Minutes of the April 9th Meeting
Clean Up Crew: Thanks to Jeff Jensen and Dale Wheeler for volunteering.
Treasurer's Report: The Guild earned $1.30 interest, which means $973.97 in account (wheh-hoo!). We also added four new members.
Joe Yoder
Old Business:
AHA Membership Dues: $28. The deadline is the May meeting. The more members who sign up, the more AHA benefits we receive.
New Business:
Newsletter Editor Resigns: Dwight regretfully (on our part) but politely resigned as Guild Newsletter Editor, effective immediately. Thanks, Dwight, for all your hard work! Good News-by meeting?s end Sherry Holub and Ellen Jensen volunteered to be co-editors of the LBG?s (new) beloved newsletter. Submissions-are politely but more aggressively requested. Deadline is the end of the month.
More Bad News: The LBG is homeless: Lawrence?s only brew shop (Lawrence Brewers Supply) and the (former) home of the LBG will close its doors for the last time April 30. Doug Holub graciously offered to head the search for a new . Until one is found, the Guild decided to hold meetings at members? houses.
The May 14th Meeting Will be Held at Robert Johnson's Apartment
701 W. 9th Street, Apt. G (9th and Indiana, above the Jayhawk Food Mart: Entrance on the west side.)
Classic Case of Bad Timing: Chris Hedquist, a representative of the Topeka Hall of Foamers, dropped by to let us know about a statewide brew club pig roast that they are putting on. Unfortunately, it?s June 27-28, the same weekend as our Brewfest. We need open lines of communication with our fellow brew clubs.
Commercial Tasting-Animal Beers
Flying Monkey-Pale Ale from Merriam, KS (0 votes)
"Thin"
"You want mine?"
"Click your heels Dorothy-and fly me to the Free State"
"Monkey piss"
Wild Goose-Snow Goose Winter Ale from Chesapeake Bay (11 votes-WINNER!)
"Damn, that's good"
"Choco-malty"
"Dee-licious"
"Alcohol Bite"
"Nutty but a little too much hops."(Who said that? Too much hops? Get a rope.-Ed.)
Big Rock-Magpie Rye from Canada (4 votes)
"Canuck Beer"
"Wort-Hog!!" (with extreme enthusiasm a la Doug Holub)
"Weird nose-yeasty? Smelly feet?"
"Slightly sour taste"
"Light, fruity"
"Dangerously drinkable"
"Probably a good summer beer"
Euro-Zebra-Razzberry Lager (Brewed by someone?s "Grandma Decker") (0 votes)
"Razz-nose"
"Kool-aid with seltzer water"
"Fruit with maybe a hint of beer."
"There?s no beer in here."
"Soda pop."
"Fru-Fru beer"
Robert Johnson-Secretary
Brewfest Committee Meeting
Members in Attendance: Jeff and Ellen Jensen, Doug, Sherry and Harley Holub, Tim Baroni and Jamie Rusconi, Derek Osborn and Joe Yoder.
Date and Time:We have reserved Shelter #7 for June 27th, rain or shine. We have the shelter from 10 a.m. to 10 p.m. The BrewFest hours are noon to 8 p.m. Volunteers for setup and cleanup are requested.
Ticket Price: $10 in advance; $12 at door. Adult ticket price includes commemorative glass with 3rd annual BrewFest logo, which Barry has graciously agreed to design. Tickets for children age 5-11 cost $5. They will receive a plastic cup. At a quantity of 200 glasses, pint mixer glasses are $1.60 each. Tickets and handbills will be available for distribution/selling at May meeting, thanks to Lisa Suddith.
Food: The Food Committee plans to order all the food through Naismith Hall. Items include burgers, brats, side salads, fruit and vegetable tray. We are also planning on serving root beer again this year. This is a non-discriminatory event-we will also remember our vegetarian friends. Veggie burgers will also be available.
Shirts: We plan on having T-shirts for the event. Red shirts with white print for Guild members; white shirts with black print for public sale. We need to decide on a price, however.
