Bacchus E-Lines May 2013 6633 Nieman Rd. Shawnee, KS 66203 913 962 2501 [email protected]

This month marks the beginning of many summer traditions: the end of the school year, graduations, and weddings and summertime. Introduce a friend or family member to the joys of home fermentation by bringing them to a Customer Appreciation event. This month we’re introducing several new products and reviewing a number of in our Tips & Tidbits. As always, thank you for your patronage and have a great summer.

We will be closed Monday, May 27th, in observance of Memorial Day which is a day of remembering the men and women who died while serving in the United States Armed Forces. Have a safe holiday.

Remember Father’s Day, June 16th Give him a gift that keeps on giving, like a wine, cheese, or kit! Perhaps ingredients or even something you’ve made will help celebrate their special day. Better yet, bring him into the shop to choose for his own gift. We’ll be open.

Customer Appreciation discussing the do’s and don’ts of building a The development of your simple mash tun at 4ish. Join us each month fermentation techniques for these events. and broadening of beer and wine styles is included in Introducing Prohibited Pils to our Bacchus our mission. To assist with Batches these goals, we are offering monthly Customer Prohibited Pils (Classic American Pilsner) Appreciation Events. Through these events we The Classic American Pilsner are developing a social community along with was originally brewed by customers with an increased knowledge base. German immigrants who Your suggestions for presentation and brought both the process and demonstration topics are encouraged and your yeast with them when they feedback is always welcome. settled in America. Using native ingredients, they created a unique Mark your calendar for the next two events: version of the original Pilsner with a slight Wednesday, June 19, 6:00-8:00 featuring Italian grainy-like from the use of maize. Barolo, Dry Riesling, and NutCastle Brown After prohibition, the style died out. It has with an Acid Titration demonstration and been resurrected by home-brewers and craft discussion just in time for fruit wine season brewers. $51.00 beginning at 7ish. Other summertime favorites from our popular Sunday, July 21, 3:00-5:00 featuring Cabernet Bacchus Batches include: Sauvignon, German Mosel Valley Gewurztraminer, and Foreign Stout with Steve Summer Breeze (Kölsch) Conveniently packaged by the dozen for Although Kölsch, being a finishing a case of wine bottles. $1.45 protected appellation, may only be brewed in the city of Star Anise Illicium verum Cologne, Germany, home In times past, fresh star anise was brewers and craft brewers chewed after each meal to aid are increasingly replicating digestion and to sweeten the the style. The dense, frosty, white head sits atop breath. Used in specialty Belgian this golden brew. Summer Breeze has a soft, and holiday style , star anise round palate with well attenuated and fruity has a flavor similar to licorice, yet is sweetness from fermentation with just a nuance dramatically different when tasted side by side. of spicy hops. Smooth, clean and crisp, this is a 1 oz. $2.95 pleasantly refreshing brew; great for the summer. $54.50 Organic Cacao (cocoa) Nibs Theobroma cacao Wammo (American Pils) Add the flavor Americans love, chocolate, to Our first encounter with this recipe was in the your craft beer for a new brew that's sure to be mid 1980's. It was entered in the Kansas City everybody's new favorite! 100% pure, partially Bier Meisters homebrew competition by Sam fermented organic cacao from Brazil. 4 oz. Wammack and won Best of Show. The following $6.75 year Alberta made the same recipe with minor modifications and entered it in a competition in CBC-1 Cask and Bottle Conditioning Yeast North Carolina where it won Best of Show. CBC-1 is a single Though its style is American Pilsner neither of stain selected from the those Best of Show winners were lagered so feel Lallemand yeast free to make it steam beer style. $41.00 culture collection for refermentation, Wit’s Up (Belgian Wit) preferably used with A pale straw color with a dense priming sugars such white head, Wit’s Up has as dextrose. The best grainy, wheat aromatics. Wit thing about CBC-1 is beers are often very cloudy that it does not affect the flavor of the original from starch haze and/or yeast beer to be refermented. 