Announcements
June 22: Beer Dinner Featuring Chimay Belgian Belgian Ale at Pachamama's
Minutes of the May 9th meeting
The main topic of business at the meeting was tying up all the loose ends for the upcoming BrewFest. Lisa Weeks was kind enough to take notes.
BrewFest
Beer: Steve from Free State and Ed from High Noon have volunteered to donate beer. Rob is designing a beer form for all contributors. Upon donating beer, you will complete some brief info about your beer. Rob will then give you a voucher for the ticket drawer. If you donate a minimum of five gallons, you won't be required to purchase a ticket.
Band: Joe will contact the band. Ideally, we would like them to play from 3 to 6 P.M. (with breaks).
Ticket Sales: Sell More Tickets!! A suggestion was made that advance ticket sales should have an earlier cutoff than the day before the event. The goal being to have more cash before the event to purchase food as well as having a better grasp on the estimated attendance. This matter will be taken up before the next BrewFest.
Food: Dale will e-mail the food and supply list to Jeff, Pete, and Doug by Sunday evening. Brats and burgers will be available all day. Larger meats around 2 P.M. Ken, Jeff, and Dale will be at the park at 8 A.M. to start the smoker. Dale will supply the wood. Rob is creating a web page to keep track of food contributions in addition to his page of beer contributions. E-mail him with your information. Dale will supply a propane burner.
Soft Drinks: Water and lemonade will be available. Jeff has one cooler he can bring. Ken will bring a corny keg for lemonade. Ellen and Xan might be contributing Ginger Ale. Rob will bring Root Beer.
Fun and Games: Dale and Rob will bring croquet sets. Jeff will bring a volleyball. Rob will bring horseshoes. Dale will be bringing a CD player, everyone is encouraged to bring music.
Glasses: Ellen will order glasses. Barry needs to get the artwork to Ellen promptly.
Brewing Demonstration: Glenn volunteered to handle the brewing demo. Everyone agreed that a static display could be set up instead of an actual brew session. LBG members will take turns staffing the display. Glenn will ask Bacchus & Barleycorn if they would like to donate grain for the demonstration.
Misc: Set up will begin at 11:30 A.M. Jeff will check with Dwight about the tents and tables. The event goes on rain or shine. Dale will bring a garden house. Glenn will bring a sprinkler.
Commercial Tasting: Kolsch
Profile: Kolsch is warm fermented and aged at cold temperatures. Characterized by a golden color and a slightly dry, winy, and subtly sweet palate. Caramel character should not be evident. The body is light. Low hop flavor and aroma with medium bitterness. Noble or Czech hops. Wheat can be used (<25%) in brewing this beer which is fermented using ale or lager yeasts. Fruity esters should be minimally perceived, if at all. Medium carbonation. 20-30 IBU.
Body: Medium Light
O.G.: 1.042-46
F.G.: 1.008-1.013
Color: Golden. 3.5-5 SRM-Chill haze should be absent or minimal.
Overall Impression: A delicately balanced beer with just a hint of flavor/aroma hops and fruitiness that finishes dry to slightly sweet with a crisply refreshing bitterness over a base of smooth, rounded Pils malt flavor. Malt character should not be completely overshadowed.
Cologne, Germany has the privilege of using the name Kolsch exclusively. It is typically served in tall slender glasses to highlight the carbonation. The beers were tasted blindly. Beer number four was voted closest to style. There was no consensus on a favorite.
Beer 1: Sam Adams Spring Ale
"Sweeter than I would have expected." - Rob
"Is anyone else getting caramel?" - Jeff
"Not much hops" - Pete
Beer 2: Reissdorf Kolsch from Cologne
"Oxidized" - Jeff
"Cleaner than the last one" - Glenn
Beer 3: Glenn Hudspeth's Kolsch
"Good color" - Rob
"Grassy taste with good grain finish." - Rob
"Other two were soft compared to this." - Jeff
"Closest balance between malt and hops so far." - Dave
Beer 4: Widmer Summerbrau from Portland, Oregon
"Good lacing" - Dale
"Light body" - Pete
"Wheat causing it to be cloudy." - Dave
Beer Contributions: Who Brought What?
Attendance: What they brought:
Ken Godwin APA
Pete Clouston Bald Eagle Brown Ale, Pig Master Pale Ale
Rob Dewhirst APA
Glenn Hudspeth Kolsch
Jeff & Ellen Jensen Sierra Nevada Summerfest
Dave Pony Express Rye
Cooking With Beer
Grilled Shark Mexicana
I found this recipe online a while back and finally got around to cooking it last month. I used Mahi instead of shark and served it with coconut rice and a mango salsa.
Makes 4 Servings
4-6 oz. shark steaks rinsed and patted dry.
1/3 cup lime juice
1/4 cup beer (I used Widmer Summerbrau left over from the tasting. I think a pilsner or light German beer would work well)
3 Tbs. vegetable oil
3 cloves garlic, minceed
1 Tbs. fresh parsley, chopped
1/2 tsp. ground cumin
2 tsp. Dijon mustard
2 tomatoes, peeled, seeded, and chopped
1/4 cup red onion, chopped
3 Tbs. canned diced ild green chilies, drained
1/8 tsp. hot red pepper sauce
1 ripe avocado, peeled, and sliced
Arrange shark steaks in a shallow dish. Combine next 7 ingredients and salt and pepper to taste in a bowl and pour over shark. Cover and marinate in refrigerator 1-2 hours, turning at least once. Meanwhile, combine remaining ingredients, except avocado, in a bowl. Season with salt and pepper to taste. Set aside. Prepare grill or turn on broiler. Drain shark, reserving marinade. Arrange shark on hot grill 4-5 inches from heat source. Grill or broil 4-5 minutes per side, basting occasionally with reserved marinade until shark flakes easily with a fork. Serve with avocado slices.
Submitted by:
Pete Clouston
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Copyright 2001 by Real Beer, Inc.
Discount Days at Bacchus & Barleycorn
LBG members receive a 10% discount from Bacchus & Barleycorn, June 11-15. Please show membership card or bring newsletter. Bacchus & Barleycorn is located at 6633 Nieman Rd. in Shawnee (913-962-2501).
June 2002
Moderator: Officers