It's moving to October this year....
----- Forwarded by Allan V Boyce/MN/USB on 06/08/2006 10:47 AM -----
"David Berg" <bergbrew(a)juno.com>
Sent by: owner-mcbg(a)mncraftbrew.org
06/08/2006 09:58 AM
To
mcbg(a)mncraftbrew.org
cc
Subject
ABR 2006
Well, the wheels are spinning for the 2006 version of the Autumn Brew
Review. The date is Oct 7, 1-6 PM at Peavey Plaza.
We are *considering* having a special VIP tasting from 12-1 PM for those
interested in avoiding the crowds for a least an hour. Haven't hammered
out the details yet, but I'll keep you posted.
In addition, if anyone has any additional breweries they'd like to see
there, drop me a line. Keep in mind that they need to already be
distributing in MN.
Cheers!
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
http://www.mncraftbrew.org
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Has anyone seen a list relating Wyeast strains to White Labs strains?
I've got a preference for White Labs but keep seeing recipes calling for
Wyeast.
thanks!
--
//Mike Behrendt
MGBehrendt(a)mn.rr.com
Those are my principles, and if you don't like them...
well, I have others. Groucho Marx
Greetings, Beer Lovers,
This is just one more reminder that our June event, Curds & Ale, will
take place next Sunday, June 11th from 1 to 5 pm, at Rock Bottom
Grand & State, downtown Chicago. Tickets are still available.
This is shaping up to be one really great beer and food event. We’ve
worked hard to get some really stunning pairs put together, and I
feel fairly confident this may be the beer and cheese event of our
lives, well, at least so far.
We’ve got a fruity hefeweizen paired with a fresh milky mozzarella, a
sensation like ice cream on fruit pie. Camembert and brown ale
combine for a toasty grilled cheese effect, the earthy tang of
brettanomyces melds with ripened goat cheese, and a super
concentrated aged gouda stands up to a barrel-aged imperial stout.
And as usual with CBS events, many of these products are ones you
can’t easily get any other way.
The format will be a walk-around, with a number of tables each
holding several suggested pairs, but we are encouraging people to go
beyond the boundaries and put their own combinations together. A
number of brewery and cheese producer representatives will also be
there to talk about their products, as will our cheese purveyor Giles
Schnierle of the Great American Cheese Collection.
In addition we will have some smoked meat from Andy’s and Joes, two
great sausage houses in Chicago, and some assorted breads, crackers
and the like.
Price is a measly $30 for members, $35 for non, which includes all
food and drink and a nice souvenir glass. At this point it looks like
we will have tickets available at the door, but to ensure your spot,
we recommend either downloading the form available at http://
chibeer.org right now and printing it out and sending it in with your
check, or emailing Randy Mosher at randymosher(a)rcn.com and confirming
number of tickets desired and membership status, and we’ll hold them
for you at the door and you can pay as you come in.
Cheese and Beer List (Subject to a few last-minute changes):
America's Brewpub Barley Wine with Gore Dawn Zola, a very intense
Gorgonzola style American artisanal cheese.
