The Official Newsletter of BREWERS UNITED FOR REAL POOLTABLES BURP NEWS ”So Many Cues So Little Time” FEARLESS LEADER ABDICATES! Assumes life as Trappist Brewslave. By I.M. Snupin

Tom Cannon, recently elected Sacrament Brewpub, at St. Fearless Leader of B.U.R.P. (Brewers Joseph’s Abbey. The Abbey United for Real Potables) has shucked was first publicized to the all responsibility, shocked many home- community friends and associates, and shaken the in an article by Jim Dorsch cosmos by joining a trappist monas- that was published on the tery in Spencer, Massachusetts. It is internet. Brother Tom is the first time an elected officer has left now consumed by a vow of B.U.R.P. such a short time after being silence, but a single glance elected. at his peaceful face showed The news came as a shock to he was at peace, silently many B.U.R.P.ers, not the least of scrubbing the fermenta- which was his wife, Colleen. “He tion tank which recently talked about it after a dozen or so beers held the brewpub’s signa- one night, but I didn’t believe he could ture dubbel. ever do such a thing,” said Colleen. She The brewery at St. added that the dozen beers included Joseph’s Abbey was started several bottles of Duvel a bottle or two in late 1993 with funds of Westmalle tripel and some Boon generated by the Abbey’s gueze. jam and cheese businesses. F.L. Tom gave no indication as to The brewery has earned his future plans as he calmly led the quite a name for itself in March 15 B.U.R.P. meeting at Alison the past few years with its beers taking over the lead Skeel’s house in Kensington, MD. As The Peaceful Brother Thomas he discussed the Spirit of Free Beer in the local beer wars. A and B.U.R.P.’s upcoming bike ride and monastery worker, who was unload- Koch,” said Elmer. dealt with club minutiae his outward ing grain, said he thought Brother Tom While Tom has a future at St. continence gave no indication of his was destined to lead the Abbey in the Joseph’s, B.U.R.P. must now search for impending journey. takeover of the Massachusetts Beer a new Fearless Leader. Nominations Brother Tom is now an appren- market. “Brother Tom is just the one and elections will be held at the April tice Monk and Brewer at the Blessed to take it to that pasty-face whiner Jim meeting.

April 10, 1997 7:30pm Officers Meeting, Doug Kruth’s April 19, 1997 Meeting at Langlie home in Kensington May 31, 1997 Meeting at Tom and Colleen Cannon’s home June, 1997 Meeting at Larry and Trish Koch’s home BURP News April 1997 Page 2 BURP Shows at Cannon Fodder I was impressed by the turnout and if you’re like us and brew outdoors, TRASH VII at the March meeting. Many familiar the weather is perfect. Time to get Doug Ragazzini, Minister of Lucre. faces but also lots of new faces and new some of those brews going for entry Pittsburgh, PA Sunday March members. Thanks to everyone for com- into the BURP homebrew competition, 23, 1996 ing, and especially thanks to Alison The Spirit of Free Beer. Amongst the I’m happy to report that BURP Skeel for hosting. Alison is the proto- things BURP does well is throw a had quite an impressive showing at typical BURP member. She brews a homebrew competition with probably the TRASH VII little bit, drinks a little bit, and helps the best and largest group of qualified homebrew competition in terms the club out a lot. Believe me, the club judges on the east coast along with a of Judging, Winning, and PR. It was a would not run as smoothly without stellar list of dynamite prizes, includ- rather cold and overcast day here in her, and we do appreciate it. ing, for the second year, brewing your Pittsburgh as the competition went on When thanking last year officers prize winning beer at Virginia Bever- in a windowless Foundry Breworks for their efforts, I forgot to mention our age Company. Expect to see your com- where “the beer was served at the right Ministers of Truth, Bruce Feist and petition entry packages soon (maybe temperature (thanks to the weather) Polly Goldman. Bruce and Polly have before you read this), and enter early as were the judges” according to fel- worked slavishly on the newsletter for and often. Also, if you would like to low BURPer and Judge Jay Adams. the past three years, which qualifies volunteer to help with the competition Fortunately the Three Rivers Brewing as above and beyond the call of duty. drop Mark Stevens a line. We’ll be Brewpub is just across the street from The newsletter was consistently excel- needing people to help set up, prepare the partially constructed Foundry. All lent, and BURP thanks them for their food, steward - there’s lots to do. Get that stuck this competition out con- hard work. involved, and it will be a lot of fun. vened there afterwards to thaw their How’s BURP doing? You tell me. One other thing to start consid- extremities and to partake of Three I’ve been getting some comments, but ering is the AHA National Convention Rivers beer. Of note was the Spring I would like to hear more. Over the in Cleveland on July 16 through 19. Ale, their current seasonal which is next few months we will be discuss- Some of you may (or may not) remem- now on tap. ing issues, and I would like to see ber the great time we had in Baltimore The results were tallied and an- membership input. Drop me an e-mail, in ’95. Cleveland, being only a six hour nounced while folks were partaking at or give me a call, or talk to me at a drive is close enough to try for some Three Rivers Brewing. What’s re- meeting - anything but a message tied significant BURP presence. Colleen ported below is only the BURP results, to a brick thrown through my front and I are planning on going, and we as heard from the coordinator. window! What do we do good? What have had some response from other A complete listing will be made can we do better? Suggestions? Let’s BURP members. Bottom line, if you available via the web at: http:// talk. are interested in going, let me know ralph.pair.com/trashvii.html I hope you have been taking ad- so we can arrange group transporta- BURP took down 1 3rd place, 4 vantage of the mild winter to do some tion, if necessary, and start planning 2nd place, and 1 first place awards as brewing. We got two brews done over the BURP hospitality suite. follows: the past few weeks. There’s nothing Well, that’s all for now. Keep 1st Place - American - Keith better than full carboys (we’ve got brewing, and we’ll see you at Jamie Chamberlain Weizen and Maerzen going now). and Paul Langlie’s house on the 19th. 2nd Place - German Ale - Jim Rorick We’re coming up on prime brewing And remember... It’s April. All may not 2nd Place - German Dark and Light season. Good fermentation weather, be quite as it seems. - Delano “adjunct boy” Dugarm 2nd Place - ESB - Robert Stevens lations to all who won and thanks to 2nd Place - Brown Ale - Jay Adams those that entered and participated on NEW MEMBEERS 3rd Place - Pilsners - Bob Dawson behalf of BURP. Bill Ridgely, Minister of Labeling About TRASH: TRASH is the Welcome this month to Paul BURP had an impressive show- Three Rivers Alliance of Serious Fiorino of Falls Church, John Head & ing of about 6 judges at this event as Homebrewers - Pittsburgh PA, further Cathy Leppiaho of Falls Church, well. Of note was Robert Stevens get- information available on the World Rhone Resch of the District, Mark ting a 5 second spot on the local news, Wide Web at: http://ralph.pair.com/ Schenden of Germantown, Jamil & which covered the event on both the trash.html Teresia Scott of Hamilton (VA), Bob 6pm and 11pm broadcasts. Congratu- Sheck of Germantown, and Bob Wil- son of the District. Hope to see