February, 2010 meeting

Please note: you must be at least 21 years old to attend AABG meetings. The February meeting will be hosted by Claudia and Alex Pettit, starting at 7:30PM on Friday, February 12. Read more about the meeting online, including an interactive map to the location, or download the newsletter, which Read more…

Sourdough Starter Instructions

©1995, 1999, 2003 Jeff Renner    jsrenner@umich.edu

Sour dough bread has its origins in the times before reliable commercial yeast was available for leavening. A baker had several options available to leaven bread. The local brewer was a source of yeast that, while rather slow and often bitter, was usually reliable. People away from a brewery could make a starter by capturing wild yeast from the environment, a chancy proposition at best. Because of the ubiquitous presence of Lactobacillus spp., this starter would inevitably become sour. In a true starter, wild yeast and bacteria establish a relatively stable equilibrium. When a particularly good starter was found, it would be prized, and the baker would save a portion of the previous dough or sponge in a covered container to use for the next batch. This starter is a very vigorous one that a friend brought me several years ago from a famous Parisian bakery. It is subtly sour, and as a matter of fact, the French object to calling their naturally fermented bread “sour dough.” They prefer the term “pain au levain.” While it isn’t very sour, it is far more flavorful bread than bread fermented with commercial yeast. You can make more sour bread by letting each stage ferment longer than the minimum. (more…)

January, 2010 meeting

Please note: you must be at least 21 years old to attend AABG meetings. The January meeting will be hosted by Randy deBeauclair, starting at 7:30PM on Friday, January 8. Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information Read more…

AABG Brewola 2/10

What’s a Brewola? It’s a club brewing event of a special kind. Have fun, show off your brewing skills and learn how different beers can be from the same recipe.

This Brewola has an additional purpose: to create an AABG entry for the February, 2010 AHA club-only competition. We are selecting a “Dark Mild” style recipe, and will be providing “kits” so that we are all really brewing from the same recipe and ingredients. There are two recipe options, each of which can be brewed all-grain or extract.
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Hop buying

If you are interested in buying hops, check out our poll: Each “OK” (checkbox) indicates the desire to buy one pound of the indicated hops. The labels at the top tell the kind of hops, the size of box they come in, and the number of boxes available. You’re not Read more…

June, 2009 meeting

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 12. Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information Read more…

May, 2009 meeting

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 8. Read more about the meeting online, including an interactive map to the location, or download the newsletter, which contains information Read more…

21-batch brew day?

Mike O’Brien writes: I had read an article, in a German brewing magazine, that talked about a system that could brew 21 batches in a 24 hour period! This System for 21 batches in a day uses some very highly engineered kettles to maximize energy efficiency and claim to be Read more…