June 1996 Issue 7
Inside this issue:
June 1996 Issue 7
Inside this issue:
 | Summer Picnics
| A Tale of 2 Stouts
| May Meeting
| August Meeting
| Oktoberfests
| Beer Festivals
| George's Garage
| and more!
| |
Next Month
| Report from
| Silver Lake
| Plans on our
| Adult's Night Out
| Brew Leaders
| |
Summer Picnics:
Silver Lake on Sunday June 23rd
Our first of two summer picnics will be held this Sunday at Silver Lake on Tryon Rd in the
Southwest Raleigh area.
The park opens at 10:00 AM. We plan to offer hot dogs and hamburgers. The club will provide all
paper products in addition to the above. Please bring the kids, a side dish, and ,oh yes, the
BEER!
Cost will be $4.00 for adults and $2.00 for kids. Our club Brown Ales will be available but please
bring some homebrew to share. No glass bottles will be allowed in the park so you'll need to
transfer bottled beer or make a few trips to the car with a large cup.
Call Mary Jo at 467-8934 to register and pay. This picnic will replace the June meeting.
Adult's Night Out
After feasting and drinking at our June 23rd picnic, we will all gather at Jim Buie's home on July
28th for our July meeting on the lawn. The party will start at 4:00 PM. Details for the July
meeting are being worked out but plenty of food, good times, beer, and CARBOY members will make
this a great social function.
Directions to Jim's house and other needed information will be in the July Fermenter but for now
mark your calendar and plan to enjoy beer with friends.
August Meeting
We will conduct our August 28th meeting at BB&Y Restaurant in Raleigh. Nick Jones has offered our use of the
facility at no charge if it is clean and ready for business each morning after
.Simply Information from Conrad Cowan
If Operating Systems were Beer:
Dos Beer: Requires you to use your own can opener, and requires you to read the directions
carefully before opening the can. Originally only came in an 8 oz can, but now comes in a 16 oz
can. However, the can is divided into 8 compartments of 2 oz each, which has to be accessed
separately. Soon to be discontinued, although a lot of people are going to keep drinking it after
it's no longer available.
Mac Beer: At first only a 16 oz can, but now comes in a 32 oz can. Considered by many to be a
"light" beer. All the cans look identical. When you take one from the fridge, it opens itself. The
ingredients list is not on the can. If you call to ask about the ingredients, you are told that
"you don't need to know". A notice on the side reminds you to drag your empties to the trashcan.
Windows 3.1 Beer: The world's most popular. Comes in a 16 oz can that looks a lot like Mac Beer's.
Requires that you already own a DOS beer. Claims that it allows you to drink several DOS beers
simultaneously, but in reality you can only drink a few of them, very slowly, especially slowly if
you are drinking the Windows beer at the same time. Sometimes, for apparently no reason, a can of
Windows beer will explode when you open it.
OS/2 Beer: Comes in a 32 oz can. Does not allow you to drink several DOS beers simultaneously.
Allows you to drink Windows 3.1 beer simultaneously too, but somewhat slower. Advertises that its
cans won't explode when you open them, even when you shake them up. You never really see anyone
drinking OS/2 beer, but the manufacturer
(International Beer Manufacturing) claims that 9 million six packs have been sold.
Windows 95 Beer: You can't buy it yet, but a lot of people have taste-tested it and claim it's
wonderful. The can looks a lot like a Mac Beer's can, but tastes more like a Windows 3.1 Beer. It
comes in 32 oz cans, but when you look inside, the cans only have a 16 oz beer in them. Most
people will probably keep drinking Windows 3.1 Beer until their friends try Windows 95 Beer and
say they like it. The ingredients list, when you look at the small print, has some of the same
ingredients that come in DOS Beer, even though the manufacturer claims that this is an entirely
new beer.
As you can tell, the above is now somewhat dated but still very cleverly done. There are more beer
systems available and you don't see yours above, please email me and I'll forward you the complete
copy which includes Windows NT Beer, Unix Beer, AmigaDos Beer, and VMA beer.
Oktoberfests/Marzens
by Richard Todd
Penned (emailed) by Richard as he (the world traveler) was in flight to Manchester, NH.
Time to brew for the Club Only Fest Competition in October. CARBOY will choose their entry at the
September meeting so that gives you three months to procrastinate, plan, brew, and condition those
fests.
Disclaimer: The following text is assembled from the Vienna/ Marzen/Ocktoberfest style book by
Laurie and George Fix. The author claims no expertise on this style.
(Were you talking about you or George?)
History: This Vienna/Fest style owes its origins to the brewing family named Dreher in Vienna in
the 1630's. The milestone in this style occured in the 1830's when the collaborative efforts of
Anton Dreyer of Vienna and Gabriel Sedylmayr of Munich learned the secret of the monastery
brewers...
bottom fermenting yeast and lagering in cold caverns. Within a few years this very yeast had made
its way to Pilsn.
