30 Ideas to Engage Your Local Homebrewing Community
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Suggested Topics for Homebrew Con 2021
Suggested Topics for Homebrew Con 2021 The suggestions below have been outlined by the Seminar Subcommittee for Homebrew Con 2021. The topics suggested are not intended to be an exhaustive list, but rather a guide to potential speakers to some of the top priority topics that the committee would like to see presented on at this year’s event. Hopeful speakers are welcome to submit proposals beyond the scope of these suggestions but are encouraged to keep them in mind when planning their proposal content. Beer Styles The BJCP recognizes over 130 distinct beer styles in its beer guidelines, along with countless others not in the guidelines. Each style has a unique history and characteristics and is brewed using specific brewing processes and techniques. The seminars in this track will highlight individual beer styles and the techniques used to brew them (and why). • How styles emerge (Ex: Kolsch/Alt, Regional International Ales [Argentina, Italian, New Zealand, Brazilian, etc.]) • Compare and contrast of similar styles • Differentiating general history from beer history • Emerging styles (Ex: pastry stouts/ fruit “slushies”, Winter Warmers, etc.) • How to decide where your beer goes in a competition • Saison • Bocks (history, sub-styles, brewing requirements, etc.) • How taxes, water chemistry, wars, technology and/or climate defined beer styles • Extinct (or nearly extinct) Styles • Historic beers (Ex: Stein Bier, Fraoch, Herbal, Wiccan ales, Egyptian ales) • Lager fundamentals • Best ways to educate yourself about a style - • Beer Vocabulary and what it all means ASBC (anyone?) • Belgian Styles (in general) – challenge to brew, make it taste like it’s from Belgium • How to brew authentic English Pub Ale • Fresh Hop Beers • Mead styles (Ex: Polish, historical meads, other) • How to achieve the style you are looking for (Expectations of what you want vs. -
Brewing Yeast – Theory and Practice
Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs. -
To Many Beer Lovers, Christian Monks
The history of monks and brewing To many beer lovers, Christian monks are the archetypes of brewers. It’s not that monks invented beer: Archeologists find it in both China and Egypt around 5000 B.C., long before any Christian monks existed. And it’s not that the purpose of monks is to brew beer: Their purpose is to seek and to serve God, through a specific form of spiritual life. But if monks did not invent beer, and brewing is not their defining vocation, they did play a major role in Western brewing from at least the second half of the first millennium. Let’s take a broad look at how. First, some background. Christian monasticism has its formal roots in the fourth century, when the Roman Empire was still at its height. The Empire suffered serious decline during the fifth century, the era in which St. Benedict lived (c. 480 - March 21, 547). As the social structure of the Roman Empire crumbled, monasteries organized under the Rule of Benedict emerged as centers of agriculture, lodging, education, literature, art, etc. When Charlemagne established the Holy Roman Empire in the year 800, he relied on monasteries to help weave its social and economic infrastructure – and he promoted the Rule of Benedict as the standard for monastic organization. Against this brief sketch of history, we can begin to observe the relationship between monks and brewing. In ancient days, within the Roman Empire as throughout the world, brewing was typically done in the home. This practice carried into monasteries, which had to provide drink and nourishment for the monks, as well as for guests, pilgrims, and the poor. -
Welcome to the Wonderful World of Wort
05_230626 ch01.qxp 2/22/08 12:14 AM Page 11 Chapter 1 Welcome to the Wonderful World of Wort In This Chapter ᮣ Why brew at home? ᮣ Do I have what it takes? ne vexing question for the homebrewer wannabe is “why go through the Otrouble of brewing beer at home when I can just buy it at the local store?” Well, for starters, brewing beer at home is no trouble if you enjoy what you’re doing, and with the help of this book, you can certainly enjoy homebrewing. Secondly, homebrewed beer can be every bit as good as — if not better than — a lot of commercial beer, with more flavor and character than most. In fact, avoiding mass-market beer was the original inspiration for homebrewing. Thirdly, homebrewing is a hobby that pays many dividends, from having your own house brand of beer to hanging colorful award ribbons on your wall to earning the undying admiration of your beer-drinking buddies. (Warning: Admiration can be addictive.) In this chapter, I give you an overview of the topics covered in detail in the rest of the book as well as a bit of the history of homebrewing and its recent surge in popularity. COPYRIGHTED MATERIAL Homebrewers Abound! Becoming a homebrewer means you’re in good company. According to the American Homebrewers Association (AHA) in Boulder, Colorado, an estimated 1 million homebrewers are brewing in the United States. That’s a lot of brewers. And the hobby continues to expand every year. Recent estimates indicate that over 1,000 homebrew supply retailers and several hundred homebrewing clubs have popped up in response to homebrewing’s growing popularity. -
