mba November 2013

mba@thebarn.com

12 participants
15 discussions

Re: [mba] 2013 Club Cider Buy

by beckel

For those interested the apple mix this year was roughly half Haralson and then a mixture of Honeycrisp, Macintosh, Regent, Connell & Sweet Tango. Cheers! On Fri, Nov 15, 2013 at 9:19 AM, Bjorn Christianson <bjorn1101(a)gmail.com>wrote: > Yo beckel how many am I signed up for? Jessica volunteered me for this > duty, and I need to know how much glass to bring. > Thanks, > B > > > On Wed, Nov 6, 2013 at 4:53 PM, beckel <beckel(a)gmail.com> wrote: > >> You are being copied here because you have been allocated cider. Please >> see my prior email that was sent to the group for further details (also >> cascaded below). If you have any questions please let me know. As before if >> you can't make the date please let me know ASAP. Cheers! >> >> Jonathan Beckel >> >> >> On Wed, Nov 6, 2013 at 12:36 PM, beckel <beckel(a)gmail.com> wrote: >> >>> We finally have a date for the 2013 Club Cider Buy. It will be Saturday >>> November 16th @ Barley John's. As usual it will be $4 per gallon payable by >>> cash, check or square cash (look it up). Please be sure to bring your >>> sanitized 5 gallon vessels and perhaps a funnel if you will need one. We >>> will have funnel(s) and starsan on hand but extras never hurt. We will do >>> our best to arrive around 10am and I would request that people show up no >>> later than 2pm (though it may very well take us longer than that). If you >>> are unable to attend please try to get a friend to help you out, if that is >>> not an option please let me know ASAP and we can try to work something out. >>> As this will be hosted at Barley John's there will be plenty of food and >>> beer available so support them and hang out and enjoy if you have the time. >>> Currently the allocation of cider is full but if you haven't already signed >>> up and are interested there may very well be extras so come hang out and >>> bring some buckets. To the same extent if you want more than you requested >>> bring along a few extra vessels and you might get lucky. Again for this >>> reason if you do not let me know that you will be arriving late I will >>> start giving away people's allocations after 2pm. Please note that this >>> email is going to the whole club and receiving it DOES NOT MEAN YOU HAVE >>> BEEN ALLOCATED CIDER. I will be sending out an email shortly to all those >>> who are already on the list. Please let me know if you have any questions >>> or concerns. Cheers! >>> >>> Jonathan Beckel >>> >>> >>> On Wed, Sep 25, 2013 at 11:20 AM, beckel <beckel(a)gmail.com> wrote: >>> >>>> It's that time of year again, >>>> >>>> We will be doing a Club Cider buy from the same orchard as last year. >>>> I would like to do the drop off at Learn to Homebrew day again (Nov 2 - >>>> Barley John's), but unfortunately I won't know the pick-up date until late >>>> October...If they can't make the November 2nd date it will be another >>>> weekend in early November. >>>> >>>> The price should be $4 a gallon again (if the price fluctuates it won't >>>> be by much) and you will need to supply your own vessel(s), ideally 5 >>>> gallon buckets. >>>> >>>> Please let me know how much you would like, in 5 gallon quantities. I >>>> wish I had more information but this is not a commercial venture and there >>>> are always logistical issues. If you are not interested in "relaxing and >>>> having a homebrew" and are on a tight schedule please do not participate as >>>> this is a time consuming affair. I will update you all when I have >>>> confirmed the date & location. Club members will get first preference >>>> (please have your dues up to date). Please let me know if you have any >>>> questions. Thanks! >>>> >>>> Jonathan Beckel >>>> >>> >>> >> >

12 years

club jockey box location?

by Paul Dienhart

Hi, Whoever is the caretaker for the club jockey box, could it be borrowed for the Kathy Stock fundraiser at CSPS on Dec. 11? One possibility might be to clean the lines and leave it in the CSPS kitchen for the club Xmas party two nights later. Thanks, Paul Editor of Cargill News 15407 McGinty Rd. West, MS 50 Wayzata, MN 55391-2399 USA 952-742-6198

