"They serve him up in an old brown jug,
And they call him home-brewed ale."
-John Barleycorn Must Die-
Vol. 8, No. 10
The Meeting: What's Happening
The Last Meeting
State Fair Winners' Circle
Spencer Thomas: 994-0072
Josh Grosse: 769-0906
We'll be meeting at Mike O'Brien's house, outside on the front lawn, under the marquee. Wear warm clothes.
Any Brewola beers that are ready to drink, we'll taste together. We'll do it again next month, or December, for those of us who didn't get started brewing quite quickly enough.
A smallish group turned out for a great meeting at Bob & Jean Freligh's in Adrian. Included were a couple of new members (or potential members), a visitor from Texas, and Spencer's parents, who came after presenting a travelogue at Adrian College. Aside from the out-of-staters, the long distance travel award has to go to Mike Tomaszewski, who noted that his door-to-door distance was 100 miles (one-way!)
For some reason, we didn't keep a list, so this is from Spencer's memory. Since this is being written several weeks later, it's not too reliable. Apologies to anyone whose beer was inadvertantly left out (unless you didn't give me a taste, in which case it's your own fault!)
Pete Wolanin, newly arrived in town, and a mead maker, brought a very nice Ginger Mead. Jeff Renner brought a Kölsch that was clean, fruity, and refreshing. Spencer Thomas (of course I remember my own beers) brought a "horizontal tasting" of Wit beers, from the batch he and Dan McConnell made and fermented with 5 different yeasts. Amazing the differences that arise from changing just the yeast! Mike O'Brien brought several new beers from the Merchant of Vino, including Rauchenfels Steinbier and Jubel. The Steinbier comes in two varieties: wheat and regular. We reported on the wheat beer last month; the regular is (to our taste) better. It has a distinctive caramel, smoky palate, and a round fullness. The Jübel was less interesting (except for the bottle). It's a darkish, caramel-flavored beer of no great distinction.
Hal Buttermore and Spencer had entries in the Best of `Fest competition, in a mix with several commercial "ringers." Hal's was adjudged the best, and was sent off to do battle for the honor of the club.
Jean and Bob had coffee and brownies to help see us on our way. Thanks, again, for hosting the meeting.
The beers of the month were Pete's Wicked Red Ale and Garden Alley Amber.
From the BAA newsletter: The latest in the line of Pete's beers is Pete's Wicked Red. The Wicked Red is a blend of pale, caramel and Munich malts which contribute to its amber-red hue. Yakima Cluster and Cascade hops are used along with late-kettled Tettnang hops to privde its characteristic hop aromatics.
How new is Pete's Wicked Red? Its debut is marked for late August of 1994 and BAA is first on the list for the national roll-out.
`Twas a very good brew, indeed. We haven't seen it around here, yet, but keep your eyes peeled.
The Garden Alley Amber came from the SLO Brewing Company, of San Luis Obispo, in southern California. Again, from the newsletter: Garden Alley Amber, with its deep, reddish color, medium body, and fragrant hop aroma is achieved with the use of a blend of several high quality grains and hops wich sets it apart from the ordinary amber ales on the market. [It] is rarely surpassed by other brews in the regular "drinkability polls" conducted at the brewery.
Spencer W. Thomas
A couple of weeks ago, I walked into the Big 10 to buy a bottle of wine. By the back check-out was a new shelf with about 40 new beer products on it, mostly from Belgium or nearby. I suffered a momentary blackout from the presence of so much beer I had never tasted. When I recovered, I was walking out to the car with a big grocery bag full of single bottles. Here's a quick run-down of some of them.
La Trappe is produced by the Schapskooi Trappist abbey in the Netherlands, the only Trappist brewery outside of Belgium. I've seen their Enkel (single), Dubbel, and Tripel, and have sampled the Dubbel and Tripel. Both of these are relatively dark (unusual for a Tripel), and bursting with flavor. The Dubbel is appropriately malty with caramel and raisin-fig notes. The Tripel is a bit more austere, tending towards spiciness, but with more malt than a "traditional" golden tripel. There is also a Quadrupel in the line, but I haven't seen it. You can't go wrong with one of these.
St. Paul comes in a double and triple, and is an "abbey" beer. That is, it is produced in the style of the Trappist beers, but by a commercial brewery. These were true to their styles: the double was dark and malty, the triple was light (golden) with a hop accent. Both had tremendous heads when poured. They come in uniquely shaped, painted bottles of about 1/2 liter capacity.
