We'll also select an American Ale (BJCP Category 10 styles - American
Pale Ale, American Amber Ale, and American Brown Ale) to send off to
the club only competition. Bring your entry and if chosen the club
will help send it to North Carolina.
>
> Club Meeting - Saturday, March 6, 2010 noon-3pm
> Seventh Annual Chili Cook-Off and Swap Meet
> CSPS Hall, 383 Michigan St., St. Paul
>
> Once again, it is time for our annual Chili Cook-Off!
>
> There are three categories in which you can enter:
> Red Chili - meat, but NO beans
> Chili with Beans - not really chili, but we're here to have fun!
> Open - green, vegetarian, white, whatever
>
> Like previous years, we'll have everyone vote for their favorite for
> each category and then have everyone vote for their favorite overall.
> The winner of each category gets a prize and the overall winner gets a
> prize and the honor of bringing home the Chief Chili Pepper trophy!
>
> You can help out by bringing your chili ready to eat in crock pots and
> bringing along extension cords, power strips, and serving utensils.
> Bowls, spoons, and napkins will be provided.
>
> The March meeting also features a swap meet. Bring things you no
> longer need. I will be. Some of my items can just walk off, some can
> be purchased with beer currency. Bring some of your own stuff; maybe
> we can trade.
>
> Of course we welcome all the home brew you would like to bring to the
> meeting, especially beers that go well with chili. We even like mead
> and ciders.
>
> Greg Van De Mark
> River Falls, WI
> wanna.b(a)comcast.net
Club Meeting – Saturday, March 6, 2010 noon-3pm
Seventh Annual Chili Cook-Off and Swap Meet
CSPS Hall, 383 Michigan St., St. Paul
Once again, it is time for our annual Chili Cook-Off!
There are three categories in which you can enter:
Red Chili – meat, but NO beans
Chili with Beans – not really chili, but we're here to have fun!
Open – green, vegetarian, white, whatever
Like previous years, we'll have everyone vote for their favorite for
each category and then have everyone vote for their favorite overall.
The winner of each category gets a prize and the overall winner gets a
prize and the honor of bringing home the Chief Chili Pepper trophy!
You can help out by bringing your chili ready to eat in crock pots and
bringing along extension cords, power strips, and serving utensils.
Bowls, spoons, and napkins will be provided.
The March meeting also features a swap meet. Bring things you no
longer need. I will be. Some of my items can just walk off, some can
be purchased with beer currency. Bring some of your own stuff; maybe
we can trade.
Of course we welcome all the home brew you would like to bring to the
meeting, especially beers that go well with chili. We even like mead
and ciders.
Greg Van De Mark
River Falls, WI
wanna.b(a)comcast.net
FYI
//Mike Behrendt
MGBrew(a)comcast.net
From: L GLASGOW [mailto:glasgowlm@msn.com]
Sent: Saturday, February 06, 2010 3:43 PM
To: blueoxbrewers(a)gmail.com; brewers(a)borealbrewers.org;
snorthuis(a)hotmail.com; robert.gronemann(a)normandale.edu; mgbrew(a)comcast.net;
jakelowen(a)me.com; members(a)saltcityhomebrews.com; thomp013(a)maroon.tc.umn.edu;
drtanglebones(a)yahoo.com; markbohrer(a)hotmail.com; mba(a)thebarn.com
Subject: IBU Open Info - Please forward to your club members
Iowa Brewers Union Open
Homebrew Competition & Annual Potluck 2010
Judging: Saturday, March 13th, 2010
Entry deadline: Sunday, March 7th, 2010
. $6.00 per entry
. Two (2) bottles per entry
. Only brown or green unmarked 10-16 oz. bottles accepted
. Limit of two (2) entries per BJCP category. Each entry must be uniquely
different
. Competition Specific Category: IBU Challenge: For you hopheads, the only
requirement for this category is the beer entered must have 1 IBU of
bitterness per 1 OG. Example: 1.045 OG must contain no less than 45
International Bittering Units.
. All Beer Judge Certification Program (BJCP) styles will be accepted
including mead and cider. The Director of Judging may combine categories
with limited entries if necessary. Style guidelines are available on the
Internet at http://www.bjcp.org/style-index.html
. Judging will take place Saturday, March 13th beginning at 10:00 a.m., at
the Walker Johnston Shelter House at 9000 Douglas Ave. in Urbandale.