12 years

Dec. 11 brewing community fundraiser for Kathy Stock

by Paul Dienhart

Some of you may have heard that Kathy Stock, longtime volunteer at homebrew contests and co-brewer with husband Curt of some of the finest homebrew ever produced in this state, is battling brain cancer. The local homebrewing community is working with Kathy's workplace on a fundraiser that is coming up on Dec. 11, from 5-9, and the Czech hall on West Seventh that has been a venue for many MHBA meetings. The party will have a goodwill offering, a silent auction and, of course, plenty of homebrew and donated commercial brews. We're working to set up a PayPal site so that people who can't be there but want to donate can do so. So, please come, do some bidding. If anyone wants to donate something for the auction, let me know. Likewise, if anyone wants to help with communications or other support, just let me know. PLEASE, help get out this information to other clubs, Facebook, Twitter, etc. Kathy's boss, Jon Carlson, provided a very nice invitation that I will simply reproduce, because I can't say it any better: As many of you know, Kathy Stock, a 12-year veteran of Braun Intertec and valued member of the Braun Intertec family was diagnosed with brain cancer earlier this year. During the past several weeks, Kathy has undergone an intensive series of radiation and chemotherapy treatments. Please join me by extending your thoughts and prayers for a speedy recovery for Kathy, and for strength for her and her husband, Curt, as they navigate this difficult journey. To support Kathy and her family during this difficult time, we are working with her family and friends to organize a benefit to take place on December 11 from 5:00 pm to 9:00 pm . * Free beer (donations from Kathy and Curt's home-brewing buddies - Yum!) * Free soda and water (some planned donations) * Some free appetizers (some planned donations) * Potluck (feel free to bring a dish to share) * Silent Auction - many fantastic items have been donated already, and we are happy to accept more (see contact info below) * Music (live and recorded) The doors will open at 5:00 pm and the silent auction will conclude at 8:00 pm, with the winners announced immediately following. You do not need to be present to win. The benefit will be held at: Czech-Slovak Protective Society (CSPS) Hall 383 W Michigan St, St Paul, MN 55102 (northwest corner of W. Michigan St. and W. 7th Street) http://www.sokolmn.org/hallrental.htm Our hope is that through this benefit and silent auction, we can raise money to help with the medical bills and other financial stresses that accompany a serious illness. Please join us in this effort to help make life a little easier for Kathy and her loved ones during this difficult time. Hope to see you there! Paul Dienhart Member of SPHBC and MHBA 952-742-6198 (work) 952-544-2831 (work)