Roman Bruinen (Dubbel) is a big malty brown ale with a lot of character. I've seen it in both 12oz and large (750ml?) bottles. I believe they produce a triple, but again, I haven't seen it.
The Chapeau line of lambic beers is produced by the DeTroch brewery. The Gueuze is bland and insipid, with very little character of any sort. The Kriek is very fruity with lots of cherry flavor. Again, the "lambic" character is quite muted. It's not as sweet as the Lindeman's, but not as characterful as Boon (nor as tart), and definitely sweet compared to the intensely sour Cantillon. Amy definitely liked the Kriek. They have a big line of fruit-based lambics, including pineapple and banana. I haven't tried any of the others. If you do, please report back!
Witkap Pater is a "single" abbey-style beer with a refreshing, spicy palate. It's a good beer when you want that "Belgian" flavor, but not so much alcohol as is usual in these beers.
Biére san Culottes is a biére-de-garde beer from Flanders, in northern France. It comes only in a corked, 750ml bottle. I found it to be not very interesting, although certainly drinkable. I have not tried the other two products from the same brewery.
Some new British beers have recently shown up on the shelves. I've tried Masterbrew from Shepherd Neame. According to Jackson, it's in the English bitter style. It is a light bodied beer with medium bitterness, and an almost overwhelming diacetyl (buttery) aroma. Their Bishop's Finger is also available, but I haven't tried it.
From Munich, Germany, the Augustiner brewery has sent their Light, a very light-colored Munich helles with a refreshing flavor and subdued malt character. Their Maximator is presumably a doppelbock, and is quite alcoholic with a full, malty taste and almost no head. I found it to be drinkable, but not exciting.
Speaking of BIG beers, the Sam Adam's Triple Bock finally showed up in the stores This beer is not really a Bock, having been fermented warm with a top-fermenting yeast. The OG was 1.170, it's "fortified" with maple syrup, and has an alcohol content of 17.9% (presumably by volume). It was aged for a year in oak casks. It's quite sweet, but with a compensating tartness, and some (but not a lot of) bitterness. It reminds me of an old cream sherry. This is not a beer to quaff, but rather one to sip. It comes in 8oz (approximately) bottles with a resealable cork (like you'd find on a sherry or whisky bottle). The bottle is a work of art--it's made of cobalt blue glass, and on the front is Sam Adam's signature, printed in gold. The Merchant's price is $4.69/bottle (steep, but it lasts longer than a six pack of some beers).
Whew! It's been a busy month, beer-wise, and I haven't even mentioned the new legions of Oktoberfest beers. My favorite this year was the Paulaner, closely followed by the Spaten. None of the US entries came close, although many were quite good beers. The Coors Oktoberfest is a decent beer, but it's fairly light-bodied, as if they used some corn (or just not enough malt) in the mash. The hopping doesn't taste right, either. Schell is overhopped for the style, but is a nicely done beer. I haven't tried the Sam Adams.
I like tasting new beers, and I'm happy to report on them here, but I'd also be glad to publish your impressions of beers (new or old) that you've recently tasted.
We've heard reports that a new pub has recently opened in Berkeley, MI near 12 Mile and Woodward. It reportedly has 30 taps, mostly with American microbrews. Smokers are restricted to upstairs.
Judge practice sessions have resumed. Call Spencer or Hal for details. They will be held approximately monthly, about half-way between AABG meetings, on a weekday evening.
About 10 of us met on October 6 to taste and judge Oktoberfest beers. Of the ones we judged, the two high scorers were Ayinger and Spaten. The low scorer was an ale that was accidently included in the flight. At least it shows that we were paying attention!
A reminder that entries are due in DC for the Spirit of Belgium competition on October 31. Spencer will collect and ship bottles for $5/entry to cover shipping, if you get them to him by October 24. 3 bottles/entry, check for $6/entry made out to Brewers United for Real Potables. Categories are: Belgian ale, Belgian strong ale, White beer, Double, Triple, Oud bruin, O.b. with fruit, pLambic and Gueuze, and with fruit. The usual bottle restrictions apply. See Spencer for more details, or write/call the address or number in September's newsletter.
