Ann Arbor Brewers Guild

August, 2010 meeting

admin — Mon, 26 Jul 2010 16:13:56 +0000

Please note: you must be at least 21 years old to attend AABG meetings.

The August meeting will be hosted by Patti Smith and Jeff Bletch, starting at 7:30PM on Friday, August 13.

Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information about the meeting and features Sour Ales, the style of the month.

July, 2010 Beer-BQ

admin — Thu, 01 Jul 2010 18:46:52 +0000

Please note: you must be at least 21 years old to attend AABG meetings.

The July Beer-BQ will be hosted by Roger Burns, starting at 1:00 PM on Saturday, July 10.

Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information about the meeting and features Mead, the style of the month.

In contrast to most AABG meetings, this is a members-only event. If you’re thinking about joining, please check back next month to attend the August meeting.

More about the Beer-BQ from Chris Frey:

Typically it is an all day, all night event (1:00 – 12:00), with those with other commitments (or fewer beer bullets) concentrating on the 4:00 – 8:00 time frame. Our master of ceremonies, Mike O’Brien, Caterer Extraordinaire, provides the anchor to this event. with his infamous trailer full of goodies. Mike typically brings a large tent, 8-10 large round tables, and seating for about half the crowd (bringing your own seating is good form). Additionally, he will bring his portable grilling system, and unlike the title of this email, I believe he is cooking briskets’ this year.

And usually he also hauls out his soft serve ice-cream machine. He will usually start with a straight vanilla mix, and once the children have been satiated, it is time for the adult mix. I brewed a Raspberry Imperial Stout specifically for this purpose, and thanks to a timely diversion to a Wisconsin package store, I have a variety of New Glarus fruit beers that I can offer up as well.

In years past at the Darnell’s and other hosts, the club typically rents a “bouncy” thingamajig for the children, which the club also reimburses. Yes, children are invited, as this is the one event a year where the whole family is encouraged to come and enjoy. Also available from club reimbursement, are available funds to rent a porta-potty, so as not to stress out the host’s septic system, and/or minimize trips into the house. Always the hosts call. Did I mention you really should be a current and paid up member to attend ?

While Mike will supply the primary “protein” for this event, it is also good form (and anticipated) to bring a side dish. These can range from pasta salads to chips and dip, cheese and crackers. Swedish meatballs, to shrimp and cocktail sauce, what have you. If you have that “killer” appetizer that everyone loves at your home gatherings of friends and family, this is the event to bring them along.

Additionally, the club bar will be available, and if you use a coke fitting, it is best to let Mike know ahead of time. Otherwise, there will be 12 taps available. Bottles of “special” and “regular” homebrew, craft beer and even American Homebrew Association Commemorative beers and meads are encouraged. And Same Wort – Different Yeast, home made distillates, and any other fermentables are welcome. If someone has a decent music system, that is welcome. If one is coming, let the collective know if CD’s or MP3′s or other media would be appreciated.

Games are welcome. Anyone have a croquet set? That corn hole game with the bean bags? Other games? Bring them along!

A call for help usually goes out for members to either show up early Saturday morning or Friday after work (weather depending) to help unload the trailer, set up the tent, tables and chairs, etc. A similar small volunteer army is highly appreciated late the next morning to break it all down and pack it up.

Kris and I purchased all the necessary plastic forks, knives and spoons at a recent estate sale, and we will contribute these. Plates, napkins, ice, and all other manner of items will also be needed, and as we get closer, volunteers will be sought to secure these items. Perhaps Mark Zadvinski or someone else could set up a Goggle doc to start collecting all who are coming, with any additional family or friends, their side dishes, if they are bringing a keg, etc.

This is a terrific event. Others, please feel free to chime in on this, as we have a lot of “newbie’s”, and I want to encourage them all to come, bring family, food, brews and games and have a great time! These are your dues dollars at work (did I mention that you should be a current and paid up member to attend , and it is a blast!

Our host, Roger, adds:
BeerBQ will be hosted by my inlaws, Dick and Dee Smit, who are really wonderful people and love a good party. There’s room for tents, if you feel like staying over. The yard is fairly large and there is a croquet set in the adjoining neighbor’s yard, who is also a homebrewer and will definitely be coming!

There’s a fire pit. We’ll work to getting some trees stacked up for a nice bonfire.