you all at upcoming meetings. BURP News April 1997 Page 3 Casket Conditioning By Paula Goldschlager, BURP Mortician. to find a brewpub or fellow nished” to be sure that no odd addi- Brewers in search of that genu- homebrewer who’s given up on casket tives are used in the manufacturing ine real ale character in the United conditioning, there’s simply no good process. Since you want to avoid oxi- States are often frustrated by the lack source for used caskets. Trust me, you dation, when they ask, tell them, “no, of proper wooden containers. Either don’t want a used casket from any it won’t be an open casket ceremony.” they’re too big (impractical), wax lined other source. There’s a rabid debate raging on (nasty), have previously been used for Before you even start looking for rec.crafts.brewing about whether a whiskey (burnt flavor), or are refugees the casket, you should decide what lined or unlined casket is best. The from a winery (extremely nasty flavor wood you want. I am personally fond answer probably lies in what style of possibilities). So it was with great ex- of French white oak, although you’d beer you plan on casket conditioning. citement that I first read on DC-Beer want to let it sit with water in it for a For example, if you are planning on about casket condi- casket conditioning tioning. “Just like a an oatmeal stout, cask, but smaller, per- the velvety smooth fect for homebrewing” mouthfeel will be I thought. How right enhanced by use of I was. a lined casket. If, Casket condi- on the other hand, tioning, it turns out, is you want a nice IPA, becoming the rage in you’re going to want brewpubs across an unlined casket so America. By using your beer can get the smallest caskets, full contact with the brewpubs can make wood. For what it’s casket conditioned ale worth, I’m using a in amounts minimal child, lined white enough to be consumed before the in- few weeks to leach out the tannins. oak casket, and getting exceptionally evitable oxidation attacks. Others swear by American oak, pop- smooth and silky milds and bitters off The true art of casket condition- lar, and cherry. Although it is easy to it. ing involves having the beer go find pine caskets, I strongly recom- Dispensing the beer is always an through its very final fermentation mend against it, unless you are really issue for casket conditioners. You and settling in the casket. It matures fond of spruce beers or think that Pine- don’t really want to disturb the casket in the casket itself, which gives a fla- sol goes well in beer. Beechwood is much, or your beer will be full of yeast. vor no bottle-conditioned beer can another possibility, although a mega- I’ve solved my own dispensation prob- match. After the beers have been laid brewer’s beechwood aging process pro- lem by mounting my beer engine di- to rest, the true publican monitors the duces such insipid beer that the rectly onto my casket. I toss the beer casket carefully, tapping it only when beechwood casket has lost its appeal. line into the casket (I’ve drilled a hole it is fully ripe. A brewpub using cas- Next, you’ll have to learn the into the lid for this purpose) and just ket conditioning usually has a small right terms so you get the correct type march on up to the head of the casket basement storeroom packed solid with of casket. Just as you learned a whole and pull a pint. I have the casket on maturing caskets which are stored on new vocabulary for brewing measure- casters and ordered it with brass recessed shelved in the wall. This room ments (firkin, barrel, etc.), there are handles, so we can roll it from room to is sometimes called a vault or crypt. funny words for casket sizes. For ex- room. It’s a real spine tingling sight. ample: Good luck, and happy casket con- Homebrewers who want to try Sizes: approx 5 gallons = “infant” ditioning! casket conditioning should plan on approx 10 gallons = “child” some experimentation. First, you’ll approx 30 gallons = “adult” need to find an appropriate casket. approx 60 gallons = “very large You’ll almost have to buy one new. adult.” Unless you happen to be lucky enough You’ll want to specify “unvar- BURP News April 1997 Page 4 style is a class of American lagers com- key to the light color is pilsner malt, May Competition monly brewed before prohibition. This which is produced using very low kiln- Style: Pilsner pre-prohibition pilsner is brewed with ing temperatures to inhibit only 20% corn and 80% 6-row malt. It melanoidin formation. By Mark Stevens, Minister of Vulture. The May BURP club competition will be brewed a bit stronger and with Daniels describes, in consider- style is pilsner. Any continental pilsner more assertive hopping than normal able detail, the brewing process used is eligible, as are American lager varia- American lagers. by Pilsner Urquell. The mash sched- tions, especially the new pre-Prohibi- More important than the differ- ule is a very involved, time-consum- tion American pilsner style. Here are ences are the similarities between all ing, triple decoction mash. I’ll leave the the style parameters we will use: these beers—the elements defining details of it for you to read in Daniels’ Bohemian Pilsner, OG: 1044-1056, the larger “pilsner” style. All pilsners book (or one of the other sources de- IBU: 25-40, Color: 3-5 SRM are very pale-colored beers: normally, scribing it), but I will tell you that the German Pilsner: OG: 1044-1050, no higher than about 5 SRM, save pre- first decoction takes 83 minutes to IBU: 30-45, Color: 3-4 SRM Prohibition which may go as high as 8 reach boil! The steps are mash-in at Dutch-Scandinavian Pilsner: OG: SRM. They are all normal-gravity 95 F, Raise to 110.5 (over 83 minutes), 1044-1050, IBU: 25-35, Color: 2-4 beers, brewed to approximately 12 Raise to 144.5 (over 55 minutes), and American Lager: OG: 1035-1050, Plato (1048), though the pre-Prohibi- then raise to 167 (over 22 minutes). IBU: 8-22, Color: 2-8 tion brews will go higher. All will have The beer is hopped with Saaz only, in Pre-Prohibition: OG: 1050-1070, a good hop character each with slight three additions, to a level of 40 BU. IBU: 25-40, Color: variations in hop nose and flavor. All Daniels cites the amount as being 400 4-8 grams per hecto- 1-1/4 ounce Tettnanger hops, boil 60 liter, which is The 1997 Bohemian Pilsner minutes BJCP style guide- equivalent to 2-2/3 Partial-Mash, 5 gallons 2 ounces Saaz hops, boil 60 minutes ounce in a 5-gallon lines recognize 3 4 pounds Alexander’s Light malt 1/2 ounce Saaz hops, boil 1 minute different varia- batch. The boil extract 1-1/2 ounces Saaz hops, dry hop in takes 4 hours with tions on European 4 pounds 2-row pale malt secondary pilsners: the clas- hops added at the 1 pound carapils malt Wyeast #2124 Bohemian lager yeast beginning of the sic Bohemian pil- 1/4 pound wheat malt 3/4 cup corn sugar to prime sner exemplified boil, the midway by Pilsner Urquell, This recipe was adapted from one by Neil Gudmestad of the Prairie point, and 30 min- a German adapta- Homebrewing Companions. Neil’s recipe took second place in the Midwest utes before knock- tion exemplified by Homebrew Festival. I’ve changed his original recipe by dropping water salts out. Warsteiner or St. and tweaking the grain bill, which included crystal malt. However, I’ve left his To formulate Pauli Girl, and a hopping schedule intact. If you are an extract-only brewer, drop the pale malt recipes, Daniels Scandinavian- and steep the carapils and wheat, then increase the Alexander’s extract to 7 analyzed second Dutch adaptation pounds and brew as usual. If you are an all-grain brewer, drop the extract and round recipes