AHA AHA AABG Competitio Deadlin Judging n e Specialty Dec. 5 November Quest Hail to January January Ale Bock is March March Best Smoked May May beer Weiss is August July Nice
I'm confused about water hardness. Somebody told me temporary hardness comes from bicarbonates, and permanent hardness is from sulfates. Is this right? Why is it called hard? And how does this affect my brewing?
- Hardly Brewing
That's not quite right. There is a lot of confusion about water hardness, so let me give the brief answer first.
Water hardness is a term to describe the presence of calcium and magnesium ions in water.
That's it. Not sulfate, or carbonate, or bicarbonate. Just the dissolved positive ions (cations) Ca and Mg. The term "hard water" grew out of the observation that some water (hard) needs more soap to make lather, and that hard water made a scum, or curd, on hair, laundry, or at the top of the water in the tub (bathtub ring). These observations are almost a thing of the past with softened water, detergents and showers. Many municipalities, including Ann Arbor, partly soften water (i.e., remove Ca and Mg ions), and water softeners are common in areas of hard well water. Well water around Ann Arbor is high in calcium and bicarbonates (temporarily hard).
Soap is a sodium salt (rarely potassium salt) of a fatty acid. The fatty portion dissolves fatty soil ("like dissolves like" is a chemistry rule) and the sodium end makes it water soluble and lowers surface tension to help suspend soil so it can be rinsed away. This is why soap is called a surfactant (surface active agent). The Ca and Mg ions in hard water "kick out" and replace the sodium ion from the soap molecule, making calcium or magnesium soap. These soaps are hardly soluble in water at all, so they can't lather or clean, and they are the curd or bathtub ring. If enough soap is used, all the Ca and Mg ions in the water are "used up," and the soap can do its thing - lather and dissolve and suspend soil. Synthetic detergents are unaffected by hard water, and are much preferred, especially for laundry and shampoo. Women used to rinse their hair in rain water to make it "soft and manageable." There is at least one synthetic bar "soap" available, Zest.
An old test for degrees of hardness (grains) involved adding drops of a soap solution of specific concentration to a jar with a specific amount of water to be tested. The jar was shaken and soap added until suds began to form. Each drop added represented one grain of hardness. It's a pretty accurate test.
Why do brewers care about whether water cleans well with soap? Because the Ca ion is necessary for the proper mash acidity, and so we have appropriated the language of soap users and water chemists. Of course, this is not very important if you are an extract brewer, although sulfates are nice for pale ales, and they are low in local water.
Boiling temporarily hard water changes the soluble bicarbonate ions into carbonate ions, which precipitate out with Ca or Mg, removing them. That's why it's temporarily hard. Permanent hardness describes the presence of Ca and Mg ions without the presence of bicarbonate ions. Boiling does nothing to it. Other anions (negatively charged) are present, such as sulfates, which we like for their effect on the bitterness of ales.
Boiling tempoprarily hard water is important when mashing pale grains, because the alkalinity of the bicarbonates will raise the pH of the mash and sparge too high. This is unnecessary if mashing with dark grains, since their acidity neutralizes the alkalinity (this is why dark beers arose in the areas of Europe where the water has high bicarbonates - London, Dublin, Munich for example). Of course, after you've removed the calcium along with the bicarbonate, you'll need to add it back in. I like gypsum (calcium sulfate) for pale ales and calcium chloride for pale lagers, where the sulfate would produce an inappropriate bitterness with the hops.
Boiling your brewing water is always a good idea from a sanitation standpoint, but it won't do anything to the minerals in Ann Arbor city water. As a side note, it won't remove Ann Arbor city water's chlorine, nor will letting it stand overnight. It is now added as mono-chloro amine, which is stable. An activated charcoal filter is necessary do the job. Whether or not dechlorinating water is really necessary is debatable, although it certainly can't hurt.
Bottle source: Brewers who bottle always need a source for decent bottles. We're always on the lookout for relatively clean, chip free, dark bottles. Bottles that aren't filled with dead cigarette butts and dried out mold.
A secure source of bottles is available to any AABG member, free of charge, on a monthly basis.
Where and how, you ask?
Simple. Just host any upcoming meeting. Need more bottles? Host another. See? We told you it was easy.
No report this month.
Dues are prorated at $1.25 a month through December '94 Make your dues checks payable to me, Rolf Wucherer, 1942 Steere Place, Ann Arbor, MI 48104. The club does not have a bank account and checks made out to the Guild must be resubmitted!
