August 2006

Febrewary 2007

SSBC Monthly Newsletter

“News About Brews”

What's That Awful Smell??

If you find yourself asking this when you crack open a beer, or wonder what flavor it is that you detect, then I hope that you attended this month's meeting. Francois provided samples of various aromas and flavors that can be found in beer, including some not-so-pleasant ones. His 'Intro to Beer Judging' presentation was quite illuminating, especially for those who haven't acquired the noble title of BJCP judge. If there's more interest in this topic then it may be possible to spend an afternoon covering the topic in greater detail, and maybe even find a BJCP exam locally and start a study group to prepare for it. If you're interested in pursuing this, bring it up at the next meeting.

Don't forget that the March meeting is a club Barleywine competition (either style - English or American). The winning beer will be used as the basis for the group brew this spring, where we'll fill a new barrel and forget about it (yeah, right!) for the next year.

Be sure to brew up some entries for the South Shore Brewoff on April 14th! Support the club and get some feedback on your beers, and you could even take home a ribbon.

And finally, in case you weren't at the club Christmas party, below is a picture of the cake Rose made for that event.

Brew On!

Jimmy B

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Index

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At a Glance (next meeting, events, quote and trivia)

Sip by Sip (meeting minutes)

Recipe of the Month

It's All in the De-T-Ales (articles, reviews, etc.)

Barleywine Style Guidelines

Mild Ale Presentation

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At A Glance…

Things You May Want To Know, Or Not

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Club Events March 13th – SSBC meeting at Frank White's (directions) April 14th – SSBC's South Shore Brewoff competition Check the club calendar for more details on these and other upcoming events.	Area Events Feb 27th – Berkshire Brewing Company Beer Dinner @ British Beer Company in Walpole (tickets are limited, buy in advance at the restaurant, $55)
Next Meeting Date: March 13th Location: Frank White's Directions: click here Agenda: Barleywine presentation and club competition	Beer Quote and Trivia “Blessed are the clean of palate, for they shall taste good beer.” — SISTER MARY LUPULIN, YANKEE BREW NEWS COLUMNIST What German brewery features a shovel on it's labels? Answer at end of newsletter…

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Sip by Sip

Minutes of the Previous Meeting

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Date: Febrewary 13^th, 2007

Location: Frank White's in Middleboro, MA

Number of Members Attending: 21

Business

The March meeting is on the 13th. It's a barleywine presentation and club competition. It's at Frank's again. The winning entry will be used as the basis for the 2007 group brew.

The April 10th meeting is on Beer Gadgets and Memorabilia. Bring stuff you've built or acquired for some show and tell. The location is upstairs at the British Beer Company in Walpole (so don't bother bringing homebrew). Show up an hour early if you want to eat dinner there before the meeting with other members.

Bill T. spoke to the Berkshire Brewing Company rep, and he wants to present to the club. We need to figure out which meeting will be good to schedule him for.

April 14th is the South Shore Brewoff. Get entries in by March 30th, either by bringing them to the March meeting or to a drop-off location (listed on the entry form). The location is Bob's barn. We need to solicit prizes from sponsors, so if you can stop by a beer-related place where you are known and try to get prizes then please do so, just check with others on e-mail first to make sure that no one else has already contacted that establishment.

The SSBC Group Brew is on May 12th (the day before Mother's Day). Bill T. will be hosting the new barrel which we will fill. Not sure if we decided where we will do the brewing, but Fred and Mary Anne offered their place again this year.

We still want to try and coordinate a Western Mass. pub crawl. Kevin contacted Ria Windcaller and she offered to help us get into some of the local establishments or get tours if we can supply her with a date. So, we need to plan a date and a plan of attack. We decided that the first half of June would be a good time, provided there are no graduations going on at that time.

Roger wasn't at the meeting, so we had no update on the club apparel initiative.

Potential Colorado trip - Kevin suggested the following:

	June 21-23 - NHC, June 23-24 - Colorado Brewer's Festival (double-event trip)
	1-2 weeks later - Colorado Brewer's Guild Meeting (Rendezvous?)
	Sept 14-16 - Telluride Blues and Brews Festival
	Oct 11-13 - GABF

If anyone is interested, let Kevin know (and which event(s)).

The Sam Adams Longshot competition is happening again in 2007. Entries are due at the end of April. You need to enter on-line (details).

Buzzard's Bay brewing invited us to come back for a meeting at the brewery sometime. We'll need to see if we can plan that.

Bill G. brought some forms he uses to keep records of his brewing, for anyone interested.

Intro to Beer Judging, presented by Francois

To familiarize everyone with some of the aromas and flavors that may be present in beer, Francois spiked MGD's with various substances. MGD is used because it has a very neutral flavor and lets the added flavor/aroma shine through. He sent around numerous samples, demonstrating sweet, salty, vinous, acidic, hot/alcoholic, nutty, buttery/diacetyl, sulphur, tannin, acetate and others.

