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°°°° Copy Any DVD with a CD Burner °°°° wqgbl

by Issac

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23 years, 3 months

PR: Denver is the Munich of the West

by Cindy Jones

FOR IMMEDIATE RELEASE Great American Beer Festival® in Downtown Denver Savor Americas finest beer at this world-class event. Boulder, Colo. 09.06.2002-Where can you sample over 1,200 of Americas finest beers in a single weekend? At the nations largest beer festival Denvers Great American Beer Festival (GABF). The excitement begins Thursday, Oct. 3 and runs till Saturday, Oct. 5, 2002 at the Colorado Convention Center, located 14th St. and Stout St. Approximately 22,000 beer enthusiasts from Denver and across the globe will peruse Americas brewing landscape and enjoy one-ounce samples from more than 300 American breweries during this three-day festival. A showcase, if you will, of Americas finest beers. What people in Denver dont realize is that Denver is considered the Munich of the West, the Napa Valley of beer, remarks downtown business owner John Hickenlooper of Wynkoop Brewery. This is the greatest opportunity in the world to sample a full array of styles and appreciate the incredible diversity of beer that America has to offer. Want to sample a beer from Virginia or Hawaii? How about those great Alaskan beers you tasted on vacation, but cant get at your local liquor store. Breweries are arranged by regions of the country on the festival floor. If you dont remember your geography you can always consult the giant color-coded maps to help you navigate. When you step up for your one-ounce sample you might just be served by the brewer themselves. The Great American Beer Festival is a terrific event, says Chris Black, owner of Falling Rock Tap House, located at 1919 Blake St. Its like the Super Bowl of beer events. Black has been celebrating the festival at the Falling Rock Tap House for years, making sure festival beers are on tap at his bar. A festival count-down clock hangs above Falling Rocks doorway, exciting beer enthusiasts about the festival weeks before the event. Public tasting sessions are offered 5:30 -10 p.m. Thursday, Friday and Saturday nights and are $35 in advance and $40 at the door. Special Connoisseur Tasting Session Saturday afternoon is also open to the public for $50. The public tasting sessions sell out quickly so advance-ticket purchases are strongly recommended. A $15 Designated Driver ticket and special group discounts are also available. Each ticket gets you a coupon for a $20 lift ticket from Winter Park Resort, a tasting glass, a festival program and a six-ounce pour in the beer garden. The festival also hosts one of the worlds largest and most prestigious tasting competitions. Ninety professional judges, called the Professional Judge Panel, from the U.S. and abroad will evaluate approximately 1,900 beers entered by more than 400 domestic breweries during the two and a half days of the GABF Beer Judging, prior to the public sessions. Gold, silver and bronze medals in 58 beer-style categories will be awarded Oct. 5 at the 1:30 p.m. awards ceremony held during the Special Connoisseur Tasting Session. A dont miss for beer lovers! Tickets are on sale now and can be purchased in advance from the Great American Beer Festivals official web site, www.beertown.org, the Association of Brewers 303.447.0816, finer Denver area beer retailers and restaurants or at ticket outlets, including all Ticketmaster locations (or by phone at 303.830.TIXS), Argonaut Liquor Store, Falling Rock Tap House, Wynkoop Brewing Co., Boulder Liquor Mart, Beer At Home, Union Liquor and Applejack Liquor. Sponsors of the 2002 Great American Beer Festival include: Anheuser-Busch, Inc, Westword, The Mountain 99.5 FM, Pabst Brewing Company, Colorado Lottery, AT&T Broadband, Petes Brewing Company and www.beertown.org. The Great American Beer Festival has been held every year since 1982 and is presented by the Association of Brewers, a not-for-profit educational and trade organization founded in 1978 that is devoted to making quality brewing and beer information available to anyone. The Association of Brewers also hosts the bi-annual World Beer Cup® and is based in Boulder, Colo., U.S.A. # # # Cindy Jones Sales and Marketing Director Association of Brewers 303.447.0816 x 144 cindy(a)aob.org The Great American Beer Festival October 3-5, 2002 Colorado Convention Center Visit www.beertown.org for details!