As always, we need volunteers to host the meeting. Call one of your editors or accost us at the meeting.
Tue, October 18 Mike O'Brien, Brewola Thu, November 17 Specialty Quest Tue, December 13 Tue, January 10 Hail to Ale Thu, February 9 Tue, March 14 Bock is Best Thu, April 11 AHA National
Here are all the recipes for the first place winners at the Michigan State Fair, together with the judges comments. The recipes are necessarily a bit abbreviated to fit the space, and we can't give details that the brewer didn't supply.
Pale Ale Lawnmower Tom Dimmer Man Brew all grain Hops: type: Gallons: 5 BC Kent Goldings pellets - Water 1.6 oz 60min, 1 oz treat: 20 min, Yeast liquid 1 oz 5 min Type: Starter: yes Fuggles, .8 oz, dry Yeast Yeastlab Brand: Ringwold Carbonati 1.25 cups Malts: on: DME Boil 60 min. M&F Pale, 9 lb, 60 time: min 154F OG/FG: 1.048/1.009 FG: 1.009 Primary: 9 days, 65 F, glass Secondary 10 days, 65 : F, glass Bottled: June, 1994 Comments: Hop Aroma... Impressive. Has a British bitter balance with an American variety nose/flavor. Good Aftertaste. A solid Bitter. Wonerful hop nose! Smooth drinking beer that clears nicely on the palette. Don't change anything! India Worker Bee Jon and Dave Van Eck Pale Ale India Pale Ale Brew Extract Hops: type: Gallons: 5 Cascade, 11 AAU 60 min, Water 2.75 AAU 3 min treat: Yeast liquid Kent Goldings, Type: Starter: yes 1.45 AAU 3 min Yeast Yeastlab American Ale Brand: Carbonati 1.25 cups Malts: on: DME Boil 60 min Cooper's Unhopped time: Light, OG: 1.050 7.5 lbs Primary: 2 weeks, plastic Bottled: Mar, 1994 Commehts: Wonderful hop aroma. Clarity is sharp. Hops come through! ...malty sweetness offset by intense hop bitterness. Brown Ale Matthew's Amber Matthew DePerno Ale Brew Extract Hops: type: Gallons: 5 Fuggle, 3.2 AAU, 3 min Water pre-boiled treat: Yeast dry Type: Starter: 100F water, 30 min Yeast Ironmaster Malts: Brand: Carbonati 3/4 cup Ironmaster Imperial on: Dextrose Pale syrup, Boil 15 min 4 lbs time: OG/FG: 1.057/1.016 M&F dry dark DME, 3 lbs Primary: 11 days, 70 F, glass Bottled: Jan, 1994 Comments: Nice malty aroma [with] some esters... I like this beer--send me some! Alcoholic zing...but no burn...nice balance... Porter Cold Sea Ric Genthner Porter Brew Extract / Hops: type: Grain Gallons: 5 Cascade, 5 AAU, 45 min Yeast dry N. Brewer, 7.2 AAU, Type: 20 min Starter: no Tettnang, 2.1 AAU, 5 min Yeast Doric Malts: Amber DME - Brand: 3 lbs, Carbonati 3/4 cup Dark DME - 3 lbs, on: dextrose Boil 60 Wheat DME - 1 lb, time: OG/FG: 1.050/1.016 Steep: Crystal, 1/2 lb Primary: 3 days, 68 Black Patent, 1/4 lb F, glass Secondary 10 days, 61 Chocolate, 1/4 lb : F, glass Bottled: Jan 1994 German Black, 1/4 lb Comments: Wonderful bouquet...beautiful ruby brown color...Awesome drinkability. I'll try this recipe. Nice smooth well balanced flavor. Super effort! Stout Gingersnout Dave, Jeff, and Stout Joel Bussel Brew Extract / Hops: type: Grain Gallons: 5 Cascade, 13.6 AAU, 60 min Water 1 tsp treat: Burton salts Yeast liquid Malts: Type: Starter: yes, 48 M&F Extra Dark DME, hours ahead 6 lbs Yeast Wyeast Irish M&F Dark DME, 2 lbs Brand: Boil 60 min 1/3 lb Crystal, time: steeped OG: 1.064, adj. 1/2 lb Roast to 1.068 Barley, steeped FG: 1.026 Primary: 2 days Secondary 7 days : Other: 2-1/4 oz grated Ginger Bottled: Dec. 1993 Comments: Creamy smooth with great roasted malt flavors. Very complex, yet blended so well. Great beer! Nice dark malt and hops aromas, with licorice/ginger tinges. Very inviting! A beer to ponder by! Great malt-ginger blend with excellent mouthfeel and a long smooth finish. Wheat John the Baptist Jeff Renner Beer Weizen Brew All grain Hops: type: Gallons: 7/3/04 N. Brewer pellets, . Water boiled & 2.88 AAU 90 min,
