The March 2005 Issue of The Boiler, newsletter of the Minnesota Home Brewers
Association, is online at http://www.mnbrewers.com/newsletters/2005_03.pdf .
Hard copies will be mailed today.
The board of directors has published the following schedule for future,
monthly issues, and is soliciting articles. If you have something you would
like to share with your club (brewing stories, trips to beer destinations,
recipes, photos, etc.), please forward them to John Longballa, editor -
jlongb(a)ties2.net .
DEADLINE PROD.
2wks B4 DEADLINE PUB DATE SUBJECT STYLE
prod last Fri 1st Fri
------ ------ ------ -------------- -------------------
Feb 14 Feb 28 Mar 4 Cal,MashoutWrap Extract Beers (COC) <---
PRINTED
Mar 11 Mar 25 Apr 1 AHA NHC,BigBrew Roggenbier (June) <---
ONLINE
Apr 15 Apr 29 May 6 AHA Winners Imperial IPA (July) <---
ONLINE
May 13 May 27 Jun 3 Big Brew Wrap Belg/French (COC) <---
ONLINE
Jun 10 Jun 24 Jul 1 IntClub,MeadDay Euro Amber Lager(COC)<---
PRINTED
Jul 15 Jul 29 Aug 5 State Fair Baltic Porter (Oct) <---
ONLINE
Aug 12 Aug 26 Sep 2 Mead Day Wrap Belg.Blonde (Nov) <---
ONLINE
Sep 16 Sep 30 Oct 7 FairWrap,Teach Winter Beer (Dec) <---
PRINTED
Oct 14 Oct 28 Nov 4 Xmas Party (2006 COC?) <---
ONLINE
Nov 11 Nov 25 Dec 2 Teach wrap ?? <---
ONLINE
Dec 16 Dec 30 Jan 6,06 XmasWrap,Cal,Mashout ?? <---
PRINTED
Jan 13 Jan 27 Feb 3,06 ? ??
- Al
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Anyone have leftover bitter and pale ales from the mashout?
We could use a few for the March 1st BJCP class
0482
08.A. Standard/Ordinary Bitter
0566
08.A. Standard/Ordinary Bitter
1028
08.A. Standard/Ordinary Bitter
1133
08.A. Standard/Ordinary Bitter
1159
08.A. Standard/Ordinary Bitter
0093
08.B. Special/Best/Premium Bitter
0113
08.B. Special/Best/Premium Bitter
0134
08.B. Special/Best/Premium Bitter
0575
08.B. Special/Best/Premium Bitter
1015
08.B. Special/Best/Premium Bitter
1134
08.B. Special/Best/Premium Bitter
0013
08.C. Extra Special/Strong Bitter
0069
08.C. Extra Special/Strong Bitter
0456
08.C. Extra Special/Strong Bitter
0787
08.C. Extra Special/Strong Bitter
1022
08.C. Extra Special/Strong Bitter
1051
08.C. Extra Special/Strong Bitter
1057
08.C. Extra Special/Strong Bitter
1262
08.C. Extra Special/Strong Bitter
1267
08.C. Extra Special/Strong Bitter
1454
08.C. Extra Special/Strong Bitter
1457
08.C. Extra Special/Strong Bitter
0053
10.A. American Pale Ale
0103
10.A. American Pale Ale
0138
10.A. American Pale Ale
0481
10.A. American Pale Ale
0563
10.A. American Pale Ale
0570
10.A. American Pale Ale
0762
10.A. American Pale Ale
0817
10.A. American Pale Ale
1032
10.A. American Pale Ale
1036
10.A. American Pale Ale
1080
10.A. American Pale Ale
1121
10.A. American Pale Ale
1132
10.A. American Pale Ale
1137
10.A. American Pale Ale
1142
10.A. American Pale Ale
1251
10.A. American Pale Ale
1280
10.A. American Pale Ale
1449
10.A. American Pale Ale
0042
10.B. American Amber Ale
0078
10.B. American Amber Ale
0666
10.B. American Amber Ale
0669
10.B. American Amber Ale
0782
10.B. American Amber Ale
1021
10.B. American Amber Ale
1033
10.B. American Amber Ale
1072
10.B. American Amber Ale
1148
10.B. American Amber Ale
0139
10.C. American Brown Ale
0572
10.C. American Brown Ale
0751
10.C. American Brown Ale
1040
10.C. American Brown Ale
1071
10.C. American Brown Ale
1250
10.C. American Brown Ale
1453
10.C. American Brown Ale
0142
14.A. English IPA
0691
14.A. English IPA
1085
14.A. English IPA
1275
14.A. English IPA
0038
14.B. American IPA
0462
14.B. American IPA
0583
14.B. American IPA
0588
14.B. American IPA
0668
14.B. American IPA
0750
14.B. American IPA
1031
14.B. American IPA
1041
14.B. American IPA
1052
14.B. American IPA
1110
14.B. American IPA
1144
14.B. American IPA
1218
14.B. American IPA
1257
14.B. American IPA
1286
14.B. American IPA
1452
14.B. American IPA
0023
14.C. Imperial IPA
0117
14.C. Imperial IPA
0574
14.C. Imperial IPA
0667
14.C. Imperial IPA
0745
14.C. Imperial IPA
1079
14.C. Imperial IPA
1111
14.C. Imperial IPA
Just looking for a few good beers for class
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>From the Fargo Forum:
Beer adds variety, depth to recipes
Andrea Hunter Halgrimson
The Forum - 02/23/2005
When I grow up, I want to be a beer maven. I want to know about barley wine and bi�re de garde.