Judges, Stewards and Volunteers contact Ron Staab ronaldgstaab(a)yahoo.com.
Interested? Come out and take a look!!!
. Entries must score a minimum of 25 points in order to win a category.
. Bottles will not be returned.
. Pick up your entry forms at Beer Crazy or on-line at
www.IowaBrewersUnion.org.
. Forms may also be faxed or e-mailed to you by e-mailing:
ronaldgstaab(a)yahoo.com.
. Please provide payment and have entry forms attached to bottles with a
rubber
band. Drop off/shipping sites are on-line at www.IowaBrewersUnion.org.
Medals will be awarded to winners of each category
Best of Show Beer
Best of Show Mead
IBU Challenge Champion!
***VARIOUS PRIZES AS WELL***
----------------------------------------------------------------------------
--------------------------------------------
So you think Oktoberfest was fun.
Please Join the IBU Club for the annual IBU Open POTLUCK following the
competition.
Fun and food will begin at 5 p.m. at the Walker Johnston Shelter House at
9000 Douglas Ave. in Urbandale. Please feel free to share a dish or a few
beers. Guaranteed to be a great time!!
Iowa Brewers Union Open
Homebrew Competition & Annual Potluck 2010
Judging: Saturday, March 13th, 2010
Entry deadline: Sunday, March 7th, 2010
. $6.00 per entry
. Two (2) bottles per entry
. Only brown or green unmarked 10-16 oz. bottles accepted
. Limit of two (2) entries per BJCP category. Each entry must be uniquely different
. Competition Specific Category: IBU Challenge: For you hopheads, the only
requirement for this category is the beer entered must have 1 IBU of bitterness per 1 OG. Example: 1.045 OG must contain no less than 45 International Bittering Units.
. All Beer Judge Certification Program (BJCP) styles will be accepted including mead and cider. The Director of Judging may combine categories with limited entries if necessary. Style guidelines are available on the Internet at http://www.bjcp.org/style-index.html
. Judging will take place Saturday, March 13th beginning at 10:00 a.m., at the Walker Johnston Shelter House at 9000 Douglas Ave. in Urbandale. Judges, Stewards and Volunteers contact Ron Staab ronaldgstaab(a)yahoo.com. Interested? Come out and take a look!!!
. Entries must score a minimum of 25 points in order to win a category.
. Bottles will not be returned.
. Pick up your entry forms at Beer Crazy or on-line at www.IowaBrewersUnion.org.
. Forms may also be faxed or e-mailed to you by e-mailing: ronaldgstaab(a)yahoo.com.
. Please provide payment and have entry forms attached to bottles with a rubber
band. Drop off/shipping sites are on-line at www.IowaBrewersUnion.org<about:blank>.
Medals will be awarded to winners of each category
Best of Show Beer
Best of Show Mead
IBU Challenge Champion!
***VARIOUS PRIZES AS WELL***
------------------------------------------------------------------------------------------------------------------------
So you think Oktoberfest was fun.
Please Join the IBU Club for the annual IBU Open POTLUCK following the competition.
Fun and food will begin at 5 p.m. at the Walker Johnston Shelter House at 9000 Douglas Ave. in Urbandale. Please feel free to share a dish or a few beers. Guaranteed to be a great time!!
FYI - from another local club
//Mike Behrendt
MGBrew(a)comcast.net
From: Amanda and Tony Kutzke [mailto:pfbrewclub@gmail.com]
Sent: Saturday, February 06, 2010 12:03 PM
To: Adam Kelly; Amanda Kutzke; Dave Hemming; David Duccini; Drew Boxrud;
Drew Johnson; Erik Tomlinson; Heidi Hedlund; Jeremy Rose; Jesse Robertson;
Josh Nichols; Katie & Drew; Kelly Cawcutt; Matt Jensen; Michael Behrendt;
Michael Cawcutt; Michelle Riehn; Mike McCurdy; Mike Walsh; Millie & Richard
Taplin; Nate Schmidt; Peter Buchen; Shannon Pierce; Steve Hack; Sue Boxrud;
Terry Larsen; Tony Kutzke
Subject: February Newsletter
Hello all~
Attached you will find the Feb newsletter. Please read and reply to the
asterisked topics if you want or can. Thanks!
