September 2013

Monthly Meeting Minutes will be posted here.

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McAlister
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September 2013

#1 Post by McAlister » Fri Sep 13, 2013 1:36 pm

LBG Minutes – September 2013

Business Meeting

New people – Glenn and Kyle. Welcome!
Clean-up – Michele, Jim and Steve. Thank you!

Librarian (Christen) – An LBG cookbook is in the works. Thirty recipes for the LBG cookbook have been received so far. Please send your food recipes for using spent grains or cooking with beer to Christen (Ophelia) on the forum or post it on the forum as soon as possible. Recipes should be tried first before recommending. If you have suggestions for the “pairs well with” section for your recipe, please include that information as well. The books will be spiral bound with plastic pages and cost $4.99 for the 100-page book. Get your recipes in so Christen can have these ready for distribution at the Christmas Party.

There are many great books available for check out.
If you have any ideas for new books, please let Christen know.

Treasurer (Ken) – LBG has $15,000. 155 paid members. The Treasurer will not be accepting member applications/money during the business meeting due to the disruptions this causes. If you need to talk to the Treasurer, please do so before or after the business-meeting portion.
Membership Dues:
Individual = $20
Family = $30
Check the forum in the Members Only section for the 2013 Membership Dues information.
**Only paid members will have access to the Members-Only section of the forum and the right to vote on LBG business.

Biermeister – (Duane) – Would like to have a December meeting, but the December meeting is the Christmas party. Possibly have a tasting of warming beverages in the November or January meeting.

Quartermaster – (Andy) – Angelo for Andy: LBG has a trailer full of equipment/party supplies that LBG members can checkout. Use the calendar on the forum if you wish to reserve the equipment. (Board index » Members Only Area » Library » Equipment). There are pictures of the equipment, tents and jockeyboxes on the forum as well.

New Business

Buy your LBG stickers. There are some new stickers. Purchase them at the meeting. Two stickers for $3.00.

Website – The new website is up – www.lawrencebrewers.org. If you have any LBG related pictures, pictures of events, or other content appropriate for the new website, please put those items on the Lawrence Brewer’s Guild Facebook page, or email the content to lawrencebrewers@gmail.com.

Bulk Buys – Frank Dillon (FDillon00) is in charge of the bulk grain buy. Put your order in now. To purchase a sack of grain, sanitizing supplies, or brewing equipment on the forum, go to:Board index » Members Only Area » Member Only Discussion » Group or Bulk Buying » Grain Buy 2013-E; OPEN (be sure to read all of the instructions). A grain buy will be made after Brewfest.

Equipment Buy - Frank has a Foxx Equipment account now. Contact Frank for your equipment purchases. Research your purchases first before you send your order to Frank. You are paying for what you tell Frank to purchase.

Frank is looking into buying professional workshirts for people that want them. Let Frank know if you are interested and what size you want.

New equipment for trailer: Matt said that the equipment trailer has burned out rope lights and needs a new sturdy table for the ten tap tower. A motion was made and approved to buy new rope lights and a table.

Events:

Brewfest 18: (The Dwight Burnham Memorial Brewfest) Saturday, September 28, 2013 12PM – 6PM (Friday, September 27, 2013 Members Only night).

Each member attending Brewfest is responsible for taking care of guests and other members. Don't overserve people. If you think someone is inebriated, don't serve them and get an officer to help. Everyone will be carded at the ticket gate this year – even members. BRING YOUR ID. Wrist bands will be given to those that have been carded. If someone asks for a beer pour, but doesn't have a wrist band, don't serve them. Camping is highly encouraged, as well as designated drivers.

A new procedure will be put into place so that folks who shouldn't be driving don't drive themselves out of the campground. There are new people at the Corps of Engineers this year so expect a DUI check point somewhere close to the park.

LBG may look into purchasing breathalyzers in the future and/or a rent-a-cop.

Noise controls will be in place this year. The park ranger does come to check the camp before 10PM. Keep your camp music down after 9:45PM Friday and Saturday nights. The bands will be shut down early, as well as the PA system.

Keep dogs on leashes. This is a park rule. If you can't keep your dog on a leash the entire time, don't bring your dog.

ALL MEMBERS: VOLUNTEERS NEEDED!

Volunteer to help by contacting Frank Dillon (Beverage) or Russ Brickell (Food) or Matt Bechtold (Logistics). See the forum for more details (http://lawrencebrewers.org/lbgforum, board index>members only area>brewfest). Frank, Russ and Matt and their committees have done a great job of getting everything planned. Members should do their part by helping out. See the sign up areas on the forum under Brewfest (Beer, Food, Logistics).

Your beer keg should only contain liquid – no hop bags, or other solids should be in your keg. If the line gets clogged while serving, your keg will be removed from the flight. Watch the carbonation in your keg. Look for carbonation charts on the web if you need help, or contact Frank.

