September 2007
“News About Brews”
Another Club Year, More Beer
Welcome to another fiscal/calendar year of the South Shore Brew Club. And especially welcome to all of the new members who have joined us just recently. It's great to see the club continue to grow each year. The energy and enthusiasm of new members makes this club so much fun to be a part of. That, and of course the conversations and great beer that the members share with each other.
So let's have another great year!
Well, 'nuff said for this month.
Brew On!
Jimmy B
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Index
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At a Glance (next meeting, events, quote and trivia) | ||||
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Sip by Sip (meeting minutes) | ||||
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It's All in the De-T-Ales (articles, reviews, etc.)
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At
A Glance…
Things
You May Want To Know, Or Not
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Club EventsOctober 9th – October club meeting at Brian Shurtleff's (directions)
November 13th– November club meeting at ??? (directions)
Nov 17 – BJCP exam
Nov 24 – Western MA pub crawl
Check the club calendar for more details on these and other upcoming events. |
Area EventsSep 22 – Beer Advocate German Beer festival
Oct 6 – Southwest Harbor Oktoberfest
Oct 20 – Wort Cider festival
Oct 27 – Beer Advocate Belgian festival,
Nov 3 - Maine Brewer's Festival in Portland, ME (details)
Nov 3-4 - CiderDay in Franklin County (Greenfield), MA (details)
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Next MeetingDate: Oct. 9th Location: Brian Shurtleff's in Norton Directions: click here Agenda: Brewing Calculations |
Beer Quote and Trivia“Beer is a gift from the goddesses, a soothing balm given our species to bring joy and comfort in compensation for the curse of self-awareness, the awful realization of our mortality.”
What brewing company claims that it's beers are brewed at night by unseen gnomes?
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Sip
by Sip
Minutes
of the Previous Meeting
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Date: September 11th, 2007
Location: Frank White's, Middleboro, MA
Number of Members Attending: ??
Business
| The nominations for this year's club officers (made at the planning
meeting) were approved:
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| The proposed calendar (drafted at the planning meeting) was approved:
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| The October meeting will be at Brian Shurtleff's in Norton (links to directions above) | ||||||||||||||||||||||||
| The November presentation (APA style) will be given be given by Jason Colby. He will post a recipe within the next few days for an American Pale Ale. The recipe will include an all-grain version and an extract version. The yeast type will be specified (likely American Pale Ale – 1056) along with the target gravity, IBU, and hopping schedule. Participants in this competition are asked to email Jason with the hop type being used so that we don’t get 10 cascade-hopped APAs (and, only email Jason so that we can keep the competition anonymous). English hop varieties are acceptable. We didn’t choose a location for the November meeting as of yet. | ||||||||||||||||||||||||
| Regarding the Christmas party – we still have to check this with Francois. | ||||||||||||||||||||||||
| Steve Gravel volunteered to do the porter presentation in February. | ||||||||||||||||||||||||
| 5-6 couples signed up so far for the Moat Mountain trip on Nov 10 – anyone else interested should contact Bill Tredo. | ||||||||||||||||||||||||
| Seemed like more interest in the W. MA pub crawl for Thanksgiving Saturday, but people need more time before committing. We’ll re-address this at the October meeting whether or not there’s sufficient interest to have it. | ||||||||||||||||||||||||
| From a beer calendar standpoint – upcoming events are Sep 15 – beer festival in Haverill (the Tap), Sep 22 – Beer Advocate German Beer festival, Oct 6 – Southwest Harbor Oktoberfest, Oct 20 – Wort Cider festival, Oct 27 – Beer Advocate Belgian festival, Nov 3 – Maine Brewers festival and Cider Day, Nov 10 – Moat Mountain beer dinner, Nov 17 – BJCP exam, Nov 24 – W. MA pub crawl. | ||||||||||||||||||||||||
| BJCP class will meet next Tuesday at Frank’s. Frank will give presentation on Troubleshooting I and Kevin will give presentation on wheat beers. |
Yeast, presented by Jeff McNally and Wade Hicks
Jeff and Wade did
a great job with the yeast presentation. Jeff had several handouts (a
presentation and an article from Brew Your Own) and covered yeast specifically
from a brewing standpoint. Wade gave a presentation on yeast from a
microbiology standpoint and covered the different stages of the yeast cycle
along with information on yeast byproducts as they pertain to beer.
Wade's part of the presentation is available in the Files section of the SSBC Yahoo Group, here.