Things you may want to bring:

bug repellent
blanket
chairs (there are going to be a lot, but you never have enough)
jacket/pants (the temp drops off at night)
yard games (we have volleyball, frisbees, bocce, horseshoes, and possibly some more)

Tasting notes from the 1 Wort 20 Yeasts experiment.

admin — Mon, 14 Jun 2010 15:33:47 +0000

Tasting Notes from 1 Wort 20 Yeasts (1.2Mb PDF file)

Chris Frey writes:

Attached are the tasting notes from Saturdays’ Same Wort – Different Yeasts.

Two tables of 5-6 volunteers carefully discussed the nuances of each sample.

This will be further developed, but someone suggested getting this feedback scanned and out to the collective asap.

I am here to serve.

You have been served.

Sincerely,
Chris Frey

June, 2010 meeting

admin — Wed, 26 May 2010 15:15:18 +0000

Please note: you must be at least 21 years old to attend AABG meetings.

The June meeting will be hosted by Mark Zadvinskis, starting at 7:30PM on Friday, June 11.

Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information about the meeting and features German Wheat beers, the style of the month.

May, 2010 meeting

admin — Mon, 10 May 2010 16:09:22 +0000

Please note: you must be at least 21 years old to attend AABG meetings.

The May meeting will be hosted by Steve Krebs, starting at 7:30PM on Friday, May 14.

Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information about the meeting and features Cider and Perry, the styles of the month.

2010 Big Brew

admin — Mon, 03 May 2010 14:55:48 +0000

First, Crispy’s brief report:

Big Brew 2010 is in the bag. (Literally for Roger!)
I have posted our results to the AHA site.
I was given the number 185 for the number of gallons brewed.
I forgot to make an actual batch count and participant count, so I gave it my best guesstimation…
The weather cleared up in time and round two rain held off just long enough.
Lots of visitors and supporters were there to check out what was going on and of course, feast upon the mighty pig. Thanks to every one who came, brewed, assisted, brought food and beverages to share, and/or helped with the clean up.
A special shout out to Mike and Jack for making it all happen.

And now, a bunch of photos:

From Roger: http://picasaweb.google.com/rogersburns
From Cameron: http://www.embizacho.com/v/misc/nhbd10/?g2_page=1
From Matt: http://picasaweb.google.com/emuskunk
From Spencer: http://picasaweb.google.com/spencer.w.thomas/AABGBigBrew2010
From Steve: http://www.facebook.com/album.php?aid=14742&id=1764964476&l=fa74e8e45b
A video slideshow of (all?) of the above photos, by Mike: http://www.youtube.com/watch?v=BNMRYky4vos

AABG Sour Wine Barrel – Initial Fill

Aron Butler — Mon, 26 Apr 2010 21:33:10 +0000

The AABG purchased a used barrel from 2 Lads Winery of Traverse City, where it had previously held Cabernet Franc. The barrel itself is the Bordeaux Export model made by Radoux Cooperage (French oak, M+ toast, 2007).

It was delivered to Aron Butler’s house in Pittsfield Twp on April 18, 2010. The basement there will be its home for the course of this experiment, which is expected to involve a few months of aging a Saison followed by transition to a Flanders Red style ale for the longer term. Mark Zadvinskis is coordinating participants and recipes for the project, so those interested in schedule and participation should contact him.

Crispy, Alex, Justin, and Aron were present on April 19 for the initial setup and filling with Saison to approximately halfway. Subsequent visits from others had it full by mid-week. Ten brewers in all contributed beer to this initial phase:

Alex & Claudia Pettit
Aron Butler
Chris Frey
Jim Dusseau
Justin Scanlon
Randy deBeauclair
Mark Zadvinskis
Mike O’Brien
Chuck Warpehoski
Phil Wilcox

The recipe provided to the brewers is listed below (adjusted for 5 gals). Specs are 1.052 OG and 24 IBUs. Some hop substitutions took place, but all brewers were able to find the classic Saison yeast strain (I think… please comment if otherwise).

8 lbs Pilsner malt
1 lb wheat malt
0.5 lb Munich malt
18 IBU EK Goldings (60 mins)
0.5 oz Styrian Goldings (15 mins)
0.5 oz Styrian Goldings (1 min)
0.5 oz Czech Saaz (1 min)
0.5 oz EK Goldings (1 min)
WLP-565 Saison Yeast

A measure of gravity thiefed from the barrel immediately after filling read 1.018. As of this writing (a few days later), the airlock is showing near continuous activity, so it looks like we are getting some additional attenuation already.

Some photos of the fill event are located in the AABG galleries here:

http://aabg.org/aabg-photo-albums/sour-wine-barrel-initial-fill-april-2010/

Details on the beer in the barrel are here:

Excel spreadsheet
PDF of spreadsheet

Stay tuned for replies and posts with updates.

