February 2004

[Greenblood]

Announcements

KC Biermeisters Competition
The Kansas City Biermeisters are holding their 21st annual homebrew competition on February 20 and 21st at Holy-Field Vineyard in Basehor, Kansas. All the BJCP categories of beer, mead and cider will be judged. Entries are due by February 7th and are to be delivered to Bacchus and Barleycorn in Shawnee. The event also includes speakers, a pub crawl, as well as an awards dinner. You can find more information on their web site.


Minutes of the January 8th Meeting
Clean Up Crew: Chuck Ferguson volunteered.

Membership Fees: Membership fees for 2004 are due. The group agreed on $16/individual, $24/family.

2004 Officers: The slate of LBG officers for 2003 were unanimously reelected for 2004.

Treasurers Report: Balance: $2177.65 in the account

Old Business
Holiday Party: Thanks to the Jensen's for hosting a great Holiday party!

Bourbon Barrel Stout: Joe passed around the judges sheets fron the AHA Club Only Competition for the Bourbon Barrel Stout.

Brewfest '04: Joe visited new sites (2 that adjoin) on the far side of Clinton Lake. After discussion, it was decided that Joe should reserve the sites.

Bands: $2Dollar Shoe will play again if they are still together as a group. Dale will follow up. Barry suggested a new group, Prairie Aire.

Dale Wheeler-Secretary

Beer Contributions
Rob Dewhirst Charleston Pale Ale
Chuck Ferguson Choc. Porter, Barleywine
Joe Yoder Bourbon Barrel Stout, Bitter
Ray Royas Noche Buena Lager
Pete Clouston Stout, American Pale Ale
Dale Wheeler English Bitter
Craig Cottingham KC Pale Ale, Prairie Center Pale Ale
Barry Fitzgerald Redhook Winterhook


Minutes of the November 13th Meeting
Blind Tiger brewery tour details were reviewed. Dale is renting a 15 passenger van and will be at the Tanger Mall at 10AM to pickup LBG members.

Holiday party will be at Jensen's, Dec 13. Bring an appetizer and homebrew.

Brewfest Discussions:
Joe will check other sites at Clinton Lake. He will check with the Corp of Engineers, explaining our requirements. He will try to find camping sites.
Rob suggesting contacting Holy-Field Winery if Clinton doesn't work out.

Rob said he has given Brewfest glasses to Free State Brewery.

Rob reported his great experience at the recent Kansas City Cellarmasters wine tasting competition.

Seminar ideas were discussed, including a seminar for beginning brewers.


Commercial Tastings November-Holiday Ales
1. Goose Island - Comments: chocolatey, phenol, liquid smoke, needs more hops flavor up front, finishes thin.
2. Sierra Nevada Celebration - Comments: floral, cascade or centennial hops, big aroma, too hoppy - out of balance, not enough malt.
3. Samuel Smith Winter Warmer - Comments: built in funk, fruity, not what I expected, definite malt background.
4. Anchor 2003 Holiday Ale - Comments: gotta be Anchor, like drinking a flower garden, fruit, spice, cinnamon.

The Sierra Nevada was the overwhelming tasting favorite.

No formal commercial tasting at the January meeting. Joe brought some of the leftovers from 2003 tastings, and everyone had a pleasant time reminiscing.


Cooking With Beer
Chocolate Porter Cheesecake

I brought this to the Holiday Party. It is not that hard to make, but it takes a lot of time. This recipe came from Stephen Beaumont's Brewpub Cookbook.

Before You Begin: Make certain that you have lots of free oven time available before you start this recipe; including the cooling-down period, it takes close to five hours!

For the Filling:

3 lb. softened cream cheese
8 oz. porter
1 3/4 cup granulated sugar
1 cup sour cream
4 eggs
7 oz. melted semi-sweet chocolate (kept warm)
3 tbsp. cornstarch

For the Crust:
10 oz. of chocolate cookies ground to a find crumb (OREO type)
2 tbsp. melted butter

First, make the crust by tossing the crumbs with butter and press the mixture into the bottom of a 10" spring-form pan. If possible, first line the base of the pan with waxed paper to facilitate the removal of the finished cake.

To make the filling, combine the sour cream, cornstarch and sugar in a food processor or large bowl, blend well and set aside. In a clean food processor or a bowl, combine one quarter of the cream cheese with one egg and one quarter of the porter and blend until smooth. Gently mix the cream cheese mixture into the sour cream mixture and repeat the process with the remaining fourths of the cream cheese. After the final batch is blended but before it is added to the main mixture, add the still warm melted chocolate and gently blend it in. Then transfer the final batch to the main bowl, mixing with a large rubber spatula in a figure eight pattern to incorporate as little air as possible into the batter while still blending well.

Pour the batter into the prepared pan and tamp it down to release any air. Then bake the cake in a water bath to help retain moisture, first lining the exterior of the pan with a large piece of foil so that no water may seep into the spring form base. Prepare the water bath by setting the cake onto a cookie sheet, placing the sheet into a preheated 275 deg.F. oven and filling the sheet with hot water. Bake for one hour, replenish the water and bake for 1 1/4 hours longer. After baking, turn the oven off and without opening the door, allow the cake to cool in the oven for 2 1/2 hours before storing it overnight in the fridge. Remove the pan collar and cut the cake with a wet knife warmed in hot water.

Serves 12-16.

Contributed by: Pete Clouston


Recent Beer News from RealBeer.com
Pyramid buys Portland Brewing
Jan 27, 2004 - Seattle-based brewery now third largest on West Coast; more mergers ahead?

Bock-ful of chocolate
Jan 15, 2004 - Sam Adams ships limited-edition Chocolate Bock

Czechs still No. 1
Jan 14, 2004 - Irish remain distant second in per capita beer consumption

Anti-aging bier
Jan 12, 2004 - German brewery adds vitamins and minerals during brewing

Beer shortage
Jan 7, 2004 - Australian beer drinkers fear dry summer as Coopers faces restrictions

Copyright 2004 by Real Beer, Inc.

Discount Days at Bacchus & Barleycorn
LBG members receive a 10% discount from Bacchus & Barleycorn, February 9-13. Please show membership card. Bacchus & Barleycorn is located at 6633 Nieman Rd. in Shawnee (913-962-2501).