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Big Brew 2001 The Official Newsletter of the Cloudy Town Brewers December 2001 http://www.cloudytownbrewers.org Directions from Sauk Rapids, get Next Meeting nd on Benton Drive take 2 street to the Wednesday December 5, 2001 east (up hill). Follow 2nd street and then 8:00 P.M. at Jean and James take a left on 9th avenue. There is a stop Michael’s House sign on 11th. Take a right on 13th street We would like to extend a go down to the end of the cul de sac. special welcome to our new members The Michael’s house is the from the Community Education Class; gray/blue house on the right side of the Mark Boden, Sara Duerr, Dave Hammer, cul de sac. Paul Hauwiller, Keith Johnson, Ryan Olson, Charles Rico, Barry Rathbun, and Jeff Saranpaa. The Michael’s address is 1008 13th Street North, Sauk Rapids. Please bring a hors devours to share. Directions from west St. Cloud take Highway 15 north to the 18th street exit. This is the second exit after the Bridge of Hope (over the Mississippi th River). Follow 18 street about 6 or 7 blocks and take a right on 9th avenue. Follow 9th avenue for 3 blocks and then th take a left onto 13 street go down to the Meeting Minutes end of the cul de sac. Directions from Highway 10 take Thanks to The Garden for the Golden Spike Road exit to the west allowing us to hold the November th toward Sauk Rapids. Take a right on 9 meeting there. th avenue. There is a stop sign on 11 . We decided to give each person th Take a right on 13 street go down to the who took the Beginner Brewing class a end of the cul de sac. free one - year membership to the club. We also discussed the possibility of holding another a class such as an competition visit their web site at intermediate or cider or mead class. http://www.stlbrews.org. Holding another competition was For more competitions visit the also discussed and we decided to Events & Calendar on the AHA’s web continue with the March Mashness name site at http://www.beertown.org/cgi- and hold the competition on March 23rd. bin/Cal/calgen.cgi?category=HB. Entries would be due in Sioux Falls on March 1st and on March 8th for St. Cloud at Granite City Food and Brewery. Club Only These dates are tentative because we Competitions need to contact Granite City and see if they would work for them. Please bring any Scottish Ales Tom Zupanc had information on you might have to the January meeting mugs with the club logo. The mugs are so they can be judged for the next club- almost done and would cost the club only competition. $7.50 a piece. We could sell them for $10. January/February 2002 - Scottish Congratulations to Erik Nelson Ales Competition who took first in the Tommy Z Kilts & Shillings Scottish Ale Club- generosity award with 13 points. Also Only congratulations to Darin Dorholt who Hosted by Greg Lorton and the came in second with 10 points. Erik will Quality Ale and Fermentation get two thirds of half of the money Fraternity collected from the $1 tasting fee and Darin will get one third of half of the Entry Window is January 14 through money. The other half will go to the January 25 club. We decided to start the Generosity Entries will be judged on Saturday, Award again in January. We discussed February 2 changing the awards for bringing in samples. Jean Michael proposed that we Category 5 Scottish Ales gave a $5 certificate for 5 beers, $10 March 30, 2002 – Porter certificate for 10 beers, and $15 Hosted by Phil Clarke and the New certificate for 15. York City Homebrewers Guild Embroidered patches and/or shirts and hats with the club logo and Category 15 Porter were brought up and Tim Fuerstenberg was going to check on this. May 2002 - India Pale Ale Hosted by Jeff Smith and the South Competitions Gasconade Brewing Society of Owensville, MO St. Louis Brews Happy Holiday Homebrew Competition is on December Category 7 India Pale Ale 15th. Entries are due on December 8. To find more about Happy Holiday AUGUST 2002 - Koelsch and Altbier Homebrewers Association to ask at Competition their meeting. Hosted by Guy Ruth and the Dukes of 4. This year we will probably have Ale of Albuquerque, NM more entries than last year. 5. It would be wiser to be on the side of Category 8 Koelsch and Altbier caution vs. having to rush to get the judging done and not doing a good job. 6. Most other competitions have at least Community Ed Class a two-week span. The ones that don’t have a lot of out of town We owe a very special thanks to judges come in or they have a lot of Tim Fuerstenberg, who coordinated the qualified judges in their own club class. We need to thank all those who that can judge. helped out to make the class a success. 7. If we would do it in one week, the The class did three beers, a stout, weekend would be St. Patrick’s Day a brown ale, and a cream ale. Each weekend and I think that would be person was able to take home a twelve difficult to get people to come in for pack of beer, four bottles of each kind. judging that weekend. Once again please welcome the class participants to the club, as they are our For myself, I would like to have it with a newest members. two-week time frame. Judging for March Mashness A Sound Theory on the Submitted by Erik Nelson Virtue of Beer Submitted by Tim Fuerstenberg At the next meeting, we will be deciding if the judging before the Best of Show at A herd of buffalo can move only the competition should have a one-week as fast as the slowest buffalo. When the or two-week span. Here are the details herd is hunted, it is the slowest and weakest ones at the back that are killed 1. Last year with about 128 entries we first. This natural selection is good for did it in one week, but we had two the herd as a whole, because the general categories with 2 rounds. When speed and health of the whole group category has 2 rounds, that is three keeps improving by the regular killing of sessions. the weakest members. 2. We had 3 or 4 other categories that were on the verge of being a 2 round In much the same way the human category. brain can only operate as fast as the 3. We have to have enough time to get slowest brain cells. Excessive intake of the out of town judges. Last year I alcohol, we all know, kills brain cells, had a lot of trouble getting enough but naturally it attacks the slowest and out of town judges. I even had to ask weakest brain cells first. In this way the president of the Minnesota regular consumption of beer eliminates the weaker brain cells, making the brain called a "zytas," a small beer was a a faster and more efficient machine. "zythion,' a beer tax was called "zytera." That's why you always feel smarter after Want to make beer? A brewery a few beers, and that's why beer is so was a "zyturgion." Just want to buy GOOD for you! some? Then head for the "zytopolion." Do you like to get your beer from a woman? A woman who sells beer is a The Last Drop "zytopolis." Submitted by Bruce Le Blanc If we want to lock up the very last place in the dictionary, maybe we should trade in "zymurgy" for "zyturgy," We brewers take a little pride in the making of beer. Personally, I'm not the fact that the humble art of home too worried about it. I'm just tickled to brewing has such an exotic name: know that when it comes to beer, those "Zymurgy". Zymurgy is often the last Greek-speaking Egyptians pretty much word in the dictionary, but its place in said it all. the dictionary is not guaranteed. Back in the 1950s, Webster's Dictionary followed "Zymurgy" with "zythum," which they define as "a malt beverage brewed by the ancient Egyptians." For better or worse zythum never caught on, and the last word in most dictionaries today is still "zymurgy". But will "zymurgy" always be the final word? Might other words challenge for that special place in the dictionary? It turns out that the language of brewing includes lots of interesting contenders. "Zymurgy" is a word invented by chemists to mean "the practice of fermentation," from the Greek word "zyme" meaning "yeast" and the Greek word ending "-urgy" meaning "working with." When the ancient Egyptians learned Greek, they came up with lots of useful words when writing about their favorite beverage. An important person was the "zymurge" a yeast worker, who knew all about "zymosis" or fermentation, and new that his barley needed the addition of something "zymotic," which caused fermentation. Some of the favorite ancient brewing terms come from the Greek word for "beer" which can be spelled either "zythos" or "zytos." A brewer was .
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