April, 2010 meeting

spencer — Wed, 24 Mar 2010 13:45:52 +0000

Please note: you must be at least 21 years old to attend AABG meetings.

The April, 2010 meeting will be hosted by Brad Sancho of Original Brewing in Milan, starting at 7:30PM on Friday, April 9.

Because the meeting is at a commercial brewery, no homebrew or other commercial beers may be brought into the brewery. Come and enjoy Brad’s beers and the company of your fellow brewers.

Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information about the meeting and features extract beers, the style of the month.

April’s Brew & View

crispy275 — Tue, 23 Mar 2010 00:32:38 +0000

We will be enjoying American Beer – a documentary. “In June of 2002, five friends left New York City by minivan and set out across the United States to visit 38 breweries in 40 days.” http://www.imdb.com/title/tt0372140/ . They visit some well renowned breweries and talk with their founders and brewmasters including Larry Bell, Sam Calagione, Dick Yuengling, and Fritz Maytag to name a few.

As a reminder, because the meeting is at Original Gravity, please do not bring homebrew. However, anyone who wishes to try some of the F.O.R.D. Bourbon Barrel brews, I will have both the Sour Brown and the Flanders Red, both with Michigan tart cherries, available in my driveway between 6:30 and 7:15. For anyone heading to OG from AA, if you take Saline-Ann Arbor Rd., you go right by the house.

Regular meeting time (7:30), we’ll do a business meeting pretty close to 8:00. Topics will include:

Big Brew (May 1^st)

Wine Barrel

2010 National Homebrewers Conf.

Brewola(s)

Movie starts around 8:30 – don’t forget to tip your server!

Jeff Renner’s pretzel recipe

spencer — Mon, 22 Mar 2010 13:48:42 +0000

From an old Homebrew Digest:

This recipe works well in a large mixer or food processor, and I have
formatted the recipe for this (see note for hand).

***********

Recipe
German Soft Pretzels
Makes 1 dozen

o 2 packets dry baker’s yeast
o 1/4 cup water 105-115 degrees F (40-45C)
o 1 ounce dry milk powder
o 3 ounces shortening
o 1/4 cup sugar
o 1 teaspoon (5 ml) salt
o 19 ounces all purpose flour (about 4 cups)
o enough additional water to make a soft dough – about 1 cup (note -
my notes say 3/4 cup, but I think this is a mistake – I’ll make up a
batch sometime soon and check).

Rehydrate the yeast in the 1/4 cup warm water and a pinch of sugar.
Be sure to use a container like a plastic cup that won’t suck all the
heat away. It should foam up in a few minutes.

Mix the rest of the dry ingredients in the mixer bowl or food
processor *. Add the yeast water when it’s well hydrated and foamy,
then turn on the mixer or processor and add water until you get a
soft dough. Continue mixing according to manufacturer’s instructions
until well kneaded.

* If you make the dough by hand, add the rehydrated yeast and other
ingredients with half the flour to a large bowl, stir with a wooden
spoon until mixed, then stir in as much of the rest of the flour as
possible, then turn out onto a work surface and knead in enough of
the rest of the flour to get a soft dough and knead it until it is
elastic and smooth, about five minutes.

Let the dough rise covered until doubled, probably 30 minutes with
all this yeast.

Now prepare the lye water. Put cold water in a non-reactive pot, add
1 tablespoon lye crystals (like Red Devil) for each quart. Add the
lye to the water, not the other way around! Use normal precautions.
You’re big boys and girls. Bring to a simmer.

Preheat the oven to 400 degrees F.

When the dough is doubled, divide into 12 equal pieces, roll out into
18″ lengths, then twist into pretzel shape. This is easy to do but
hard to describe with pictures.

Start with the dough in an upside-down “U”, then cross the legs twice
into a double twist. Next flip the top down over the legs and press
each part of the loop onto the legs where they cross, making a tack
weld.

Set aside on a towel and shape the rest of the pieces. Then starting
with the first one and using a slotted ladle or spatula (not your
fingers), immerse each pretzel in the simmering lye water for 30
seconds to one minute. They should expand and begin to float.
Remove it and place on a wet tea-towel to drain and sprinkle with
pretzel salt.

Now arrange on prepared cookie sheet (you will probably need to use
two cookie sheets and bake one at a time) and bake until done. In my
oven, this takes about 9 minutes. While they are cooling a bit, pour
yourself a well deserved pint and then enjoy the pretzels.

These freeze quite well when cool. Thaw them and pop them into the
oven to reheat or gently microwave them if you must.

- —
Jeff Renner in Ann Arbor, Michigan USA