23 years, 3 months

Great Waters Update

by Sean O'Byrne

Hello Friends, Their are a lot of things happening at Great Waters, so I thought I would let you in on a few of them. This weekend (Sept. 7th) from 1-7 is the 2nd annual Autumn Brew Review. 30 mid-west breweries and over 100 beers for $20. Tickets and info are available at ticketworks.com or mncraftbrew.org. The award winning Old Bastard English Old Ale is back. I tapped the first keg today. We will also bring a keg of Oktoberfest to the Autumn Brew Review for you to get the first samples before it goes on tap. Lastly, Sean and I are still updating the e-mail list. If you want off or you know someone who would like to get ourupdates, please send us a reply. Cheers, Scott Krebsbach, Head Brewer Sean O'Byrne, Owner

23 years, 3 months

Re:PITA PORTER

by popice＠juno.com

And you expect us extract brewers to want to go all-grain why?! Oh the headaches! Oh the mess! Oh the potential equipment failures! It made for a nice story anyway. Glad you and some of your beer survived. see you tomorrow, Don ---------- "Rick Oftel" <Rick.Oftel(a)toro.com> writes: From: "Rick Oftel" <Rick.Oftel(a)toro.com> To: <MBA(a)thebarn.com> Subject: PITA PORTER Date: Fri, 06 Sep 2002 13:01:14 -0500 Last Monday I planned on making a simple medium gravity porter to kick off the start of the 2003 brewing season. Everything was in place. Water drawn and mineralized, yeast starter at high krausen, grist milled, yeast weighed, pumps and plumbing assembled, and cooler cleaned. Everything looked ready for an interesting and fairly quick 4-5 hour brewing adventure. Well, it was an adventure. I understand that equipment wears and stuff happens but why is it always in multiples of three? I would have sworn I was working at a commercial brewery!! The actual brewing process went flawlessly. Hop additions were on time with the help of two timers. Strike water temperature exact. Mashing sparging collecting and original gravity all hit their targets. Things were going so well that I decided to have a beer. Well, I was in a brewery and it was a large glass. Here starts the interesting part. After knockout, I recirculated the bitter wort through pump and counterflow cooler to ensure sanitization. I opened the cooling water throttle valve and adjusted the flow. Started collecting cool wort in a carboy and everything seemed fine. Wondered why the lift pump (used to pump drain water to the laundry room) hadn't kicked on. I stopped wondering when my feet started getting wet. I read a posted article about what a professional brewer should do if faced with a power interruption or major calamity during brewing. His answer was to dump the stuff and start on the next batch as soon as possible. With his words clearly in mind, I decided I could salvage the beer, clean up the mess, and let the beer stand for a few more moments. Out to the garage for a spare garden hose to drain away the cooling water. I brought one hose down to the basement and connected it to the counterflow cooler. Routed it to the laundry sink and started the water. Guess why it was in the garage? Yep, it had a nice hole. Now I had two wet messes to mop up. Hose number two installed and functioning correctly - whew. Back to cooling bitter wort and making beer. Remember those messes? They hadn't gone anywhere yet so as the wort cooled, it was time to start mopping or at least get the mop and industrial mop bucket. Got the bucket and mop and dropped it in the deepest puddle. Something seemed to work. Put the mop between the rollers and started to wring it out. That's right - mop fell apart from corrosion. By now the beer was almost done cooling so I did the next logical thing. Waited for the beer to finish cooling, shut down the beer pump, and had another cold one. After the event, I threw all my rags on the floor. Who says you can't clean up a big mess with little rags? Anyhow, the beer is fermenting. The Ringwood yeast appears happy. The floor is dry and I need to go shopping for a new and improved sump pump. Understand the name PITA PORTER? Have a great day and hope to see you at the beer festival tomorrow. The MHBA will be serving up a selection of various brewing waters from around the area. Come by and have a sample or two. Rick Oftel VP MHBA ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/.

