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Volume 2, Number 5 May, 2008 in thig igguo: 2 MAY 7 M~nING 2 Minutog ofMay 7th at Wild Rogo Conoral Mooting Notog J"'~'( MINqT~. LS~~J Thirty three people attended our meeting on May 3 Brian'g Tagting Notog ~. (i(i~v 7, and six new members joined the club. A from tho Boek Boor Tagfing May 7th delicious chocolate cake, baked with Wild Rose Oatmeal Stout, was kindly provided by Clare 4 Tho Lagt Groat Browpuoo in Toronto Stanfield for us all to taste. fozz tourg and tipg a fow in Hogtown We had a brief business meeting, in which the following items were discussed: 5 Cakog and Alo • Claro ~tanfiold bakog up a ~tout Cab 1. Canada Malting tour: We would have to meet there at about 3:00 p.m. on a Wednesday, 6 Got tho mogt out ofyour ~tovotop Thursday, or Friday, and anyone participating would need to bring steel-toed boots. Enough members expressed interest that we will pursue :::~::~:: the idea further and try to come up with some ::: how fJ possible dates. A qUiek look at noxt month'g boor gtylo 2. Our Summer Barbecue will be on Saturday, 7 C.Umato Chango and Hopg June 28 at fezz's place, and the club will provide the meat. More details on Page 10, sign up on the A roport from tho Hop fioldg of£uropo website. 9 Tho Troaguror'g Roport 3. The Great Canadian Beer Festival will be by Brian Road held in Victoria on Friday, September 5 and Saturday, September 6. Tickets for this event are normally very difficult to get, as they sell out 10 Wild Rogo Wort Challongo rapidly. Members ofour club can order them Dotailg on thig gummor'g C.lub eompotition through Wild Rose. To secure your place, leave a cheque with the bartender at the Wild Rose ~ummor Bar-B-Q Taproom and get your name on the list Dotailg on our Yoar £nd Bagh BEFORE our June 4th meeting. More details on this event can be found on Page 9. 11 Tho Boorg of Nova ~otia Jamio Burla pourg down-homo browg 4. Wild Rose is also considering arranging a charter flight, to save money on air fares. It would probably leave Thursday afternoon or 13 Now Brow - Lagunitag lumpy Gravy evening and return Sunday. More details to follow, when we have them. 14 Baek Pago Notog 3 5. Wild Rose Challenge: Sometime in mid June, Wild 3. Holsten Maibock, Hamburg, Germany (7%): This beer Rose Brewery will provide 20 liters of wort, at a cost of is light amber to gold. It has a warm mouthfeel and a full body, with a crisp and clean flavor. The nose is $20, to members who wish to participate. The idea is to significantly malty andthe flavour is balanced more toward modify the wort as you wish, then ferment it with your bitterness than the previous two Maibocks. own yeast. Entries will be judged in September. The prize for the winning beer will be an opportunity to participate 4. Holsten Festbock, Hamburg, Germany (7%): This in a brew day in the Wild Rose Brewery, working with traditional Bock has a dark copper to brown color and a the brewer. In addition, there is a possibility that the warming mouthfeel. Its flavor is clean, but with some recipe for one ofthe entries (not necessarily the winner) astringency and coffee-like notes contributed by the dark will be used to produce a seasonal beer, and the person malts. The bitterness is approximately the same as the who contributed this recipe will have hisiher name Holsten Maibock. associated with this particular seasonal. (Only ifone of 5. Mad Mutton Bock, Calgary homebrew (6.7%): This the beers is judged to be commercially viable). For more homebrew, contributed by Dean Royer, was brewed using a information, see the article on page 10. double decoction mash. It is dark copper colored, and is clean and malty, with subdued bitterness. The theme ofour meeting this month was Bocks. This style of strong, malty lager originated in the town of 6. Celebrator Doppelbock, Ayinger Brewery - Aying, Eisbeck, in northern Germany, in the 13th century. They Bavaria (6.7%): The color is dark brown, with red notes. are traditionally brewed using a double or triple decoction The aroma is very malty, with a pronounced impression of mash. Brian Read dark malts. The finish is warming, astringent, and slightly bitter, with a lingering impression of coffee and burnt toast. TASTING NOTES 7. Creemore Springs Urbock, Creemore, Ontario (6%): This copper-colored traditional Bock has a medium body and is balanced somewhat more toward bitterness than some ofthe others tried. It has a toasty taste. 