12 years

Summit Brewing Company recognized for Community and Business Contributions

by Summit Brewing Company

FOR IMMEDIATE RELEASE Summit Brewing Company recognized for Community and Business Contributions Awards given by Minneapolis Chamber and Minnesota Resaurant Assocaiton ST. PAUL, Minn. – (November 25, 2013) –Summit Brewing Company has being recognized for their community and business contributions with the Minnesota Keystone award from the Minneapolis Regional Chamber of Commerce and with the Minnesota Restaurant Association’s Allied Partner of the Year award.   The Minnesota Keystone is a program within the Minneapolis Regional Chamber of Commerce that recognizes companies donating at least 2 percent of their pre-tax earnings back to their local community. In 1976, 23 Minnesota companies created this program (originally known as "The 5% Club") to recognize and encourage charitable giving in the state. The commitment of Minnesota Keystone participants continues to serve as an example to other businesses, both here and around the globe, and to sustain Minnesota’s spirit of generosity and sense of community. In its 37th year, the Minnesota Keystone Program will honor Summit Brewing Company, Cardinal of Minnesota and Land O’Lakes at the annual celebration luncheon on December 12 at the Hyatt Regency Minneapolis. Gregg Steinhafel, Chairman, President and CEO of Target Corporation will be the keynote speaker and address over 600 people in attendance. The Minnesota Restaurant Association Allied Partner of the Year award is given to a member of their association who has demonstrated outstanding commitment to the restaurant industry and community. Summit will be honored at their annual holiday party on Monday, November 25. Summit Brewing Company Founded in St. Paul, Minn. in 1986, Summit Brewing Company has stayed close to its roots, serving the Upper Midwest and Great Lakes region. Summit’s beers are currently available in 17 states including Minnesota, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, New Jersey, North Dakota, Ohio, Pennsylvania, South Dakota, Texas and Wisconsin. Summit now produces 13 varieties of premium craft beer, including seven year-round, four seasonal beers, and the limited release Unchained Series and Union Series. Since its inception, the brewery has been a consistent pioneer in the craft beer movement. ### CONTACT: Carey Matthews Summit Brewing Company (651) 265-7821 cmatthews(a)summitbrewing.com (mailto:cmatthews@summitbrewing.com) Ryan Benson Gabriel deGrood Bendt (GdB) (612) 547-5030 rbenson(a)always-thinking.com (mailto:rbenson@always-thinking.com) Unsubscribe (http://gdbagency.dmanalytics2.com/delivery-unsubscribe?d=5U675Z4W-7896-4WYU…) [Image: Direct Mail for Mac] (http://directmailmac.com/?utm_source=pd-ftr&utm_medium=email&utm_content=lo…) This email is powered by Direct Mail for Mac. Learn More (http://directmailmac.com/?utm_source=pd-ftr&utm_medium=email&utm_content=te…) Report Spam (http://gdbagency.dmanalytics2.com/report-spam?d=5U675Z4W-7896-4WYU-ZY11-3W0…)

12 years

MHBA e-newsletter

by Brett Glenna

Many of you have seen the new website and with it the weekly e-newsletter that is sent out. This newsletter is being sent out to the Barn, but you can register directly on the website. Unfortunately, many of you who are using Gmail with the "Promotions" tab enabled will see the newsletter being filtered into that category. You can change this through your Gmail filtering options to have this delivered into your inbox.

12 years

Some hard cider tips via Brewing TV

by Chip Walton

If you have never seen this episode before not only is it full of great hard cider tips from Chris Smith, but includes cameos by the MHBA on cider pick-up day from a few years ago. http://brewingtv.com/episodes/2012/9/7/brewing-tv-episode-67-how-to-make-ha…

12 years

George Washington's Whiskey

by Erik Nelson

http://news.yahoo.com/blogs/power-players-abc-news/founding-spirit--the-mak…

12 years

Re: [mba] [mnbrewers] hard cider recipes?

