HOMEBREW Digest #4247 Fri 16 May 2003

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  Intolerance is brewing!! (Robert Marshall)
  opinions and -S's boat of dung (Brian Dube)
  Fat Tire Clone Needed (djhbrew98)
  RE:  Jalapeno Lovers Unite! (somewhere else)/taste in food+beer (Michael Hartsock)
  Skunking and light ("Spencer W. Thomas")
  Pepper Brew (Travis Miller)
  Re: Skotrat on Cascade Hops (Jeff Renner)
  Dopplebock Tasting Summary ("Hall, Kevin")
  RE: Jalapeno Lovers Unite! ("Doug Hurst")
  visible and UV light (Alan Meeker)
  Herb/Spice & Veggies in beer... (Bev Blackwood II)
  Beer Fuel ("Tom White")
  UV versus Blue light in skunking (James Keller)
  Cascade hops popularity (Jeff Renner)
  Smoothies...and UV Light ("Mike Sharp")
  Frankenmuth World Expo of Beers ("Rogers, Mike")
  UV vs. violet-blue light and "skunky" beer (Walter J Doherty)
  Call for Judges - Indiana State Fair (Paul Edwards)
  I need some help.. ("Melba F. Gutierrez")
  Re: Arrogant Bastard (Kent Fletcher)

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---------------------------------------------------------------------- Date: Wed, 14 May 2003 21:43:41 -0700 (PDT) From: Robert Marshall <robertjm at hockeyhockeyhockey.com> Subject: Intolerance is brewing!! Man, oh man!! I haven't seen this much intolerance for a LONG time. So what if someone wants to put vegetables or fruit or spices, or whatever, in their brew? If I decide to try something, your long winded post filled with drivel isnt' going to make me change my mind. I have to admit, chili beer is not my cup of tea, but I have sampled it and I could see where people that like chili could like it (BTW: Chile is the country, NOT the food). And there are a LOTS of people that like it, especially in the Orient, where Cave Creek Chili Beer is a big seller. Robert Return to table of contents
Date: Thu, 15 May 2003 00:35:55 -0500 From: Brian Dube <brian.dube at gotgoat.com> Subject: opinions and -S's boat of dung If you like beer spiced with jalapeno, habanero, or whatever else, by all means brew it and drink it. If you don't like it, why spend your time trying to convince people that it's a colossal mistake or the result of a simple, childlike palate? Steve, you said yourself that it's not bad to disagree, so get over yourself and let people brew what they like. No one said you have to like it, drink it, or accept it as a bona fide style. Arguments like these do nothing to benefit the homebrewing community and, in fact, make this digest--at times a valuable resource--a pain to read. I'm sorry I don't have citations of peer-reviewed essays and articles to support my stance on this issue. - -- Brian Dube Columbia, Missouri Return to table of contents
Date: Thu, 15 May 2003 04:15:47 -0700 (PDT) From: djhbrew98 at yahoo.com Subject: Fat Tire Clone Needed I am looking for a fat tire clone recipe. If anyone has one or knows where I can find one please post or e-mail. Thank you, Darryl Hickey Family Brewing & Meadery Brewing at ten feet above sea level with bar stool correction. Return to table of contents
Date: Thu, 15 May 2003 05:15:20 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> Subject: RE: Jalapeno Lovers Unite! (somewhere else)/taste in food+beer I couldn't DISagree with you more! Yes, there is evidence that tastes evolve over time. But if you look culturally and historically, most indigenous dishes are starchy, and overspiced. Need I point out mexican and Indian dishes? I've never tasted curry and said, "My that is balanced!" Neither has that been the case with Thai food. Even eaten Irish food? That is about as bland and one-dimentional as it comes. And yet they are masters of beer! So where are you going with this, -s? Just a culinary elitist? Jazz is the only truely original american art form. The spirit behind Jazz drives authentic american creations. A benefit of not being a nation with deep cultural roots, is that we are not bound to cultural roots. That is the reason Jazz could be concieved in the Mississippi delta. So what is the difference in using jalapenos or orange peel? One is traditional, one is not. Welcome to america! Jazz! (mike, in columbia, MO) ===== "May those who love us, love us. And those that don't love us, May God turn their hearts. And if he doesn't turn their hearts, may he turn their ankles So we'll know them by their limping." Return to table of contents