Make Your Best…
| MAKE YOUR BEST | HOMEBREWING MAKE IT Grantham Make English Mild If ever you buy specialty malts specifically for Your Best… a batch, let it be for this one. Fresh crystal and Going beyond the simple question of “what” and instead chocolate malts really make it sing, and at exploring the “why” will help you understand how to such a light ABV, you’ll be able to enjoy all of design and brew better beers. By Josh Weikert that flavor by the dimpled mug full. English Mild ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% Like chefs who demonstrate their skills by cooking an egg, many OG: 1.040 brewers consider mild to be a real test. It should be light but malt- FG: 1.010 forward, impactful but not overbearing, rich but not heavy, and low IBUs: 15 enough in ABV to drink by the pint. ABV: 3.9% Style: I once heard someone describe mild as being “like a bitter, but dark.” Wrong. Although the two styles share a country of origin, En- MALT/GRAIN BILL glish mild and bitter are not that similar. Dark mild is a light beer, but 6 lb (2.7 kg) Maris Otter not in color or flavor. It should be easy to drink and low in alcohol. Go 8 oz (227 g) amber malt easy on bitterness, using just enough to balance the malt flavors, which 8 oz (227 g) brown malt should do most of the work for you. The style allows for a wide range of 8 oz (227 g) chocolate rye malt malt expressions; the key is selecting malts that reinforce and comple- ment each other, adding complexity without making the beer too bulky. -
Ohio Valley Homebrewers Association • April 2012TAP • Vol
Ohio Valley Homebrewers Association www.ovha.net • April 2012TAP • Vol. 16, No. 4 2012 “Off” Flavors In Beer Upcoming Events Their Causes & How To Avoid Them APRIL This year the club is shifting focus away from our normal “beer style of the month” and Wed, Apr 25, 7 pm: will instead concentrate on working out the bugs of your brewing process. Meeting, Germania Part of this project will involve learning to identify a defect in your beer and the causes Mannerchor, Topic: and corrections to fix it. In order to accomplish this we’ve ordered the SIEBEL Institute Brewing Software Choices of Technology Sensory Training Kit. by Art Cox; Beer Off- Flavor: Butyric This kit works like the one we had a few years ago—for those that remember it. You take a fairly neutral beer and you spike it with a flavoring vial from the kit. The flavorings MAY simulate the off-flavor you are trying to replicate. You keep a second glass of clean beer Sat, May 5: AHA’s Big as your control to help compare and contrast. Science at work! Brew Day at SWIRCA during BBQ Fest. (Don Heisler) Butyric acid Sat, May 19: Upland TASTES/SMELLS LIKE: Vomit. UpCup Homebrew Comp and AHA Rally @ POSSIBLE CAUSES: Likely to have arisen from an excessively long mash at relatively low tem- Bloomington peratures allowing Clostridium bacteria to grow in the mash. Wed, May 30, 7 pm: HOW TO AVOID: Double check your mash thermometer for accuracy and recalibrate if Meeting; Germania needed. Use proper mashing technique. Avoid distractions (spouse, etc.) while brewing. -
Summer Beer Issue Summer
VOL.3 JUNE 2011 — ISSUE6 Summer beer issue Also inside: LOUDFEST 4 recap—8-Bit Burgers Checks Out Stover Bros.—Brazos County Metal News—Concert Calendar—A Veritable Cornucopia of Book/Movie/CD Reviews 979 Represent 2 Why LOUDFEST Is So Awesome Every year after LOUDFEST I am reminded why so many bands love to come and rock out in downtown Bryan for all of youse. It is because so many of you show up and go absolutely apeshit over these incredible young bands. Bands that play LOUDFEST can‘t wait to come back over here because they have heard for many years how useless it is to book shows in College Station. They had no idea about downtown Bryan. Rola at Revolution Café & Bar and Eric at The Stafford have filled a rather large void. Down- town Bryan picks up that slack. So many of the older people who came out to their first LOUDFEST last month 979Represent is a local magazine had no idea that any live local music goes on around here, let alone ANYTHING at all in downtown Bryan. for the discerning dirtbag. They assumed it was Northgate or nothing. So many bands have heard the horror stories from other bands about getting dicked over on money, parking and promotion by the few Northgate clubs that still book bands that they see Aggieland as a market to avoid. LOUDFEST is helping to change that attitude. Editorial bored LOUDFEST is booked every year out of a sense of brotherhood. We book bands we like and want to see. -
What Does Your Beer Really Cost?