from exemplified by use 9-1/2 pounds of 2-row rather than 4, or use your own judgment as to how the AHA National Heineken. The dif- much 2-row or pilsner malt it will take to hit a starting gravity of about 12 Homebrew Com- ference between Plato. petition. He found these is the Ger- Mash in grains at 125 F. for 30 minutes. Raise to 158 F. and hold for about 35 most entries were, man version is minutes. Mash out at 170 F. for 10 minutes. Sparge. Add extract and bring to not surprising, all- brewed from some- boil. Hop as indicated above. Chill and pitch yeast. Ferment 4 weeks at 50 grain recipes. The what harder water, degrees F. Rack to secondary, add dry hops, and lager 7 weeks at 40 F. Prime malt was typically likely with differ- and bottle, or keg. either pilsner malt ent grains and or 2-row pale malt, hops than their and occasionally a Czech cousins. The German pilsner is will be generally clean with no fermen- little carapils. Most homebrewers do likely to be a bit drier and less malty tation by-products. not do a decoction mash, but instead than an Urquell. The Dutch and Scan- Ray Daniels’ new book, “Design- do a step mash which includes a pro- dinavian pilsners are essentially lower ing Great Beers” provides great infor- tein rest when working with pilsner gravity versions of the German pilsner mation about developing recipes for malt, or a single-step infusion mash and are more likely to use some ad- most of the classic beer styles. His when working with 2-row pale malt. juncts. chapter on pilsner beers provides ex- Extract brewers are probably at Complicating matters, most cellent information, especially for the a disadvantage with this style because American-style lagers are offshoots of classic and popular Bohemian pilsner. most light extracts are darker than the the pilsner style. American lagers are Daniels begins by discussing the in- style demands. Extracts tend to gredients: 2-row Moravian malt for the often brewed with a base of 6-row pale See May, Pg. 5. malt and up to 50% adjunct content— base grist, Saaz hops, and soft water normally corn. A Newly-recognized with under 50 ppm total hardness. The BURP News April 1997 Page 5 BURP Club complexity of pale and high-kilned Spirit of Free (Munich and Vienna) malts. Deep Competitions amber to dark brown. Full bodied. Beer By Mark Stevens, Minister of Creature. Commercial examples: Aass Bock, By Mark Stevens, Spectre of Culture I missed the March meeting, but Spaten Premium Bock. OG: 1064- Competition: June 7 the alt and kolsch contest went off 1074. IBU: 20-30. Color: 20-30 SRM. Entries Due: May 30 at drop-off without a hitch, thanks to Becky Pyle. Hellesbock/Maibock: A pale form points, or bring them to the May 31 Thanks are also due to those few hardy of bock. Usually rich medium gold. BURP meeting. souls who entered and judged. We Compared to a traditional bock, they Planning is well underway for didn’t get many entries for this con- tend to be less malty and more obvi- this year’s Spirit of Free competition. test, but I’m sure it’s because most of ously alcoholic. Otherwise, the style Besides the change in venue and the you are brewing bocks for the April parameters are similar. Commercial addition of mead and cider categories, contest, or maybe some pilsners for the examples Hacker-Pschorr Maibock, there are some other changes this year. May contest. In any case, congratula- Wurzburger Maibock. OG: 1064-1068. First, to encourage more entries, we’ve tions to this month’s winners: IBU: 20-30. Color: 4.5-6 SRM. adopted a sliding fee schedule. The 1st place: Mike Horkan for an alt Doppelbock: A bock beer of higher first entry will be $6, the second will 2nd place: Greg Griffin for an alt than normal strength, generally 7.5% be $5, and each additional entry will 3rd place: Steve Marler for a kolsch alcohol/volume or higher. Tawny to be $4. We’ve also added more drop-off The April competition will be dark brown although pale versions ex- points to make it easier than ever for bock. This is also an AHA Club-Only ist. Very rich, intense maltiness and brewers to enter. As always, we expect Competition, so if you win, be prepared full body to counter the effect of the a lot of good prizes in addition to the to provide a couple extra bottles of your high alcohol level. Commercial ex- ribbons. The best of show winner will elixir to the Minister of Culture for amples: Paulaner Salvator, Ayinger get to scale up the winning recipe and BURP’s entry to AHA. Celebrator, Spaten Optimator, Tucher brew it at Virginia Beverage Company. Here are the style guidelines for Bajuvator, EKU 28. OG: 1072-1120. This is a great opportunity, an eye- bock beers—straight out of the 1997 IBU: 17-40. Color: 12-30 SRM. opening experience, and a lot of fun, BJCP Guidelines: Eisbock: The strongest form of at least that’s what Robert Stevens, Traditional Bock: A strong lager bock, formed by freezing dopplebock who won the competition last year, told with an intense malt flavor and aroma, and removing the ice, thereby concen- me. yielding the impression of sweetness trating the alcohol. Very full-bodied Competition entry packets are without much actual residual sugar with increased sweetness and warmth. now available. If you didn’t pick one present. Hops are used only to balance Amber to dark brown in color. Com- up at the March meeting or get one in the intense maltiness. Dark bocks of- mercial examples: Kumbacher the mail, contact Mark Stevens (540) ten include some dark roasted malt, Reichelbrau Eisbock. OG: 1092-1116. 822-4537, [email protected]. adding some roastiness to the malty IBU: 26-33. Color: 18-50 SRM. As always, we need volunteers to make the competition work. Anyone May, From Pg. 4. primary ferment at 50 degrees F for interested in judging can contact Greg darken with age, and will darken in 13 days, followed by lagering at 40 Griffin (703) 841-1047, the kettle—especially when small degrees for 32 days. If you are inter- [email protected]. If you’d like to be amounts of wort are boiled and then ested in producing clean lagers, I a steward, contact Bill Newman (301) diluted, as is common practice among would recommend reading Jim 977-3695. extract brewers. A full-scale boil can Busch’s 2-part series on lager brewing help reduce this tendency, as can shop- that appeared in Brewing Techniques. Beers,” Brewers Publications, 1996. ping for fresh malt of the lightest types Jim advocates lagering at tempera- Fix, George, “Explorations in available. tures around freezing. Pre-Prohibition American Lagers,” in According to Daniels, most Further Reading: Brewing Techniques, May/June 1994, homebrewers do not adjust the water Busch, Jim, “Stepping up to La- page 28. chemistry, although some soften their ger Brewing—Part I: An Overview of Frane, Jeff, “Brew Traditional water by blending tap water with dis- the Brewing Process,” in Brewing European Pilsner,” in Brew Your Own, tilled water, lowering the mineral con- Techniques, May/June 1996, Vol. 4, September 1996, page 19. tent but not eliminating them. For No. 3, page 24. Miller, Dave, “Continental Pil- hops, most winning brewers used 4 Busch, Jim, “Stepping up to La- sner,” Brewers Publications, 1990. additions, with Saaz being the most ger Brewing—Part II: Chemistry of Renner, Jeff, “Reviving the Clas- common followed by Hallertau and Cold Storage,” in Brewing Techniques, sic American Pilsner—a Shamefully Tettnang. For yeast, most used the July/August 1996, Vol. 4, No. 4, page Neglected Style,” in Brewing Tech- Wyeast Bohemian lager yeast. The 24. niques, September/October 1997, page common fermentation schedule was a Daniels, Ray, “Designing