23 years, 3 months

PITA PORTER

by Rick Oftel

Last Monday I planned on making a simple medium gravity porter to kick off the start of the 2003 brewing season. Everything was in place. Water drawn and mineralized, yeast starter at high krausen, grist milled, yeast weighed, pumps and plumbing assembled, and cooler cleaned. Everything looked ready for an interesting and fairly quick 4-5 hour brewing adventure. Well, it was an adventure. I understand that equipment wears and stuff happens but why is it always in multiples of three? I would have sworn I was working at a commercial brewery!! The actual brewing process went flawlessly. Hop additions were on time with the help of two timers. Strike water temperature exact. Mashing sparging collecting and original gravity all hit their targets. Things were going so well that I decided to have a beer. Well, I was in a brewery and it was a large glass. Here starts the interesting part. After knockout, I recirculated the bitter wort through pump and counterflow cooler to ensure sanitization. I opened the cooling water throttle valve and adjusted the flow. Started collecting cool wort in a carboy and everything seemed fine. Wondered why the lift pump (used to pump drain water to the laundry room) hadn't kicked on. I stopped wondering when my feet started getting wet. I read a posted article about what a professional brewer should do if faced with a power interruption or major calamity during brewing. His answer was to dump the stuff and start on the next batch as soon as possible. With his words clearly in mind, I decided I could salvage the beer, clean up the mess, and let the beer stand for a few more moments. Out to the garage for a spare garden hose to drain away the cooling water. I brought one hose down to the basement and connected it to the counterflow cooler. Routed it to the laundry sink and started the water. Guess why it was in the garage? Yep, it had a nice hole. Now I had two wet messes to mop up. Hose number two installed and functioning correctly - whew. Back to cooling bitter wort and making beer. Remember those messes? They hadn't gone anywhere yet so as the wort cooled, it was time to start mopping or at least get the mop and industrial mop bucket. Got the bucket and mop and dropped it in the deepest puddle. Something seemed to work. Put the mop between the rollers and started to wring it out. That's right - mop fell apart from corrosion. By now the beer was almost done cooling so I did the next logical thing. Waited for the beer to finish cooling, shut down the beer pump, and had another cold one. After the event, I threw all my rags on the floor. Who says you can't clean up a big mess with little rags? Anyhow, the beer is fermenting. The Ringwood yeast appears happy. The floor is dry and I need to go shopping for a new and improved sump pump. Understand the name PITA PORTER? Have a great day and hope to see you at the beer festival tomorrow. The MHBA will be serving up a selection of various brewing waters from around the area. Come by and have a sample or two. Rick Oftel VP MHBA

23 years, 3 months

Autumn HOMEbrew Review awards

by Moranz, Mike

Greetings, The Autumn HOMEbrew Review awards ceremony will start at 2:45 Sept 7, at Peavy Plaza. We will announce the 2nd and 3rd place awards, then at 4:45 we will announce the 1st place and Best of Show. Even if you don't have a ticket to the tasting festival, you can still attend the event. You can visit the booths, mingle, listen to the bands, and eat, you just won't be served beer. Come on down and cheer for your fellow club members when they win. See you there! Mike Moranz, President Minnesota Home Brewers Association

23 years, 3 months

Re: [mba] New list serve software

by Jim L. Ellingson

Hi Russ, Thanks for the note and the effort. Is there a new address for commands. e.g. do we send the un/sub's to majordomo@thebarn or to ecartis@thebarn or ??? Are you coming to the ABR tomorrow? Judging tonight? Are you interested in the Summit Event on 9/14? Cheers, Jim > > Due to the age and limitations with majordomo I have switched the > mba list to use ecartis as the mail serving software. > > No real changes should be noticed by the user as most of the > commands "subscribe" "unsubscribe" etc... remains the same. > > -Russell Cattelan > > > > >

