New brewery opening up soon and looking for help. Contact John Lomnicki (JLo), if interested. -g
From: john.lomnicki(a)gmail.com
Subject: Shameless Solicitation
Date: Mon, 24 Nov 2014 11:18:47 -0600
To: gera_latour(a)hotmail.com
Gera - Can you send this out to the local Homebrew clubs? I'd love to see if we couldn't fill one of these from the homebrew network.
For those of you who don't know, a group of friends and I are dangerously close to acquiring space in St Paul for a tap room focused production brewery. We do not have a target open date at this time.
If you or somebody you know is interested in being either a tap room manager or head brewer as one of the founders, please email me off-list at john(a)characterbrewing.com.
Both of these opportunities will require a full-time commitment once we are up and running and will have significant influence in the initial direction of the brewery.
Thanks,JLo
(http://www.summitbrewing.com/)
FOR IMMEDIATE RELEASE
Summit releases: 3X Mild Ale from the Union Series
A rich, full-bodied beer just in time for the holidays.
ST. PAUL, Minn. – (November 18, 2014) – Summit Brewing Company today announces their newest edition in the limited-release Union Series: 3X Mild Ale. The Union Series explores the intersection of new ingredients and time-honored brewing traditions. 3X will be available the week of November 17, just in time for the holiday season.
Based on a style from the late 19th Century but using modern hop and malt varieties, 3X seeks to dismantle the idea that the term “Mild” can only be associated with low alcohol beers with lighter flavor profiles. Traditionally the term “Mild” signified the slightly immature nature of a beer that tended to be assertive in malt character with considerably lighter hopping levels than pale ale. The letter “X” would typically denote the strength of the beer, with Mild Ale of varying strength being consumed “young”. Stronger Milds that were more heavily hopped and aged were often essentially termed Old Ales.
Summit’s 3X combines Expedition, a new American base malt, and traditional mild and amber malts from the UK. A single US hop variety, Experimental 06300, is showcased, with yeast coming from a traditional Yorkshire source in the North of England. Also brought in is a unique brewing sugar from the UK, rarely seen in the US but quite often used in small amounts to adjust body and provide flavor in traditional British beers.
The end result is a moderately strong, rich, full bodied beer perfect for the cooler months of late Autumn and early Winter. Low hop bitterness allows considerable flavours to emanate from the malt, invert sugar and yeast. Expect notes of stone fruit, molasses, toffee and toast, with a hint of chocolate.
“Don’t be afraid to cellar this beer for some time and note the changes in character, essentially creating your own version of an Old Ale,” said Damian McConn, Head Brewer at Summit.
3X marks the fourth 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.
Join Summit for events around the Twin Cities to kick off 3X’s release:
Wed, November 19 – Hunter’s Dinner at Jax Café (http://jaxcafe.com/)
Join Summit Founder Mark Stutrud for a hearty beer dinner of 3X Mild Ale, Pilsener, EPA, True Brit IPA, and Winter Ale all paired with tasty meats.
Call 612.789.7297 Ext 1 for reservations.
Tues, December 9 – Special Food & Beer Pairings at Bistro La Roux (http://www.s526619858.onlinehome.us/BistroLaRoux/index.html)
Chef Tim Glover and his krewe will be pairing unique Creole/Cajun dishes with Winter Ale, 3X Mild Ale and Sága IPA at their restaurant in Circle Pines, MN. Join Summit for a great night of food, beer and live music. Dinner service begins at 5pm.
3X Information:
Malts: Expedition base malt from the U.S., Mild Ale and Amber malts from the U.K.
Hops: Experimental 06300 from the U.S.
ABV: 7.2%
IBUs: 38
Color: Deep Amber
Yeast: Yorkshire Ale strain
Serve in a stemmed tulip glass at 40-50°F in front of a roaring fire
Available in 6-pack bottles and on draught
Digital images of the Union Series are available upon request. For more information about the Union Series and Union kick-off events, please visit http://www.summitbrewing.com (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 18 states including Minnesota, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, New Jersey, North Dakota, Ohio, Pennsylvania, South Dakota, Texas, Arkansas and Wisconsin. Summit now produces 14 varieties of premium craft beer, including seven year-round, five 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)
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Quick reminder that we are at Bauhaus Brew Labs tonight starting around
6:00pm for a social event. Around 6:45 we'll have a tour. I'll try to grab
a table and have the MHBA logo on it. Come say hi!
Bauhaus Brew Labs
1315 Tyler St NE
Minneapolis, MN 55413
First, I want to thank everyone who took the time to join us for the MHBA Learn to Home Brew meeting on Saturday. Despite the cooler weather, we had an excellent group!
HUGE thanks to Barley John's and their fantastic staff who allowed us to hang out on their patio again this year. Not only do they open early for us, but they also make sure we can get a hearty breakfast (egg bake is a special menu item for our event) and plenty of beer.
