February 2001

[Greenblood]

In the brew pot...

What is, in fact, in the brew pot, you might ask? Well, not much right now but a lot of snow and winter weather. At the February meeting, Robb gave his entertaining presentation to the accompaniment of thunderstorms which promptly turned to freezing rain and sleet before the meeting was over. The next day saw a few inches of powder lying on the ground, and as I write this a few weeks later, we have another new few inches. It puts quite a damper on those of us who brew outdoors. Those hop rhizomes will soon be pushing up their shoots through the damp, cold soil, however, and before you know it, it will be possible once again to sit on the porch, keeping an eye on the kettle, sipping a homebrew, and enjoying the warm, spring sun. Here's looking forward to some great brewing...

Glenn Hudspeth

February Seminar
At the February meeting, Robb Hensleigh revealed his secret recipe for Sima, a traditional Finnish sauna drink:

Sima, Finnish Sauna Drink
Robb Hensleigh
Yield: ca. 10 pts.

2 lemons, peeled. Save yellow, discard white, slice fruit
1/2 lb. brown sugar (1 cup, packed)
1/2 lb. white sugar (1 cup)
1 cup honey

Put above ingredients in a large bowl. Bring 10 pints of water to a boil and pour over ingredients. Cool to lukewarm. Add 1/4 tsp. bread yeast and one bottle of beer. Leave overnight uncovered to ferment.

Put a level teaspoon of sugar and 3-4 raisins in each bottle. Strain the fermented liquid and fill bottles. Let stand at room temperature until the raisins float (1-2 days). Chill and enjoy.

After an informative discussion of the "brewing" technique for the above recipe , Robb treated the group tp a few bottles of this very unique drink. Everyone was pleasantly surprised. Thanks to Robb for sharing one of his family's traditions with us!



Robb pours the mystery...


LBG members, Joe Yoder and
Rich Deviney, look on and
wonder what it's gonna taste like...


Minutes of the January 11, 2001 meeting

Old business
Cleanup Crew: Barry and Dwight.

Attendance: Joe Yoder, Dwight Burnham, Rich Deviney, Jeff & Ellen Jensen, Robb Hensleigh, Barry Fitzgerald, Pete Clouston, Dale Wheeler, Max Maximov, and Glenn Hudspeth.

Library: Rich has looked into acquiring some new books. Still looking for the cool-looking suitcase.

Treasury: Barry reports that seven memberships were paid in January, two of which were families, for a total of $284. Barry moves that memberships no longer be prorated. Current funds are $417 + change. Paperwork for checking acct. at bank needs to be changed.

Day-trip to High Noon Saloon: No news in this regard. Ellen reports on transportation costs. Everyone agrees to seek a private driver and just rent a van. Max Maximov subsequently volunteers his wife in a later e-mail discussion.

Brewfest: Rich reserved the band (Tallemore) for the event. Joe will reserve the pavilion.

New business
Barry told about some good micro brews he recently tried in New York. He also reported that Parkville, MO, is a nice place to visit and similar in many respects to Weston.

Max reported that Schl?sser Alt in D?sseldorf is unfortunately going out of business. Max also recommended the restaurant, Suppenk?che, in San Francisco as a good place to try many German beers on tap.

The Free State Brewers Dinner is coming up, at a price of approximately $30.


Tastings: Porters
Homebrew example: Dwight Burnham's very delicious Foster's Entire Butt. Two different examples, one with more aroma hops than the other. Recipe below.



Tapping Dwight's porter


Dwight talking about his beer

Commercial examples:

1. Fuller's London Porter. Comments included "fruity" and "easy to obtain." Well-liked by everyone.

2. OKOCIM, a Polish porter in the style of a "Baltic Porter". High gravity, 8.1% alc. Comments included "English ale with sugar" (Jeff), "Cough syrup" (Joe), "Medicinal quality" (Barry), and "Sherry-like,"



Pete explaining the style


Ellen & Jeff sampling the brew

Articles & Brewing Information
MARIS OTTER: FINEST QUALITY MALT

Maris Otter barley has been grown in England since the mid '60s when it was selected to meet the needs of the brewing industry of the time. It was quickly recognised for its excellent malt and for many years was the only winter barley to be approved by the institute of Brewers. Today it is specially grown and is the mainstay of the flourishing English regional and micro-brewing network who seek to maintain the traditional taste of beer.

Breeding a traditional classic

This two row variety was bred by Dr. G. D. H. Bell and his team at Cambridge. By crossing the established spring malting barley, Proctor, with the winter variety, Pioneer, Maris Otter was endowed with the malt characteristics of a spring barley together with winter hardiness. This commercial breakthrough allowed farmers to sow a more reliable crop with a valuable market use.

Quality performance

From the beginning Maris Otter demonstrated its consistency, season upon season producing grain with low nitrogen levels, as well as a uniquely reliable performance in both maltings and most importantly the brewhouse. So much so that the extra cost required to preserve supplies is accepted by premium brewers who trust Maris Otter to brew and ferment well, producing bright clean tasting full bodied beer.

