I am considering making a rhubarb mead. Does anyone know the best way to
juice it? I have read a couple methods -
* Chop it into 1" pieces, cover it with sugar in a sanitized plastic
fermenter, and leave it for 2-3 days. Then put the pieces in a muslin bag
and squeeze out the juice.
* Chop it up and throw it into your primary
* Bake them at a low heat until they gelatinize, then squeeze them for the
juice.
Anybody with experience with rhubarb care to comment? (Gary Sinnen, if
you're reading this, I'd love to hear from you!)
- Al
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Here is the Charles Wells official announcement about combining operations
with Young's.
http://www.charleswells.co.uk/home/news/wells-and-youngs
The new business will be called Wells & Young's Brewing Company. Young's
will have a 40% stake. Much of the Young's brewing staff, including head
brewer Ken Don, will make the move to Bedford.
Sean,
Let me know if you still need help with Stewarding at the state fair
--
//Mike Behrendt
MGBehrendt(a)mn.rr.com
Those are my principles, and if you don't like them...
well, I have others. Groucho Marx
May 26 is next 'Fhirst Friday' Brewers' Happy Hour Gathering
Wayne Theuer kicked off the "Fhirst Friday" series in fine fashion last
month. This month's gathering will be Friday, May 26, at the home of Paul
and Betsy Dienhart. Stop by from 5 p.m. onward to enjoy a few beers and
talk to other Twin Cities brewers. Spouses and significant others are
welcome.
The location:
2344 Nottingham Crt.
Minnetonka, MN 55305
952-544-2831
Try Map Quest, or use these basic directions:
--Exit 394 at Hopkins Crossroads and go south.
--Take the first true right-turn lane onto Fetterly (about one-third mile)
--Go to the second intersection. It's the corner house with the Nottingham
Court street sign in the front yard.
On tap:
Schwarzbier
American Pale
Scotch Ale
Robust Porter
Cream ale
Apricot Melomel
The pool table will be open.
Once you are in the neighborhood, you might want to check out the one of the
following. The first two are only a couple blocks away:
Lone Spur Grill. Tex-Mex and meat from the smoker. Lively bar.
http://www.twincitiesdiningguide.com/pages/lone_spur_grill_&_bar.asp
Crossroads Deli. "New York-style" deli.
http://twincities.citysearch.com/profile/5545459/
Santorini restaurant. Greek food.
http://www.opentable.com/rest_profile.aspx?rid=5467
And just slightly farther away:
Istanbul Café. Turkish food.
http://www.twinix.com/lunch/istanbul_cafe.htm
Thanh Do restaurant. Asian fusion. (green curry mock duck)
http://twincities.citysearch.com/profile/35395321/
The Tea House. Known as the most authentic Chinese restaurant in town (if
not between here and the West Coast). It's right across from the Willow
Creek movie theaters.
http://twincities.citysearch.com/profile/5615801/plymouth_mn/tea_house_rest…
Hey all,
I'm moving out of state for a year and I haven't brewed for a while so I'm
thinning things out a little. I thought about trying to sell stuff, but I'm
not interested in the run-around. Free for the taking. Email me to claim
what you want and to figure out a time to pick stuff up.
Equipment:
An Ohaus 2.6kg triple beam balance
Carboy drier
2 small red bottles of oxygen
Red plastic capper
Flask
Plastic bottle filler
2 Jet bottle/carboy washers
2 sink fittings
Carboy brush
Home-made counter-presser bottle filler
Grain, etc**:
Bagged batch of grain for a Guiness clone
7 gallons (in 5 gallon lidded buckets) Rahr 2-row
9 gallons Crisp Maris Otter
3+ gallons Tupelo Honey
Hops:
(These have been in the freezer for a while. I believe them to still be in
fairly good shape. If not, maybe they'd be useful for a Lambic or
something.)
16oz Liberty
14 oz Challenger (01/05)
14 oz Nugget (10/04)
9 oz Fuggles (9/04)
14 oz Chinook
2 oz Amarillo
2 oz Centennial (whole leaf)
2 oz Cascades (whole leaf)
Some of you may have wondered about the "Old Kitchen Rug Brewery" listing
that is on the Minnesota Home Brewers Association calendar. My wife and I
host six folk music concerts in our home per year, and I make a batch of
beer to go along with each one. We bring in regional and national artists
that are otherwise missing the Twin Cities on their tour. We do the shows
in our basement (except in the summer, when we do them outside), so the
shows are "unplugged" and intimate.
We have a few tickets left for this Saturday's show, if you're interested.
Give me a call, or email me: alboyce(a)bigfoot.com, or 952-927-8968.
- Al
CRAIG CAROTHERS
At the Old Kitchen Rug Brewery!
WHO: CRAIG CAROTHERS
WHAT: Old Kitchen Rug Brewery House Concert!
(our home)
WHEN: Saturday, May 20, 2006
Showtime at 8pm
WHERE: 3208 Edgewood Avenue South
St.Louis Park, MN 55426
(612) 927-8968
alboyce(a)bigfoot.com
DONATION: $15 (reservations requested)
BRING: Beverages, a snack to share, extra $$ for CDs if you wish
Musical Instruments, voices, toes to tap for a jam session after
the show!