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Recipe of the Month
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SSBC Group Brew '07 English Barleywine
(sitting in a barrell at Bill's)
from: Steve Gravel
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.25
Anticipated OG: 1.114 Plato: 26.9
Anticipated SRM: 20.8
Anticipated IBU: 74.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 1.00 Gallons Per Hour
Pre-Boil Wort Size: 6.00 Gal
Pre-Boil Gravity: 1.095 SG 22.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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21.9 4.00 lbs. Muntons LME - Extra Light England 1.037 3
11.0 2.00 lbs. Amber Liquid Malt Extract 1.036 30
57.5 10.50 lbs. Maris Otter Great Britain 1.038 4
5.5 1.00 lbs. Crystal 60L America 1.034 60
4.1 0.75 lbs. Molasses Generic 1.036 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Magnum Pellet 15.10 40.8 60 min.
1.50 oz. Fuggle Whole 5.00 14.2 30 min.
2.00 oz. Goldings - E.K. Whole 4.50 17.0 30 min.
1.00 oz. Fuggle Whole 5.00 2.4 5 min.
Yeast
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(some dry yeast...)
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 11.50
Water Qts: 11.00 - Before Additional Infusions
Water Gal: 2.75 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.96 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 20
Sparge Temp : 180 Time: 45
Total Mash Volume Gal: 3.67 - 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:
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Planning Meeting Summary – August 28, 2007
British Beer Company, Walpole MA
The goal of the club planning meeting is to nominate officers for the new club calendar year (starting in September) and to rough out a schedule including meeting topics and major events. Additional nominations can be made at the September meeting and at that meeting the club will vote on the new officers. Also, changes to the tentative schedule can be discussed and voted on as needed.
Nominations
President (Primary Fermentor) - Bill Tredo
Vice President (Secondary Fermentor) - Kevin Farrell
Program Coordinator - Brian Kurowski, maybe Frank White?
Raffle Coordinator - Bill Gassett (with Mike K's help getting swag)
Newsletter - Jim Blanchette
Treasurer - Paul Corbett
Brewoff Coordinator - Kevin Farrell (with assistance from Geoff McNally and Brian Kurowski)
New Member Coordinator - possible suggestions: Mark Irwin and Paul Corbett?
Pub Crawl Coordinator (new proposed position) - no volunteers
More on Pub Crawl Coordinator - it was suggested that since we have such a difficult time getting a pub crawl coordinated, perhaps it should be a dedicated office. Jeff suggested that if anyone had a particular interest in going to a certain area, that person could take responsibility for planning that given crawl. For example, he has interest in a pub crawl to NYC that also incorporates shopping for the spouses in the early-holiday time frame, and therefore might plan that out.
Calendar
December is the Christmas party (hopefully at Francois').
July is the picnic (hopefully at Dan's).
Suggested topics:
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Single-hop pale ale competition (same recipe, same additions, different hop varieties). Suggested for November. |
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Troubleshooting - identifying off flavors. Suggested for January. |
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Sanitation. Suggested for August. |
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Some sort of lager style competition, Pilsener was decided upon, for April to coincide with brewing it in the winter. |
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Porter competition, suggested for Febrewary. |
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IPA competition, suggested for June. |
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Hops |
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Calculating IBU's, and other brewing calculations. Suggested for October. |
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Newsletter suggestion: include 1st, 2nd and 3rd place recipes in newsletter instead of just 1st place |
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Yeast, strains and biology. Scheduled for September. |
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Specialty grain |
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Cider |
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General suggestion: all-grain brewers should let others know when they are brewing and can share their experience (buddy brews). |
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All grain brewing (meeting and hands-on). Meeting is scheduled for May, since that will be right before the group brew where members can follow the meeting up with hands-on experience. |
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Cooking with beer. Suggested for March. |
from Kris' notes, thanks to Dean
Kris had gotten hold of several beers that are previously unseen or hard to find. She invited members over for a tasting of these beers, and provided the attendees with some notes she had collected about the beers. By her own admission, some is from the breweries, and some is translated from Italian which she doesn't speak...
Dean was kind enough to supply these notes for the newsletter:
Troll, a very small Italian brewery in Vernante, which is in the south-west corner of the piedmont region near France . It is attached to a brew pub. Daniele Meinero is the brewer.
Palanfrina is the fall seasonal and is brewed from September to December. The chestnuts arrive with first chilly days in autumn. Palanfrina brewed with chestnuts is a beer that warms the spirit. Palanfrina is a full-bodied beer with a tawny color and with an intense nose. The use of only regional chestnuts gives the beer a local flavor. Palanfrina is great with pungent cheeses and makes an optimal companion for chocolate desserts.
Shangrila was the first creation from Birrificio Troll. It is of dark amber color and has a persistent head and with its 8.5 alc./vol. it warms the palate and the heart. Shangrila is brewed using malt, English hops and a mixture of spices from the Himalayas : tandori (Blend of coriander, cumin, garlic powder, paprika, ginger, cardamom, saffron), curry, pepper, anise. Shangrila is a complex full bodied beer with exotic scents and an intense flavor. Shangrila is a perfect companion for meats of every type, especially ones grilled over charcoal. It also pairs very well with fine cheeses.
