MINNESOTA TIMBERWORTS

The January 2001 Rochester Homebrew Club Newsletter

January 6 (Saturday) Porters, Bitters, and Pub Ales -at- Pam & Gerry's house.

Directions: Pam and Gerry's house, 1610 4th Street NE. I am not sure where to give directions from? Basically, take West Center Street to 11th Avenue. Head North on 11th Avenue to 4th Street Northeast. Follow this all the way down through the stop sign. House is on the left hand side (south) of the street. If you get to the end of the street you went too far. Style is Porters and Pub Ales. Gerry and I will be making scotch eggs and other appropiate pub style munchies.

1. Consider name change for the club to better represent the activities of the club.

2. A possible brewery tour to be arranged for either Minnesota Brewing or Page Brewing.

01/06 Pam & Gerry Porters, Bitters, and Pub Ales.

02/10 Bill & Ruth Van Vugt Stout

03/10 Pete and Cindy Sanders Fruit and Spice Beers.

04/?? ??? Bock (?)

05/?? ??? Lagers (?)

06/09 Wayne Theuer Annual Club Campout

Aroma: Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. Hop aroma moderate to low. Fruity esters, and diacetyl, are moderate to none.

Appearance: Dark brown to black color, may be garnet-like. Clarity may be difficult to discern in such a dark beer. Head retention should be moderate to good.

Flavor: Malt flavor usually features coffee-like or chocolate-like roasty dryness. Overall flavor may finish from medium sweet to dry, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none.

Mouthfeel: Medium to medium-full bodied. Low to moderate carbonation.

Overall Impression: A substantial dark ale with complex roasty malt, hop and fermentation characteristics.

History: Originating in England, Porter developed as a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.

Comments: Although a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout’s roasted barley character.

Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black malt. Hops are used for bittering, flavor and/or aroma. Water must have significant carbonate hardness. Ale yeast is most common.

Vital Statistics: OG: 1.050- 1.065

IBUs: 25-45 FG: 1.012-1.016

SRM: 30+ ABV: 4.8-6.0%

Commercial Examples: Sierra Nevada Porter, Anchor Porter, Great Lakes Edmund Fitzgerald Porter.

Aroma: Malt aroma with mild roastiness should be evident. Hop aroma may be moderate to low. Esters and diacetyl may be moderate to none.

Appearance: Medium brown to dark brown in color. Clarity and head retention should be fair to good.

Flavor: Malt flavor will include mild to moderate roastiness. Hop flavor low to none. Hop bittering will vary the balance from slightly malty to slightly bitter. Diacetyl, and sourness or sharpness from dark grains, should be low to none.

Mouthfeel: Medium-light to medium bodied. Low to moderate carbonation.

Overall Impression: A fairly substantial dark ale with some roasty characteristics.

History: Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.

Comments: Softer flavors, lower gravities, and usually less alcohol than robust porter. More substance and roast than brown ale. Some versions are fermented with lager yeast. Balance tends toward malt more than hops.

Ingredients: May contain several malts, including dark roasted malts and grains. Hops are used chiefly for bitterness. Water should have significant carbonate hardness. Ale yeast, or occasionally lager yeast, is used.

Vital Statistics: OG: 1.040-1.050

IBUs: 20-30 FG: 1.008-1.014

SRM: 20-35 ABV: 3.8-5.2%

Commercial Examples: Samuel Smith Taddy Porter, Bateman Salem Porter, Shepherd Neame Original Porter, Yuengling Porter, Fuller's London Porter.

Aroma: Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head due to low carbonation.

Flavor: Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Light to medium-light body. Carbonation low, although bottled examples can have moderate carbonation.

Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

Comments: The lightest of the bitters.

Ingredients: Pale ale malt, crystal malts, English hops, often medium sulfate water are used.

Vital Statistics: OG: 1.030-1.038

IBUs: 20-40 FG: 1.008-1.013

SRM: 6-14 ABV: 3-3.8%

Commercial Examples: Henley's Brakspear Bitter, Boddington's Pub Draught, Thomas Hardy Country Bitter, Young's Bitter, Fuller's Chiswick Bitter.