I will be tapping one of the brewery's latest creations
to share with the brave-of-heart...
DETAILS:
Craig was a total surprise to us. Craig contacted us out of the blue and
asked if he could send us a couple CDs. When they arrived, we listened,
and our sides were splitting the rest of the afternoon! In addition, his
time spent in Nashville as a guitar session man, or his time spent opening
for the likes of Richard Thompson, Catie Curtis, Boz Scaggs, Roseanne
Cash,
Ry Cooder, John Hyatt, and Warren Zevon have left him with the tastiest
guitar licks.
Performing Songwriter Magazine says, Like the best of Elvis Costello and
Warren Zevon, Carothers finds the right mix of weary-eyed cynicism and
helpless hearted romanticism Love songs of the most adult and intelligent
kind
Please join us for a stories and songs with Craig Carothers on Saturday,
May 20, 2006 starting at 8pm.
- Al Boyce/Beth Williams
UPCOMING SHOWS:
Mike and Amy Finders Band Saturday, July 29,
2006 (outdoors/BBQ)
The Rolling Blunder Revue Saturday, Sept 23,
2006 (outdoors/BBQ)
Papa John & the Hot Club of East Lake St. Saturday, Nov 11, 2006
For a Google map to our house, visit:
http://tinyurl.com/c3r5f
To check out the Craig?s website, visit:
http://www.craigcarothers.com/
For a picture of Craig, visit:
http://www.craigcarothers.com/craigcarothers.html
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No one has yet stepped forward with a grill for tonight's game. That's nothing to worry about, since I'll be bringing mine, but if someone wishes to bring one so that there's not a line for grilling, then that would be wonderful. Charcoal is great too, as the Saints have a charcoal receptacle in the tailgate lot.
The lot opens at 4:00, so come early!
If you didn't get a ticket but want to come, do so! Tickets are readily available, and you can come sit with us inside. Or--just come and tailgate!
See you there!
FYI - Get your SURLY pint glasses!
Original Message:
-----------------
From: beer(a)surlybrewing.com
Date: Thu, 18 May 2006 07:13:56 -0700
To: alboyce(a)bigfoot.com
Subject: Free pints tonight!
Buy a beer and keep the Surly glass! (Quantities are limited) Today at
McCormick & Schmick's, downtown Minneapolis
4:30-6:00. Todd and Omar will both be there unless today's brew is a
disaster.
It has taken about a week for us at the brewery to get back to normal
after
the weekend Open House. We were hoping for around 500 people to show up
over
the 2 days. It seems everybody brought a friend as almost 1000 members of
SURLY NATION showed up for tours and beer. Thanks to all that made it a
great weekend.
More events are coming! Check the SURLY website's Calendar page. Next week
we pour our first cask beer at the Blue Nile and look for us the the City
Pages beer festival.
See you drinking!
Omar
To be removed from all of our mailing lists, click here:
https://www.surlybrewing.com/mailinglists/mailinglists.php?p=mlist&rem=albo…
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Guide has essential info for beer tours
BY CHARLES PERRY
Los Angeles Times
If you're into craft beers, really into them, sooner or later you're
going to have to get a big black book titled "The Essential Reference of
Domestic Brewers and Their Bottled Brands, 2nd Edition" (MC Basset,
$47.50). Beer lovers Michael S. Kuderka and Catherine A. Ench-Kuderka
have packed a huge amount of information into its 341 pages.
This new edition (the first was published last year) lists every
domestic brewery, along with the beers it makes, twice - alphabetically
and by state - giving the breweries' addresses, phone numbers and Web
sites. It defines the major beer styles and then lists every example
being made in the country today. A chart indicates the availability of
each brewery by state.
The design of the book is sober and bare-bones. It's black and white
except for a color key to the various beer styles (which also gives the
bitterness range for each of them) and a short selection of brewery
labels.
Bars, restaurants and liquor stores obviously need such a book, but so
do craft beer lovers. How many times have you tasted a fascinating beer
and forgotten the brewer's name, or been told about something special -
say, El Toro Brewing's Peach Ale, or Reaper Ale's Mortality Stout - and
not known where to find it? If the book doesn't have the answer, the
brewer's Web site might offer just the help you need.
By the way, "The Essential Reference" confirms something you might have
suspected about California: It's not just the country's wine capital but
its beer capital as well. There are 51 craft breweries in the Golden
State, more than in the next two (Wisconsin and Colorado) combined.
The craft brewing scene is volatile, with new breweries showing up and
old ones changing their product lineup, so the authors plan to issue a
new volume yearly. But even more intriguing: You can register and get
free access to the Online Companion, which is updated every month.
The book is self-published and not widely available in bookstores. Order
by visiting www. essential-reference.com or calling 1-800-247-6553.
---
Brian Hatcher
Sr. Master Scheduler
C.P.I.M.
Email: brian_hatcher(a)Xiotech.com
Office: 952 983 2466
Fax: 952 983 2488
Xiotech Corporation
6455 Flying Cloud Drive
Eden Prairie, MN 55344
www.xiotech.com : www.xiotech.com/demo : Toll-Free 866 472 6764
