November 1997 Issue 19
Inside
November 1997 Issue 19
Inside
North Raleigh Becomes Civilized!
By Mike Wallace
Raleigh's leading beer store, 7-Even, has opened a North Raleigh Superstore.
Northern Wake County's beer Mecca is located on Highway 401 North (Louisburg
Highway), 2.4 miles north of New Hope Road, at the intersection of Fox Road.
Proclaiming "750 Beers, 800 Wines," the 7-Even Superstore seems out of place in
this rural piece of the county. In fact, it is so well disguised as an Exxon station,
you have to know where it is to find it.
Middle-eastern music was blaring from the stereo speakers placed throughout
(hence that Mecca reference.) The music kinda' made me yearn for a nice falafel or
some hummus! To all appearances, this is another gas station/ convenience store/
truckstop affair. But once inside the difference becomes apparent - three walls of
this gleaming new tribute to roadside convenience are occupied by one huge walk-in cooler, filled
with the kind of beer selection that has made 7-Even legendary.
Additionally, in an important departure from their downtown store, the new Superstore sells singles.So
now Bill MacKenzie can get his coveted Rodenbach Grand Cru without driving over
to Durham, and if we could just get a decent bar out at this end of the county, Bill
and I would never have to go downtown again. Ahh, livin' life large in North
Raleigh!
David Buning (ncbuning@juno.com) brought a sample of his Hollerweenie Pumpkin
Ale to the October CARBOY meeting. Wow! What an incredible brew! I think it is
safe to say that everyone at the meeting considered themselves lucky to be able to
share in this wonderful creation. David was kind enough to share his recipe with
us. Enjoy!
7 lbs. light dried malt extract
1 lb. 40 L Crystal malt
2 lbs. pale ale malt
about 10 lbs. pumpkin (i.e., one 10 pounder or a few equaling that)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1.5 oz. Kent Goldings (90 min)
0.5 oz. Fuggles (90 min)
0.25 oz. Northern Brewer (90 min)
0.5 Fuggles (5 min)
1/2 to 2/3 cup brown sugar mixed with 1 scant tsp. cinnamon and 1 tsp.
pumpkin pie spice (for priming)
Wyeast liquid ale yeast (1056), in starter
-Clean and quarter pumpkin, bake for 30 min. at 350 degrees.
-Puree the pulp in a food processor or blender.
-The grains and pumpkin were mashed for 90 minutes at 154F. This mess was
then strained into the brewpot for a standard 90 minute boil. The spices were
added at 21 minutes to go in the boil. The color going from the primary to
secondary was the best orange Fall/Pumpkin-looking color you can imagine.
If anyone tries it for the holidays, please let David know what you think.
The next meeting of CARBOY will be held on Wednesday, November 26. The
meeting will be held at 7:00 PM at the BB&Y Restaurant. Celebrate the beginning
of the holiday season by sharing an early dose of holiday cheer with your CARBOY
friends! You are encouraged to bring at least three 12 ounce bottles (or equivalent)
of homebrew and join the fun!
Tickets for the upcoming Christmas party will be sold at the meeting. Be the first
one on your block to buy tickets to the legendary Christmas party!
BB&Y Restaurant is located on the first floor of the Caswell Building at 3700
National Drive, in the Koger Center off Glenwood Avenue in west Raleigh. Owner
Nick Jones allows CARBOY to meet monthly at his restaurant when we don't have
picnics or field trips scheduled.
BB&Y is open for breakfast and lunch each weekday. We encourage members to
visit BB&Y for a relaxed informal meal. Please let Nick know you're from CARBOY
when you visit his restaurant.
The next monthly CARBOY night at Harrison's Bar and Grill in Cary will be held
on Tuesday, December 2. Every month, CARBOY members gather for the sole
purpose of enjoying beer, food, and friends. Tomcat Ales are served for $2/pint, and
appetizers are 1/2 off. Life is too short to miss fun opportunities like this! The
gathering starts at 5:00 and ends when the last of us leaves.
This month, we have a change in the Cooking with Beer column. Usually, a recipe
involving beer is printed. Well, we're going to break that tradition this month. The
following recipes were submitted by Mike Wallace and they are excellent with beer
although they don't contain beer. Enjoy!
SCOTCH EGGS
1 pound ground pork
3 tablespoons fennel seeds
1/2 bunch fresh sage, chopped
2 teaspoons salt
1 teaspoon white pepper
8 hard cooked eggs, peeled and chilled
3 cups fine, dry bread crumbs
4 eggs, beaten
4 cups vegetable oil
1 recipe Watercress Salad (recipe below)
2 tomatoes, sliced
Horseradish and Mustard and Mayonnaise (recipe below)
-Mix together pork, fennel seed, sage, salt, and pepper.
-Divide into 8 equal portions.
-Form a patty in your hand with the first portion.
-Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your
hands, until a thin layer of meat coats the eggs.
-Repeat this procedure until all the eggs are coated with pork mixture.
-Chill 20 minutes.
-Dip chilled, coated eggs first in bread crumbs, then in eggs and bread
crumbs again.
-Chill 15 minutes.
Preheat oven to 375 degrees F.
-Heat oil in a large stockpot or saucepan to deep-fry temperature (350
degrees F).
-Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes.
-Drain on paper towels.
-Transfer to a roasting pan and
bake 10 minutes.
-To serve, arrange a bed of Watercress Salad on each serving plate. Slice
eggs in half and place 4 halves on top of each salad.
-Garnish with tomato slices and dollops of Horseradish and Mustard and
Mayonnaise for dipping.