5 treat: adjusted AAU 30 min, . well water Yeast liquid 5 AAU 15 min Type: Starter: yes Yeast Yeastlab W31 Wheat, Yeastlab Bav Brand: (bottling) Carbonati bottle Malts: Durst Pils, on: 4 lbs. Boil 90 min Home malted wheat, time: 6lbs OG: 1.046 German wheat, 2 lbs Primary: 4 wk, 62F, Decoction per stainless Warner. Secondary 1 week, 64 Complicated: : F. contact brewer . Other: Home malted Mich. soft white winter wheat. Bottled: June, 1994 Comments: Good malt/hops [balance] for style. Very nice mouthfeel, awesome carbonation. Fits style nearly to a tee. [The aroma is] clovey phenolic, bit of banana, a little smoky, [with] some malt. Smooth, sweetish, banana, salty, low bitterness, malty flavor. Bock Dopplebock Dave West Brew All grain Hops: US Hallertau 1lb type: 3.8%, 90 min Gallons: 50 German Hallertau 1/2lb 15min Water pinch salt, 1t gypsum, 10 gal well treat: water, rest purified. Yeast liquid Malts: (2 hrs Type: 150/160F) Starter: yes 100 lbs Briess 2-row, Yeast Yeastlab 30 lbs Briess Brand: Munich, Carbonati CO2 Forced 10 lbs HB Dark on: Crystal, Kegs: yes 5 lbs HB 50L Crystal, Boil 120 min 5 lbs Ireks Dark time: Crystal, OG: 1.082 5 lbs toasted barley, FG: 1.020 5 lbs Briess Victory, Primary: 2 mo, 45 F, 5 lbs Belgian glass Aromatic, Secondary 4 mo, 45F, 3 lbs UK carapils. : stainless Whew! Comments: Nice sweet malt and alcohol [nose]. Great malt, well balanced with the hops. A malt tour de force. Big beer! ...balanced, [with a] little bit of fruit. Common Beer Is it Len Lescosky Steam? Brew All grain Hops: type: Gallons: 5 Cascade, 2 oz, 90 min Yeast liquid Saaz, 1/2 oz, finish Type: Yeast Yeastlab Brand: Pilsner Carbonati 1/2 cup Malts: on: dextrose Boil 90 min 2-Row Pale, 9 lbs, time: 8 hrs at 66 C OG/FG: 1.042/1.003 Crystal, 1 lb, 8 hrs at 66 C. Primary: 7 days, 55 F, plastic Secondary 4 mon., 60 : F, glass Bottled: Apr, 1994 Comments: Exemplifies style well...good job on fermentation. Good malt-hop balance, nice aftertaste, very clean. Super clear. Crisp and clean with lager character. Strong Big Ian's Mark Thompson Ale / Wee Heavy Barley Wine Brew Extract / Hops: type: Grain Gallons: 5 Eroica, 10.8 AAU, 75 min Yeast liquid Centenial, 5.1 AAU, Type: 75 min Yeast one gallon Yeast Bank: Edinburgh Brand: Ale Carbonati 3/4 cup Malts: on: dextrose Boil 90 min Mashed 90 min at time: 158 F: OG/FG: 1.118/1.036 M&F Pale 20 lbs Primary: 12 days, 58 British Carapils 3 F, glass lbs Secondary 16 days, 55 Roasted Barley, 3 : F, glass oz. Other: Irish moss M&F Light DME, 3.5 lbs. Bottled: Nov, 1993 Comments: Alcohol evident but not harsh. Nice malty taste. A good beer on a cold and dark night!. Malty nose, some fruitiness, with orange blossoms! Malt, warming alcohol, subdued hops. Long, balanced finish. No flaws, balanced--finesse--send recipe! Pilsner Pilsner Dave West Brew All grain Hops: type: Gallons: 65 "plenty" Water: 75 gal maple sap Yeast Yeastlab Malts: Brand: Carbonati CO2 Forced 100 lbs Pilsner Malt on: Boil 120 min time: Primary: 6 weeks, 45 F, glass Secondary 3 