Great 70. March Meeting Many BURP members were able to "fix" their way into get- Report ting a raffle prize. By Dan Brown, Professor of Trifles. Outdoors, a silent auction April fifteen was yet another was held to distribute the re- wonderful BURP meeting, thanks mainder of Mr. Semler's brew- largely to Alison Skeel, the most gen- ing equipment. Burp members erous host, who opened her house to were able to purchase needed the BURP horde. The meeting was items such as a mill and well attended including many new cornelius kegs. Doug Kruth col- members. People were generous with lected the proceeds. offerings of both food and beer. Dave and Becky Pyle orga- The raffle, organized by Doug nized the competition with Kruth and run by the Fearless Lynne Ragazzini, Colleen Can- Leader, Tom Cannon was generous non and Christine Newman as this month. Some of the bounties in- judges. Mike Horkan, Greg cluded shirts, just in time Griffin and Steve Marler for St. Patricks day, A goodly num- walked away with the ribbons. ber of bags of hops, provided by Dave All in all it was a pleasant Pyle, a really nice assortment of Beer Saturday afternoon. Thanks to signs, trays, mirrors and the like, all who attended and Many which had been procured by Polly and thanks to Alison Skeel Bruce at a recent Brewerania show. Some of the many raffle prizes

petition for you. Our entries will go to Competitions in Atlanta. First-round judging for the BURP Finances northeast will take place in Lancaster Our Region By J. Kruth. Abyssinian PA on May 17-18. I haven’t seen the 3/1/97 By Mark Stevens, Minister of judge packets for this yet, but they Category 3/23/97 Science. should, hopefully, be out soon. Inflows The big news for anyone inter- Also on the agenda in our region: Interest Earned $6.13 ested in homebrew competitions is, of 5/17/97: Middeltown VA. Belle Membership + $235.00 course, BURP’s Spirit of Free Beer, Grove Plantation “Of Ale and History” Promotions + $40.00 scheduled for June 7. See the article beer festival and homebrew competi- Donations + $500.00 elsewhere in this issue for details. tion. Contact John Cole, (800) 760- Receivable $5.00 The AHA National Homebrew 4062. Total Inflows $786.13 Competition is coming up fast. 6/7/97: Spirit of Free Beer Outflows BURPers who want to enter the com- 6/22/97: Downingtown PA. Buzz Competition SoFB ‘97 $81.90 petition can bring entries to the April Off. Entries due 6/16. Contact Robert Education - BJCP $84.48 meeting, along with your payment, Mattie, (609) 873-6607 or email Internet Fees $50.00 and BURP will ship them to the com- [email protected]. Membership - G&A $2.82 Newsletter $1882.48 Donations $222.51 Burp Officers Total Outflows $2324.19 Office Officer Phone Overall Total -$1538.06 Fearless Leader Tom Cannon (703) 204-2256 H Minister of Wendy Aaronson (301) 762-6523 H BURP Account Balances Education (301) 594-5649 W Minister of Culture Mark Stevens (703) 273-2108 H Cash $0.00 Minister of Truth Dan Brown (703) 271-6310 H Payable $0.00 Minister of Bill Ridgely (703) 971-5744 H Receivable $5.00 Propaganda (301) 827-1391 W Savings $3,061.06 Minister of Finance Doug Kruth (703) 671-0857 H Checking $2742.38 Libeerian Bob Cooke (703) 451-1540 H Networth $5,808.44 Minister of the Web Lynn Ashley (703) 522-5308 H BURP News April 1997 Page 7 available on the account where BURP include completing the internet re- BURP Net Report Net’s temporary site is located. BURP registration process, expanding the By Lynn Ashley, BURP Net Wortmaster. Net’s new home will allow them and links page and reorganizing the main [email protected] they will be implemented soon at http:/ list of internal links to accommodate Progress on BURP Net contin- /www.burp.org/. future expansion. Of course, as always, ues. On the 20th of March BURP Net The new site also has weekly sta- the highest priority will be given to added operation under its domain tistics which show the number of “hits” keeping the BURP Calendar current. name URL: http://www.burp.org/ for each page. This will allow track- To that end, if you know of beer-related while retaining operation of the tem- ing of what is popular on BURP Net. events, which BURPer’s would like to porary site. Unfortunately, as some of So far, the feedback from BURPers know about, please let me know and you may have encountered, the new clearly suggest that the BURP Calen- I’ll publish them. Also, if anyone has a URL is not reliable. This situation may dar is the most useful page. copy of any of the Spirit of Belgium continue until the Internic re-registra- At the March BURP meeting, competitions results, preferably in tion process is completed. BURP Net’s Bob Cooke, BURP’s Libeerian, pro- machine readable form (keyboards & temporary URL at http:// vided a diskette of the entire BURP OCR being the machines of last re- www.mnsinc.com/lashley/burp/ will Libeery. That information has been sort), please send me a copy. The same remain in operation until after http:// coded and is now available on BURP holds for #1-3 Spirit of Free Beer re- www.burp.org/ is reliably established. Net. The listing was divided into sec- sults. The 1995 and 1996 SoFB results Mark Steven’s Spirit of Free Beer tions. Please let me know if you find are already on BURP Net. pages, with information for contes- mis-classified entries. Well enough for now. Next tants, has been available on BURP Net Also, at the last meeting, Finance month, I’ll update you on what we ac- since mid-February. Working with Minister, Doug Kruth, suggested that complish over the coming month and Greg Griffin and Bill Newman we re- we have a computer at the next meet- discuss plans for future expansion. cently added pages calling for judges ing to allow BURPer’s who do not have BURP Net: http://www.burp.org/ and stewards and providing judge reg- web access a chance to surf BURP Net. (in progress) istration forms. Standard browser We will try to have that available at BURP Net: http://www.mnsinc.com/ forms, which allow for on-line regis- the 19 April meeting. lashley/burp/ (temporary) tration from your browser, are not Near-term BURP Net projects

tor beer and troubleshooting class. The April 5. His setup is inside/outside rain BURP beer doesn’t need to be bad, just flawed or shine. If interested, give him a call from a process perspective. I need a at 703-971-5744 or e-mail EDUCATION minimum of three bottles, but a six [email protected]. The limit is 3 pack is preferred. I will maintain strict people. Greg Griffin also plans to brew UPDATE confidentiality for all contributors. I a weizen using a traditional double By Wendy Aaronson, Minister of Discipline really mean it; this is not an April decoction on April 12 or thereabouts. IMPROVE YOUR BREWING Fools gag. By the way, my bad beer He has space in his small kitchen to SKILLS BY ATTENDING TECHNI- makes a terrific soup stock. accommodate one or two people. If in- CAL SEMINARS! Plans are underway ARE YOU READY FOR ALL- terested, give him a call at 703-841- to schedule four technical sessions in GRAIN BREWING? NO EQUIP- 1047. the next few months. These are: Doc- MENT? NO EXCUSE! Bob Dawson tor Beer, Introduction to Mashing, has kindly offered to lead the Yeast Culturing, and Water Seminar. Mashtun/Lautertun construction Seminar dates and locations will be workshop if there is interest. To com- announced at the next meeting and in plete the all- grain setup, he has also the next newsletter. If you have an offered to hold a keg-cooker workshop. interest in any of these classes or you If interested in these workshops, have ideas for future classes, please please call me. give me a call at 