Happy brewing, please let us know if you want to borrow the All Grain
Brewing Equipment at any time. You can email here if you want it for a
weekend or week or reply to the facebook discussion.
Hope to see you all soon.
Tony & Amanda
*NORTHERN BREWER RETAIL NEWSLETTER*
*February 2010*
*In this issue...
*
** **Pre-order your Hop Rhizomes Today
*** **Upper Mississippi Mash Out Results*
* *National Homebrewing Competition*
* *Our Next Weekly Sale*
** **New Sunday Hours*
* *New and Re-released Beer Kits*
** Limited Beer Kits
* Wyeast Private Collection Strains*
** White Labs Platinum Strains*
*GROW YOUR OWN...HOPS!*
------------------------------------------------
*Would you like a non-stop source of cheap hops? Northern Brewer is taking
pre-orders for hop rhizomes from now until late February/early March. We
should be getting them in stock In late March/Early April around the time
when you'll want to plant them. The vines generally grow very large the
first year and will probably start producing in the second year of growth.
They need a lot of sun and water and are extremely hardy once established.
Check our "Growing
Hops"<http://docs.northernbrewer.com/growing_hop_rhizomes.html>instructions
on our Documentation page for more details:
**
This year we've got seven varieties: Cascade, Centennial, Magnum, Mt. Hood,
Nugget, Sterling, WIlliamette. The vines can grow very high, so you'll want
to train them onto a lattice. The plants themselves are considered to be
beautiful and are often grown by non-homebrewers just for their looks.
Pre-orders can be taken at the store, or over the phone. They are pre-pay
only, and cost $5.99 each.
*
*UPPER MISSISSIPPI MASH OUT*
------------------------------------------------
*Congratulations to everyone who placed in the Upper Mississippi Mash Out
Competition. We firmly believe that no one really loses when homebrew is
involved, but we think it's pretty obvious that bragging rights are
amplified when judging and prizes enter into the mix.
To see a list of the winners, check here <http://mashout.blogspot.com/>:
A special thanks to all who helped make this event possible - from the
stewards and judges, to the organizers and sponsors. Cheers to another
successful competition!
*
*NATIONAL HOMEBREW COMPETITION*
------------------------------------------------
*If you're regretting not entering the Mississippi Mash Out, relax, don't
worry, make a homebrew. The National Homebrew Competition will be accepting
entries from March 22nd until April 1st. What's more, The National
Homebrewer's Conference is taking place in the Twin Cities this year, so
come July you won't even have to leave your state to walk up and collect
your gold medals. Home field advantage Baby! That'd be like if the Super
Bowl were in New Orleans this year (ouch!).
Check the AHA website <http://www.homebrewersassociation.org/> for more
details.
**
NOTE: Northern Brewer is NOT a drop off location for the National Homebrew
Competition. The entries must be shipped to Middleton, WI. Check out this
site<http://www.homebrewersassociation.org/pages/competitions/national-homebrew-…>for
the details. Also, check out the cool cat showing Charlie Papazian
the
devil-horns, this fine gentleman can at times be seen perusing the yeast
fridge at NB or weighing grains in the NB El Dorado Grain Room.*
*WEEKLY SALES*
------------------------------------------------
*Northern Brewer is now featuring weekly sales. Just as in our Weekly
Fermenter <http://www.northernbrewer.com/newsletter> e-mail, we will be
offering the same sales through our retail store. These promotions will run
from Tuesday to Tuesday each week, and will typically feature one
wine-related product and one beer-related product.
This week, we will offer 10% off Brewing Classic Styles, written by John
Palmer and Jamil Zainasheff. We use this book a lot at the retail
store--whether we're looking for good recipes to try or we're looking for
some ideas to improve our own favorite beers--and we've never come across a
stinker in the bunch. It's set-up for extract brewers, but each recipe also
has an all-grain version.
We're also giving 10% all Winexpert Selection Original wine kits, which is a
big hunk of kits. Whether you're looking for a red or a white, you should be
able to find something that interests you in this lot.