Grown on the best soils

Nowadays, Maris Otter is grown by selected farmers, recognised for their craft as barley growers and who farm on the best barley ground in England. These chalk based soils, which stretch from Dorset in the south, along the ancient Icknield Way through Cambridgeshire, to the Norfolk coast, combine with a maritime climate to produce barley of worldwide renown.

Widely available

Maris Otter malt is available to all brewers large and small. Many UK maltsters from the smallest craft type with traditional floor maltings and natural draught kilns to those factories using the most modern techniques, produce Maris Otter malt to a wide range of specifications.

Consumer interest

With increasing consumer awareness of the raw materials used in the beers they drink and the support of organisations like UK CAMRA (Campaign for Real Ale), Maris Otter is recognised as the heart of a superb beer.

For further information contact:
The Maris Otter Group
c/o Gowlett Grain Ltd.
Abington Park Farm
Great Abington
Cambridge CB1 6AX
Tel: +44 (0) 1223 893737
Fax: +44 (0) 1223 893753

Submitted by: Dwight Burnham



Festivals and Competitions
Hudson Valley Homebrewers: 11th Annual Homebrew Competition. Entries due 3/3-3/17. More information from David Sherfey, sherf@warwick.net.

Quad States Brewers Challenge: Hosted by the Foamy Express Ryeders of St. Joseph, MO. Winner of the Best of Show recipe will work with the brewer of the Belt Brewing Co. to produce their recipe as a seasonal special.
Submitted by Pete Clouston.



Recipes
Foster's Entire Butt, Dwight Burnham
Reproduced from a recipe in Terry Foster's Porter, #5 in the Classic Beer Styles Series
Batch size: 5 gallons
OG: ca. 1.052, FG 1.011-1.013

Ingredient: All-grain amt. Extract version:
Pale malt 7.6 lb. ---
Crystal 90 0.75 lb. 0.75 lb.
Pale malt syrup --- 6 lb.
Pale dry extract --- 6 oz.
Chocolate malt 0.5 lb. 0.5 lb.

For both versions:
9 HBU (33 IBU) Northern Brewer for bittering
0.5 oz. Hallertauer for aroma

Mash at 152?. Let mature 1-2 mnths. after packaging.

Beer Mustard, Pete Clouston

Here's another beer mustard recipe. The one I shared before was a little sweeter. This one is pretty spicy with a coarse texture from the mustard seeds. I got the recipe from the website of a Belgian beer importer. Makes about 8 oz.

2 1/2 oz. black or brown mustard seeds
1 1/2 oz. white finely ground mustard seeds (powder)
Beer Ommegang or faro (I used New Belgium's Abbey, a dubbel style somewhat similar to Ommegang)
4 tsp. salt
2 tbs. whole wheat flour
2 tbs. honey (or more to taste)
Spiced vinegar

Bring 1 cup white/cider vinegar to a boil and add: 1 tsp. cracked corriander seeds 1 tsp. white peppercorns 2 tbs. fresh chopped rosemary 1/2 tsp. ginger Steep for a few minutes then drain. Pour the spiced vinegar over the black mustard seeds. Steep mustard seeds overnight in spiced vinegar. The next day, mix the finely ground white mustard seeds with beer to form a thick paste. Add flour, honey, salt, and drained black mustard seeds. Let rest for about ten days. Taste and add more beer, salt, or honey to taste.


Recent Beer News courtesy RealBeer.com
Gatza chosen IBS director FEB 28, 2001 - AHA chief replaces Edgar, retains homebrew post

Pabst to close Pearl brewery FEB 27, 2001 - And this time the brewing company apparently means it

Guinness denies it's leaving Dublin FEB 22, 2001 - Irish government buys buildings at St. James Gate

Heineken moves into German market FEB 22, 2001 - Joint venture should help Heineken sales in Germany, Paulaner sales elsewhere

Belgian government backs Interbrew FEB 21, 2001 - Ministry will challenge U.K. ruling to force Bass sale

Brewery, lineman help charity FEB 20, 2001 - Boston Beer makes donation on behalf of Ravens' Sam Adams

Georgia rejects strong beer FEB 10, 2001 - State's 6% limit keeps out many styles

Guinness 'launches' new widget FEB 7, 2001 - Irish brewery tests new bottle version of stout

Interbrew appeals antitrust ruling JAN 26, 2001 - But Belgian brewer resigned to selling Bass brewing operations

Corona designated 'Budweiser brand' JAN 26, 2001 - Anheuser-Busch distributors given OK to boost Mexican beer sales

Copyright 2001 by Real Beer, Inc.


Discount Days at Bacchus & Barleycorn
LBG members receive a 10% discount from Bacchus & Barleycorn, March 5-10. Please show membership card or bring newsletter. Bacchus & Barleycorn is located at 6633 Nieman Rd. in Shawnee (913-962-2501).



Yum, this is good Porter, Dwight!


Joe, Barry, and Max close it down.