by beckel

I concur with Al on it not mattering what yeast you use as far as sweetness is concerned. It will contribute some flavor but that is of course a personal preference. A cool reference from many years ago is this thread from homebrewtalk<http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/> . Yeast nutrients are also very important. This Brewing TV page<http://brewingtv.com/recipe/2012/9/7/hard-cider-recipe.html>has the basics. On Thu, Nov 14, 2013 at 12:54 PM, Al Boyce <alboyce(a)comcast.net> wrote: > > > I use White Labs English Cider yeast. But my experience has been that it > doesn’t matter what yeast you use – they will all take your cider down to > 1.000 or below unless you stop fermentation somehow. > > > > My preferred method is to let the cider ferment 4-5 days then start > tasting it. When it reaches the desired sweetness – rack it off the yeast > into a keg and add potassium sorbate. This will SLOW yeast propagation, > but not STOP it. If you then chill the keg, your cider should stay close > to that sweetness level. > > > > If you want to bottle-condition, you should refrigerate them all to keep > sweetness at the desired level. Otherwise you might consider heating the > bottles in a hot water bath to around 170 F to pasteurize your cider. > > > > - Al > > > > *From:* mnbrewers(a)yahoogroups.com [mailto:mnbrewers@yahoogroups.com] *On > Behalf Of *Nick Caliva > *Sent:* Thursday, November 14, 2013 7:56 AM > *To:* mnbrewers(a)yahoogroups.com > *Cc:* mba(a)thebarn.com > *Subject:* Re: [mnbrewers] hard cider recipes? > > > > > > What yeast/method would be good to make the cider as sweet as possible? > > On Nov 14, 2013 7:53 AM, <mark(a)glewwe-castle.com> wrote: > > > > I usually heat pasturize - 170 for half hour is plenty. > Then cool and pitch yeast. Cote d Blanc is a cheap yeast and fairly good. > The yeast you choose has a big difference on the style - New England, > English, German, French, etc. > > Mark > > > The cider buy is the Saturday. > > Does anyone have some good cider recipes or techniques they want to > share? > > Is it a good idea to use Campden tablets to kill the wild yeast? > > What are some good yeasts to use? > > I've added the frozen apple juice concentrate to boost up the gravity a > > little > > and to sweeten it before force carbonation. > > > > > > Mike Swalinkavich > > Records > > Northland Insurance > > Travelers > > (651) 310-4780 > > Right Fax # (877) 867-8713 > > > > > > ________________________________ > > This communication, including attachments, is confidential, may be > subject > > to legal privileges, and is intended for the sole use of the addressee. > > Any use, duplication, disclosure or dissemination of this communication, > > other than by the addressee, is prohibited. If you have received this > > communication in error, please notify the sender immediately and delete > or > > destroy this communication and all copies. > > > > TRVDiscDefault::1201 > > > > __._,_.___ > Reply via web post<http://groups.yahoo.com/group/mnbrewers/post;_ylc=X3oDMTJwYTAxNzk4BF9TAzk3M…> Reply > to sender > <alboyce@comcast.net?subject=RE%3A%20%5Bmnbrewers%5D%20hard%20cider%20recipes%3F> Reply > to group > <mnbrewers@yahoogroups.com?subject=RE%3A%20%5Bmnbrewers%5D%20hard%20cider%20recipes%3F> Start > a New Topic<http://groups.yahoo.com/group/mnbrewers/post;_ylc=X3oDMTJldDlobzVtBF9TAzk3M…> Messages > in this topic<http://groups.yahoo.com/group/mnbrewers/message/5828;_ylc=X3oDMTM0aTFoMG5iB…>(5) > Recent Activity: > > > Visit Your Group<http://groups.yahoo.com/group/mnbrewers;_ylc=X3oDMTJlcDRmajBpBF9TAzk3MzU5Nz…> > [image: Yahoo! Groups]<http://groups.yahoo.com/;_ylc=X3oDMTJkaDNtdW4xBF9TAzk3NDc2NTkwBGdycElkAzI3N…> > Switch to: Text-Only<mnbrewers-traditional@yahoogroups.com?subject=Change+Delivery+Format:+Traditional>, > Daily Digest<mnbrewers-digest@yahoogroups.com?subject=Email+Delivery:+Digest>• > Unsubscribe <mnbrewers-unsubscribe(a)yahoogroups.com?subject=Unsubscribe> • Terms > of Use <http://info.yahoo.com/legal/us/yahoo/utos/terms/> • Send us > Feedback > <ygroupsnotifications@yahoogroups.com?subject=Feedback+on+the+redesigned+individual+mail+v1> > . > > __,_._,___ >

12 years

hard cider recipes?

by Swalinkavich,Michael K

The cider buy is the Saturday. Does anyone have some good cider recipes or techniques they want to share? Is it a good idea to use Campden tablets to kill the wild yeast? What are some good yeasts to use? I've added the frozen apple juice concentrate to boost up the gravity a little and to sweeten it before force carbonation. Mike Swalinkavich Records Northland Insurance Travelers (651) 310-4780 Right Fax # (877) 867-8713 ________________________________ This communication, including attachments, is confidential, may be subject to legal privileges, and is intended for the sole use of the addressee. Any use, duplication, disclosure or dissemination of this communication, other than by the addressee, is prohibited. If you have received this communication in error, please notify the sender immediately and delete or destroy this communication and all copies. TRVDiscDefault::1201