I want to revel in knowledge of dubbel and dunkelweizen, eisbock and enkel, kr�usening and kriek, lambic and pilsner and porter, quadrupel, milk stout, tripel, weissbier and wit bier.
I want to meet les amis de la bi�re. I want to know how to pair beer with food.
I want to grasp the intricacies of producing beer, of malting, milling, mashing, boiling, fermenting, conditioning, filtration and pasteurization. I want to have an appreciation for hops and yeasts and worts and copper and casks and bottles.
I've been hanging around the Great Northern Restaurant & Brewery hoping brewmaster Paul Sadosky can instill some of his knowledge in my being.
He knows his stuff. Sadosky has a Ph.D in cereal science with a major in malting and brewing from North Dakota State University. And he has a diploma in malting and brewing from the Seibel Institute in Chicago.
Sadosky's brews include Paul's Pub Draft, an English-style pale ale; Festival Vienna, a version of the standard Vienna beer; British-style Red Ale; Irish-style Stout; California Pale Ale and Pilsner.
The kitchen puts Paul's beer to work using it in batter for fish and shrimp, in soup, in the sauce served with prime rib and on occasion for marinades. And they are beginning to expand their repertoire of beer dishes.
Executive Chef Shannon Schumacker and Line Chef Brandon Schiewal are working on a dessert using Paul's beer. Their plans are for a Black and Tan Cake using a white chocolate mousse infused with Paul's Pub Draft, a layer of chocolate cake made with their own stout and the whole thing wrapped with chocolate ganache.
Schumacker, a graduate of the Cordon Blue program from the Western Culinary Institute in Portland, Ore., is new to the Great Northern kitchen, but apprentice extraordinaire Schiewal has been there since they re-opened last year. Schiewal hopes someday to attend Schumacker's alma mater.
Bartender Shane Latunski gets into the act too and makes an infusion of gin and spices to serve in some of the beers. It is called Festivus and the recipe is on Page B2.
The bar offers a beer sampler in which small glasses of several beers may be ordered for tasting. They also sell 2-liter bottles called "growlers" which come filled with one of Paul's beers for $23. Refills are $8 so you can drink the local beer at home. Or use it in the kitchen.
Cooking with beer adds variety and depth to everything from appetizers to desserts. You can add it to soup. I always add it to chili and use it for simmering sausage. Use it for marinades and for braising and steaming. Substitute it for vinegar in salad dressing and add beer rather than wine to sauces.
The first time I tasted Paul's Stout, I thought it would go well with chocolate. Of course, it is my belief that there are few things in this world that do not go with chocolate. Broccoli perhaps.
Apparently I am not the only one because I found the Chocolate Stout Cake recipe below which is delicious proof.
Shane's Excellent Festivus
1� teaspoons cinnamon
1� teaspoons ground nutmeg
12 ounces gin
1 tablespoon vanilla extract
� teaspoon grated orange zest
Place cinnamon and nutmeg in a coffee filter and add gin, letting it drain into coffee pot. When gin has passed thought the filter, squeeze liquid remaining in the filter into gin and add vanilla and orange zest. Pour into a squeeze bottle and add a dash to 1 pint of Oktoberfest, Stout or Vienna beer. The whole recipe is enough to flavor about 100 pints.
Chocolate Stout Cake
2 tablespoons cocoa powder, to dust cake pan
� pound unsalted butter
1 cup Stout
2/3 cup good cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1� teaspoon baking soda
2 extra large eggs
� cup sour cream
Heat oven to 350 degrees. Butter two 8-inch spring-form pans and dust with cocoa powder. In a heavy saucepan heat butter, beer and cocoa powder until butter melts. Allow it to cool. Sift dry ingredients together and add beer and cocoa mixture. Beat thoroughly for about 1 minute. Add eggs and sour cream and beat for 2 minutes on medium. Pour batter into prepared pans and bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. Remove pans from oven and place on a rack to cool for 10 minutes. Remove spring-form sides and allow cake to cool completely. Using a long serrated knife, even top of cakes. Spread a thin layer of frosting on top of each cake. Stack and finish frosting.
Chocolate Frosting
12 ounces good semisweet chocolate, chopped
� pound unsalted butter
� cup heavy cream
2 ounces Stout
3 cups confectioner's sugar, sifted
2 tablespoons Kahlua
Place chocolate and butter in food processor bowl. In a medium saucepan combine heavy cream, beer and powdered sugar and stir until it is smooth. Heat to a slow boil. Turn on food processor and slowly add hot liquid into chocolate and butter and blend until smooth. Add liqueur and allow frosting to cool before using. Makes enough for 1 cake.
Resources: www.depotdraft.com/; www.bottledbeer.co.uk/glossary.html; www.brewersofeurope.org/uk/facts-figures.asp; www.oneonta.edu/academics/huec/recipes/chocolate_stout_cake.htm
Readers can reach Forum food columnist Andrea Hunter Halgrimson at ahalgrimson(a)forumcomm.com
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
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