Announcements
June 2, 2001: BREWFEST!
June 20-23, 2001: National Homebrewers Conference, 2001: A Beer Odyssey. Los Angeles, CA. Includes lectures & workshops, the AHA National Homebrew Competition, pub crawls, outdoor festivals, and awards banquet. Register online.
August 11, 2001: Great Taste of the Midwest, Madison, WI. Second-largest beer festival in the U.S., and some say the best. Tickets go on sale May 1. More information online.
September 27-29, 2001: Great American Beer Festival, Denver, CO. Tickets go on sale July 1 online, August 15 elsewhere.
May Seminar
There was no formal seminar for the month of May. Planning for the Brewfest took priority.
Minutes of the May 10, 2001 meeting
Old business
Cleanup Crew: everyone present volunteers.
Plans for the Brewfest 2001:
* Beer: everyone please brew and donate a 5-gallon keg of beer (or more). Contributors will receive one free ticket to the festivities. Ed at High Noon Saloon has generously pledged a keg. Joe is going to contact Free State and Brown Bear to check on a beer contribution from them. Jeff is taking care of the CO2. Everyone should bring fittings for their kegs. Rob has arranged for a horse trough and will check on ice donations. Jeff will bring a commercial keg or two in case the beer runs out.
* Meat and beans: Dale has taken care of this. There will be a variety of meats (ribs, pork roasts, chicken, turkey, venison) as well as beans on the smoker. There will also be veggie burgers available. Dale needs to know when he can get into the park to set up.
* Plates, napkins, utensils, cups: Ellen and Xan will be bringing these.
* Side-dishes: everyone should bring a side-dish, but preferably not beans. Might want to avoid dishes containing mayonnaise unless you keep it cool. If your dish contains mayonnaise or has other special requirements (heating, cooling, etc.) then you should bring the necessary equipment along. I.e., coolers, crock pots, pitchforks, shovels, etc. Joe has a list of good ideas for side-dishes, most of which are raw vegetables. You can send him email if you need an idea of what to bring. Apparently everyone really loves deviled eggs, and Rob presented Joe with a dozen raw eggs on Thursday night as a door prize. These will probably show up deviled at the Brewfest. If all else fails just make a big bowl of potato salad, heavy on the mayonnaise--it's Dwight's favorite.
* Music: Rich has taken care of the band, Tullamore. Band will play 4 - 8 p.m.
* Shelters & tables: Dwight has shelters lined up and one table. Dwight will try to get more tables.
* Glasses: Ellen has taken care of the glasses. They will be ready on 5/24.
* Tickets: Joe will email Dale a ticket and a poster as soon as possible. Dale will copy them at Kinkos and give them back to Joe. Members can then buy their tickets in advance from Joe. Someone suggested sending a poster to the KC Biermeisters c/o Alberta. Also send a poster to the Hall of Foamers.
* Prices: $13 in advance, $15 at the door, $10 kids (6-21 years old), under 5 free. Will take Real Dollars.
* Games: horse-shoes. Not much was said about games. Who's taking care of that?
* Hours: 12 - 8 p.m.
* Non-alcoholic drinks: Joe, soda; Rich, lemonade. Talked about water in Gott coolers, but not sure who's taking care of this. Dwight got the coolers in the past. Probably need more nonalcoholic drinks if there's going to be a lot of kids. Maybe everyone should bring a two-liter soda with them?
* There was talk of someone bringing a battery-powered CD-boombox, but not sure who's doing that.
Tastings: California Common
Home-brew example: Joe Yoder brought a wonderful example of the California Common style
Recipes for your Memorial Day celebration!
Beer Chicken
Ingredients
* 1 (4 pound) whole chicken, cut lengthwise
* garlic powder to taste
* ground black pepper to taste
* 1 pinch seasoned salt
* 1 (12 fluid ounce) bottle beer
* 1/2 cup butter
* 2 tablespoons garlic powder
* 1 tablespoon seasoned pepper
Directions
1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Grill over high heat, bone side down, for about 45 minutes
3. Sprinkle chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
4. In a separate medium, microwave safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper and microwave for 2 minutes, or until butter or margarine is melted and mixture is hot.
5. When chicken skin is bubbling through, turn the chicken over, exposing the bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone and ladle some of the beer mixture into the 'cup' formed by the bone. Take the remaining garlic powder and throw it on the coals.