12 years

Summit releases second Beer in Union Series: Rebellion Stout

by Summit Brewing Company

FOR IMMEDIATE RELEASE Summit releases second Beer in Union Series: Rebellion Stout Stout loosely based on 1896 recipe from Cork brewery ST. PAUL, Minn. – (November 13, 2013) – Summit Brewing Company (http://www.summitbrewing.com/) today announces the release of the second beer from the limited-release Union Series: Rebellion Stout (http://www.summitbrewing.com/brews/rebellion-stout) The Union Series explores the latest malts and hops in the industry by focusing on brewing with new raw materials and ingredients. Rebellion Stout will be available the week of November 18. “Many famous Irish breweries originated in the coastal city of Cork,” said Damian McConn, Head Brewer at Summit. “Due to its fiercely independent nature, Cork is known as ‘The Rebel County’ and played a prominent role in the Irish War of Independence and Irish Civil War. Our Rebellion Stout is loosely based on a recipe from 1896 taken from the archives of an old Cork brewery.” Rebellion Stout is single-hopped with Broadicea, a new UK dwarf hop named after a Celtic queen who led the fight against the Romans. Coal black in color, the beer is brewed with the quintessential Stout malt from County Cork, Ireland, making it a feisty stout with spicy, floral hop notes and a hearty, roasted malt character. A huge body leads to a dry, intensely bitter finish with flavors of mocha coffee, liquorice and black molasses. Rebellion Stout marks the second entry in Summit’s Union series, where new and more obscure ingredients are combined with traditional techniques to produce limited-availability beers. While most brewers focus on the ingredients required to produce a certain style or idea of a beer, the Union concept is based upon first acquiring new ingredients then combining them in creative ways. Rebellion Stout Malts: Stout, Black Patent and Perla Negra Hops: Single-hopped (and dry-hopped) with Boadicea Hops ABV: 8.5% IBUs: 70 Yeast: UK ale strain Digital images of the Union Series are available upon request. For more information about the brewery and Unchained kick-off events, please visit http://www.summitbrewing.com. Summit Brewing Company Founded in St. Paul, Minn. in 1986, Summit Brewing Company has stayed close to its roots, serving the Upper Midwest and Great Lakes region. Summit’s beers are currently available in 17 states including Minnesota, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, New Jersey, North Dakota, Ohio, Pennsylvania, South Dakota, Texas and Wisconsin. Summit now produces 13 varieties of premium craft beer, including seven year-round, four seasonal beers, and the limited release Unchained Series and Union Series. Since its inception, the brewery has been a consistent pioneer in the craft beer movement. ### CONTACT: Carey Matthews Summit Brewing Company (651) 265-7821 cmatthews(a)summitbrewing.com (mailto:cmatthews@summitbrewing.com) Ryan Benson Gabriel deGrood Bendt (GdB) (612) 547-5030 rbenson(a)always-thinking.com (mailto:rbenson@always-thinking.com) Unsubscribe (http://gdbagency.dmanalytics2.com/delivery-unsubscribe?d=29980607-ZZ7X-49YV…) [Image: Direct Mail for Mac] (http://directmailmac.com/?utm_source=pd-ftr&utm_medium=email&utm_content=lo…) This email is powered by Direct Mail for Mac. Learn More (http://directmailmac.com/?utm_source=pd-ftr&utm_medium=email&utm_content=te…) Report Spam (http://gdbagency.dmanalytics2.com/report-spam?d=29980607-ZZ7X-49YV-Y7U3-7W9…)

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mba November 2013