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2016-01 E-Lines Bacchus E- Lines January 2016 6633 Nieman Rd. Shawnee, KS 66203 913 962 2501 [email protected] Happy New Year from the Bacchus & Barleycorn Team! Thank you for your patronage in 2015. You are what makes coming to work fun. We enjoy helping you with recipe design, solving problems and just visiting. We look forward to working with you in the new year. Hands On Introduction to Wine Kit Making January returns to our normal format. Those of Seminar for Two you who know Steve know that he is a tinkerer Once again we have limited space, who can build something out of what seems like so advance registration is required nothing. For our January event he's going to dig with a $125.00 per couple non- through his closet and bring in some of the refundable registration fee payable homebrewing gadget he's made. You'll be able to at the time of registration. see the finished product, the tools/equipment Saturday, January 16, 2016, required and have Steve's step by step procedure. 1:00-4:00 Nothing too complex, just easy stuff like a hop Each couple will receive a Vintner's Best Starter spider, a hop randall or a false bottom. Do it Kit and a one gallon Winexpert kit. During the yourself folks won't want to miss this one. seminar you will be learning ancient art of winemaking as you make a batch of wine using a Oxygen is good for wine. No, wait, oxygen is bad Winexpert kit. Throughout the process we will for wine. Can it be both? This will be the topic of discuss what we are doing and why. We will our February Customer Appreciation mini talk. discuss necessary as well as recommended equipment and sanitation. You will leave with Wednesday, January 20, 6:00-8:00 featuring your first batch of wine started in the primary and Australian Chardonnay, Petit Verdot, Singapore the necessary equipment and information to Stout, and Tinkering with Steve at 7ish. complete the process at home. Making wine from Wednesday, February 17, 6:00-8:00 featuring Winexpert kits is easy, fun and rewarding. Argentine Malbec, Australian Traminer/Riesling, Flaked Out Stout, Oxygen & Wine mini talk at Customer Appreciation 7ish. Save the Dates! Socializing, community building, asking questions of fellow home Winter Seminars fermentation hobbyist and Because seating is limited, seminars will require answering their questions occur pre-registration with a $20.00 non-refundable during the first hour of Customer registration fee payable at the time of registration. Appreciation events. During the second we offer an educational component. Our Introduction to Brewing, Saturday, February 6, annual Holiday Social in December is one of the 1:00-4:00 two exceptions during the year to our format. This seminar will demonstrate just how easy it is Thanks to all who attended, shared your to get started homebrewing. We'll be making a fermentation experiences and joined in our holiday one gallon batch of beer. The process is the same toast. for a five gallon batch, only larger quantities. We'll be discussing sanitizing and equipment as well as what we are doing and why during each New Products step of the process. Jamaican Stout (Foreign Extra Stout), 1 Gallon Tropical Stouts are less roasty and bitter than other Introduction to Kit Wine Making, Saturday, stouts and can be quite sweet. Think of the style February 20, 1:00-3:00 as either a scaled-up dry and/or sweet stout, or a Learn the ancient art of winemaking as we make a scaled-down Imperial stout without the late hops. batch of wine using a Winexpert kit. Throughout Originally high-gravity stouts were brewed for the process we will discuss what we are doing and tropical markets (sometimes known as “Tropical why. We will discuss necessary as well as Stouts”). Some bottled export (i.e. stronger) recommended equipment and sanitation. Making versions of dry or sweet stout also fit this profile. wine from Winexpert kits is easy, fun and $17.00 rewarding. SCOBY scheduled to arrive the end of the Spring Seminars 1st week of January. Introduction to Brewing, Saturday, April 9, A Symbiotic Colony of Bacteria 1:00-4:00 and Yeast, SCOBY, is the Homebrewing is fun, it is easy. Can you steep tea popular rather than scientific and boil water? Well, homebrewing is just that term referring to the mixed easy. Although we'll be making a one gallon batch cultures of bacteria and yeast during the seminar, the process is the same for a used for the fermentation of five gallon batch, the quantities and equipment are sweetened green and/or black tea just larger. A major key to success, sanitizing will into kombucha. This be discussed along with equipment as well as what macroscopic solid mass of microorganisms we are doing and why during each step of the resembles a white gelatinous pancake