Date: Thu, 15 May 2003 08:40:36 -0400 From: "Spencer W. Thomas" <spencer at umich.edu> Subject: Skunking and light There are lots of references out there. But here's a picture. http://realbeer.com/spencer/bottle.html What you see here is a graph of the light transmission characteristics of various kinds of bottles. The higher the line on the graph, the LESS light of that color gets through. You can see that all glass is fairly opaque in the UV part of the spectrum, and that the main difference between brown & green glass is in the blue-green part. So, if brown bottles protect from skunking better than green bottles do, the blue-green part of the spectrum must contribute to skunking. I've got some real references around somewhere, but undoubtedly another HBD reader will come up with them before I can find them. :-) =Spencer Return to table of contents
Date: Thu, 15 May 2003 08:43:04 -0600 From: Travis Miller <TravisMiller at comcast.net> Subject: Pepper Brew > Outside the box ? You're totally lost, Scott ! Pepper beer isn't > innovative. > It's a completely predictable Americanism geared toward simple palates. There were those who argued in the 16th century hops didn't have any business being in ale either. Particularly the biships that were producing gruit and supporting the church with the profit. There were penalties imposed by the church for importing hopped ales. Another group who will tell you the ubiquitious hop isn't all its cracked up to be are herbalists. Hops are a well known estrogenic and diuretic. This makes for a rather potent anaaphrodisiac in men. There is a condition known as Brewer's Droop which I think is descriptive enough to get the point across. An professional herbalist friend of mine refuses to drink hopped beers and so makes his own "traditional" brews. These have included ingredients like juniper, yarrow, heather, mugwort, worm wood and so forth. All of these herbs have a number of medicinal uses and some are purported to make the beer more inebriating well as an aphrodisiac. Lets not forget that most primitive/traditional cultures that make beer are consuming it primarily for religious/ritual purposes. It isn't out of the realm of reason to think that beers in Europe developed in this manner also. My point being that it is a bit short sighted to say that an addition of hot peppers to a beer would be simplistic sort of thinking. Some might say the addition of hops is a bit of a floppy proposition. If the base beer is for all intents and purposes is a good beer, the style can be matched to the peppers in a reasonable manner and not over done then I see no reason why the peppers would not enhance the beer for those who have a taste for that sort of thing. > Some other > strong and sweet flavors - like cinnamon and ginger just don't work - tho' I > can't point to a generalized principle to explain why. Pick up an Indian cook book sometime. Ginger and cinnamon are in every Indian dish I have ever made, not to mention the dreaded hot pepper. You want to talk about pushing the edge of what sorts of strong flavors and aromas go together? Try making Saag Gosht and let me know what your house smells like for the next week. More than 1 billion people speaking Hindi couldn't be wrong. Travis "Think for yourself, question authority." Dennis Leary Return to table of contents
Date: Thu, 15 May 2003 09:49:17 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Skotrat on Cascade Hops Scott <skotrat at attbi.com> opined that it was Tom Smit down under who thought that North American brewers didn't like Cascade hops. Nope, it was jason <jtlemprierejones at bigpond.com>, who wrote, after I asked where he got the idea that we didn't like them: >I got the impression from RatChat, that you lot don't like the Cascade. Since it was a public post, I figure I'm not divulging any secrets. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Thu, 15 May 2003 10:00:31 -0400 From: "Hall, Kevin" <Kevin_Hall at bausch.com> Subject: Dopplebock Tasting Summary I realize that this is not exactly scientific or timely, as we did this is December 2002, but I thought that the collective would be interested in some of the random fun you can have with several samples of finely crafted beverages. If anyone would care for a formatted pdf version (which makes the tabular data easier to read) please email me privately and I will be more than happy to oblige. - ---------- German-Style Dopplebock Tasting Summary The beginning On December 28, 2002 three good friends who enjoy beer got together for a bit of blind taste testing. The style on tap this auspicious evening was German Dopplebock, a favorite amongst the gathered. Seven likely suspects were gathered for this flight, a few more than is probably good for testing, but we really didn't care. BJCP this