mon., 45F, : stainless Other: "I apologize for not having a better recipe." Comments: Nice, drinkable beer... Nicely in style. Hop aroma is of proper noble character. Cont'l It's Dark Len Lescosky Dark Brew All grain Hops: type: Gallons: 5 Hallertau, 5.4 AAU, 120 min Yeast liquid Type: Yeast Yeastlab Brand: Pilsner Carbonati 1/2 cup Malts: on: dextrose Boil 120 min 2-Row Pale, 7 lbs, time: 3 hrs at 65 C OG/FG: 1.064/1.018 Munich, 5 lbs, 3 hrs at 65 C Primary: 1 wk, 55 F, Crystal, 1 lb, plastic Secondary 2 mo, 55 F, Chocolate, 1/2 lb, : glass Bottled: Mar, 1994 Black Patent, 1/4 lb, 1 hr. 65 C. Comments: Definite roastiness in flavor. Malty nose. Nice, drinkable. Lager Verily Kelvyn Kapteyn Vienna Brew All grain Hops: type: Gallons: 12 Bullion pellets, 13 AAU, 90 min Yeast liquid Hallertau, 3.7 AAU, Type: finish Yeast Wyeast 2206 Malt 2 decoct: Brand: 117/122/155/170 Carbonati 1-1/2 cups DWC Aromatic 21 L, 3 on: dextrose lbs HDM Biscuit 15.5 L, 1 lb Boil 90 min Hugh Baird Pils, 4.5 time: lbs OG/FG: 1.044/1.009 Durst Pils, 10.5 lbs Primary: 4 weeks 47-48 F, diaceytl rest 1 week at 60 F, in glass Bottled: Apr, 1994 Malty sweetness just right--leaning [towards] too hoppy for style. Excellent malt aroma... Great beer. Good work! Specialty Framboise Jim Selegean Brew All grain Hops: type: Gallons: 5 Hallertau, aged at 250F 20 min: Yeast liquids 1 oz for 120 min. Type: Yeast 1056 3 wks; Brettanomyces, Brand: Pediococcus 6 wks Boil 120 min Malts: time: Primary: 3 weeks 68 Klages, 7 lbs, F glass mashed 90 min. Secondary 6 weeks 68 Belgian Wheat, 3.5 : F glass lbs Other: 1/2 vanilla (Complex mash bean schedule) Bottled: Jul, 1993 Comments: Raspberry! Beautiful red color, fine white head. Wonderful berry flavor, sour and dry. Starts malty, effervescent. A wonderfully complex beer. Wonderful berry aroma!! Right to style!! Is this a ringer? Very complex. Sourness predominates. Obviously the cultures were used. How long was this aged? Excellent job overall. Great job with a difficult style. Beautiful Framboise!
The Meeting: How to Get There
Tuesday, October 18, 7:30pm
8383 Geddes, Ypsilanti
Mike O'Brien's front yard, 482-8565
Geddes runs west from Ann Arbor, north of Ypsi to Michigan Ave, US 12. From Ann Arbor and points west, take Geddes east from US-23 to Prospect Rd (it's several miles); 8383 is the second house on the left (north side) past Prospect Rd.
From the east, take Geddes west from Michigan Ave (US 12), past Ridge Rd, and look for 8383 on the right at the top of the hill just before Prospect.
From the north and northeast, take M-14 to the Ford Rd. exit (first exit east of the intersection with US-23). Go through the stoplight, and watch for Prospect Rd. on the right after you go around the curve. Turn right onto Prospect and take it to Geddes. Turn left and proceed as above.
Look for the tent. Pray for nice weather. Wear warm clothes.
Guide for New Members Bring 1-2 bottles per batch of your beer that you'd like to share, or an interesting commercial beer. Bring tasty munchies to cleanse the palate and sop up the alcohol. Feel free to share and sample with other members and make and accept constructive comments; making better beer or curing ailing ales is our interest! Please observe good judgment while imbibing and don't drive while intoxicated.
Ann Arbor Brewer's Guild
c/o Rolf Wucherer
1942 Steere Pl.
Ann Arbor, MI 48104