11 gram $6.30 giving it a milky whitish-yellow appearance. Moderate zesty, orangey fruitiness combine with Island Mist Raspberry Peach Sangria perfumy coriander and spicy hops producing Sweet, ripe raspberries mix complex herbal notes in the background. The with juicy peach undertones for soft effervescent pallet finishes refreshing, dry the perfect summer sangria: and thirst quenching. $60.00 fruity, refreshing and easy drinking. $73.00 New Products Orange Shrink Capsules Heat shrink capsules are easy to apply by dipping in boiling water. Regular shrink capsules (30mm x 55mm) fit standard cork finished bottles. Private Collection available April through points per pound per gallon. Clear candi June 2013 is typically used in Tripels and . Wyeast 2575-PC Kolsch II Yeast, Wyeast 3191-PC Berliner-Weisse Belgian Candi is beet sugar and water Blend and Wyeast 3739-PC syrup adding 1.032 gravity points per pound Flanders Golden Ale per gallon. Color ranges from 1 to 180 SRM. Refer to the April 2013 edition of Bacchus E- The additional color in the D-180 is derived Lines for profiles of these special strains. from the addition of along with the beet sugar. These are a great addition to Tips & Tidbits all Belgian style beers. Brewing Sugars In addition to (malt Demerara Sugar is a special light sugar), brewing sugar (classed as from England which imparts a mellow, sweet malt ) sources were flavor contributing 1.041-1.042 gravity points traditionally geographic per pound per gallon. dependent. British brewers fortified their brews with cane is rich and flavorful invert sugar sugar and sourced from their colonies in syrup, almost -like, made from cane the Caribbean and Africa. In Colonial American contributing 1.036 gravity points per pound per corn was a readily available source of sugar for gallon. brewing. Beets were prevalent in northeast Europe where the use of beet sugar in brewing Honey, the oldest form of sugar known to man got its start. Today brewer preference rather than is a complex mixture containing about 45% geography determine the sugars selected to go , 35% dextrose, 13-20% water and into a beer. small amounts of maltose, , dextrins, gums, vitamins, enzymes and more. It also There are several types of sugar. Dextrose or contains antibiotic compounds which can make commonly known by homebrewers as fermentation difficult and slow. Additional corn sugar is very fermentable by brewer’s yeast. nutrients like Fermaid-K are recommended Sucrose includes cane sugar, candi sugar, beet when fermenting with honey. Gravity points sugar, demerara and turbinado. It ferments okay gained from honey vary depending on the water by brewer’s yeast, but rather slow. is content. They are generally around 1.032 derived from milk and is completely points per pound per gallon. unfermentable by brewer’s yeast. Malto-Dextrin is halfway between sugar and starch. Because of Invert Sugar is made by boiling cane sugar in its complexity, it is unfermentable by brewer’s a dilute solution of acid. Home-made invert yeast. sugar can be made by boiling 2 pounds of cane sugar in one pint of water with one teaspoon of Brown Sugar is sucrose crystals covered with citric acid until the solution has a pale golden molasses. The molasses provides the flavor. The color. The acidity must be neutralized back to darker it is the more flavorful it will be. a pH of 7 after boiling by adding calcium carbonate. It will contribute 1.046 gravity Belgian Candi Sugar is crystallized sucrose points per pound per gallon. derived from sugar beets. Color ranges from clear (0L) to dark (220L) adding 1.038-40 gravity Lactose is known as milk sugar. Although it adds 1.043 gravity points per pound per gallon to the wort, it is non-fermentable by brewing Rice Syrup Solids will lighten the body, yeast therefore it remains in the finished beer reduce malt flavor and increase alcohol while providing some residual sweetness. resulting in a slightly drier beer adding 1.040 Traditionally lactose is used in sweet stouts gravity points per pound per gallon. which are often called milk stouts. It has a distinct flavor the does not go well with lighter Raw Sugar is brown unrefined sugar crystals beers. covered with a film of syrup. It is reported to be 97% sucrose so it is highly fermentable and Molasses is the residue produces when raw sugar contains few impurities. If using raw sugar, cane is processes into sugar. It contains the use the darkest you can find. impurities from the sugar that are not wanted in refined sugar. As a result, it contains the most is known as British molasses. It is flavor and all the available sugars and syrups. generally heavy and black. As with all There are three grades of molasses: light, medium molasses there are various colors and grades and black strap. The lighter grades are more adding 1.036 gravity points per pound per highly fermentable (up to 90%) with fewer flavor gallon. contributions. Black strap grades will be less fermentable (50-60%) with a much higher flavor Turbinado Sugar is a form of raw cane sugar. impact. Its strong flavor will add 1.036 gravity points per pound per gallon. Have fun experimenting with some of these brewing sugars.

And I’m proud to be an American, where at least I know I’m free. And I won’t forget the men who died, who gave that right to me. — Lee Greenwood