and is often process. referred to as the kombucha mother or mushroom. Mold Ripened Cheese, Saturday, April 23, 1:00- Kombucha is fermented fizzy tea with a taste that 3:00 resembles tart green apple mixed with sour stone Our guest presenter, Mary Crawford, will be fruits, but with an underlying sweetness that keeps discussing the required and recommended supplies it all together. The SCOBY ferments the tea, while demonstrating how easy it is to make mold resulting in a drink with sparkle, tang and bacterial ripened cheese. She will be comparing the process goodness. Kombucha belongs in the same for Brie, Camembert and Cambazola production category as yogurt, sauerkraut other foods that and the ease with which it can be made around offer probiotics, which are healthy bacteria that your already busy schedule. Mary always delights regulate digestion and help with nutrient by sharing the results of previous batches. absorption. $29.50 Fruit Wine Making, Saturday, June 4, 1:00-4:00 Clear One Gallon Wide Mouth Glass Jug with Summer is the time for a great variety of fresh Lid fruits and what better to do with them than The perfect fermenter for Kombucha, the wide transform fruit into wine. During this seminar we mouth gallon. The 4 inch opening makes it easy to will be making a batch of fruit wine demonstrating harvest the SCOBY which grows to the full diameter fruit preparation, recommended tests and of the 6 inch jar. Also great for Sun Tea. $6.00 balancing the wine. We will discuss the necessary equipment, the fermentation process, clarification Let Us Turn You to the Dark Side and aging, bottling and sanitation. Winter is a great time to both brew and drink dark beers, many of which are malty and warming. With St. Patrick's Day only a couple months alongside March Madness, it's also the prefect time to make your stouts and other dark and and caramel blend with hints of bitterness from stronger beers so they will be mature and ready for both hops and roasted grains in a smooth clean consumption at all the festivities. So, get your finish. Using the well attenuating American Ale kettle ready for our Dark Side lineup which yeast, there will be little ale-like fruity character in includes Seasonal and always on the shelf Bacchus the aroma. $65.50 Batches. All of our Batches are always available even if they are not on the shelf and come with Flaked Out Stout (Oatmeal Stout) Wyeast Activator Packs, fining agents, hops Oatmeal stout has become very popular among weighed for the IBU's of the specific Batch, micro breweries and brew pubs. It combines the extracts, milled grains (except for Wheat/Weizen) dark roasted aroma and flavor of dry stouts with and more. the malty sweet full bodied mouth feel of a sweet stout to provide a pleasant alternative for those Dublin Dry (Dry Irish Stout) times when a pale beer just won’t satisfy. This Stouts have been brewed in style is finding favor with beer drinkers that were Ireland, specifically Dublin, since formerly afraid of the dark. Our Flaked Out Stout the 1700’s. Roasted barley, possesses the qualities mentioned above with an which gives dry stout its French interesting Aromatic malt and Roasted Barley roast coffee-like dryness, was blend in the aroma. The addition of flaked oats originally added to stouts because makes the resulting beer very silky and smooth. the grain is not malted and taxes $58.50 were based on the malted ingredients. This is a brownish- Klikas Throwback Milk Chocolate Stout (Sweet black brew with ruby highlights. or Milk Stout with Cacao) The malty aroma is followed by The winner of our 30 Year Throwback roasted grains with a hint of sourness and a dry, Competition, Keith's stout has a foamy dark tan coffee-like roasted grain aftertaste. $54.00 head and rich mahogany highlights. The aroma begins with mild roasted malt and sweet chocolate. Belgian Dark Strong Ale With a creamy, smooth texture, this beer displays A rich malty strong full bodied brew with hints of rich roasted grains, sweet chocolate with a hint of dark caramel, Munich-type malt and fruity-spicy mild fruit finishing with a sweet aftertaste. flavors. As it ages it can take on dark fruit like Lactose, which is 95% milk sugar and raisin, prune, dark cherry or fig aromas and nonfermentable, provides the sweet finish flavors. One 2014 Tailgating Bacchus Style guest highlighting the cacao. $65.50 who reportedly doesn't care for beer described it as “a malted milkshake with a kick”. I believe we Singapore Stout (Tropical Stout AKA Foreign have a convert! $72.00 Extra Stout) Tropical Stouts are less roasty and bitter than other Gluten Free Sweet Stout stouts, and can be quite sweet without much roast Sweet Stouts are less bitter than Dry Stouts and or bitterness.
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