*
*Please check back with us next week and the week after (and the week after
that...) to see what fabulous deals we have in store for you.*
*NEW SUNDAY HOURS! *
------------------------------------------------
*Just a reminder, our Sunday hours have changed. We're now open from 10 AM
until 3 PM on Sundays<http://www.northernbrewer.com/brewing/retail-store-st-paul>
**. This means that we now open every day at 10 AM (except Holidays and
Grand Old Day). Our closing time on the weekdays is 7 PM while we close at
5 PM on Saturdays and 3 PM on Sundays. *
*NEW AND RE-RELEASED BEER KITS*
------------------------------------------------
*Due to their popularity, we've brought a couple of beer kits back from the
dead. Some of these kits were Limited releases and have been resurrected
with a new yeast strain, while another was discontinued due to insufficient
availability of an ingredient. Allow us to present, The Zombie Series:*
*Chinook IPA<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=chinook+ipa&x…>
**You know it, you love it. This American IPA has a relatively modest
gravity and an immodest hop character derived entirely from a single hop
variety.*
*
Peace Coffee Stout
Porter<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=peace+coffee&…>
For those cold winter mornings - the stout porter has notes of black
currants, black cherries, and cocoa with mouthfilling bready malt flavors.*
*Petite Saison D'eté<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=petite&x=0&y=0>
*
*This session-strength Saison of summer pours tawny-gold and perfumes the
air with tangy yeast and pungent hop aromas*.
---
*And now to present a handful of brand new concoctions. The only theme:
delicious.
Advantageous Weizenbock<http://www.northernbrewer.com/default/catalogsearch/result/?q=advantageous&…>
Doppelbock brewed with a Dunkelweizen grist and yeast, or a Dunkelweizen
brewed to Doppelbock strength: however you want to think of it, this potent
Bavarian concoction is luxuriously rich, devastatingly strong, and complex
with malt, fruit, and spice character. A base of Munich and wheat malts lays
a foundation of sweet maltiness with overtones of toast and bread dough;
saturated red color and notes of burnt caramel come from a small percentage
of dark crystal malt. A traditional yeast strain gives fruitcake and spice
character with cloves and dried plum aroma in abundance. This is a wheat
beer for winter! For best results, prepare a yeast starter and cold
condition for a few weeks before packaging. *
*
John Q Adams Marblehead
Lager<http://www.northernbrewer.com/default/catalogsearch/result/?q=advantageous&…>
**Brewers, patriots, countrymen: lend us your tankards. This golden-amber
beer sports balanced hops and malt, noble aromas, and a clean finish. A
complex but approachable mix of spicy German hops and ripe-fruit-sweet
caramel malt interweave across your nose and palate from the first whiff to
the last sip. An excellent session beer that still has enough going on in
the glass for contemplative sipping if the mood should take you. It's
technically not an ale, but we use Wyeast's California Lager yeast in this
recipe so you can ferment it at ale temps and still achieve a clean,
lager-like result. *
*Sierra Madre Pale
Ale<http://www.northernbrewer.com/default/catalogsearch/result/?q=advantageous&…>
*
*All of you out there currently enjoying that chocolate Bourbon barrel
Brettanomyces continuously wet-hopped Imperial black IPA, take a moment and
say a silent “thank you” to the humble West Coast American Pale Ale. Sure,
it might seem tame to your 21st century craft beer sensibilities and
sensory-overloaded palate, but back when Northern Brewer was four dudes and
a 20-foot storefront, this style was the “extreme” beer – and it's still
going strong. More than any other, this widely-imitated ale is responsible
for bringing craft beer into the national consciousness and re-introducing
America to real beer. Now it's a classic.
*
*Decidedly clean, firmly hoppy, and drinkably bitter, this isn't an ale that
feels the need to jump up and down and scream for your attention. From
Chico, California to all points of the compass, whether you're pairing it
with Mexican, burgers and fries, or just conversation, there's always a good
time and a place for a good, basic pale ale. *
*
Old Luddite<http://www.northernbrewer.com/default/catalogsearch/result/?q=advantageous&…>
So you're a mid-level quill pusher whose employer doesn't think your comfort
is worth the price of coal; or maybe you're a plucky young lad with crutches
and a bleak orthodontical future by virtue of your British citizenship. But
you can still enjoy a Dickensian holiday (at any time of year) with a big
mug of Old Luddite - a tawny, malty strong ale in the English tradition.