Aroma: Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head due to low carbonation.

Flavor: Diacetyl and fruitiness moderate to none. Malt flavor apparent. Medium to high bitterness. Some crystal malt flavor and a moderate amount of hop flavor are common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Medium-light to medium body. Carbonation low, although bottled examples can have moderate carbonation.

Overall Impression: A flavorful, yet refreshing, session beer.

History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

Comments: More evident malt flavor than in an ordinary bitter.

Ingredients: Pale ale malt, crystal malt, English hops, often medium sulfate water is used.

Vital Statistics: OG: 1.039-1.045

IBUs: 20-45 FG: 1.009-1.014

SRM: 6-14 ABV: 3.7-4.8%

Commercial Examples: Young's Ramrod, Fuller's London Pride, Adnam's Suffolk Extra, Timothy Taylor Landlord, Shepherd Neame Masterbrew Bitter, Goose Island Honkers Ale, Spanish Peaks Black Dog Ale, Nor'Wester Best Bitter.

Aroma: Hop aroma high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. Malt aroma apparent.

Appearance: Copper to dark amber-brown. May have very little head.

Flavor: Malt flavors evident. Crystal malt flavor common. Hop flavor ranges from low to strong. Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavor should not be completely overpowered.

Mouthfeel: Medium to medium-full body. Carbonation low, although bottled pale ales tend to have moderate carbonation. Warming from alcohol may be noticeable, but should not be strong.

Overall Impression: A solidly flavored beer both in terms of malt and hops.

History: Originally a draught ale served very fresh under no pressure(gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

Comments: More evident malt and hop flavors than in a special or best bitter. English pale ale has long been referred to as "bottled bitter."

Ingredients: Pale ale malt, crystal malt, English hops, often medium sulfate water is used.

Vital Statistics: OG: 1.046-1.065

IBUs: 30-65 FG: 1.011-1.020

SRM: 6-14 ABV: 4.4-6.2%

Commercial Examples: Fullers ESB, Bateman's XXXB, Young's Strong Export Bitter (sold in the US as Young's Special London Ale), Ushers 1824 Particular Ale, Oasis ESB, Big Time ESB, Shepherd Neame Bishop's Finger, Fullers 1845, bottled Bass Ale, Whitbread, Royal Oak, Shepherd Neame Spitfire.

This is from Homebrew Digest http://www.eurekalert.org/releases/acs-bim120400.html HONOLULU, Dec. 17 - When you're planning for that Super Bowl party next month, be sure to include a six-pack of your favorite antioxidants. That's right, antioxidants! Turns out that beer - in moderation, of course - is chock-full of healthy stuff that can reduce the risk of cataracts and heart disease, according to research presented here today at the 2000 International Chemical Congress of Pacific Basin Societies.

The weeklong scientific meeting, held once every five years, is hosted by the American Chemical Society, in conjunction with its counterparts in Australia, Canada, Japan and New Zealand. Researchers in Canada and the United States presented results of animal studies showing that beer, especially the darker ales and stouts, may reduce the incidence of atherosclerosis and cataracts by as much as 50 percent.

Darker beers have more antioxidants than the lighter lager beers, according to Canadian researchers John Trevithick, Ph.D., and Maurice Hirst, Ph.D., of the University of Western Ontario, and Joe Vinson, Ph.D., of the University of Scranton in Pennsylvania. The Canadian team focused on determining why antioxidants in beer seem to help reduce the risk of cataracts, especially in diabetics. Vinson investigated beer's beneficial effect in reducing the risk of heart disease. In tests with rat lenses, Trevithick's laboratory found that antioxidants that act similarly to those in beer protect special parts of cells in the eye - called mitochondria. Damaged mitochondria can lead to an increased incidence of cataracts.

The scientists discovered that putting the eye's lens under high glucose stress - similar to what happens to diabetics when their glucose levels rise - damages mitochondria in the lens' outeer cells. Mitochondria are responsible for converting glucose to energy.