is definitely not. Details The reviewed beers are in alphabetical order: Allegauer Cambonator Augustiner Maximator Ayinger Celebrator Paulaner Salvator Sam Adams Doublebock Spaten Optimator Wagner Valley (Lodi, NY) Sleddog Dopplebock Each were evaluated against the (more or less) standard AHA description as follows: German-style Dopplebock Malt sweetness is dominant but should not be cloying. Dopplebocks are full bodied and deep amber to dark brown in color. Astringency from roast malt is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low and hop aroma absent. Fruity esters are commonly perceived but at lot to moderate levels. Original Gravity (Plato): 1.074-1.080 (18.5-20P) Apparent Extract/Final Gravity (Plato): 1.020-1.028 (5-7P) Alcohol by Weight (Volume): 5.2-6.2% (6.5-8%) Bitterness: 17-27 IBU Color SRM (EBC): 12-30 (24.0-60 EBC) Each of the reviewed beers were evaluated by these experienced, yet untrained, drinkers on the following characteristics: Appearance Aroma Taste Mouthfeel Drinkability Each evaluator rating the categories on an arbitrary scale of 1-5 with half point increments. At the completion of tasting all seven entrants, each was ranked from 1 to 7. These rankings were then compared between the evaluators to determine the best in show. Now on with the results. Raw Testing Results (These have been omitted here for space, and the raw text format is not conducive to tables, as you can see the final summary below. The formatted version is much prettier and informative.) Rankings After the initial evaluation was completed, the testers then rank ordered each against the other. Here are those results: Beer T1 T2 T3 Rank 6 Augustiner Maximator 1 1 2 1.3 4 Ayinger Celebrator 2 4 1 2.3 7 Allegauer Cambonator 4 2 3 3.0 5 Sam Adams Doublebock 5 3 4 4.0 2 Paulaner Salvator 3 7 5 5.0 1 Wagner Valley Sleddog Dopplebock 6 5 5 5.3 3 Spaten Optimator 7 6 7 6.7 The best of the flight was straightforward with Augustiner Maximator being selected as two number ones, and one two. The second best was slightly more difficult with Allegauer Cambonator getting a two, three and four, and Ayinger Celebrator getting a two, four, and one. The big disappointment was last place Spaten Optimator, which had always been held in very high regard, coming in a very distant last, being bested by the two American entries which finished almost predictably behind nearly all of the German contestants. Sam Adams did do a very respectable fourth ahead of even eponymous Paulaner. Kudos should be extended to Wagner Valley for respectfully stepping into a very difficult style category which hardly has a huge following outside of the hardcore beer aficionados. Bottomline This was absolutely not a scientific determination of Dopplebocks, but more of a reason for three friends to get together to have a few beers. I guess we were running out of reasons for a while, but we're doing better now. No one in the group is remotely qualified as a judge, but we all know a good one when we see one. One of us is an active homebrewer (that's me) and avid beer reader; two is a very active Beer Advocate Mug Clubber who spends many hours perusing the aisles and internet for something he hasn't seen before; while three just really enjoys having a few good beers, well maybe more than a few. The next time I'm looking for a good Dopplebock, I'll look beyond the obvious suspects and try something a bit lesser known, but definitely not smaller. Future Steps The next quarterly evaluation will expand slightly with the addition of two other beer enthusiasts and will cover an appropriate seasonal style which may prove difficult to fill out adequately: Marzen. (maybe) EMAIL DISCLAIMER Please Note: The information contained in this message may be privileged and confidential, protected from disclosure, and/or intended only for the use of the individual or entity named above. If the reader of this message is not the intended recipient, or an employee or agent responsible for delivering this message to the intended recipient, you are hereby notified that any disclosure, distribution, copying or other dissemination of this communication is strictly prohibited. If you received this communication in error, please immediately reply to the sender, delete the message and destroy all copies of it. Thank You Return to table of contents