Panada is a white beer with barley and wheat, some malted and some not. To this complex mixture of malts the incredible spices unite themselves and confer softness and freshness, the coriander and layers of orange tree meld, and two small secrets of the brewer.
Febbre Alta (High fever) Spring beer, intense fragrant and a good bitter taste and does not contain hops. All features are derived from the mixture of sixteen malts and wheat, has an orange color.
Dau is Troll's saison style
Patela has a big malt body with a color between yellow to shining orange. This beer is characterized by harmony between the intense perfumes of the hops and light of spices of the mediterranean.
Le Baladin, located in Piozzo Italy in the Piedmont region. The brewer is Teo Musso.
Nora (named after Teo's ex-wife, although they were married when he named it): Made with kamut grain from Egypt , flavored with ginger and myrrh.
Super Baladin: a sour edition of Nora
Wayan (named after Teo's daughter): made of 17 different ingredients (barley, wheat, spelt, oats, rye, different types of hops and many different spices besides coriander. Teo calls it a "Saison" but it is certainly his personal definition of a saison. Aroma and palate are rather complex, ie it takes some time to find your way through it, so to speak. The different hops are barely noticeable. The balance and bitterness is by a high defree provided by those many spices some of which are very, very unusual in brewing. This quite unusual combination of spices and herbs greatly impacts the finish which again is very different from "regular" saison-style ales. Food pairings: Fish, salmon, salads, filet mignon and other steaks, Thai food.
BFM, or Brasserie des Franches-Montagnes, is a Swiss brewery about an hour west of Bern towards the French border. Jerome Rebetez is the brewer.
2005 Bon-Chien: Brewed in 2005, oak-aged for about 20 months and bottled in October 2006; limited to 2837 bottles (837 for Switzerland and 2000 for the US market). Biere de Guard style, although the 2005 is over 15% abv.
7: 7th anniversary brew combining six types of aromatic hops, a Belgian Strong Dark Ale.
Lost Abbey is a brewery in San Marcos California ; Tomme Arthur is the brewer.
10 Commandments Lost Abbey’s once a year Anniversary beer. A new generation of Dark Farmhouse Belgian-Style Beer that had Brettanomyces (a special Belgian brewer’s yeast) added at bottling. Ale Brewed with Raisins.
Lost and Found. We brewed Lost and Found Abbey Ale to pay homage to the great monastic breweries of Belgium . Like us, we hope you’ll take the time to discover a beer that breathes aromas of figs, raisins and candied fruits. Please join us by raising your glass as we offer a toast to patience, perseverance, and all the things we have lost along the way and were somehow lucky enough to find once again.
Judgment Day A massive beer in every sense of the word. A stronger and more contemplative version of our Lost and Found Ale. Judgment Day is the base beer for our Cuvee de Tomme. Many of the Trappist Breweries produce a version of beer which ages incredibly well for many years to come.
Alaskan Smoked Porter 2004: The dark, robust body and pronounced smoky flavor of this limited edition beer make it an adventuresome taste experience. Alaskan Smoked Porter is produced in limited "vintages" each year and, unlike most beers, may be aged in the bottle, much like fine wine.
Terrapin, a brewery in Athens , Georgia . The brewer is Spike Bukowski.
Golden Ale (originally Cream Ale and changed for marketing purposes): Extreme Cream. Brewed with five types of malt and a generous amount of flaked maize, Terrapin Extreme Cream pushes the flavor envelope for this style of golden ale. By using a unique hopping technique called “First Wort Hopping,” Terrapin has achieved a smooth bitterness and a slightly fruity aroma. With it’s golden hue, gentle complexity and white creamy head, Terrapin Extreme Cream is like sunshine in a glass.
Terrapin Rye Pale Ale: We Consider this an extreme version of an American Pale Ale. It has a very up front floral and citrus aroma from a late cascade addition and dry hopping with Amarillo . This beer also has a big malt background to balance the bitterness of the hops. The rye malt cleans up your palette after you swallow so the hop flavor does not stick in your mouth too long.
Bell's Brewery is in Michigan , and Larry Bell is the brewer.
Bell's Cherry Stout: This unique ale begins its life as a powerful and richly sweet stout to which Michigan tart cherries are added. The resulting black brew is complex, sweet and tart with a distinct cherry finish. It will improve with cellaring.
Beer
Trivia Answer
What brewing company claims that it's beers are brewed at night by unseen gnomes?
Answer: La Chouffe in Achouffe, Belgium