Live Music: Joe Yoder, through long hours of research and auditioning, has commissioned Rhubarb Pie, a local acoustic bluegrass band, to play at the BrewFest for a couple of hours.
Volunteers: Volunteers are needed for manning the grill, setup and cleanup (See Doug Holub), beer donations and bartenders (see Derek Osborn), game/sprinkler/toy donations (see Joe Yoder), as well as various other tasks that haven?t yet been thought of, so please, VOLUNTEER, or be volunteered.
If you think of something that has hasn?t been covered, see one of the officers.
Last year?s BrewFest was such a success. If we want a repeat performance, we need everybody?s help in selling tickets and generating excitement for the party. Let your friends know that this is a family event. There will be activities for kids as well as adults. We plan on having a sprinkler to cool off with, as well as a water balloon toss, frisbees, croquet, volleyball and softball and whatever else ya?ll come up with. (Perhaps you should leave your lawn darts at home, though.)
Cooking With Beer
Stout Marinated Steaks
It's getting warmer, and it's time to get the barbecue grill back out. This is great recipe that I found in Zymurgy last summer. You marinade the steaks, then cook the marinade down to a sauce.
Per person (multiply as needed)
One Ribeye Steak
Marinade:
2 cloves garlic
1 tsp. shallot
1 tsp. Vidalia (sweet) onion
1/4 tsp. tarragon
1/4 tsp parsley
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
4 oz. stout (I used Guinness, but you could certainly use homebrew!)
1 oz. soy sauce
1/8 tsp. ground black pepper
1/8 tsp. salt.
Chop garlic, shallot, and onion and place in bowl. Chop parsley and tarragon and add to bowl. Add Worcestershire, Dijon, stout, soy sauce, and seasonings, then mix well. Let stand for 30 minutes to blend flavors. Place the steaks in the marinade, making sure they are covered. Cover the bowl and place in the refrigerator for at least 30 minutes. Cook the steaks to the desired degree of doneness. Place the remaining marinade in a small saucepan either on the grill or a stove and heat the sauce until slightly thickened. You can add more beer if you wish. Pour the sauce over the steaks and serve.
Pete Clouston
Big Brew 1998
The premise: Same beer, same recipe-all brewed at the same time NATIONWIDE.
The purpose: To celebrate the 10th anniversary of National Homebrew Day and the 20th anniversary of the American Homebrewers Association.
The goal: To set the World?s Record for the largest quantity of small homerew batches from the same recipe by homebrewers.
Light-off time for our area was 1 p.m. Members from our illustrious Guild brewed at Joe Yoder?s house (many, many thanks to Joe and Joan for letting us use and abuse their house, and for the finger-lickin' good ribs they and their friends provided).
The Big Brew was a success-or not-depending on who you talk to. Brewing outdoors at someone else?s house is not always the easiest task, and a couple of brewers had more than their share of difficulties. Just remember, that which does not kill you makes you stronger.
Five members (Joe, Derek, Barry, Tim and Doug) brewed 38 gallons of beer. Other members who dropped by include Mons and his friend Jennifer, Jeff and Ellen, Dwight and Lillian, Derek?s business partner, Jamie and Jordan, Sherry and Harley and several friends of Joe and Joan?s.
Check out the pictures from Big Brew 1998
Beer . . . Shampoo?
I wanted to share a new find with members of the Guild. Beauty Brands, next to HyVee, in Lawrence sells the Back to Basics line of shampoo. They have come out with a for-real-deal micro-brewed line of beer shampoo products! Not only do they have ale styles, but lagers too-and they come in actual beer-bottle-looking containers. I kid you not, this stuff is made with actual hops and malted barley. Hey, minus the yellow dye #5, this is the real stuff. Here are some of the available flavors: honey wheat, peach amber, oat bran, and black cherry stout. Enough on the details. Let?s get down to the actual studies. I have been using this stuff for two months now. Maybe some of you have noticed that my hair has more body and pizzazz lately. I owe it all to Back to Basics.
Jeff Jensen
May 1998
Moderator: Officers