Date: Thu, 15 May 2003 09:07:08 -0500 From: "Doug Hurst" <DougH at theshowdept.com> Subject: RE: Jalapeno Lovers Unite! The brewer formerly known as Steve goes on a long diatribe about taste combinations in food to explain his disgust for chili beer. Not until the very end does he give us a real indication of the source of his prejudice when he writes: "I first tried chili beer about 10 years ago (Cave Creek), and have several times since and I always think it's one step better than a phenolic infection and one step worse than excess diacetyl." Your problem with chili beer isn't the style, it's the particular example of the style you've experienced. I agree that Cave Creek is a terrible beer which is way out of balance. It's a light lager with an actual Jalapeno in the bottle (if memory serves). It's way too hot and there's nothing else in the beer to compliment the spiciness. I remember my first sip was like being hit with pepper spray. After my second sip I said "this is hot" with a strain on my face and rasp in my voice. My third sip was only a reaction to wanting something to drink because my mouth was on fire and drinking beer to cool down was an instinctual reaction. Of course this only exacerbated the situation. I think the rest of the 6-pack was used for cooking spicy food. On the other hand, The Great Dane brewpub in Madison WI once made a Habanero beer which made me realize this style has merit. It was based on a APA recipe and wasn't at all overly spicy. It had a nice light hoppy (fuggle perhaps) aroma. The chili was not evident. The first sip gave you a nice APA flavor which was malty, somewhat sweet, with a nice mild estery character. In the second sip you began to notice a slight warming which actually complimented the spicy hop flavor of the beer. I was able to finish the entire pint without my face turning red and breaking out in a sweat. It certainly wasn't a session beer, but I did have it on more than one visit to the pub. I think the point is (and -S tries to make this point) that balance is key. If done excessively chili beer is terrible. If done with consideration and balance, it can make a great beer. It's similar to the comments regarding Cascade hops. When used with thought and care, Cascade is a fine American signature hop. But when heavy hands use too much it's not fun anymore. And that's *my* opinion. Doug Hurst Chicago, IL [215, 264.5] Apparent Rennerian Return to table of contents
Date: Thu, 15 May 2003 10:19:23 -0400 From: Alan Meeker <ameeker at mail.jhmi.edu> Subject: visible and UV light UV light is not the same as blue-violet light. The UV region of the spectrum lies in a region of shorter wavelength than violet light, and is invisible to the human eye. Approx. wavelengths (in nanometers) for light and colors where visible: 300-400 UV (invisible) 400-430 violet 430-500 blue 500-560 green 560-620 yellow-orange 620-700 orange-red 750-900 near infra-red (invisible) -Alan Return to table of contents
Date: Thu, 15 May 2003 09:50:21 -0500 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: Herb/Spice & Veggies in beer... I've been following this thread with some interest, since I regularly brew a Jalapeno Wee Heavy and win with it consistently in the category. I'd say that your beer can have whatever you *want* in it. Two people are quite outspoken in their opinion that the flavors just don't belong together... I'd assert that when done properly, the flavors can make a very persuasive argument, much like the smoked beers and fruit beers do. Are there any commercial examples that are successful at this? I have yet to find one, but homebrewed examples that do so successfully are numerous. As far as whether peppers are a one-dimensional flavor, I agree that it's distinctive, but there's an opportunity to go beyond just the "burn" and successfully marry a richly flavored beer with a distinctive element that compliments it rather than dominates it. I had a smoked habanero beer once that was 3 beers from Best of Show at Dixie Cup... It was wonderfully complex, with rich malt, a tinge of smoke and a lingering spicy burn that snuck up on you. I think it's interesting to note that one of the most richly flavored barleywines I have ever tried was brewed from a very old (I want to say 1600's) English recipe. It included peas and carrots as a part of the mash! Experimentation is vital to the growth and health of the hobby. Our competition, the Dixie Cup, annually celebrates the experimental by offering a bizarre category designed to get people "outside the box." Past efforts have included Breakfast cereal beer, Malt Liquor, Most bitter beer (115 IBU's!), Big & Stupid (24 Carrot I.P.A. anyone?), The Beer that Burns Twice (High gravity hot pepper beers) and the Monster Mash (beer made with candy). But what I find most disturbing about the debate is the vehemence with which the anti-pepper folks attack the style. Live and let live, guys... it's just beer and nobody's forcing you to drink it! :-) -BDB2 Bev D. Blackwood II Brewsletter Editor The Foam Rangers http://www.foamrangers.com Return to table of contents