-Serve while eggs are warm.
Yield: 4 servings
WATERCRESS SALAD:
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
-Whisk together olive oil, lemon juice, salt, and pepper in a bowl.
-Tear watercress into bitesized
pieces and toss with dressing.
-Reserve in refrigerator.
HORSERADISH AND MUSTARD AND MAYONNAISE:
1 cup mayonnaise
1/2 cup freshly grated horseradish
1/2 cup Dijon or stoneground mustard
White pepper to taste
-Blend ingredients together and refrigerate until ready to use.
Receive The Fermenter Electronically
You may now receive your copy of The Fermenter by e-mail. Just send a message to
Mike Lewandowski (mlew@ntrnet.net) and you will receive the next issue in your
electronic mailbox. Please specify whether you prefer your issue formatted as a text
file or as a Word Perfect 6.1 file.
The Fermenter is the newsletter of CARBOY. As such, it relies on its membership
for content. Please submit any articles, letters, recipes, comments, questions, or
suggestions to the address shown below. Electronic mail to mlew@ntrnet.net is
preferred, but not required. Thank you!
Do professional brewers boil their bottle caps? Ask them your self this Saturday,
November 22 when CARBOY (and our invited guests - you) tour the Carolina
Brewing Company in Apex. Their new bottling line is sure to be a topic of
discussion, as John Shuck (head brewer) takes us on a personal tour. Tour starts at
3:30 pm.
Directions are:
>From Raleigh and Cary:
-Take Route 1 south to Highway 55 East.
-Turn left on Highway 55 (toward Holly Springs) and go 4.4 miles.
-Turn right at the light onto New Hill/Holly Springs Road.
-Go one mile and turn left on Irving Parkway.
-Go 200 yards and turn right on Thomas Mill Road.
-Go 300 yards and we're on the right hand side (#140).
>From Chapel Hill and Durham:
-Take I-40 East to Exit 278.
-Take Highway 55 East through Apex to Holly Springs.
-Once in Holly Springs, turn right at the light onto New Hill/Holly
Springs Road.
-Go one mile and turn left on Irving Parkway.
-Go 200 yards and turn right on Thomas Mill Road.
-Go 300 yards and we're on the right hand side (#140).
Don't forget the CARBOY Superbowl party at Steve Murphrey's house. We will be
sharing good beer, chili, and Steve's large-screen TV! Watch the December issue of
The Fermenter for more details.
The third annual CARBOY/TRUB Christmas party is coming, and this will be the
best one yet! No serious lover of beer, food, or fun will want to miss this event.
BB&Y owner Nick Jones will be preparing the buffet. If you were at the party last
year, you know what a wonderful treat to expect. If you've never attended, find out for yourself.
You won't be sorry!
CARBOY president Bill MacKenzie has brewed a special hoppy Christmas ale for
the occasion. He is allowing this beer to cask condition, and it will be served from
Mike Wallace's beer engine. The only way to get a sample of this cask conditioned real
ale is to attend the party.
CARBOY president Bill MacKenzie has donated a coronal mill for a door prize. Attend
the party and try to win a very useful tool for brewing! If you have any unwanted
equipment in good condition that you would like to donate for door prizes, please
contact Bill MacKenzie (dedpetvet@aol.com).
Event planning will continue after this issue of The Ferment goes to the presses.
This means that a few items are unconfirmed at this point. Tentative items
include: live music performed by CARBOY and TRUB members, and second-round
beers from TRUB IX.
The party will be held on Saturday, December 13, from 2:00 to 5:00 PM at BB&Y.
Sandwiches and light finger foods will be served. Ticket prices will be $10 per
person. Prices for CARBOY members plus one guest will be $7 per person.
Tickets may be purchased from Mike Wallace at either the November
CARBOY meeting or by mail. His mailing address is 5001 Dantree Pl., Raleigh, NC
27609-5351. Each brewer is strongly encouraged to bring at least one six-pack (or
equivalent) of homebrew.
For your convenience, tickets may be purchased at the door, however you MUST
make reservations by December 1. Reservations will be accepted by Mike
Lewandowski (mlew@ntrnet.net or 468-9707).
Remember: no tickets, or no reservations means no party!
Jeff Vogt Leaves To Seek His Fortune
by Mike Wallace
Jeff Vogt is moving to the Washington, DC area on November 22, where his fiancee,
Lisa Palermo, has taken a position, having completed her Master's program in
Microbiology at NC State. (Congrats, Lisa!)
A BJCP Beer Judge and CARBOY's Vice - President for Educational Programs, Jeff
has been a mover and a shaker in our club, and his departure leaves a big hole in
the Raleigh homebrewing scene. Our best wishes to you both, and we look forward
to seeing you soon!
By Mike Wallace
On a gray October Saturday Mike Lewandowski and Judah Kosterman were joined
in wedded bliss, after years of living in sin. Attended by the likes of Donald Trump,
Sylvester Stallone, and Jenny McCarthy, it was the social event of the season.
Guests were lubricated with keg after keg of Mike's own "Lew Brew". Asked what
he thought about homebrew, Donald Trump replied, "It's better than Ivanna's
cooking." And we bet it is! Please share your congratulations with Mike and Judah,
and ask them about the real story of their wedding.
Listerman mash/sparge system. Five gallon bucket with "Phil's Phalse Bottom",
and "Phil's Sparge Arm" - $20, or $15 and a six pack of your best homebrew.
Contact Mike Wallace at 881-9918 or mike_wallace@ncsu.edu.