301- 762-6523. All INTIMIDATED BY ALL- classes will most likely be held on a GRAIN? DON’T BE! BURP is fortu- weekday evening. I would also like to nate that we have quite a few world- schedule the class in a location where class amateur and professional brew- the majority of interested people live. ers. These brewers are usually happy DON’T TOSS THAT BAD BEER! to have an associate help them in this Actually, I’m looking for beer that has all day or night process. In fact, Bill fermentation flaws so that it can be Ridgely will be brewing a weizen us- tasted and discussed during the doc- ing a modified decoction method on Wendy Aaronson BURP News April 1997 Page 8 be a guest beer (in this case Bass Ale). mugs out of five. The beers are clean Tasty Travels This seems analogous somehow to a and interesting, if not perfect, the food dummy hand in bridge. is quite good, and the atmosphere is with Bruce The first beer in the sampler was pleasant enough. The wait staff, based Long Island Revisited Patchogue Pilsener. This pale yellow, on our waitress, is average in their By Bruce Feist, Grand Nagus. very clear beer, seemed about on tar- attention, and congenial; I would have My company is headquartered in get. It had a good hoppy bitterness liked a bit more initiative, though; she the center of Long Island (in New York, with an underlying sweetness, and ought to have volunteered to find out for any foreign readers), which is why some fruitiness. I found some harsh- exactly what kind of cheese was served I’ve been there several times since I ness in the flavor, and the carbonation with the portabello when I expressed started writing this column. I re- seemed somehow biting as well - more interest. All in all, the Brick House is turned in mid-March, to get trained like a soft drink than a beer. The com- well worth a visit if you’re in the area. rather than train others (which is bination made my tongue tingle. To conclude, here’s a list of the more usual), and had a welcome sur- There was a slight, not unpleasant, Long Island Brew : prise. A free tourism pamphlet that residual sourness. All in all, a fairly Atlantic Brewing Company my hotel left in my room had names good beer for its style, despite some 4556 Austin Boulevard and addresses of no fewer than six minor flaws. I would rate it at three Island Park, NY Long Island brewpubs! I had no idea beer mugs out of five. 516 432-2739 that there were that many of them. So, I then tried the Main Street Ale. Brick House Brewing Company instead of continuing to revisit the one Slightly darker than the Pilsener, this 6771 West Main Street I’ve written about previously, I have was also very clear. It had less bitter- Patchogue, NY new grist for the mill that ought to last ness; a pleasant sweet nuttiness domi- 516 447-2337 for several more such trips. nated its flavor, followed by a linger- Long Shore Brewery On March 13, I explored the ing bitter finish. I’d give it three and 1100 Stewart Avenue Brick House Brewing Company, which a half beer mugs. Garden City, NY is in Patchogue (which I discovered is Finally I tried the Brickhouse 516 227-0890 pronounced Patchog, with the accent Red. Unlike the other beers, this one Long Island Brewing Company on the first syllable). I had some was very cloudy, and copper in color. 111 Jericho Turnpike trouble finding it at first, and stopped It had a slightly chalky odor. As for Jericho, NY off at a Burger King to ask for direc- the flavor, there was a rich, complex 516 334-BREW tions (or use a pay phone if that failed). fruitiness with mild caramel notes; it Southampton Publick House The staff was clueless, but a patron had a pleasant bitter finish. This was 40 Bowden Square jumped in and told me that it was my favorite of the three; I give it four Southampton, NY nearby, and gave directions which out of five beer mugs. 516 283-2800 worked. She also commented that al- For food, I ordered an appetizer There’s also a microbrewery: though she hadn’t had the beer, the of oven roasted Portabellos. There was Cobblestone Winery and Brewery food there was wonderful; this heart- actually only one mushroom when it 268-70 Broadway ened me; if you can’t trust the gour- arrived; it was large, and served cold Huntington Station, NY met inclinations of a Burger King cus- under a bed of greens, and with a 516 673-3710 tomer, what can you trust? cheese that looked like Feta but was If you go to any of them, let us Anyway, the brewpub is in a creamy and sweet. I asked the wait- know how they are! small but fairly busy business neigh- ress what the cheese was; she said that Tasty Travels goes to Ohio borhood, not far from an impressively she was pretty sure that it was some By Bruce Feist, World Traveler. decrepit abandoned warehouse. The sort of goat cheese, but couldn’t elabo- Burkhard Brewing Company overall feel was not unlike our local rate. Whatever it was, I enjoyed it and 3700 Massillon Rd Virginia Brewing Company, although the dish in general. For a main course, Uniontown, OH 44685 it seems much smaller; it’s an attrac- I chose Cedar Planked Salmon; unfor- An Ohio client wanted some tive establishment with a courteous tunately, the waitress reappeared training; off I went! I had never spent and fairly efficient staff. shortly thereafter and told me that a significant amount of time in Ohio Their beer selection is small. In they were out of it. I ended up with a before, so I looked forward to finding addition to guest beers, they had three pair of rather good pork chops instead, the available brewpubs. The one I of their own brews available. A sam- served with a side of shallot mashed found, Burkhard Brewing Company, is pler of four six-ounce beers was avail- potatoes. The desserts looked good, rather old for a brewpub. It’s an at- able for $4.00. I was surprised at the too; they had a zebra cake which tractively furnished, upscale place. fact that the number of beers in the looked rich and chocolatey. Sadly, I I started with Northstar, which sampler exceeded that of their brews; was feeling virtuous, and didn’t try it. was described as a light American- I asked our waitress about this, and All in all, I liked this brew , she explained that the fourth would and rate it at a composite of 3.5 beer See Tasty, pg 9. BURP News April 1997 Page 9

Tasty from Page 7. Tasty Travels goes to Hell been confronted with this beer during style beer. It had a slightly sweet fla- I had just told my boss about my a homebrew competition, I think I vor, with little aroma. Well, with a request to switch departments. He would insist upon giving it a score description like that I wasn’t expect- told me that I still had to do one more under 19, the usual minimum. ing anything profound. consulting gig for him; I told him to go I moved on to the next beer. It I continued with Weitecliff Bit- to hell. He just smiled, and told me was a Helles Bock., and came in a glass ter. This was a good British bitter. It that I had it reversed. with a picture of a demonic black goat had a distinct, but not overpowering, So, there I was, troubleshooting on it, eyes spitting fire. It was rather bitterness with a good hop flavor and for the most rambunctious group I’d like the previous beer, but not as sub- finish. had to deal with since BURP’s last dued, and with so much fusel alcohol Next I tried a cask-conditioned homebrew competition. By the end of that it kept catching fire from the . This one tasted a bit the day, I felt pretty much burned out. ambient heat level. Once my nose oxidized; oddly, it had little bitterness But, before I got there I had found the adjusted to the other aromas in the or hop