Too late for 2006, but we spoke to Jason Ditsworth from Alaska, and his
club has been pursuing getting an AHA Conference in ALASKA! From the AHA
reps I spoke with, I'm sure the AHA is dead set against it, (though that's
not what they tell the Alaska reps when THEY ask the AHA about it.) But
everyone I talked to would go to an Alaska 2007 conference in a heartbeat.
Beth and I would surely make a vacation out of it, and take a couple weeks
on either side of the conference to tour around.
If the Alaska organizing committee for it were smart, they'd even get some
travel agency to help them PACKAGE some tours like that for AHA attendees
who wanted to tour Alaska before or after! There was even ONE idea posed
in a drunken haze to hold the conference on board a Cruise Ship from
Seattle to Alaska! Not so stupid really - at 1000 people, the AHA could
rent the WHOLE BOAT!
The stated reasons the AHA is against it are:
1) Too expensive to ship stuff there, and
2) Attendance would drop significantly.
Jason has already addressed the first one - they have a contact that will
truck stuff to Alaska FOR FREE if all the entries and convention stuff is
shipped to Seattle. As for the second, I think attendance would go UP! I
think people are dying for an excuse to go to Alaska.
How do you guys feel about Alaska in 2007? Who would go? It may take a
letter writing campaign to get the AHA to reconsider. I think they'd get
more people in a conference in Alaska than they'll get for Florida in June.
- Al
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The standings have been updated for the top 10:
http://sphbc.truthbrew.com/mwhboy
More complete standings will be out within the next week.
There has been some movement, with a few people jumping into the top 5.
--
Steve Fletty
fletty(a)umn.edu
All,
This is a very interesting article from Kris of De Dolle, explaining what
happened (and is happening) with his Oerbier. Great reading!
What Happened to Oerbier Since 2000?
Kris Herteleer
De Dolle Brouwers, Esen, Belgium
At the end of that year the source of yeast had disappeared. The yeast
strain used for Oerbier & Stille Nacht had come from Rodenbach brewery in
Roeselare and they had decided to not supply any yeast any more due to reasons of
organization and pratical reasons.
Since decades there were some breweries Rodenbach had supplied yeast to:
Trappists of Westvleteren who switched to Westmalle yeast after problems with
sour beer. Felix in Oudenaarde who stopped brewing in 2001. Another famous
brewery using Rodenbach's yeast was Liefmans. After the takeover by RIVA
Rodenbach stopped the delivery of yeast to them a couple of years prior to 2000.
The yeast of Rodenbach is very special and contains some different strains
of bacteria other than Saccharomyces Cerevisea. They are Gram-positive and
Gram-negative bacteria, some saye even Brettanomyces, which other breweries fear
and do not like in their installations. Brewers say "clean" beer and "sour"
beer do not match, so no lager beer brewer will use that strain for due to a
potential acid-type beer in the same brewery.
Supplying yeast to another brewery was also a token of comradry or at least
collegiality knowing that small brewers did not have the installation nor the
knowledge of treatment of yeast. There is also a kind of pride in
delivering yeast to others. Because if a brewer does not like the beer he will not be
interested in using the yeast.
Americans will say: The ultimate honor to a beer is to copy it! {and this
may be a reason, too, to keep the yeast for themselves!}
The brewery Rodenbach wrote a letter in November 1999 saying that the yeast
supply would stop on December 1, 1999. Knowing this was a weekend, this was
short. We had heard rumours in that sense so we had some stock of yeast. By
the time Palm took over Rodenbach I had such a feeling that the yeast supply
would not be eternal, but it seems that Palm has nothing to do with it. If
Rodenbach had been taken over by Heineken, for instance, would the yeast supply
not have been ceased? Whatever , we were already happy to have had the
opportunity of using their yeast for over 20 years and we therefore respected
their decision.
{Some American beerlovers were very angry and worte e-mails to Palm to
"force" them to continue their yeast supply - but here in Europe , things don't
work that way!}
As I had done tests with oerbier wort with other strains, which were not
convincing, I thought the best thing would be to reuse the yeast. For a single
strain, that would be a good method, but with that complexity of the
Rodenbach yeast soon some unexpected things happened:
- The alcohol by volume of Oerbier increased from 7.5 % to 10.5%. For Stille
Nacht , the density of which is even higher, it increased from 8% to about
12%.
- With problems of refermentation as a result!