Friday, September 27 – bring your keg to donate and pick up your ticket.

Music:
Old Country Death Band will play early on Friday night (and will shut down early)
Saturday bands (order has not been determined):
Lance Fahey
DeWayne Brothers
40 Watt Dream (Truckstop Honeymoon’s other band featuring Katie Euliss)
LaBretta Suede and the Motel Six
Rumblejets

Food: Members are required to bring a side dish to Brewfest for Saturday. It is suggested that you double your recipe. You are responsible for keeping your side dish cold. It is best not to use raw eggs and/or dairy ingredients, as your dish will sit out for a few hours. Sign up to work a shift at the food table too – it goes by fast and you get to visit with all the guests. See the forum to sign up.

Logistics: If you have any empty coffee cans or other small buckets that can serve as cigarette receptacles, please let Matt know, or bring them with you on Friday night.

Friday night shrimp boil: Tucker Craig will cook a shrimp boil on Friday night. You must purchase a ticket in advance in order to eat. Contact Tucker for a ticket.
Cost is $11/ticket.

Band members will also be required to have a ticket to eat. Band members receive one comp ticket per member for Saturday.

Remember that this is not an all-you-can-eat buffet. Take only your share of food and leave some for others.

Friday night pro-brewers:
Free State Brewery
Blind Tiger
Boulevard
Tall Grass
O'Dell
Cinderblock (maybe)

Camping and Cleanliness – LBG is responsible for keeping the campground clean. Please keep your campsite clean and help clean up after the less responsible on Sunday morning. We should leave the campgrounds cleaner than we found them. Be responsible stewards of the park so we can continue to use it.

Thank you to everyone that is working on Brewfest 18! Keep up the great work.

Other Events:
GABF – Denver, CO 10/10/13-10/12/13
See the LBG website for other events [http://lawrencebrewers.org/wp/?page_id=7]

LBG Christmas Party: Suzanne will contact the Union Pacific Depot to reserve the Community Room on Saturday, December 7 or 14.

LBG T-Shirts – Angleo is purchasing American Apparel t-shirts with the bottle cap logo. The cost will be around $10/ea. See the forum to order one.
You can also purchase a Brewfest 18 t-shirt on zazzle.com in time to wear to Brewfest. Coozies will also be available on zazzle.com.

Other News:
JWL supply store closed. Two new craft beer supply stores have opened and are opening soon in Topeka.


Beer Tasting: The tasting this month is Bockbier. Thank you to everyone that donated ingredients. Bock in German means “male goat” and is a sweet, malty, lighter, drinkable beer with a good balance.

1. Blind Tiger Maibock – notes of sulfur, spring-y, light beer with floral tastes.
2. Dave's bock – darker, balanced, astrigent.
3. Weitzen bock (Schneider and Sons) – wheat bock, notes of cloves, cinnamon, ripe bananas, roasty and carmel tastes. (the only bock from Germany)
4. Doppelbock style (Capitol Brewery, Madison, WI)– carmel, smooth.

Duane will post his tasting notes.

Seminar:
Jared lead a seminar on kegging. Thank you, Jared.


Next meeting:
October 10 at 7PM. Unitarian Fellowship, 1263 N 1100 Rd, Lawrence, KS 66047.