character. It seemed a bit address of an infernal brewpub on the area, I noticed an unusual rotting odor smokey, and generally wasn’t to style web, and I decided that some good had coming from it. When I noticed my in my opinion. to come of the experience. I scraped waiter not looking, I poured it out on Gathering my courage, I tasted up the energy, and headed off. the floor, but it crawled back in. I even- a Belgian Plum Ale. I was suspicious, I didn’t care for the neighbor- tually managed to surreptitiously having never encountered such a thing hood, and the decor wasn’t as upscale swap it for an already-emptied glass in Belgium; on the other hand, adding as most brewpubs I’ve been to recently. in front of another patron. Shortly plum to a beer sounds like a fairly It rather reminded me of the early after he sipped it, his head exploded, Belgian thing to do. To my surprise days of Bardo, with its huge black cav- improving the smell of the area. and delight, this beer was not over- ernous areas. It had more people I wrapped up the evening out poweringly sweet, and actually had screaming in agony at the tables, with a pint of the house’s most famous noticeable plum flavor. It even smelled though, and seemed unseasonably beer: a special edition of Duvel made lambic-like. In short, it was a lot like, warm. by defrocked Trappist monks, who well, a Belgian Plum Ale. I saw a number of the brewers. chanted backwards during a tour of The Mug Ale is a Nut brown ale. There were surprisingly many of them, the brewery that I took before my It’s based on a 110-year old recipe (I given that the pub serves only three meal. I asked what ingredients they told you that Burkhard’s had been beers (plus a fourth holiday beer on used, but they weren’t talking. This around for a long time!). Its aroma occasion, which appeared to be a beer was ruddy in color; and had an was slightly sweet; its flavor was more knockoff of Old Nick). Most had origi- oddly metallic taste despite its obvi- so, with an intense maltiness unfor- nally worked at mega-breweries; a ously high alcohol content. The waiter tunately tainted by the beginnings of couple had claimed to be confided in me that he was pretty sure a lactic tang. When I tried it, it was microbrewers, but had apparently that this beer was made out of the fer- still good, but I suspect it deteriorated never brewed commercially at all mented blood of unbaptized infants rapidly afterwards. when the truth was found out. Oth- who died before they woke. I pointed The notes for Eclipse proclaim it ers had been homebrewers who were out that if it was made from fermented to be a roasty, dark, ale almost like a careless with sanitation, used old in- blood rather than malt, this disquali- dry Irish Stout. They should just give gredients, or entered spoiled beers in fied it from being a beer at all. I’m no in and call it a stout, although I think competitions claiming that they were Reinheitsgebot-stricken German, but it’s as close to a milk stout as an Irish. Belgian. I have my limits! The waiter stalked It is slightly roasty, and has noticeable Several brews were on tap. All off to find the brewmaster. Enraged sweetness. smelled sulphury, unfortunately; it and humiliated, the two of them The Sweet Stout was the surprise must have been because of the strain hurled me out of their establishment; of the evening. This was the best bal- of yeast that they were using. I started I found my way back to the office (it anced such beer that I have encoun- off with the Helles. I didn’t think that really wasn’t so far, once I knew the tered. As its name suggested, it was this beer was true to style; it was dark way), and then headed out to Old Do- very sweet, yet with a very well pro- and rank, with a bitter finish. I al- minion for a more conventional beer. nounced roastiness to offset the sweet- most choked on something floating in All in all, I can’t strongly recom- ness; both flavors were evident, with it, which turned out to be a rat trying mend the beers of Hell. Although rich the sweetness predominating but not to escape. After a few sips, I decided in character, they are not truly to style, overwhelming. Well done! to skip the rest and move on to some- and can be intimidating to newcom- The food was also very good. In thing different, but my waiter threat- ers. The atmosphere frankly stank, short, this brew pub is a winner. Al- ened to rip my soul asunder if I didn’t and I never got to try the food. I must though not all of the beers were out- finish it. I decided to be polite and do say that the wait staff was attentive, standing, several were very good, and so, although I noticed that its glass though. All in all, I rate it at 1.5 out of the sweet stout was delightful. appeared to be dissolving. If I had 5 beer mugs. BURP News April 1997 Page 10

script collections are still governed by taste, he may offer to let you peruse Andy’s European quaint medieval rules retained out of the restaurant’s list of exquisite Brit- respect for tradition; hence patrons are ish wines. If he doesn’t, you should Beer Journal: expected to bring to the reading rooms order one anyway. The best wine Special Edition: A Travel their own ink-pots and a small knife grapes grow on the steep, chalky hill- Guide for Great Britain for sharpening their pens. Observing sides of Yorkshire and East Anglia — By A.Anderson, International Affairs Minister. these customs will signal the librar- try an Ely ’84 or Ripon ’88 for a rare A British friend, presently living ians that you are “in the know” — one treat indeed. When the bill for your in the States, sent me this Travel of the inner circle, as it were, for the meal comes it will show a suggested Guide for Americans planning to rules are unwritten and not posted amount. Pay whatever you think is travel over to Great Britain. As sev- anywhere in the library. Likewise, it fair, unless you plan to dine there eral members of BURP have expressed is customary to kiss the librarian on again, in which case you should sim- an interest in visiting the home of Real both cheeks when he brings a manu- ply walk out; the restaurant host will Ale, this travel guide will prove an in- script you’ve requested, a practice dat- understand that he should run a tab valuable resource in smoothing over ing back to the reign of Henry VI. for you. any potential cultural or communica- One of the most delightful ways Transportation: tion problems. I heartily recommend to spend an afternoon in Oxford or Public taxis are subsidized by the that future visitors to Great Britain Cambridge is gliding gently down the Her Majesty’s Government. A taxi ride study this guide. river in one of their flat-bottomed in London costs two pounds, no mat- Vocabulary: boats, which you propel using a long ter how far you travel. If a taxi driver The Brits have peculiar words for pole. This is known as “cottaging.” tries to overcharge you, you should yell many things. Money is referred to as Many of the boats (called “yer-I-nals”) “I think not, you charlatan!”, then grab “goolies” in slang, so you should for are privately owned by the colleges, the nearest bobby and have the driver instance say “I’d love to come to the but there are some places that rent arrested. It is rarely necessary to take pub but I haven’t got any goolies.” them to the public by the hour. Just a taxi, though, since bus drivers are “Quid” is the modern word for what tell a professor or policeman that you required to make detours at patrons’ was once called a “shilling” — the are interested in doing some cottaging requests. Just board any bus, pay your equivalent of seventeen