"What often happens with diabetes is that the people don't get diagnosed until they've had one or two episodes of really high blood glucose for a period of time, like a day or two," Trevithick said. "That may be enough to damage the lens." "Antioxidants protect the mitochondria against this damage," according to Trevithick. "We think that may be one of the factors that's contributing to the lower risk of cataracts in people who have one drink a day." The cost-benefit aspect of antioxidants and cataracts is very important, Trevithick believes. He says cataract operations cost the U.S. Medicare program about $4 billion a year. "If you could cut that by 50 percent, you're saving over $2 billion a year. And that's just in the states." Trevithick's daughter, Colleen Trevithick, now pursuing a Ph.D. at the University of California, Los Angeles, is also involved in the beer antioxidant studies. She is investigating which part of the brewing process may contribute the antioxidants to beer and will present some of her findings at the meeting.

At the University of Scranton, Vinson, a professor of chemistry, found that giving hamsters the human equivalent of two beers a day halved their rate of atherosclerosis. "This is a significant effect," he noted. "Beer has a fair amount of antioxidants compared to other beverages," Vinson said. "There is a definite benefit from the antioxidants in the beer." Previous research by others has shown similar health benefits from antioxidants in wine. Likewise, the alcohol in beer and wine has been shown to have beneficial effects against heart disease. But Vinson believes his study is the first to specifically show that antioxidants in beer can add to the alcohol benefit. "If you have an antioxidant in a beverage, like beer, then you're getting an added benefit, in my opinion, at least from the animal model." Vinson also is presenting the results of several other studies at the meeting that show antioxidants in tea and grape juice can help reduce atherosclerosis.

Joanne wrote:

The Association of Brewers would like to wish you and yours a very happy holiday season. We hope that all of your holiday brewing endeavors have gone well and wish you joy as you share the fruits of your labor with family and customers. As you approach a new year of brewing and begin to plan your calendar for 2001, we’d like to take a few brief moments to remind you of some important happenings here at the Association of Brewers.

THE BRD—IT’S HOW THE BUSINESS OF BREWING GETS DONE

The 16th edition of the North American Brewers Resource Directory (BRD) is here! This revised version of America’s most trusted guide to the professional brewing industry is hot off the presses and waiting for you to order you copy today. Completely updated with the most recent information available, the North American Brewers Resource Directory offers complete contact information for U.S. and Canadian breweries and suppliers, plus a wealth of other information vital to successful brewing.

CRAFT BREWERS CONFERENCE AND BREWEXPO AMERICA 2001 SET FOR APRIL 4—7 IN

PORTLAND, OREGON

Make plans now to attend the most important annual event in the professional brewing industry—the National Craft Brewers Conference and BrewExpo AmericaTM, presented by the Institute for Brewing Studies. Carlos Alvarez, founder and CEO of the Gambrinus Co., and Jeff Iverson, co-founder of RAM International/Big Horn Brewery, will headline the conference, which offers over 50 information seminars, 70 expert speakers and the nation’s largest brewing trade show—BrewExpo America.

IT’S ALL IN THE WOOD

Delve into the elusive and little-understood world of smoked beer as you explore all the smoky, mysterious possibilities in Smoked Beers: History, Brewing Techniques, Recipes, the latest installment in the popular Classic Beer Styles Series. Written by Geoffrey Larson, founder of Alaskan Brewing Co. and brewer of its famous smoked beer, and Ray Daniels, best-selling author of four books on beer and brewing, including Designing Great Beers. Look for Smoked Beers in February of 2001.

START BREWING YOUR ENTRIES FOR THE 2001 NATIONAL HOMEBREW COMPETITION

Think you’ve got a good beer, mead or cider? Here’s your chance to prove it! Put your best brew to the test in the 23rd annual American Homebrewers Association National Homebrew Competition, the largest and most prestigious homebrew competition in the world. Entries are due April 4–13, so start brewing now!