With its full, malty body and flavors of chocolate, toffee, dried fruit, and
floral hops, a beer like this keeps the cold and damp at bay whether you're
in Bristol or Bemidji. *
*
* *NEW LIMITED EDITION BEER KITS *
------------------------------------------------
*This quarter, we've released four new beers designed specifically for
quaffing. For the months of January, February, and March: THE SESSION
SERIES<http://www.northernbrewer.com/default/catalogsearch/result/?q=advantageous&…>
Technically a session beer is a low-gravity beer of immense gluggability,
but the parameters might be different depending on where you are:
Oxfordshire, Antwerp, or Oregon. This round of Limited Edition kits is a
collection of ales – some stronger, some lighter – that all taste like “one
more.”*
*Broken Spear Bitter<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=broken&x=0&y=0>
*
*The bitters of the River Thames stand on the fault line between the more
malt-forward, fruity interpretations of Anglia and the drier, more firmly
bitter bitters of London and the hop country of Kent. Fusing the complex of
biscuit/caramel/dried citrus derived from British pale and crystal malt with
the pungent floweriness that comes via the exuberant use of English hops,
then transmuting the whole with a rich, estery yeast strain -- the draught
ales of the rural Thames Valley are truly exemplary. Unfortunately, low
gravity beers like these don't travel well, if they travel at all; if you
want to experience an ale like this as the brewer meant it to taste, you'll
have to fire up your kettle!
*
*With a bantamweight ABV of only 3.4%, Broken Spear is modeled on a
world-class standard bitter from the town of Oxfordshire in the Thames
Valley. It arrives in the pint glass with a tawny color and fine,
short-lived bead (because we don't want to waste that volume on foam, now,
do we?). A true session beer that showcases fat, juicy malt ahead of snappy
bitterness, and subtle tropical fruit behind a blend of fragrant, resiny
hops. Dry hopping adds layers of earth and new-mown hay to the restrained
fruitiness of the nose. Low alcohol? Yes. Bland? Oh heavens no. Serve at
cellar temperature with fish and chips or a nice chunk of Stilton or
Cheddar. *
*DK Belgian Pale
Ale<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=dk+belgian&x=…>
*
*Denmark? De Kooning? Discovery Kids? Donkey Kong? Not even close. Dead
Kennedys? Never mind the bollekes. Somewhere stylistically and
geographically between English pale ale and German Altbier you will find a
russet-colored, standard gravity, top-fermented beer: Belgian pale ale. This
is the standard lunchtime tipple in the cafes and pubs of Antwerp. Our
inspiration for this recipe is a paragon of the style, the flagship beer of
its brewery's portfolio.
*
*DK is copper colored with a rocky white stand of froth and, at 5% abv, it's
engagingly drinkable. Lucid levels of bright malt supported by kettle
additions of nothing but Saaz hops and overlaid with yeast-derived
complexity. Fruity with spicy overtones, hopped to balance, finishing malty
but dry with a hint of toast and hop bitterness, entirely accessible but
packed with intriguing layers of flavor. This everyday ale is just enough
like other styles you've had to make it seem a little familiar, but at the
same time it's like nothing else, either. This is a beer you could get lost
in.
*
*Serve at cellar temp in a stemmed goblet and pair with freshwater fish,
shellfish, or sausages.*
*Grateful Dead Guy<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=grateful&x=0&…>
*
*While it's possible that drinking too much of this golden-red riff on the
Maibock theme would lead to an itinerant life of tie dye, dangerous
brownies, and electric kool aid acid tests, it's really not necessary to
follow this ale around the country – you can brew it at home.
*
*Pouring a burnished pale copper with white lacing, the aroma of Greatful
Dead Guy is an extended jam of earthy, spicy hop and a malt character that
expresses bread crust, toast, and caramelized sugar. The flavor brings more
of the same, with clean malt and prominent hop leading to a hop-bitter
finish cut with rich malt sweetness.
*
*For best results prepare a yeast starter, oxygenate the wort, and keep the
fermentation temps on the cool side. Afficionados and the little dancing
bears will tell you that this ale is fantastic all by itself (and it is),
but it's also a great partner for brined pork chops on the grill and Mexican
with lots of hot sauce. *
*
**Twelfth Night
Stout<http://www.northernbrewer.com/brewing/catalogsearch/result/?q=twelfth&x=0&y…>
*
*This above all: to thine own self brew. Now is the winter of our ferment!
And those now a-bed shall think themselves accurs'd and hold their manhood
cheap while we drink of this ale without them on this Brew-day. Whoa, sorry
... beer is often credited with a general loosening of the tongue, and with
enough of this beautifully-balanced American stout around, you might turn
into a bard or something.
