used the Wyeast lambic mixture. It > > only aged about 8 > > months and then my neighbor found it. My neighbor > > likes unique > > beverages. Before it was all gone (in the cornie), > > we brewed another > > batch of cherry wheat and I transferred about 4-1/2 > > gallons onto the > > dregs of the "lambic." Like Steve mentioned, the > > stuff just keeps going > > and going and going. Two times each week, I release > > gas from the cornie > > and it just continues to make more. > > > > I hope to bring some of this beverage to the > > Christmas party and serve > > it with ice cream. > > > > BTW, these little critters are very strong guys. > > Would recommend you > > keep your fermenting equipment segregated > > particularly hoses and plastic > > buckets. > > > > Best of luck. > > > > Rick Oftel > > > > > > > __________________________________ > Do you Yahoo!? > SBC Yahoo! DSL - Now only $29.95 per month! > http://sbc.yahoo.com > -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road Mendota Heights, MN 55120

22 years, 4 months

Re: Framboise recipe

by Steve Piatz

Shawn M. Johnson writes: > > Steve, > > Would you have a good framboise recipe you could share with me? I'm > thinking I should try my first lambic now that raspberries are coming > into season. I want to stay away from anything too sour, my wife > wouldn't drink it otherwise. She loves Lindemans framboise. I'm still > using extract by the way. > > Thanks a lot. You can count on me to share it at a meeting. > > Feel free to reply to the list. > > -Shawn > The recipe is pretty simple though it will take a few years until it is ready to drink. I make my lambics with extract since the malt isn't a dominate part of the flavor or aroma. Almost all the standard brewing techniques are ignored here. The following is the recipe for the straight lambic that took silver in Nationals this June. This batch was brewed on Feb. 19, 1999 and was ready for competition this spring. To get a Framboise you just add the raspberries later. 6.5 gallons of water 3# Munton's Dry Wheat extract 3# Munton's Dry Light extract 100 grams of malto-dextrine powder 1 tbs Fermax yeast nutrient 120 grams of very old hops (no hop aroma or flavor) Boil for 90 minutes, SG is approximately 1.057 Run the hot wort into a plastic bucket fermenter and leave without the lid overnight to cool. The next day place the cover on the fermenter, wait another day and pitch some dry ale yeast (variety won't matter). After a couple of weeks add the Brettanomyces strain, the Pedio and the Lacto. Leave the fermenter alone for several years other than to make sure the airlock has water in it. After a year or two you can add the fruit if you want a fruit lambic - for Framboise you will need at least 10 (15 or more would be better) pounds of berries. To minimize the sediment in the bottles you can rack the beer to a different fermenter the day before bottling - I don't bother. The only time I rack after the wort goes into the bucket is to transfer the finished beer to the bottling bucket. For bottling I add a package of dry yeast along with the priming sugar just to have something to generate carbonation - it doesn't always work even then. The resultant beer will be pretty sour and dry. If you want a sweet beer you need a lot of extra work since the organisms in the lambic will eat just about any type of sugar. I think to get sweet lambics like Lindemans you would have to pasturize the beer after sweeting and bottling - that is something I have never tried. Details on pasturization aren't in the homebrewing books but books like Kunze or De Clerck will cover it. It will require heating the bottled beer to somewhere around 160 - 180 F for 10 or 15 minutes after you let the carbonation develop. Remember to let the beer carbonate before you pasturize. Note, any of the local homebrew shops can order the Brett, Pedio, and Lacto. cultures for you from Wyeast or perhaps White Labs. An alternative is to have them order Wyeast Lambic Blend, I have a batch going the started with the Wyeast Blend but don't know how it will turn out. -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road Mendota Heights, MN 55120

22 years, 4 months

AHA Mead Day - Sat, August 2, 2003

by Christopher Hadden

Mark your calendars for the second annual "Mead Day." I've registered my place as an official mead day site with the American Homebrewers Association. At 1:00 PM, we'll kick things off by making a batch of mead. The official recipe is a cherry melomel, or fruit mead. You can view the recipe at http://www.beertown.org/events/meadday/recipe.html . If you'd like to make your own batch on site, feel free to bring your gear and ingredients. I'll accommodate as best I can by providing cleaning supplies and filtered water. Please contact me if you have any questions. I'll provide beverages including a number of exotic commercial meads as well as my own home made meads and non-alcoholic beverages. I ask that you bring a snack to share. You are welcome to bring your own mead, especially if it's home made. While you're over, be sure to check out the latest book on mead making "The Compleat Meadmaker" by Ken Schramm. Quite simply, this is the best book ever written about mead and mead making. More information about the book is available at http://www.beertown.org/education/mead.html . Here are the remaining details: Who: Anyone who is interested in mead (honey wine) - PLEASE RSVP IF YOU PLAN ON ATTENDING What: Learn about mead, sample different types of mead, learn how to make it & exchange techniques When: Saturday, Aug. 2, 2003, 1:00-5:00 PM Where: My house - 711 Delaware Ave, St. Paul, MN 55107 Here's a detailed map of my area: http://www.chadden.com/maps/711_delaware.gif Here's a "big picture" map: http://www.chadden.com/maps/711_delaware_big.gif Directions from 94: Take the Kellogg/Marion exit. Head East on Kellogg towards the Xcel Energy Center. Take a right (going South) on Smith. Go over the high bridge. Take a right on Page. Our house will be on the left hand side. It is red and white and is on the corner of Delaware and Page. Directions from 13: Take 13 through West St. Paul. 13 turns into Annapolis. After it merges with Annapolis, take a left on Delaware Ave. Our house will be on the left hand side. It is red and white and is on the corner of Delaware and Page. Again, please RSVP if you plan on attending. If you need help with directions, I'll have my cell with me: (612) 702-7599. Christopher Hadden -- http://www.aboutmead.com/

22 years, 4 months

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mba July 2003