If anyone is interested in pursuing judge/palate training beyond this introduction, it would take at least an afternoon. Francois suggested that this could be possible if enough members are interested. Also, a good reference book is 'Evaluating Beer' by Brewers Publications. It has a list of things that can be used to doctor/spike beers for sensory training, as was done for the meeting.

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Recipe of the Month

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Cossack Imperial Stout IV

from: Steve Gravel

Steve provided this recipe for his wonderful Imperial Stout. Give it a try!

Cossack Classic Imperial Stout IV

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

12-C  Barleywine & Imperial Stout, Russian Imperial Stout

Min OG:  1.075   Max OG:  1.095
Min IBU:      50   Max IBU:    90
Min Clr:        20   Max Clr:     40  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50       Wort Size (Gal):    5.50
Total Grain (Lbs):       23.36
Anticipated OG:          1.108     Plato:              25.4
Anticipated SRM:        66.1
Anticipated IBU:         71.5
Brewhouse Efficiency:     70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.00    Gallons Per Hour
Pre-Boil Wort Size:    6.50    Gal
Pre-Boil Gravity:      1.091    SG          21.82  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
68.5    16.00 lbs. Pale Malt(2-row)          America        1.036      2
  2.1     0.50 lbs. Cara-Pils Dextrine Malt                      1.033      2
  2.1     0.50 lbs. Special B Malt               Belgian         1.030    220
  4.3     1.00 lbs. Toasted Malt(2-row)     America        1.033     30
  4.3     1.00 lbs. Treacle                          Generic         1.036    100
  2.1     0.50 lbs. Chocolate Rye Malt       Germany       1.034    450
  1.9     0.44 lbs. Carafa                           Germany       1.030    400
  2.9     0.69 lbs. Roasted Barley              Great Britain  1.029    575
  3.2     0.75 lbs. Flaked Barley                America        1.032      2
  1.1     0.25 lbs. Black Patent Malt          Great Britain  1.027    550
  1.1     0.25 lbs. Chocolate Malt              Great Britain  1.034    385
  1.0     0.23 lbs. Chocolate Malt              America        1.029    350
  3.2     0.75 lbs. Lactose                          Generic        1.030      0
  2.1     0.50 lbs. Alexander LME - Wheat    America    1.037      4

Potential represented as SG per pound per gallon.

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Eroica                            Pellet       12.00  30.9  60 min.
  1.00 oz.    Santiam                          Pellet         6.80  17.5  60 min.
  1.00 oz.    Mt. Hood                       Pellet         6.50  12.8  30 min.
  0.50 oz.    Goldings - E.K.              Whole       6.60   5.9  30 min.
  0.50 oz.    Santiam                          Pellet         6.80   4.3  15 min.

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.10 Oz     Irish Moss                     Fining    15 Min.(boil)

Yeast
-----

BrewTek CL-10 American Microbrewery Ale #1

Water Profile
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Profile:           Ideal Stout
Profile known for: Stout

Calcium(Ca):          50.0 ppm
Magnesium(Mg):     12.0 ppm
Sodium(Na):           60.0 ppm
Sulfate(SO4):         46.0 ppm
Chloride(Cl):        175.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 7.00

Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   21.11
Water Qts:   19.01 - Before Additional Infusions
Water Gal:    4.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.90 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  90
Mash-out Rest Temp :          165  Time:  20
Sparge Temp :                      180  Time:  45

Total Mash Volume Gal: 6.44 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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It’s All in the De-t-Ales…

Articles, Reviews and Information

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Contents:

	Barleywine Style Guidelines
	Mild Ale Presentation

Barleywine Style Guidelines

Here are the guidelines we will use for judging the beers in March's Barleywine club competition.

19B. English Barleywine

Aroma: Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl.

Appearance: Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.

Flavor: Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl.

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate, depending on age and conditioning.

Overall Impression: The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas.

History: Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.

Comments: Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.

Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.

Vital Statistics:

OG	FG	IBUs	SRM	ABV
1.080 - 1.120+	1.018 - 1.030+	35 - 70	8 - 22	8 - 12+%

Commercial Examples: Thomas Hardy's Ale, Burton Bridge Thomas Sykes Old Ale, Robinson's Old Tom, J.W. Lee's Vintage Harvest Ale, Fuller's Golden Pride, Young's Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Lakefront Beer Line, Heavyweight Old Salty

Return to top

19C. American Barleywine

Aroma: Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.

Appearance: Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.

Flavor: Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.

Ingredients: Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.