23 years, 3 months

Hoppy Halloween Challenge

by Susan Ruud

Call for Entries 5th Annual Hoppy Halloween Challenge - 2002 BJCP/AHA Sanctioned Homebrew Competition The Prairie Homebrewing Companions are hosting the Hoppy Halloween Challenge Homebrew Competition for its 5th year. We accept beers in all 26 BJCP/AHA styles including mead and cider. We've grouped them into 15 competition categories and added a special category for a Halloween Theme beer with a worthy prize. See the description of this special category at the end of this message. Only two 10 to 16 oz bottles are required! Any style of glass or plastic will be accepted. Just think 6 bottles of your precious brew gets you 3 entries instead of 2. Cheaper shipping, less bottling, more beer for you so you may as well double your entries and double your chances of winning one our great prizes. Use a standard entry form (ProMash is fine) or use ours: http://www.linkup.net/users/dtrautmann/entry.html Put a bottle label of your choice on each bottle of beer or use ours: http://www.linkup.net/users/dtrautmann/BottleID.html Send your beer so it gets to our Registrar between Sept 21 and Oct 4 at this address: The PHC % Dave Trautmann 1914 10th St N Fargo, ND 58102 701-237-0756 Oh, we must ask you to include a little money to cover our costs. The first four beers you enter are $7.50/each and all entries after that are $5.00/each. For additional questions and all the details, visit: http://www.linkup.net/users/dtrautmann/phc2002.html If you're in Fargo, ND on Oct 26 be sure to join us for the Best-of-Show ceremonies, always a great time! Competition Coordinator, Karl Gunderson E-mail: kgunders(a)microsoft.com Home: 701-282-4966 Work: 701-281-6550 Halloween Theme Beer -------------------- 27a - WIDE OPEN STYLES (NOTHING THAT COULD BE CONSIDERED A HEALTH HAZARD PLEASE) Any beer with characteristics that would identify it as being made for, and in the spirit of, Halloween. Individual qualities such as aroma, appearance, and flavor should be part of the "Halloweeness" of the entry. Brewers should specify the style (if any) and any unique ingredients as appropriate. NOTE: This category will be judged with the theme in mind. The beer will receive points for overall quality AND for its "Halloweeness" (i.e. how well it fits the Halloween theme). The name of the beer will be considered in the judging process. To insure anonymity, brewers are encouraged to name their beer accordingly (i.e. please don't incorporate your name, initials or any other wording that would identify the beer as yours). Have fun! Due to the "unique" nature of this category, the Gold medal winner will not be eligible to compete for Best of Show. Also, medalists in this category will not accumulate points toward the Great Pumpkin Award. Brewers are allowed to enter more than one beer in this category. Original Gravity (Plato): 1.030-110 (7.5-27.5) Final Gravity (Plato): 1.006-30 (2-8) % Alc/Wt (Alc/Vol): 2.0-9.5 (2.5-12.1) IBUs: 0-100 SRM (EBC): 1-100 (2-197)

23 years, 3 months

MASH-OUT QUALIFIER FOR HIGH PLAINS BREWER OF THE YEAR 2003

by allan.boyce＠usbank.com

The Upper Mississippi Mash-Out, the Spring homebrew contest co-sponsored by the Minnesota Home Brewer's Association and the St.Paul Homebrew Club, has been chosen as a qualifying competition for THE HIGH PLAINS BREWER OF THE YEAR AWARD! The High Plains Brewer of the Year is an award given to an individual brewer from Oklahoma, Kansas, Nebraska, Iowa, South Dakota, North Dakota or Minnesota who demonstrates outstanding and consistent brewing skills. The award recipient is chosen based on performance in several regional competitions. Qualifying events are hosted by Kansas City Bier Meisters, Iowa Brewers Union, Minnesota Home Brewers Association and St.Paul Homebrew Club, Prairie Homebrewing Companions, OmaHops, and Fellowship of Oklahoma Ale Makers. To be eligible a brewer must reside or belong to a club located in one of the aforementioned states. Points will be awarded on a 5 for 1st, 3 for 2nd and 1 for 3rd place finish in a qualifying competition. A brewer can only receive points for the highest scoring beer per category (ie, you can't win for first AND second....) The winner of the 2003 High Plains Brewer Award will be presented with an engraved plaque or other suitable prize. HIGH PLAINS BREWER OF THE YEAR 2003 HIGH PLAINS BREWER OF THE YEAR WEBSITE http://kcbiermeisters.org/highplainsII.htm SANCTIONED COMPETITIONS 1. KCBM (Kansas City Brew Meisters) Feb 21-22 http://kcbiermeisters.org 2. "IBU Open" - Iowa Brewer's Union March/April http://www.iowabrewersunion.org 3. "Upper Mississippi Mash-Out" - MhBA, SHC May 2-3 http://www.mnbrewers.com/mashout 4. FOAM (Fellowship of Oklahoma Ale Makers) Early August http://www.alemakers.com/foam%20cup.htm 5. River City Roundup - OmaHops Sept 13 http://www.douglascountyfair.com/ochandbook/beerwine.htm 6. "Hoppy Halloween" - Prairie Homebrewers Companion Late October http://www.linkup.net/users/dtrautmann/phc.html Mark your brewing calendars and let's take this trophy HOME! - Al

23 years, 3 months

The Top 15 Names for Wal-Mart Wine

by Michael Valentiner

The Top 15 Names for Wal-Mart Wine Box O' Grapes Chateau du Crack Chardonnay White Trashfindel Big Red Gulp Grape Expectations Domaine Wal-Mart "Merde du Pays" Sam's Dog 20/20 Chef Boyardeaux Trucker's Choice Blue Light Special Nun Chateau des Moines Mogen Darryl I Can't Believe It's Not Vinegar! World Championship Wriesling and the Number 1 Name for Wal-Mart Wine... Nasti Spumanti -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net

23 years, 3 months

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