8. Eisbock, Niagara Falls Brewing, Ontario (8%): This style ofbeer is partly frozen during production, and then the supernatant poured offthe resulting ice, in order to concentrate the flavors and the alcohol. It is light copper colored and well carbonated, with a dense head. The nose is very malty, but also appeared to me to also exhibit some esters. It has a medium to full body, somewhat diminished by the alcohol, which also makes it very warm in the mouth. Brian Read 1. Wild Rose Maibock, Calgary (7.5% alc): This light copper-colored, effervescent beer has a clean, malty foundation. The finish is slightly sweet, but also slightly sharp, I think due to the alcohol content. The alcohol also gives a warm mouthfeel, which complements the fullness ofthe malt. 2. Alley Kat Maibock, Edmonton (6.8%): This beer is also light copper-colored and effervescent, and its appearance resembles the Wild Rose Bock. It has a good maltlhop balance, with some malty sweetness, but there was enough diacetyl to compromise the crispness that I would prefer in this style. 4 The Last Great Brevv Pubs in Toronto Toronto once boasted a number of great brewpubs and several renowned beer bars and restaurants. Alas, most ofthe brewpubs are gone, and some of the beer bars too, but on the plus side, the Great Leap forward ofthe last decade in Ontario craft brewing has resulted in many good brews being available at a wider number of bars and restaurants than ever before. The intrepid Beer Hunter was sometimes hard pressed in the past to find a decent brew upon wandering into the wrong bar. Now, however, there is a good chance of running into some fresh and interesting The Mill Street Brewery, located in beers. Toronto's historic Distillery District, sports a large Some of the brewpubs that have closed still restaurant space and a lovely patio on brew, making and marketing their products as cobblestones, bumping up against their microbreweries, outside of the restaurant neighbours with a very Euro feel. Their four main business. The Amsterdam & Denisons are two, for bottled beers, brewed at a larger production example, that still produce their fine line of beers, facility elsewhere, are on tap; Mill Street Coffee and now, through better distribution, they are Porter, Tankhouse Ale, Wit & Organic Lager. Also more widely available. available is their impressive line of Seasonals and Strictly speaking, the three pubs we visited Specialties. are NOT really brewpubs. The Granite Brewery at The afternoon we visited, taps included a Mt. Pleasant & Eglinton is technically a lovely LP.A. (fresh hop, well balanced Ontario IPA, microbrewery offering up their products on tap not as hopped as West Coast versions, long dry only at their 'tied house' location. Mill Street, in finish); an E.S.B. (fresh hops, malty architecture, the east end, is also a microbrewery, brewing at well balanced, smooth finish) a Scotch Ale and a two locations, but has a large tap room - restaurant surprisingly very red & refreshingly fruity that serves all oftheir brews. C'est What?, who Raspberry. They do have a hand pump for cask once made their own beers on premise, now has conditioned products, but unfortunately for us, them made elsewhere, but offers the best they were between casks the afternoon we overview of the entire Ontario craft brewing dropped by. We were also offered quick look at community. the brewery and a lovely taste of an upcoming Stout and a Barley Wine straight out of the tank by the Brewer on site. Quite lovely brews as well. The Specialty and Seasonals are still brewed on premise at the pub location. For the literary inclined among us, you may recognize this as the title of a Somerset Maugham novel. For those of you who were at the May meeting of the Cowtown Yeast Wranglers, you'll recognize it as the cake we ate that night! I took the recipe from the Globe and Mail's March 15 What to do edition - recipes for St. Paddy's Day. The food columnist said she'd adapted it from a Nigella Lawson Preheat oven to 350 F. Butter a 9-inch spring-form recipe, so there, that's all my copyright due diligence pan and line the bottom with parchment paper. done! Pour beer into a large saucepan over medium heat. The original recipe calls for Guinness. But when I told Add butter and heat until melted, remove from heat. Mike that I was going to make this for beer club, he Combine the cocoa and sugar in a separate bowl (it's offered a cup of Wild Rose Alberta Crude Oatmeal easier to handle cocoa when mixed with sugar), then whisk this mixture into the beer and butter. Stout, and that's what I used in the cake we ate that night. Worked great! Combine sour cream, eggs and vanilla in a separate bowl and beat until smooth and uniform.

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