6. Repeat ladling the beer mixture into the chicken every 3 to 5 minutes, until the mixture is gone. Chicken is done when the internal temperature reaches 180 degrees F (80 degrees C).
Beer Steak
Ingredients
* 4 (1/2 pound) beef rib eye steaks
* 2 teaspoons salt
* 7 1/2 teaspoons lemon pepper
* 2 (12 fluid ounce) bottles beer
Directions
1. Rinse the steaks and place them in a large sealable container. Sprinkle each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover and refrigerate for 1 to 2 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place steaks on grill and cook for 3 to 5 minutes per side or until desired doneness is reached.
Best Carolina BBQ Meat Sauce
Ingredients
* 1 1/2 cups prepared mustard
* 1/2 cup packed brown sugar
* 3/4 cup cider vinegar
* 1/2 cup beer
* 1 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 teaspoon freshly ground white pepper
* 1/2 teaspoon ground cayenne pepper
* 1 1/2 teaspoons Worcestershire sauce
* 2 tablespoons butter, room temperature
* 1 1/2 teaspoons liquid smoke flavoring
* 1 teaspoon Louisiana-style hot sauce
Directions
1. In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer. Season with chili powder, black, white and cayenne pepper. Bring to a simmer over medium high heat. DO NOT BOIL, or you will scorch the sugar and peppers. Reduce heat and simmer for about 20 minutes.
2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Add a few dashes of the hot sauce to taste. Pour into an airtight jar and refrigerate over night to allow flavors to blend.
Cheesy Beer and Spinach Dip
Ingredients
* 2/3 cup beer
* 3 cups shredded Monterey Jack cheese
* 2 tablespoons all-purpose flour
* 1/2 cup frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh cilantro
* salt and pepper to taste
Directions
1. In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.
2. Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.
3. Serve with tortilla chips or pita wedges.
Bavarian Warm Potato Salad
Ingredients
* 2-1/2 lbs. Red Bliss (or other variety) potatoes, boiled until tender
* 6 slices thick-cut bacon
* 1/2 cup thinly sliced celery
* 2/3 cup minced red onion
* 1 large dill pickle, chopped
* 3/4 cup German wheat beer or K?lsch
* 1/4 cup malt vinegar
* 1 Tbs. fresh horseradish, grated (or prepared horseradish)
* 2 Tbs. German mustard
* 1 tsp. sugar
* Paprika for garnish
* Salt and freshly ground black pepper
* 1/4 cup chopped fresh dill (or parsley)
Directions
1. In a large, heavy skillet, fry the bacon until crisp. Remove the bacon and break it into small pieces. Reserve 1/3 cup of the bacon drippings.
2. Add 1/4 cup celery and 1/3 cup of the onion to the skillet and saut? until limp. Add the beer, vinegar, mustard and sugar. Bring to a boil and remove from the heat. Stir in the horseradish.
3. Slice the cooked potatoes and place in a bowl. Add the dressing, 1/4 cup celery, 1/3 cup onion, chopped pickle, fresh dill or parsley and bacon. Toss carefully, making sure the potatoes do not break apart.
4. Add salt and pepper to taste. Dust with paprika. Let it sit for 30 minutes before serving.
Recent Beer News
Brewing family back in business
MAY 25, 2001 - The Kings, formerly of King & Barnes, start microbrewery
U.K. must review Bass sale
MAY 25, 2001 - Interbrew's options could include keeping Bass, selling other interests
Homebrewers ready for 'Beer Odyssey'
MAY 24, 2001 - 27 speakers set for national conference in Los Angeles
Interbrew-Bass decision overturned
MAY 23, 2001 - Belgian brewer likely to get more time to sell Bass interests
Miller plans 'reality' ads
MAY 17, 2001 - 'Miller Lite Lens' to capture real beer drinkers in Texas bars
Heineken-Foster's rumors denied
MAY 10, 2001 - Dutch giant says it has not bid for Australian brewing group
Heineken renames Murphy Brewery
MAY 7, 2001 - Irish landmark becomes Heineken Ireland
House OKs Florida bottle law change
MAY 5, 2001 - If Gov. Bush signs bill, availability of imports and micros will increase
Copyright 2001 by Real Beer, Inc.
Discount Days at Bacchus & Barleycorn
LBG members receive a 10% discount from Bacchus & Barleycorn, June 11-16. Please show membership card or bring newsletter. Bacchus & Barleycorn is located at 6633 Nieman Rd. in Shawnee (913-962-2501).
May 2001
Moderator: Officers