WHat DOES YOUR Beer Really COST? Establishing an Effective Beer Costing Program in the Brewpub Your brewpub has been open a few years, you’re making award-winning beers, you’re a centerpiece of the community, and you’re even making a profit. Employees are happy, the bank is happy, investors are happy, and you’ve managed to get your work week down to a manageable 70 hours. Labor expenses are steady and manageable, food cost is at the industry average, and beer cost is “around” 10 percent. That’s good, right? Right? If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). A well-established cost analysis will not only provide valuable data on the real cost of selling your suds, but may also identify areas of opportunity such as purchasing, labor and compensation analysis, and reducing waste. Many different methods exist for calculating beer cost, and in this article I’ll describe the ones I find valuable, in addition to a few I don’t (and why). BY SCOTT METZGER If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). GROSS SALES AND REVENUE dient used times the price of each ingredi- you’re staying up-to-date on your per-recipe PER BARREL ent used and sum up the totals. Costing out costs, the cost associated with any specialty Top line revenue is a number we’re all quite each recipe like this provides the opportuni- ingredients will be captured by the respec- aware of, and we can usually gauge a suc- ty to look at ingredient costs on a per-brand tive values of your beer inventory. -
Opensource Software in Mac OS X V. Zhhuta
Foss Lviv 2013 191 - Linux VM з Wordpress на Azure під’єднано до SQL-бази в приватному центрі обробки даних. Як бачимо, бізнес Microsoft вже дуже сильно зав'язаний на Open Source! Далі в доповіді будуть розглянуті подробиці інтероперабельності платформ з Linux Server, Apache Hadoop, Java, PHP, Node.JS, MongoDb, і наостанок дізнаємося про цікаві Open Source-розробки Microsoft Research. OpenSource Software in Mac OS X V. Zhhuta UK2 LImIted t/a VPS.NET, [email protected] Max OS X stem from Unix: bSD. It contains a lot of things that are common for Unix systems. Kernel, filesystem and base unix utilities as well as it's own package managers. It's not a secret that Mac OS X has a bSD kernel Darwin. The raw Mac OS X won't provide you with all power of Unix but this could be easily fixed: install package manager. There are 3 package manager: MacPorts, Fink and Homebrew. To dive in OpenSource world of mac os x we would try to install lates version of bash, bash-completion and few other utilities. Where we should start? First of all you need to install on you system dev-tools: Xcode – native development tools that contain GCC and libraries. Next step: bring a GIU – X11 into your system. Starting from Mac OS 10.8 X11 is not included in base-installation and it's need to install Xquartz(http://xquartz.macosforge.org). Now it's time to look closely to package managers MacPorts Site: www.macports.org Latest MacPorts release: 2.1.3 Number of ports: 16740 MacPorts born inside Apple in 2002. -
Shareware Solutions II
SharewareShareware SolutionsSolutions IIII An Exciting Apple II Journey Into The Future Volume 3, Issue 1 Spring, 1996 Heard It Through The Grapevine Hard Drive Give Away following e-mail message: The There was also quite a bit of dis- winner of the HD is Keith Saga- cussion about Brutal Deluxes Everyone whose subscription low. We threw all of the papers System 6.0.2 update, and Oliv- was current at the end of Febru- into the air, then we threw a ier admitted that his program- ary, 1996 was automatically en- dart at one. There were three ming partner suffered from a tered into the Hard Drive Give names hit by the dart, but only hard drive crash and that much Away Contest, and the winner one was legible, so Keith was of the work had been lost. of that contest is Keith Saga- the winner. low, a IIGS owner from Central The freewheeling online chat Valley, New York. Keith is now Thanks to Tony Diaz for do- session was attended by more the proud owner of a 120 Mega- nating the drive. Thanks to Auri than 30 people, and a good time byte Focus Hard Drive. for acting as an intermediary to seemed to be had by all. Steve Wozniak. Thanks to Woz From the time the contest was for choosing the winner. But Upon his return to France, Oliv- announced in the last issue un- most of all, thanks to all of you ier started work on the next Bru- til the time that Keith received for supporting Shareware Solu- tal Deluxe release, a IIGS game his hard drive, several unexpect- tions II. -