Thank you to everyone who brought beverages and snacks tonight!
~~~~~~~~~~~~~~
Suzanne McAlister
Miller Drive Brewing

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McAlister
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Posts: 62
Joined: Wed Aug 11, 2010 8:33 am

Re: September 2013 - Tasting Notes

#2 Post by McAlister » Tue Sep 24, 2013 11:42 am

We will start with a Maibock, then a Doppelbock, Weizenbock, and finish with another Doppelbock. Each is above 7.5% ABV, but then again, so was last month’s IIPA tasting.

Bock is also known as “Starkbiere” (Strong Beers) in Germany, the styles include: Bock, Ur-Bock (original bock), Maibock (Helles Bock), Doppelbock, Eisbock, and Weizenbock (classified as German Wheat Beer according to BJCP).

Bock Notes:
• Origins: Einbeck, (Northern) Germany during the 13th century, though Munich can be credited with taking the style mainstream and bastardizing the name to “Bock”, which means male goat in German
• Maltiness and Malt sweetness: all about the maltiness, which comes in two forms, the malt character such as mouthfeel and bread like, toasty, biscuit flavors and aromas, then there is malt-sweetness, which comes from both residual unfermented sugars and kettle caramelization
• A malt-hammer for sure, but should not be overwhelming or cloyingly sweet
• Mouthfeel: should be rich and thick, almost bread-like

Recipe Tips and Other Notes:
• Malt Bill: good quality German (continental) malts such as Pilsner and Munich or Vienna malt should make up majority of the base grain bill; more
• Color: light to pale all the way through a rich mahogany (SRM: 6 - 25)
• Decoction mashing: increasing the temperature of the mash to reach a particular temperature rest by removing a relatively thick portion of the mash and boiling it for a time and then adding it back to the mash; practice began due to lowly modified malts, so historic brewers of the style needed a multi-step mash and boiling of the grain in order to achieve conversion. The process also results in increased melanoidin formation, which in turn leads to an extreme malty perception.
• Step-mashing: In a couple of articles from Horst Dornbusch (Zymurgy 2011 and BYO 2006) that recommend a hydration period for the grain at 100 degrees F of at least an hour at a very thick ratio, like 1:1.
• Boil: boil for at least 1.5 to two hours to achieve sufficient Maillard reactions to promote mellanoidin development
• Hops: typically of the noble variety, Hallertau, Tettnang, Herbrucker, Spalter, and maybe Saaz

Tastings:

#1: Blind Tiger Maibock
About beer:
• ABV: 7.5%
Maibock / Helles Bock Notes:
• Means “May” Bock, typically served in springtime as a malty sweet alternative to the bigger bocks drank during Fall and Winter; intended to be something that could be enjoyed year-round
• Color: Paler in color than the typical bock, should not be dark
• High in melanoidins, some bready/toasty/biscuity characteristics
• Low hop bitterness, but could include very low floral noble hop aroma
• OG: 1.064 – 1.072
Tasting Notes:
• Flavor: medium bodied, creamy mouthfeel, very clean fermentation profile
• World Beer Cup gold medal winner in 2011. Nice.


#2: Dave Doppelbock
About beer:
• From brewer: Dave
Doppelbock Notes:
• Means “double” Bock
• Liquid Bread for the monks: used to brew doppelbocks to sustain themselves during times of fasting when they were not allowed to eat solid food; current examples would not resemble the original
• “-ator” suffix to Doppelbocks: stems from the original doppelbock Salvator, which was brewed by the Paulanar monks.
• Color: Pale all the way to rich mahogany or coppery red
• Malt profile: High in melanoidins, far more complex profile than Maibock, some bready/toasty/biscuity notes, but more so with the dried fruit such as raisin, prunes, and figs;
• Age: Development of dark fruit and sherry-like flavors develop with longer aging time through oxidation; some may argue that under ideal storage conditions peak flavor in 3-5 years
• Hop bitterness only to balance, typically will not present much aroma because of extended lagering time
• Lagering: should lager at 32 degrees for at least 3 months (6 months to a year is better)
• OG: 1.072 – 1.112
Tasting Notes:
• Flavor: Medium bodied, creamy mouthfeel; good malt backbone with caramely malt sweetness,

#3: Schneider Weisse Tap 6 Unser Aventinus - Weisses Bräuhaus G. Schneider & Sohn GmbH
About beer:
• Style: described as Wheat Doppelbock (Weizenbock):
• ABV: 8.2%
Weizenbock Notes:
• Not really a Bock in the traditional sense, uses a lot of similar base ingredients as a Bock or Doppelbock, but fermented with hefe yeast at ale temperature;
• Grain bill: at least 30% to 50% wheat malt
• Color: should be amber to rich mahogany or coppery red
• Malt profile: High in melanoidins, relatively complex profile with presence of dried fruit such as raisin, prunes, and figs; but should also include the classic clove-like character from the ferulic acid in the wheat malt and banana esters from the yeast.
• Hop bitterness only to balance, typically will not present much aroma because of extended lagering time
• Lagering: should lager at 32 degrees for at least 3 months (6 months to a year is better)
• OG: 1.072 – 1.112
Tasting Notes:
• From website: “Dark-ruby colored wheat doppelbock with a creamy fine head. Strong notes of ripe bananas, raisins and plums meet liquorice and roasty aromas. Full-bodied and warming, with a well-balanced and smooth finish.”

#4: Capital Brewery Autumnal Fire
About beer:
• Style: Doppelbock
• ABV: 7.8%
Eisbock Notes: not an Eisbock, but I’ve had an Eisbock version of this beer
• Eisbock is typically a doppelbock base that is chilled below the freezing point of water and once ice crystals form since alcohol has a lower freezing point the beer is this racked leaving a majority of the ice crystals/slush behind, which concentrates all of the wonderful doppelbock flavors and aromas
• So it will be similar to a doppelbock only more alcohol warmth and a richer, sweeter flavor
• Hop bitterness only to balance, typically will not present much aroma because of extended lagering time
• Lagering: should lager at 32 degrees for at least 3 months (6 months to a year is better)
• OG: 1.072 – 1.112
~~~~~~~~~~~~~~
Suzanne McAlister
Miller Drive Brewing

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