Even after all these years, it surprises me how much effort goes into making this event a success. It is not just one person, but rather a team working together. So thanks need to go to Brett Glenna, Dave Royer, and John Longballa (who originally started working with Barley John's to make this happen).
And big thanks to Chris Smith for working with Northern Brewer and to Mike Cote for working with Midwest Supplies to provide all those fantastic prizes! Also thanks to Paul Illa and Tim Johnson, Al Grams, John Vircks, and Courtney and Alex Ives for taking the time to do the brewing demos. And don't forget to thank Jonathan Beckel and his crew for all the hard work they did to make a smooth cider buy happen!
Now for a very cool thank you. Sandy Younger of J.C. Younger Company (www.jcyounger.com) who is a Brewery Cooling Specialist heard about our event and stopped by. His company makes the cooling/chiller systems used by many of the local breweries such as Barley John's, Surly, Lucid, Bent Paddle, and others. We were talking about how he recognizes that almost all craft brewers start out as home brewers. His company very generously donated $250 towards our event! This money was used to pay for egg bake orders, so if when you went to pay your tab and wondered why your breakfast was comped---Sandy is the reason! All he asks is that you keep his company in mind when you start your future brewery. :-)
So thanks again and I look forward to seeing everyone at the next MHBA meeting which is our Holiday Event on December 19th at CSPS Hall. -Gera Exire LaTour
Please check the site for news about an exciting new program--glamour!!--prizes!! http://www.mnbrewers.com/category/news/ Bring the minimum amount of homebrew tomorrow to Barley John's at 10:00, and be one of the first to start climbing the charts. I'll be leading things off with some sharing, demonstrating the process toward fame and glory. Thanks,John Personal. Professional.
LONGBALLA INSURANCE
John Longballa--Agent
A second generation of insurance answers, insurance solutions
651. 756. 8080
fax: 651. 528. 6705http://longballa.com/
For anyone looking for a cheat sheet on making hard cider, yesterday's
newsletter contained a link to an article I wrote to help get you started.
I had tons of help from other MHBA members and welcome feedback, questions
and suggestions!
http://www.mnbrewers.com/getting-started-making-hard-cider/
Dave
A meadmaker friend is selling two six-gallon glass carboys, $30 takes both,
or best offers considered. Pickup is in Shakopee. Contact Pam directly at:
plapolice001(a)outlook.com
Hey everyone,
The November MHBA meeting on 11/8 at Barley John's. The event hours are 10 am to 2 pm. This month the topic is "Learn to How Brew." This is a perfect meeting to bring your friends, family, and coworkers that want to learn more about our hobby.
We will be hanging out on the patio and providing demos all morning. Barley John's has tasty food (including an egg bake that they make special for our event) and great beers. Home brew is also welcome.
Paul Illa will be doing an all-grain demo.
Extract demos:
Al Grams - Northern English Brown at 10:15 am
John Vircks - Baltic Porter at 11 am
Courtney & Alex Ives - Czech Pilsner at noon.
There will be drawings for door prizes, including a home brewing set up for one lucky person who wants to start home brewing (and doesn't already have equipment).
Barley John's is at 781 Old US-8, New Brighton, MN 55112
Big thanks to Chris Smith and Brett Glenna for working with Northern Brewer on the supplies for demos and the door prizes.
Hope to see you on Saturday! -Gera
Anyone interested in re-taking the BJCP WRITTEN exam on Dec. 6?
- Al
From: Steve Piatz
Sent: Sunday, November 02, 2014 3:02 PM
To: Steve Piatz
Subject: Re: BJCP Written Proficiency Exam on December 6th
Final reminder of the BJCP written exam on December 6, 2014. This a geographically dispersed exam and part of the setup requires prepayment by November 6, 2014 if you want to take the exam on December 6, 2014. If you prepay and then don't shown up for the exam there is no option to get a refund - the BJCP just gets to keep the money.
As of now I have only received payment from one individual.
On Tue, Oct 14, 2014 at 10:06 AM, Steve Piatz <sjpiatz(a)gmail.com> wrote:
Since several people expressed interest in taking the BJCP Beer Written Proficiency Exam on the Quarterly exam date - December 6th this time around. I have added myself as an administrator for the metro area. This exam will be using the existing 2008 style guidelines, not the 2014 version of the guidelines.
This the the "essay" exam. To be eligible to take the exam you must have scored at least 80% on the BJCP Beer Judging Exam or 80% on the tasting portion of the Legacy Beer Exam. In addition, you must have earned at least 10 judging experience points.
The fee for this exam is $25.00 and the fee must be paid to me before November 6th via a personal transfer on PayPal (the no fee type of transaction). There is NO REFUND should decide to drop out later.
The time of day for the exam has not yet been set but is likely to start in the late morning. The likely location will be my house in Eagan.
--
Steve Piatz sjpiatz(a)gmail.com
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