Beer from Fat Head's Brewery
BEER FROM FAT HEAD’S BREWERY BEER FROM OTHER GREAT BREWERIES Middleburg Hts., OH AUROCHS Sunrise Hazy IPA, PA. 6.7% ABV, 16oz | 8 * SIERRA NEVADA Pale Ale, CA. 5% ABV, 16oz | 7 FAT HEAD’S HEAD HUNTER IPA 16oz | 7 HELLTOWN Mischievous Brown, PA. 5.5% ABV, 16oz | 7 Aggressively hopped IPA, with big notes of citrus, pine and LEFT HAND Milk Stout (Nitro), CO. 5% ABV, 16oz | 7 grapefruit. A clean bitter finish. 7.5% ABV, 87 IBU ALLAGASH White, ME. 5.1% ABV, 16oz | 7 OSKAR BLUES Guava Rodeo (Sour), CO. 6% ABV, 16oz | 7 FATHEAD’S HOP JUJU Imperial IPA 12oz | 7.5 PRAIRIE Sneaking Suspicion (Sour), OK, 5% ABV, 16oz | 7.5 Citrus, pine and tropical fruit with a juicy finish. 9% ABV, 100 IBU EAST END Northern Heights (Barrel Age), PA 9% ABV 12oz | 7 YUENGLING Lager, PA. 4.5% ABV, 16oz | 5.5 FAT HEAD’S BONE HEAD RED IMPERIAL IPA 12oz | 7.5 MILLER LITE, Milwaukee, WI. 5% ABV, 16oz | 5 Hopped -up to the max, deep ruby in color, and an almost pungent piney aroma. Malts bone-up their magic 9.4% ABV, 90 IBU HARD CIDER/MEAD ARSENAL CIDERHOUSE, Pittsburgh, PA 9oz Pour FAT HEAD’S HAZY EIGHT Imperial Hazy IPA 12oz | 7.5 PICKET Bone Dry Apple, 8.5% ABV | 9 * M ango, pineapple, grapefruit and orange, mild bitterness. 8% ABV. ARCHABALD ADO, 8.5% ABV | 9 * 70 IBU. KELLY’S CONCORD GRAPE, 8.5% ABV | 9 * FAT HEAD’S GROOVY JUICE HAZY IPA 16oz | 7 LAUREL HIGHLANDS MEADERY, Iriwn, PA 9oz Pour Juicy, hoppy, big tropical notes, soft body. -
Carlsberg Uk Partners with Brooklyn Brewery on Exclusive Distribution of Craft Beer Portfolio
News Release 12 September 2016 CARLSBERG UK PARTNERS WITH BROOKLYN BREWERY ON EXCLUSIVE DISTRIBUTION OF CRAFT BEER PORTFOLIO Carlsberg UK is partnering with Brooklyn Brewery to handle the exclusive distribution of the Brooklyn Brewery beer portfolio in the UK, following agreement to transfer distribution rights from James Clay effective 30 December 2016. Brooklyn Brewery is an independent brewer whose mission is to brew flavourful beers that reflect and enrich the life, traditions and culture of creative communities worldwide. Its beer range stretches across a wide selection of quality, innovative and seasonal beers including Brooklyn Lager, Brooklyn Scorcher IPA, Brooklyn Summer Ale, Brooklyn East IPA and Brooklyn Sorachi Ace, each imported from New York and overseen by iconic Brewmaster, Garrett Oliver. The Brooklyn Brewery beer range will complement Carlsberg UK’s existing premium beer and cider portfolio which includes craft cider Bad Apple, Danish style pilsner Carlsberg Export, Italian lager Poretti, Belgium ale Grimbergen, Spanish lagers Mahou and San Miguel, and Sweden’s Backyard Brewery range including Shed Head, Bee 17 and Lawnmower. In the Free Trade Carlsberg UK will manage the Brooklyn Brewery portfolio through its newly- launched brand and sales division, House of Beers. House of Beers is dedicated to world, craft and speciality beers and ciders, and provides specialist support to customers operating premium pubs, bars and restaurants in major cities across the UK, including central London. House of Beers’ team of brand ambassadors will drive the continued growth of the Brooklyn Brewery portfolio in the Free Trade through unique events, range advice and staff training. Liam Newton, vice president of marketing for Carlsberg UK, adds: “Brooklyn Brewery is at the forefront of the craft beer revolution, brewing quality beers that drinkers seek out and enjoy.