Vital Statistics:

OG	FG	IBUs	SRM	ABV
1.080 - 1.120+	1.016 - 1.030+	50 - 120+	10 - 19	8 - 12+%

Commercial Examples: Sierra Nevada Bigfoot, Rogue Old Crustacean, Anchor Old Foghorn, Victory Old Horizontal, Brooklyn Monster Ale, Avery Hog Heaven Barleywine, Bell's Third Coast Old Ale, Weyerbacher Blithering Idiot, Three Floyds Behemoth, Old Dominion Millennium, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Left Hand Widdershins

Mild Ale

by Bill Gassett

Mild Ales

This isn’t so much a story about a specific style of beer as it is a story

about a term used to distinguish one style of beer from another.

And it goes like this.

In the 1700’s the term “Mild” was not being used to describe a

certain style of beer which we now use in reference to an English

low alcohol, low hopped beer. It was used to differentiate a beer

that was served only weeks after it was brewed instead of a beer

that was stored for up to 6 months or more. It was also used in

reference to a porter, the most popular beer in he late 1770’s, but

this was only to distinguish a new porter form a “stale” porter. The

stale porter being beer that was aged in the keg.

In the 1800’s there was a change in the taste of beer drinkers.

More and more beers started to be served new or fresh after the

brewing process. These beers were sometimes called mild. Even

by the middle of the 1800’s there wasn’t an actual style designated

as mild ale. This is due to the fact that most brown beers were

simply called ales, as long as they weren't stouts or porters. The use

of mild to designate a new beer was being used less and less

because almost all ales were brewed to be drunk relatively new.

Ales that were to be aged were called stock ales.

There was a big development in English Brewing in the 1820’s with

the development of IPA’s. Pale Ales had been around for awhile but

weren't as popular as as the old tried and true brown ales. The

development of India Pale Ales changed all that. Within 30 or 40

years lots of brewers were brewing pale ales of one kind or

another which meant that popularity of porter and stout waned

drastically. So another name for their brown non-porter beers

was needed and the term “mild ale” was chosen. Still at this time

there was not a specific style of beer know as Mild Ales. Porter

faded in popularity to almost non existent while pale and mild ales

increased in popularity. Milds being the favorite.

Around 1900 the strength of beers in general diminished. This was

mainly due to an Act of Parliament that taxed beer according to

the original gravity. Lower original gravity meant lower taxes and

weaker beers. When WWI broke out the shortage of materials also

meant weaker beers. This was probably the hay-day for beers

falling into the mild ale style. A relatively cheaper, easy drinking

beer that one could be consumed in large quantities, if one wanted

to.

After WWI beers grew in strength somewhat but probably not back

to what they used to be. Milds continued to be the beer of choice.

Things didn’t change much until the end of WWII. At this time

bitters became more and more popular as tastes changed and

drinkers became more affluent.

In the 60’s bitters surpassed milds as the most popular beer in

Britain and continued to grow popularity. In certain areas of

Britain milds still ruled but they were never to be the beer of

choice as they once were. Still, at this time there was not a specific

style of beer known as mild. Mild was a general time for lighter

brown ales.

But alas, the rein of bitters was not to be a long one. The

consumption of lagers was on the rise and sometime around 1990,

lagers surpassed bitter as the most drunk draft beer.

“THE ONCE-MIGHTY MILD ALE HAS NOW DWINDLED FROM BEING THE

STAR TO BEING JUST A BIT-PLAYER WHOSE PART COULD BE QUICKLY

WRITTEN OUT OF THE PLAY.”

But have no fear. Mild ales have not gone away completely in

England. Pale ales are still popular. Stouts and porters have stage a

come back. Bitters can be found everywhere and milds are still

being brewed. Somewhere along the line, mild ale finally did get

recognized as a specific style of beer. Numbers were assigned.

3.0% to 3.5% in alcohol. 10 to 25 IBUs. SRM 12-15. Usually light in

color and almost always light in taste. What probably started out

being the “common mans beer”, eventually rose to being the

dominate beer in Britain, only to be replace by a newer, faster and

stronger model. This replacement has since been replace itself by

a new and improved version of beer. How long will it be before it is

replaced. Time will tell.

I look at mild ales as, in a way, as England’s answer to Budweiser.

Sure one is an ale, the other a lager. But they are both brewed for

one purpose. As a beer you can sit down and pound down.

Beer Trivia Answer

What German brewery features a shovel on it's labels?

Answer: Spatenbrau (Munich)

Contact Information

If there are any updates or changes to the information posted here, please contact:

blanchette.j@comcast.net

What's That Awful Smell??

Index

At A Glance…

Club Events

Area Events

Next Meeting

Beer Quote and Trivia

Sip by Sip

Business

Intro to Beer Judging, presented by Francois

Recipe of the Month

Cossack Imperial Stout IV

from: Steve Gravel

It’s All in the De-t-Ales…

19B. English Barleywine

19C. American Barleywine

Mild Ales

Beer Trivia Answer

Contact Information

Last modified: March 24, 2008