Lawrence Brewers Guild

A very wonderful evening with some excellent beers and great people!

Thank you Lee for your hospitality.

Agreed. Enjoyed the heck out of it. Thanks for hosting Lee!

Same here!! Lee, thanks for hosting and thanks to those that brought some awesome beers and eats. Can't wait for the next one.

Geez, I have a lot to learn.

Thanks very much for hosting, Lee. The variety and subtlety of Brett beers was displayed and discussed and I learned a lot. Thank you everyone for bringing your knowledge, curiosity and enthusiasm (as well as great snacks). Looking forward to next time.
jim

I much rather would have been there... sorry I missed it.

Thanks to everyone for making it out tonight! We tasted some great brews, food, and had some great conversations regarding brett. I'll post tasting notes after some sleep. Thanks again and stay tuned for the next one. Lee

Just chiming in with my thanks to Lee for hosting this event, and for his excellent selection of Brett beers (including his own and Chris'). The amount of knowledge shared tonight on the subject of Brett was very impressive and quite beneficial. I got a lot out of it. Thanks so much.

I was really impressed by the variety of styles and flavors, all of which were very enjoyable. I even picked up some Saboteur on the way home. So thanks for that.

Also, thanks to all who brought food. Delicious!

I look forward to the next one!

Matt

Had a great time and learned some good stuff as well. Muy bien!

Please post up any pairings.
For sure make note of the beers sampled and any tasting notes.
That would be appreciated for us that could not make it.
Thanks guys.

Thanks Lee for providing a great learning/tasting atmosphere. It was fun and informative. I'm looking forward to more tastings with the great group of folks in the Guild!!
Wanda

I think the one big thing that came out of the night was; a beer might not taste all that good just by itself but would be good with food.

This is the recipe that was tasted last night. Maybe you can make it better. If you will look at the very bottom of the recipe, notice the bugs eating their way through what is left over. Truly enjoy this beer. Not bad for a 7 percent beer.
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Rager was used for the hop calculation
Belgian - Orval yeast - Brett B. WY5112 - Wyeast - Bastogne WLP510 - White Labs
Brew Type: All Grain
Style: Belgian Specialty Ale
Batch Size: 6.00 gal
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: Brew Pot (8.0 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 72.58 %


Ingredients Amount Item Type % or IBU
4 lbs 14.4 oz Pale Malt (2 Row) US - Canada (2.0 SRM) Grain 42.13 %
3 lbs 1.6 oz Pilsner (2 Row) Ger Best (2.0 SRM) Grain 26.66 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.60 %
8.0 oz Caramunich Malt (57.0 SRM) Grain 4.30 %
4.5 oz Special B Malt (147.0 SRM) Grain 2.41 %

0.60 oz Hallertauer [3.00 %] (60 min) Hops 6.7 IBU
0.80 oz Perle [8.20 %] (60 min) Hops 24.5 IBU
2.00 oz Goldings, U.S. [4.50 %] (Dry Hop 28 days) Hops -
1.30 oz Goldings, U.S. [4.50 %] (15 min) Hops 5.8 IBU
1.00 oz Goldings, U.S. [4.50 %] (0 min) Hops -
1 lbs 13.6 oz Cane (Beet) Sugar (0.0 SRM) Sugar 15.91 %
1 Starter Belgian - Bastogne Belgian Ale - PC (White Labs #WLP510) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.056 SG (1.030-1.080 SG) Measured Original Gravity: 1.058 SG
Estimated Final Gravity: 1.012 SG (1.006-1.019 SG) Measured Final Gravity: 1.003 SG
Estimated Color: 10.0 SRM (3.0-50.0 SRM)
Bitterness: 37.0 IBU (15.0-40.0 IBU) Alpha Acid Units: 14.2 AAU
Estimated Alcohol by Volume: 5.74 % (3.00-9.00 %) Actual Alcohol by Volume: 7.17 %

Mash at 152.0 F for 60 min

Notes
Pitched 1 QT yeast 8-9-2009
1.008 FG before pitching 1 QT of Orval dredges and Brett B. 9/5/2009 - 6.52 ABV
1.004 FG 10-31-2009 93% ADF
1.003 FG 11/29/2009 94.8% ADF Bottled 330ml at 4 volumes

Here is the concept that is not well thought out but a start. Let us keep this thread going or make it sticky.

Maybe Sean, as the admin, can reduce the bulk of the posts so that it is never ending with thread and thread of nothing.

Most of us, as home brewers, either don't have the equipment or the experience to produce a professional beer that was tasted. All we know is that we like the beer or didn't. I support the craft brewer whenever possible.

There was a lot of interest in bugs and how to work them with several of the attendance never having had the opportunity of working with bugs or were afraid of cross contaminating their other beers.

The point of this is, 2 beers were tasted that were brewed by myself and by Lee. We know the material that went into the brew. People either liked or disliked the beer but they have knowledge. These recipes could be a spring board for other fellow brewer to jump in with both feet and brew a bugged beer.

Bugged beer is a canvas to paint your own picture.

I have bugs. Bugs are the easy part, the hard part is brewing the beer.

Enough of my ramblings.

A huge THANKS to Lee for hosting...awesome group, food, beer and meeting.

There was so much information presented in a free-flowing manner...it was great.

Sheryl and I agreed, our favorite bug beers where the home brew ones. Thanks for sharing Chris and Lee.

Chris... Dude you ROCK! Thanks for being so giving of all your knowledge, recipes and bugs. And your homemade Lacto cheese was to die for, YUMM.

This is definitely a must attend meeting!

Jason and Sheryl

Thanks Jason, am glad that you liked the cheese.

Have 12 gallons of the posted recipe that was split in two. Half has WLP510 and the other half has WY3711. These will get bugged.

Have 12 gallons of Brown Ale that was fermented with PacMan. This batch was split in two. One batch will stay a normal Brown Ale. The other batch has WLP510 added later in the ferment and this batch will be bugged.

Have a bugged Saison that I need to sample to see how it is doing.