Leaving the details to your readings, Vienna/ Marzen/
Ocktoberfest are versions of the same recipe, differentiated only by strength. Today's commercial
examples typically are imports however due to the breakup of the Austrian-Hungarian Empire in the
late 1800's and the migration of Vienna brewers to the US( south Texas) and Mexico, a remnent
remains of the Vienna style.
Well, as a renowned Triangle brewer would say "Tell us about this beer?"
The AHA description of the Vienna style is amber to copper colored, alcohol 5-6% by volume, with a
rich toasted malt aroma, smooth malt flavor counter balanced by the clean bitterness of German
hops.
Next month, Richard will cite some excellent commercial examples plus offer a couple of recipes
for your brewing. However, why not do some reading tonight and plan your own recipe for this
weekend.
Website for CARBOY?
Our Website committee met June 5th to discuss the needed steps to establish our site. On the committee are David
Thompson, Dianne Yusko, Tim Sampair, and Gerry Reid. The energy level was high as we pooled our imaginations for
setting up a great tool and resource for our members and others. We hope to have the basic outline up and running
before the end of the week. Our address will be: http://Carboy.haht.com. Many thanks to David Thompson who had
already developed a prototype site for our club. Gerry & Tim will provide the storage at HAHT, a software web design
company in north Raleigh. Dianne will provide the graphics and layout skills to the program.
We hope to offer a variety of resources on our site including a calendar, newsletters, basic info on the club, FAQ's,
and educational information. One unique area of the site will be our
members only section which will include a talkline. We may use this on Wednesday nights to discuss a beer style or
brew plans for the weekend.
A Big Thanks!!
by Mike Wallace
It was a Big Brew, so a Big Thanks is in order. Last month you read about our National Homebrew
Day event at Tomcat's Brewing Co.-over 200 gallons of American Brown Ale! Well, that brew took a
Big Effort and we want to recognize all those involved. Nothing good happens without lots of
people getting behind it and pushing, and so it was with our National Homebrew day event.
First, Thom Tomlinson and Dan Thomasson of Tomcat Brewing. Thom single-handedly resuscitated our
failing National homebrew Day event by generously offering Tomcat's brew house and his expertise
to us for a spectacular brew-in.
Dan Thomasson, brewing director at Tomcat, gave up what would have been a rare day off to guide
our brewcrew. Dan worked closely with Mike Lelivelt, Bryan Cronk, Jim Buie and Larry Matthews to
design our winning recipe. Dan was thoroughly entertaining and educational as he patiently guided
us through each step of the process from grinding the grain to filling our carboys and kegs with
the finished beer.
Dianne Yusko jumped in to coordinated the lunch for all the brewers. Mr Dunderbak's deli in
Crabtree Valley provided a great discount on the delicious bratwursts and knockwurst that Conrad
Cowan cooked on his grill. Most brewers prepared a side dish to share so a feast was ready at
12:00 PM.
Steve Murphrey for capturing the event in print for all of us unlucky enough to not be there. His
blow-by-blow article ran in last month's newsletter. Others took pictures with cameras and
camcorders.
John and Mary Jo Ciccarelli of BrewBetter Supply who offered a sizable discount to the club on the
hops we needed for the brewday. They pulled together all the specialty grains to add to the base
malt. John and Mary Jo have always been a very supportive resource for our club!
Finally, the Maris Otter malt was purchased at cost from Tomcat's. 330# of grain for only $180.00.
What a deal. And lastly, the American Ale yeast pitched at no cost from Tomcat's. Wouldn't we all
like to pitch our batches with the quality and quantity of yeast that Tomcat shared with us.
As we plan future CARBOY functions, we hope that more of you will join in the fun of the event and
the planning and needed efforts to make these opportunities happen for our members. Again, thank
you to all that helped and participated.
Happy Birthday CARBOY!
Exactly one year ago this month, a group of Raleigh/Cary based Trub members and eager new brewers
from this side of RTP officially formed CARBOY. It is amazing what our club has accomplished in
only one year. As you read this portion of your newsletter, patiently walk to the fridge or cooler
and pour you a tasty homebrew, look up to the heavens, and salute those early brewers who helped
establish this club. Cheers!
Twin Sons of different mothers-A tale of two stouts by Mike
Wallace
Last summer, at a CARBOY party hosted by John & Mary Jo Ciccarelli, proprietors of BrewBetter
Supply, I tasted a delicious stout John had made. Tasted? I stayed until the keg was empty! It was
great. They were kind enough to share the recipe with me, perhaps sensing it was the only way to
get me to go home. This winter I made a batch and it turned out to be a very nice beer. It seems
that John and I also made a batch and unknowingly, we both entered them in the Shamrock Open. They
took first and second in the stout category! After a little friendly give and take (mostly
instigated by Mary Jo) we entered them in the US Open. They took second and third!
So for your brewing enjoyment, here is John's 4 ribbon winning recipe. 10 gallons only please.