cents Ameri- and would like to know where the pub- fare of thruppence (the heavy gold-col- can. Underpants are called “wellies” lic yerinals are. The poles must be ored coins are “pence”), and state your and friends are called “tossers.” If you treated with vegetable oil to protect destination clearly to the driver, e.g.: are fond of someone, you should tell them from the water, so it’s a good idea “Please take me to the British Li- him he is a “great tosser” — he will be to buy a can of Crisco and have it on brary.” A driver will frequently try to touched. The English are a notoriously you when you ask directions to the have a bit of harmless fun by pretend- demonstrative, tactile people, and if yerinals. That way people will know ing he doesn’t go to your requested you want to fit in you should hold you are an experienced cottager. destination. Ignore him, as he is only hands with your acquaintances and Food: teasing the American tourist (little tossers when you walk down the British cuisine enjoys a well de- does he know you’re not so ignorant!) street. Public nuzzling and licking are served reputation as the most sublime Speaking of the British Library, also encouraged, but only between gastronomic pleasure available to you should know that it has recently people of the same sex. man. Thanks to today’s robust dollar, moved to a new location at Kew. Kew Habits: the American traveler can easily af- is a small fishing village in Wales. It Ever since their Tory government ford to dine out several times a week can be reached by taking the train to wholeheartedly embraced full union (rest assured that a British meal is Cardiff; once there, ask any local about with Europe, the Brits have been at- worth interrupting your afternoon the complimentary shuttle bus to Kew. tempting to adopt certain continental wank for.) Few foreigners are aware (Don’t forget that buses are called customs, such as the large midday that there are several grades of meat “prams” in England, and trains are meal followed by a two- or three-hour in the UK. The best cuts of meat, like called “bumbershoots”—it’s a little siesta, which they call a “wank.” As the best bottles of gin, bear Her confusing at first. Motorcycles are this is still a fairly new practice in Majesty’s seal, called the British called “lorries” and the hospital, for Britain, it is not uncommon for people Stamp of Excellence (BSE). When you reasons unknown, is called the “off-li- to oversleep (alarm clocks, alas, do not go to a fine restaurant, tell your waiter cense.” It’s also very important to know work there due to the magnetic pull you want BSE beef and won’t settle that a “doctor” only means a Ph.D. in from Greenwich). If you are late for for anything less. If he balks at your England, not a physician. If you want supper, simply apologize and explain request, custom dictates that you jerk a physician, you must ask for an “MP” that you were having a wank; every- your head imperiously back and forth (which stands for “master physician”). one will understand and forgive you. while rolling your eyes to show him For those traveling on a shoe- Universities: who is boss. Once the waiter realizes University archives and manu- you are a person of discriminating See Brits. Page 12 BURP News April 1997 Page 11

Best of the (other) called honey bees this because they to find your FG was around 1.010? It were brought to North America by Eu- is possible that your sparge was still Newsletters ropean colonists. alive and well with amylase further By Bob Cooke, BURP Copy Editor. —Jim Snow’s 2-week business converting the sugars during the This month I’ll try to catch up on trip to Korea, Taiwan, and Singapore sparging. back issues of BFD newsletters (The provided the following assessment: It is recommended in the Journal of New Hampshire’s Brew Korea has three principal brewing brewing books that a mash-out of 168- Free or Die Homebrew Club). companies, none are really anything 170 deg F for 10 minutes is needed to May ’96 Julian Zelazny reports special - sort of the local ; kill all enzyme activity. This does help, on the joys of simultaneously consum- the only of beer seen in Taiwan but keeping the mash at 165-175 will ing beer and chocolate. (His personal was called Taiwan Beer, it had slightly nail the lids on the enzymes’ coffin. initiation into this activity came about more hop bitterness and flavor than What can be done to ensure while watching the Patriots lose an- the Korean ; Singapore was a that your grain-bed will be of sufficient other game, drinking copious quanti- pleasant surprise with Tiger lager, temperature? Get three thermom- ties of Catamount Amber, and not be- another lager called Anchor Beer, eters. Put one in the sparge water pot, ing cognizant that his hand was on Guiness’s Foreign style stout, and a one inside the lauter-tun grain-bed, auto-pilot for the bowl of M&M’s) Paulaner brewpub which was appar- and one in the brew kettle to see how Sep ’96 —The BFD web page is ently part of the chain of over 1000 warm the temperatures actually are. at http:\\www.bfd.org Paulaner brewpubs in Germany (the Adjust the sparge water temperature —The BFD club maintains a dunkels was reported as being refresh- to keep the grain-bed at 165-175. Also, yeast culture bank and distributes ingly similar to the Paulaner beer in insulate your mash-tun. Wrap a towel cultures appropriate to upcoming beer Munich and at $16 per liter, a beer to around it if you don’t have any other style competitions. They use a two be appreciated). materials. These are several commer- tube distribution system: tube 1 is the —BFD carried an article on cially available insulation materials culture; tube 2 is a starting medium. sparging, copied verbatim from an ar- that could be adapted for use. Cost is $2 but fees are reduced for re- ticle entitled How’s That Sparge? by Checking the temperature of turning old tubes. Stephen Klump in the Ann Arbor the run-off will give you an idea if —Club will tour the Redhook Brewer’s Guild, The Herald Trubune. things are going well. A run-off temp Brewery which is about to start opera- [BC note: if BFD can plagiarize, I can of 130 deg means your mash is too cold. tion at the Pease Tradeport. It’s a 100 too !] A temp of 150-155 means that things barrel system, run by only one brewer, “I want to highlight the tempera- are pretty much on track. Good luck all computer controlled and built into ture control of a somewhat neglected and happy brewing! Cheers!” one console with three monitors. The part of an all-grain experience, namely Feb ’97 —BFD reprints this entire bottling line will be run by three the sparge. I was first clued into the news from the Mendocino Brewing people. (The brewery charged the club fact that the temperature of the mash Company Brewsletter vol. 15, #1: for the tour.) (grain bed) was important during a “Many of you may have already heard, —The members of BFD and the conversation with Jeff Renner. Many or even tasted, Anchor’s delicious rye Boston Wort Processors provided a meetings ago, he suggested to me that whiskey, Old Potrero, distilled deep in majority of judges for the second an- insulation of the lauter tun was key the cellar of the brewery on Mariposa nual World Homebrew competition. to keeping the mash warm during the St. in San Francisco. Now, we hear The contest evaluated over 800 beers, sparge. Well, I wanted to see just what that Fritz Maytag has started making and selected nine that will go to be temperature I was getting and stuck gin as well. So, not to be outdone, MBC brewed in 10-barrel batches at the a thermometer down into the grain CEO Michael Laybourne, who started Boston Beer Company’s pilot brewery bed during sparge. Was I surprised at homebrewing in 55-gallon drums back in Jamaica Plain, MA. what I found! The mash temperature when it was mostly legal, is said to be Dec ’96 —Honey Trivia for Mead was not the idealized 165-170 deg F. changing his name to Saucy Pierre and Heads: How many flowers must honey It was closer to the 150 deg F and at will be distilling alambic brandy out bees tap to make one pound of honey? one point dropped to 145!!! (Mind you, of a combination of two parts Eye of Two million. How far does a hive of this was using sparge water at the rec- the Hawk Select Ale and one part bees fly to bring you one pound of ommended 170 deg F.) sweat equity, flavored with cigars honey? over 55,000 miles How much Why do you need a grain-bed (mostly unsmoked) stolen from honey does the average worker honey temperature in the 165-175 deg F Masterbrewer Don Barkley’s desk, and bee make in her lifetime? 