Blue Cat Tripel, with Brigid’s Abbey Trappist style cheese
Brass Hefeweizen, with Burrata, a fresh mozzarella stuffed with curds
and cream
Flossmoor Station Pullman Brown, with ColoRouge Camembert
Emmett's Dunkel Lager with Fair Oaks Farms Sweet Swiss
Goose Island (Pub) Maibock with Fair Oaks Farms Triple Cream Butter Käse
Goose Island (Fulton) Matilda, with Haystack, a ripened goat cheese
Goose Island (Fulton) Père Jacques, with Green Hill Sweet Grass
Triple Crème
Lindemann’s Framboise with Redwood Hills Fresh Chèvre
Mickey Finn's Kolsch with Butter Käse
Okocim Polone, a very lightly smoked schwarzbier, with Roth Kase
Vintage Van Gogh, a Gouda aged 18 months or more
Onion Doppelbock, with Jasper Hills Bayley Hazen Blue
Prairie Rock Smoked Porter with Fair Oaks Farms aged gouda
Rock Bottom (Warrenville) ESB with Roth Kase Knight’s Vail, a
delicate rinded semi-soft cheese
Rock Bottom (Downtown) Hoppy Robust Porter with Lack’s 9-Year
Cheddar, a small Wisconsin producer
Rock Bottom )Downtown) Barrel-Aged Imperial Stout with Winchester
Farms Boer Kaas, an intense, dry-aged Gouda
Rogue: Chocolate Stout and Soba black beer, with Rogue Creamery
Smokey Blue and Oregonzolan (final pairings TBD)
Samuel Smith’s IPA with Neal’s Yard Westcombe Cheddar, a mix of
Stilton and Cheddar
Stockholms Dunkelweiss, with Redwood Hills Goat Milk Camembert
Three Floyds Dark Tripel, with St. George, a dry, artisanal aged cows
milk cheese
Two Brothers Dog Days Dortmunder, with Canasta Pardo, a sheep cheese
with a very delicate dusting of cinnamon
Hungry yet? Don't miss this one! Sign up today.
Randy Mosher
::::::::::::::::::::::::::::::::::::::::::::::::::::::::
http://radicalbrewing.comhttp://randymosherdesign.com
Hey Collective,
I recently used the last of my Ritchie heading liquid on a Lemon-Lime
Ginger Ale Soda. It is primarily Gum Arabic which is one of those
chemicals I have noticed for years as a trace ingredient in many
products. I can't find any. Does anybody know why it is no longer
available or know of some stock available for a one time purchase?
Thanks all
Rick Oftel
MHBA
The BJCP currently has a committee underway to create a Mead and a Cider
certification within the BJCP. It would be a separate test for each, and
you wouldn't necessarily have to take the BEER test prior to taking a Mead
or Cider test, they would be stand-alone certifications. There is a
question that has come up with which I would like your help.
The committee is in it's infancy, so we're still working out many of the
details. But from the information presented in this email, please answer
these two questions:
POLL:
1) Would you consider taking a Mead or a Cider test for the additional
certification?
2) If so, would you think it important or unimportant to get non-judging
experience points for passing the test(s)?
Please email me privately - alboyce(a)bigfoot.com .
Thanks for your cooperation!
- Al
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mail2web - Check your email from the web at
http://mail2web.com/ .
The June meetiong for the Minnesota Home Brewers Association will be held
tomorrow, Saturday, June 3 from Noon-3pm at Midwest Homebrewing, at 3440
Beltline Blvd, St. Louis Park, MN 55426.
The Technical topic for the month is "Stepping Up to All Grain Brewing",
and Midwest will have a display for us on the additional equipment you
would need beyond what you already have for extract brewing to make the
leap.
The Style of the Month is Weizen - bring your weizen beers in to share to
get in the Style of the Month club. Extract Beers from last month are
eligible also, and bring in whatever other beverages you'd like to share
with your fellow club members as well.
SPECIAL! See this month's BOILER for a coupon for $3 and $4 yeast
coupons at Midwest - SATURDAY DURING THE MEETING ONLY!!
http://www.mnbrewers.com/newsletters/2006/2006_06.pdf
Finally, come in to eat birthday cake and give Rick Oftel his 55 birthday
spankings!
- Al
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Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation.
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Guys and gals,
Just a final reminder about the gala event at Midwest tomorrow
(Saturday) in the early afternoon. It could start early?
Making a cameo appearance is the often talked about but seldom seen MHBA
CLUB COOLER. The unit has 5 circuits and yours truly only has one
decent beer worth bringing. Take a look in your closets, basements, and
coolers and haul along some of your best.
See you tomorrow.