- What also changed was the balance of acidity. The bacteria had
disappeared. So we got a mutated strong pure yeast, and no more bacteria.
There were other strange things happening as well. The refermentation of a
batch of Stille Nacht seemed NOT to come to an end and the last three pallets
of that beer had bursting bottles all over. Even in December with the colder
temperature! As I could not longer stand the exploding bottles there was
high time to find a solution!
We poured the beer into wine barrels and bottled them as Stille Nacht
Reserva 2000 after 12 months. The attenuation dropped to 1000 , even lower and the
taste was really something exceptional. The empty barrels were then filled
with Oerbier so we had Oerbier Special Reserva one year later. With the Reserva
series we had so much time that sometimes it matured for over two years in
the barrels, thinking that it could only get better by the passing of time.
This maybe or may not be so. Up to now, though, we have not had one bad bottle
of Reserva.
Since 2000 we were looking up in beer books how the fermentation of old
fashioned beers really went on, with the special strains such as Lactobacillus,
Pediococcus, Brettanomyces and others. We had to know what they 'liked", what
they did not "like", how they grew and what their behavior was when exposed
to yeast. And that's exactly what is happening in wine.
So we went through wine books and literature of Lactis bacteria as well as
the history of English and Belgian beers in the 19th century. Together with a
guy {probably sent from heaven!} wo works in microbiology of lactic bacteria
used in bread, we installed a fermentor to grow yeast, yeast that we had
cultured from kegs of De Dolle Stille Nacht ..that were returned from Finland.
Some were not empty and the beer was delicious < we received 8 of
those kegs in the USA in 2003> The kegs were very old , thus having the "old
" balance of yeast and bacteria. To us this could not have been more
fortuituous. We then started to reculture this yeast.
The taste of Oerbier had changed. It was dryer, heavier and the balance of
caramel malt was disturbed due to the disappearing of the maltery HUYS. So we
adjusted that - and for the acid taste we went back to a tradition of old
Flemish beers , which is to let beers getting sour with a controlled
fermentation with lactic acid bacteria.
The first four brews are already sold and marked for the USA by a white cap
with "SPECBREW2005" on it. The first two pallets are less sour than the the
second shipment to the USA marked "SPECBREW02". This is due to a larger
amount of "sour" beer. We think the more soure beer should be our definite
version, though some variations may occur.
What are the reactions of our customers? They all taste the difference, most
of them like the sour taste over the sweet one. {My mother-in law prefers it
sweeet! She says that there will be some time needed to get accustomed to
it}. Whatever, we must use the liberty of being small and follow our own taste
of what beer should be.
The alcohol by volume s now 9% which is still 1.5% stronger than the "old"
oerbier. It is dryer, too, due to the stronger yeast. The acidity should be
about the same.
In terms of aging, no problems are foreseen.
If you have other questions , the answer lies in your glass!
Cheers,
Kris Herteleer
De Dolle Brouwers
Look for the SPECBREW2005 on the shelves sometimes soon; it is now in, and
is being distributed around Chicago. 10 cases.
SPECBREW02 will be available shortly.
And, honest, the Dulle Teve Special Reserva (calvados barrel aged) and
Oerbier Special Reserva (Bordeaux barrel aged) should be available in early
July!!! They are on the boat right now, and almost in port.
David R. Frost
B. United International
Midwest Division Manager
IL - IN - MI - WI - KS
_www.bunitedint.com_ (http://www.bunitedint.com/)
Hey All,
Just a reminder that we will have a double release tomorrow 5-6pm. We have been having some trouble with our server, and I think we have it fixed. If you have not been recieving emails on a regular basis (one every couple of weeks) and got this one...please email me and let me know that you are once again getting them.
Cheers,
Mike
_____
From: ctb-club(a)yahoogroups.com [mailto:ctb-club@yahoogroups.com] On Behalf
Of Susan Ruud
Sent: Monday, June 13, 2005 3:42 PM
To: Cloudytown Brewers; sphbc(a)sphbc.org; mnbrewers(a)yahoo.com
Subject: [ctb-club] All Club Campout
Hi, Attached is info on the all-club campout. Hopefully attachments will
come thru on these lists. If not, please contact tom_roan(a)bobcat.com for
info. Also, if you have addresses for any other clubs or members of other
clubs would you please forward this on. I am off to the Nationals tomorrow
morning so Tom will have to answer any questions you should have until next
week.
Hope to see you all there,
Susan
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