*
*Jet black with a dense tan head (supported in part by flaked oats in the
all-grain version), this ebony ale suffuses the senses with suggestions of
citrus, chocolate, roasting coffee, burnt sugar, and dried fruit. An intense
70 IBUs of bitterness is offset by a full mouthfeel and a balancing final
gravity. Your palate comes to wondering what just happened.
*
*For best results prepare a yeast starter, oxygenate the wort, and keep the
fermentation temps on the cool side. Drink this stout by itself or with some
loquacious conversation, or match it up with some grass-fed steak. **
* *
WYEAST PRIVATE COLLECTION STRAINS *
------------------------------------------------
*Just a reminder, these are our current line of VSS strains from Wyeast:
1764 - Rogue Pacman<http://www.northernbrewer.com/brewing/recipe-kits/limited-edition-beer-kits…>
A versatile yeast strain from one of Oregon’s leading craft breweries.
Pacman is alcohol tolerant, flocculent, attenuates well and will produce
beers with little to no diacetyl. Very mild fruit complements a dry, mineral
finish making this a fairly neutral strain. Pacman’s flavor profile and
performance makes it a great choice for use in many different beer styles.*
*
**Wyeast 1882-PC Thames Valley
II<http://www.northernbrewer.com/brewing/recipe-kits/limited-edition-beer-kits…>
*
*This strain was originally sourced from a now defunct brewery on the banks
of the river Thames outside of Oxford, England. Thames Valley II produces
crisp, dry beers with a rich malt profile and moderate stone fruit esters.
This attenuative strain is also highly flocculent resulting in bright beers
not requiring filtration. A thorough diacetyl rest is recommended after
fermentation is complete.*
*Wyeast 3655-PC Belgian
Schelde<http://www.northernbrewer.com/brewing/recipe-kits/limited-edition-beer-kits…>
*
*From the East Flanders - Antwerpen region of Belgium, this unique top
fermenting yeast produces complex, classic Belgian aromas and flavors that
meld well with premium quality pale and crystal malts. Well rounded and
smooth textures are exhibited with a full bodied malty profile and
mouthfeel.*
*NEW WHITE LABS PLATINUM STRAINS *
------------------------------------------------
*Here are White Labs' latest release of three yeasts (be sure to ask at
the counter if you're having any kind of trouble finding these):*
*022 - Essex Ale<http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/wl-essex-al…>
**Flavorful British style yeast. Drier finish than many British ale yeast.
Produces slightly fruity and bready character. Good top fermenting yeast
strain, is well suited for top cropping (collecting). This yeast is well
suited for classic British milds, pale ales, bitters, and stouts.*
*038 - Machester
Ale<http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/white-labs-…>
Top-fermenting strain that is traditionally good for top-cropping.
Moderately flocculent with a clean, dry finish. Low ester profile, producing
a highly balanced English-style beer.*
*850 - Copenhagen
Lager<http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/wl-copenhag…>
**Clean, crisp north European lager yeast. Not as malty as the southern
European lager yeast strains. Great for European style pilsners, European
style dark lagers, Vienna, and American style lagers. *
*
Lastly, White Labs has decided to release it's popular Dusseldorf Altbier
strain year-round.
036 - Dusseldorf
Alt<http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/wl-dusseldo…>
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly
sweet alt beers. Does not accentuate hop flavor as well as WLP029 does.*
*
**
We'll see you next time you're in the store,
Cheers! *
*Northern Brewer
1150 Grand Avenue
Saint Paul, MN 55105
651-789-0189*
--
Ilya Soroka
Ilya(a)northernbrewer.com
We are not hosting a BJCP Exam prep course this winter, but we will be hosting a BJCP exam on April 18 at the St.Louis Park Byerly's community room on Sunday, April 18 at 9am. If you would like to take (or retake) the exam, reserve your spot by sending a check, made out to the "Minnesota Home Brewers Assn" by Feb 26. If there are not at least 5 people interested, the exam will be cancelled.
Full exam (first-time): $50
Full retake: (written and tasting) $30
Partial retake: (written or tasting) $15 (specify which)
Send check to:
Al Boyce
3208 Edgewood Ave S
St.Louis Park, MN 55426
Thanks!
- Al