1/12 tea- range? First, the warmer temperature it will be called either ThunderBeer spoon How much honey would it will allow for more extract to dissolve, Part II, or Rodent’s Kosher Potion take to fuel a bee’s flight around the thus increasing your extraction rate. Home Brew. Stay Tuned.” world? about one ounce Why are Second, the warmer temperatures will —Reprint from Celis Brewery honeybees sometimes called “white inhibit any more enzymatic activity. News winter 1996 “Celis beer will be man’s flies” ? North American natives Ever had a big-body mash at 158, only moving back into the east. In 1997 BURP News April 1997 Page 12 How brew is stored has an effect Beer Aging on aging. Cold temperatures help par- Best of From Page 11 By Benjamin L. Schwalb, Net Personality. ticles settle out, and might retard oxi- There is air in our bottles’ dation, so try to store in a refrigerator headspace. Commercial breweries fill or basement. Also keep out of solar and many or all of the Celis brews will be their headspace with carbon dioxide fluorescent light: these rays cause hop available in limited areas on the East or nitrogen, but ours contains oxygen resins to give off a skunky taste and Coast. …If you need assistance in find- and some other gases. Combine this aroma, like that often found in Molson, ing distributors that carry Celis in the with the air that gets accidentally Heineken and Moosehead. In tasteless east, please direct e-mail us at mixed into the brew during racking commercial beer, skunkyness might be [email protected], but please give us a and bottling, and there is potential for a positive addition, but it can ruin a few months to get started.” oxidation to occur and shorten our homebrew. Brown bottles filter out Mar ’97 —From a story posted brew’s shelf life. You’ll hear some most light, whereas green bottles fil- to the internet on Dec 23, 96: people say that all homebrew should ter out only some, and clear bottles The Boston Beer Co., maker of be consumed within six months, or a almost none. Time of exposure is also Samuel Adams beers and recently the year, or whatever. But I’ve had people’s important, so even brown-bottled brew target of negative advertising by 5-year-old homebrews that tasted can skunkify if exposed long enough. Anheuser-Busch because it does not great. So what’s the deal? Therefore, store in a dark place: a own the breweries where its beer is Well, basically, we don’t know fridge (yes, the light goes off when you made, will purchase the Hudepohl- nuthin’. Some brews go bad, but often close the door), a closed box, or cov- Schoenling brewery in Cincinnati. it’s due to bacterial contamination, not ered with a towel. During 1996, Hudepohl made six dif- oxidation. Furthermore, most if not all Commercial beer oxidizes over ferent beers for Boston Beer – three the oxygen gets used up by the yeast time. Nobody seems to be able to make Samuel Adams beers and the that eat the priming sugar, so very beer that is 100% oxygen-free. The tiny LongShot brands. The LongShot beers little oxidation happens in the bottle. bit that mixes in the beer or gets in are brewed from winning recipes in the The bottom line is that we just don’t the headspace is enough to shorten World Homebrew Contest, which is know what the hell is going on, and shelf life to under six months for most sponsored by Boston Beer Co. The the only way to know the best time to beers. This is one area where purchase will make Boston Beer Co. drink a brew from any particular batch homebrewers have an advantage: the the largest in-house craft brewer in the is to drink one every few weeks. live yeast in our bottles eats the oxy- . Hudepohl-Schoenling Some brews taste best for a few gen. Commercial breweries’ advantage will remain a separate company and weeks and then worsen; some brews is in the sterilization [Ed note: Pas- continue making its beers at the brew- improve for a few months before they teurization] that they can accomplish ery under a contract agreement. worsen; and some brews don’t taste but that we can’t. very good at first, but get better and Brits From Pg 10. cellent means of transportation. (If you better for a year and stay good for have difficulty locating the Tube sta- many years. Why? Yeast and proteins string budget, the London Tube may tion, merely follow the signs that say are settling, hop bitterness is mellow- be the most economical way to get “Subway” and ask one of the full-time ing, and a bunch of other stuff (to put about, especially if you are a woman. attendants where you can catch the it technically) is going on. So if you Chivalry is alive and well in Britain, bumbershoot.) brew a batch that you’re not happy and ladies still travel for free on the One final note: for preferential with, don’t throw it away! Put it some- Tube. Simply take some tokens from treatment when you arrive at where, preferably in your basement if the baskets at the base of the escala- Heathrow airport, announce that you you have one, and forget about it. Then tors or on the platforms; you will find are a member of Shin Fane (an inter- one day many months later you’ll one near any of the state-sponsored national Jewish peace organization — stumble upon this box labeled “Sh*t Tube musicians. Once on the platform, the “shin” stands for “shalom”.) As beer”, and you’ll pop a few in the fridge. though, beware! Approaching trains savvy travelers know, this little white It might still taste like sh*t (and if it sometimes disturb the large Gappe lie will assure you priority treatment does it’s not going to get any better, so bats that roost in the tunnels. The as you make your way through cus- go ahead and throw it all out), but you Gappes were smuggled into London in toms; otherwise you could waste all might be pleasantly surprised. the early 19th century by French sabo- day in line. You might, in fact, want to Thicker and more alcoholic brews teurs and have proved impossible to ask a customs agent to put a Shin Fane take longer to age, because they have exterminate. The announcement stamp in your passport, as it will ex- more stuff and there is more yet to “Mind the Gappe!” is a signal that you pedite things on your return trip. happen. All beer tends to thin a bit should grab your hair and look to- So that’s it folks. By observing over time due to settling, and alcohol wards the ceiling. Very few people these quaint British customs which becomes more noticeable in the flavor have ever been killed by Gappes, few tourists understand, your holiday and aroma. though, and they are considered only experience will become truly memo- a minor drawback to an otherwise ex- rable!