SNUGGLE UP NEXT TO THE FIRE WITH INDEPENDENCE DAYS

Looking for a good book to read this holiday season? You can’t go wrong with Independence Days: Still Just Boys and Other Stories, the latest book from Brewers Publications and nationally-recognized author Justin Mattot. Join Justin as he relives those life-changing and everyday experiences that we all share. Linking all of the stories in the book is one common, unifying thread—beer.

GET THE WHOLE STORY

See something interesting? For more information on any of the events or books listed above, please visit www.beertown.org or give us a call at 1.888.822.6273 (U.S. and Canada only) or 303.447.0816. We’d love to hear from you.

Happy Holidays, The Association of Brewers Staff

JoAnne Carilli
Marketing Director
Association of Brewers
PO Box 1679 Boulder, CO 80306
303.447.0816 ext. 144
303.447.2825 fax
joanne@aob.org
http://www.beertown.org

Visit http://beertown.org/IBS/CBC2001/cbc2001.htm for complete information on the 2001 Craft Brewers Conference and BrewExpo America in Portland, Oregon.

Cheers,

Ron E

Web Master wrote:

> December 2000 Postcard from Ommegang

> please see below for unsubscribe information

>

> Sixty-five mile per hour winds whipped through the Otsego hills. A storm blew

> in from the Midwest, producing enough snow and ice to prompt the years first

> "snow day". We lost power and phone service at the brewery. But not to worry. The beer is OK.

> When the wind whines and rattles the windowpanes, it's nice to have an easy,

> warming, delicious recipe to come home to. Rachael Ray, the food and travel maven

> at WRGB-TV in Albany, came to visit us in October and cooked this dish at our

> house for her 30 Minute Meal segment on the news. We're convinced you'll make

> it part of your regular repertoire. The red currant jelly and Ommegang combine

> beautifully.

>

> For Rachael's recipe's log on to www.wrgb.com and click on to "30 Minute Meals"

> Check out her wonderful cookbooks as well.

>

> Flemish-Style Sirloin Stew with Abbey Ale

> Serves 4

>

> -1 tablespoon extra virgin olive oil, 1 turn of pan

> -3 tablespoons butter

> -1 1/3 sirloin of beef

> -Montreal Steak Seasoning -or-

> Coarse salt and black pepper to taste

> -1 lb. Yukon Gold or red skinned potatoes

> -6 Crimini mushroom caps

> -6 ounces fresh baby carrots

> -2 ribs celery, from the heart, chopped

> -1 medium onion

> -1 bay leaf, fresh

> -2 sprigs rosemary, chopped fine, 1 tbsp.

> -3 tablespoons flour, a handful

> -1 cup Ommegang Abbey Ale, or other dark beer

> -1 can 14 1/2 ounces low sodium beef broth

> -1/4 cup, 3 rounded spoonfuls, red currant jelly

> -A handful of chopped flat leaf parsley, chop fine

>

> Directions:

> Parboil the potatoes in a small pot of boiling water for 5 minutes. Drain and

> set aside. Pat meat dry and trim all of the excess fat and connective tissue.

> Cube meat into chunks. Heat a Dutch Oven or deep non-stick skillet over medium

> high heat. Pour oil in a slow stream once-around-the-pan. Add a pat of butter,

> 1 tablespoon. When butter melts in oil, add meat and brown all sides, about 3

> minutes. Remove meat from pan and sprinkle with Montreal Seasoning or salt and

> pepper. Return pan to heat.

>

> Add remaining butter in pan. When the butter melts, cut potatoes in half and

> drop in butter. Add mushrooms to the pan. Coat potatoes and mushrooms with melted

> butter. Add carrots, celery, onion and bay leaf. Sprinkle veggies with rosemary

> and a little salt and pepper. Saute veggies 5 to 8 minutes, until onions begin

> to caramelize and potatoes are tender. Sprinkle pan with flour

> and cook a minute more.

>

> Pour in beer and scrape up any good-gunk from the bottom of the pan. Reduce liquid

> a minute, then whisk in broth. Return meat to

> pan. Bring stew to a bubble, reduce heat and simmer 5 minutes to combine flavors

> and finish cooking meat. Whisk in jelly to balance spice in sauce and remove

> from heat. Stir parsley and serve bowls of stew with warm, crusty bread and cold

> beer or apple cider.