Rick Oftel
MHBA Member At Large
Good News: Sherlock's Home reopens
Bad News: It's just another restaurant
http://www.startribune.com/456/story/464692.htmlStarTribune.com <http://www.startribune.com>
Counter intelligence
Last update: May 31, 2006 - 12:07 PM
Sherlock's Home now home to Jimmy's
The former site of Sherlock's Home, dark since late 2002, is coming
alive again. *Jimmy's Food and Cocktails* (11000 Red Circle Dr.,
Minnetonka) is opening this month, with quite a Minnesota pedigree:
Owner Jim Jennings is best known for his Jennings Red Coach Inn, a St.
Louis Park stalwart from 1963 to 1999. His partners and children, Mike
and Ann Jennings, are co-owners of *Rosen's,* the *District *and the
*Refuge* in the Minneapolis Warehouse District. And partner Chip
Isaacson is owner of *Ike's Food & Cocktails* in downtown Minneapolis.
Mike Jennings will offer a traditional American menu. "That covers
everything but Italian and Mexican," he said with a laugh. Consulting
chef Tobie Niditz and executive chef Craig Johnson are offering steaks,
chops, seafood, pastas, sandwiches and appetizers, with most prices
below the mid-$20s.
The 200-seat operation includes a pair of patios and a completely
redesigned interior by Partners & Sirny, the design firm behind *Mission
American Kitchen* and other looky restaurants. The name on the door
belongs, naturally, to Jim Jennings.
"Our dad has quite a legacy in this town," said Mike Jennings. "We felt
it was absolutely appropriate to name the place after him."
--
//Mike Behrendt
MGBehrendt(a)mn.rr.com
Those are my principles, and if you don't like them...
well, I have others. Groucho Marx
This e-mail was forwarded to you by: Al Boyce
Please note, the sender's email address has not been verified.
FYI
Vine Park Brewing Co.
ANNOUNCEMENT
Vine Park's 9th Annual Brews Cruise tickets are now available!
Our infamous cruise gives you and your friends 3 hours of cruising the scenic Mississippi River aboard one of the Padleford Packet Company's historic boats on Saturday, August 19th. You will enjoy six varied Vine Park brews, hot & cold treats from D'Amicos, our oh so smooth River City Root Beer, and a new design Vine Park pint glass that is yours to keep!
Tickets: Discounted to $50.00 each from today thru the Fourth of July! Ticket orders after that date will be at the standard price of $60.00 each. ACT FAST to get the discount and to ensure you get tickets as they are limited in number.
This year we cruise on Saturday late afternoon! This means you can go out afterwards and continue the fun AND sleep in the next morning instead of going to work. We hope you like the change.
NO REFUNDS! Also the Paddleford boats leave on time! Do not be late. We start boarding at 5pm and the boat WILL leave at 5:30pm. Don't make us wave to you on shore.
Click here to send this to a friend : http://postsnet.com/r.html?c=710115&r=709424&t=2021157388&l=4&g=1&f=87109183http://postsnet.com/r.html?c=710115&r=709424&t=2021157388&l=1&d=87109091&u=…
We have started our Summer Hours schedule so please remember we are closed on Mondays thru Labor Day. This means our schedule is a little tighter so remember to schedule ahead if you have tight schedule too.
Of course, summer is a great time to consume your Vine Park beers, but with Minnesotans scrambling to cram everything into our short summers it is traditionally our "slow season". But if the weather turns nasty or you find yourself with an empty fridge and some time for fun, give us a call! We may have kettles available...
http://postsnet.com/r.html?c=710115&r=709424&t=2021157388&l=1&d=87109092&u=…
We love to hear from you so give us a call or drop us an email. You can reach us at the brewery at 651-228-1355. Or you can email andy(a)vinepark.com or dan(a)vinepark.com to let us know what you are thinking about our products, these communications, ask questions, or to make a suggestion. You can even place an order, we don't mind.
As always, if you don't want these email bulletins, just use the opt out buttons provided or contact us directly. Thanks again for your business.
Dan, Andy, Harley, & Matt
Vine Park Brewing Co.
1254 West 7th St
Saint Paul, MN 55102