20#-2 row Pale ale malt; .25# Black patent malt; 1.5# Chocolate malt; 1.25# Roasted malt; 1# 120L
Crystal malt; 1# Wheat malt; 1# Flaked barley; 2# Flaked Oats; 1# Carapils; 1# Dark Brown Sugar; 1
stick licorice; 1 oz Nugget (13.7) @45 min; 1.7 oz Hersbrucker (??) @ 5 minutes; use Wyeast
1084-Irish Ale yeast. OG-1062 FG-1017
John entered his beer as a Foreign Extra Stout. I left out the brown sugar and entered it as an
oatmeal stout. If you need any brewing specifics, talk to either of us. Now go brew some beer!
World Beer Festival
On June 8th, hundreds of thirsty beer drinkers converged on the DAP in Durham to sample over 120
different beers from throughout the world. Dan Bradford and his All About Beer Festival was a huge
success.
Craig Pepin from Trub coordinated a brewing session as a part of the festival to make drinkers
aware that excellent beer doesn't always have to be purchased. With helpers from both Trub and
CARBOY, the booth provided free by the sponsors was a great benefit to the club. In fact, less
than an hour ago I received a call from Kenansville (near the coast) from a brewer that still had
the CARBOY flyer that Dianne Yusko designed for the club, and he wanted to join the club. He plans
to drive up on Sunday for our picnic. Brewers will do anything to sample good homebrew.
Plans are already underway for another World Beer Festival for next year. We hope that we can gain
a few members for Trub and CARBOY and begin plans for our involvement in another festival.
Old Dominion Cup
June 8th
While many of you enjoyed the World Beer Festival, I was slaving away in Richmond along with Mike
Lelivelt and Bryan Cronk as a judge for the Old Dominion Cup homebrew
competition. It is a tough job but someone's got to do it.
Although, it was a small event with less than 100 entries, the quality of judges it attracted was
great. There was also a beer festival in Richmond on the street
immediately below the judging venue. When we left at 5:00 PM, there were close to 3,000 people in
the 4 block area near the old Farmer's Market. I'm sure that having a
beer festival in connection to the competition was a great idea and probably pulled judges from GA
to DC.
Since becoming involved with BJCP and judging in the last 3 homebrew contests, I have tried to
drink more beers and widen my meager knowledge of beer styles and flavors.
My wife just doesn't understand when I tell her it's all a part of my post-BJCP education and that
I must be prepared if a pop quiz is given.
For the third time in three competitions that I have judged since Shamrock Open, I was again ask
to be on the BOS panel. I'm not sure if this is a testimony to my judging
abilities or a reflection on my poor brewing skill since I have yet to place a beer on the BOS
table. I'll almost be disappointed at Trub VIII when I can't be on BOS
table because some of my beers finally place.
I took a Brown Ale that I had brewed last month. I actually was trying to see how much hops my
palate could stand. It's pretty bitter. The judges, however, thought it was
good enough to win 2nd place in its category. I'll try to bring some to the picnic on June 23rd to
share.
George's Garage
Last month, George Danz emailed most in the club to inform them of a brewday planned at his house
on June 1st. George usually brews with Vodek Wiktor in his garage. Since two people will be taking
the batch, they normally do a 20 gallon batch.
When I finally got to George's on June 1st, they were almost through with the brewing and were
beginning the chill down portion of the brewing. I always pick up some new pointers everytime I
visit a brew session. This visit was no exception.
While sharing a commercial Weizenbock that Richard Todd bought over, I saw George and Vodek
repeatedly pour their cool wort from one bucket to another to aerate the wort before pitching the
yeast. I don't mean once or twice bucket exchange but maybe 8-10 times they transferred the wort
to provide enough O2 for the prepared yeast.
When I arrived it was already 3:30 PM and Vodek, George and Richard had been hard at work since
early that morning with their all grain brew. Looking forward to trying their Wit that was brewed
that day. By the way, Richard, I enjoyed that Weizenbock!
Email Addresses?
Do you have an email address? I would like to keep a record of all CARBOY members that can be
accessed by email. I've already sent out a message to all members that I now know have an email
address to notify them of the picnic on Sunday. If you have an address but didn't get my message,
please let me know so that I can add you to the list. Thanks!
New Membership Year
Beginning July 1st, CARBOY will begin it's second year of activity. Our officers have formulated a
set of goals for the coming year and will need input from you on any additional goals that you
would recommend. I will have a sheet available at the picnic with our goals for 96-97. I will also
try to include these goals in this month's newsletter.
Goals are only successful if we have an enthusiastic group with us to carryout the plans. I think
you'll see that our goals for this year are very strong indeed.
Many of these goals rely strictly on your involvement and support. However, others will require
funds to complete. Our primary source of income thus far has been our membership dues. For
1996-97, we have set our dues at $15.00 per family which is still quite a deal for all that is
offered.
Please take the time this month to renew your membership. If possible try to do this before July
1st. Tear off the form below and send to Chuck & Karen at 205 Knightsbridge Dr, Cary, NC 27513
along with a check for $15.00. There are a few members who joined in the last two months, who have
already been credited for next year's dues. Our budget is based upon having 60+ members rejoin our
club. We hope you're one of those 60.
----------------------------------Name______________________________
____Yes, I want to rejoin CARBOY!
____No, I will not be rejoining.
Reason________________________
_________________________________