>

> OTHER NEWS:

>

> Hennepin has been named "Beer of the Year 2000" by the Spirit Journal.

>

> We were honored to have Michael Jackson visit the Brewery last month.

>

> We are co-founding a Slow Food chapter. If you would like to join us in bringing

> Slow Food to Central New York--e-mail

> wendy@belgianexperts.com. For background on Slow Food go to: www.slowfood.com

>

> This week the Preservation League of New York State named the Glimmerglass region

> one of the "Seven to Save" most historic and endangered sites. For more information

> please visit the League's website at www.preservenys.org. We know all of you

> who have

> visited the brewery and our beautiful region will be interested in the landmarking

> of our area.

>

> Happy Holidays from all of us at Ommegang!

>

> PS Send us your favorite palce to buy or drink Ommegang and we will add it to

> our master list on the website. Thanks.

>

>

-------------------------------------------------------------------------------------------------------------------------

> You are receiving this e-mail because you have expressed interest in receiving

> information about Cooperstown or Brewery

> Ommegang. If you have received this e-mail in error or have previously unsubscribed

> please accept our apologies. Send us

> a reply to this e-mail with UNSUBSCRIBE in the subject line and we will remove

> your name. If you would like further information

> please visit our web sites: www.ommegang.com & www.belgianexperts.com and stop

> by The Belgian Experts Shop at www.vbdw.com.

Here are the dates for the AHA NHC 2001:

First Round
Entry deadline: April 4 - April 13, 2001
Judging: April 20 - 22 and/or April 27 - 29

Second Round
Entry deadline: June 11 - June 15, 2001
Judging: June 21 - 23, 2001

Rules & Regulations will be posted on beertown.org within the next couple of weeks. Entry forms will be in the Jan./Feb. issue of Zymurgy, as well as on beertown.org. The send-to site map will be in the March/April issue of Zymurgy.

There will be eight regional sites across the U.S. and Canada for the first round of the National Homebrew Competition. Send-to sites will be published in the March/April issue of Zymurgy and will be posted on the web.

The second round of the NHC will be held at the National Homebrewers Conference in Los Angeles.

An invitation from Bill (I have the mentioned files available for anyone who can meet a deadline of Jan 5th!!!)

HELLO!

Could you please post the following information for the Minocqua Brewing Company Homebrew Contest. The contest will help raise money for Dr. Kate's Home Hospice. I have included two *.PDF files and two *.DOC files that include the rules and information as well as a recipe form. If anyone has any questions please contact Rick Mayer brewdude@newnorth.net )at the Minocqua Brewery 715-358-3040. Or Bill Flood at bflood@mandmcommunications.com

Thanks,

Bill Flood
Bull Falls Home Brewers of Central Wisconsin

* Hawkeye's Custom Home Brew Shop (507) 583-7167 Wayne Theuer, Blooming Prairie, Cost + 10%

* Brew & Grow Fridley 10% discount

* WindRiver Brewing Co. Eden Prairie 10% discount

* Northern Brewer St. Paul 10% discount

* Andy's Liquor Rochester 10% discount on all non-sale beer

* Tower Liquor Fairbault 10% discount

* Apollo Liquors (next to Best Buy) Rochester 10% discount

The Minnesota TimberWorts Homebrew Club meets on the second Saturday of each month. Meetings are held at the homes of members or local pubs. Yearly dues are $10 per individual or $15 per couple, and are used to cover the expense of this newsletter and other costs. Anyone interested in information about the club can contact:

Pam King (President) (507) 280-8220 <mailto:kingwarp@rconnect.com>

Peter Sanders (Vice-President) (507) 367-2421 <mailto:plsander@us.ibm.com>

James White (Treasurer) (507) 281-5992 <mailto:james_white@iname.com>

Ken Vossen (Newsletter Editor) (507) 635-5362 <mailto:vossen@means.net>