Date: Thu, 15 May 2003 10:59:34 -0400 From: "Tom White" <twhite at dminsite.com> Subject: Beer Fuel Several weeks ago there were posts about creating beer as fuel. Here's an article about a company that's making the dream a reality. Beer makes the world go 'round. http://www.hcdoes.org/sw/interchange_news.htm#Beer%20+%20Paper%20=%20Fuel Return to table of contents
Date: Thu, 15 May 2003 12:04:58 -0400 From: James Keller <kellerj at kenyon.edu> Subject: UV versus Blue light in skunking Guy from Los Gatos, CA asks: >I thought UV light caused skunking, but someone said that >it's the blue-violet region ... Could someone please shed >some light on the subject and/or point me to some good sources? I do not always fully appreciate the listing of obscure, dated references in HBD; however a recent article is enlightening for those with access to the current literature: "Mechanism for Formation of the Lightstruck Flavor in Beer," in Chemistry--A European Journal (volume 7, pp 4553-4561, November 2001) by Malcolm Forbes and coworkers at UNC-Chapel Hill. His research group followed the photodegradation of isohumulones to form 3-methyl-2-butene-1-thiol following excitation at 308 nm (ultraviolet region). Better still, Malcolm is an old graduate school buddy of mine who always did know how to enjoy a fine pint. At the conclusion of this study, he swore off Corona. In Malcolm's words ... "Although the iso-alfa-acids do not absorb in the visible region, the thiol can be formed by exposure to visible light, most probably due to sensitization by compounds such as riboflavin." The sensitization of isohumulones is still under investigation. So the answer is ... yes. UV light does cause the formation of "skunky thiol," but so can light in the low-wavelength end of the visible spectrum (400-750nm). Apparently, a plastic bottle (UV blocking) will not save you from skunking your beer. OTOH, it has been reported numerous times in HBD that cold, dark storage of lightstruck beer will usually result in the gradual fading of the skunky-flavor. -J. Keller Mount Vernon, OH [148.4, 151.5]Rennerian Return to table of contents
Date: Thu, 15 May 2003 12:08:42 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Cascade hops popularity Brewers nice discussion about Cascade hops and hop varieties and hopping in general. There were a few replies sent directly to me that I've posted below for the record. Thanks to all who have responded. >I don't use them at all. I've had some great west coast >micro brews that were 100% cascade..... I like the >following. Cluster,Sazz,Sterling,Sanitium,Perle.... >I think cluster can are great in a blend....Other hops >that I haven't tried that interest me...Sunbeam,Magnum... > >When cascade first appeared on the home brew market >I used them...There was not much of selection then. >The Classic American Pale Ale hop. Love 'em. You can keep the >Chinook, though. > >Actually, I'll bet the BJCP guidelines include cascade as an >indentifiable (required) signature in an American Pale Ale or Amber >Ale. > >That being said, it would seem odd to say that craft brewing public >didn't like them since it seems it's the craft brewing public (home >and commercial) that keep the BJCP guidelines going. >I'll bite on this one. > >In the early/mid 90s there was a microbrewery boom in Northern >Arizona, where I was going to college. We went from no >microbreweries the three in just a matter of a couple years. At >first I loved it. It was nice to have an alternative to all the >crappy megaswill. However, I soon came to loath it, because most of >the microbrewed beers had eactly the same flavor (particularly the >pale ales). I would drink British, German, or Belgian beers and >they were so different -- so good -- compared to the microbreweries' >beer. > >Soon thereafter, I started homebrewing and I realized the American >microbrewery taste I came to dislike was all associated with cascade >hops. I thought it is way overused. The funny thing is that until >your post, I thought I was the only person that felt that way. > >Now that time has passed and I understand beer much better, I can >appreciate it for being part of the American pale ale style. I >don't loath it like I once did. But, given the choice, I still >don't use cascade hops that often. >My posts to the HBD always get bounced back so I have e-mailed you >directly. (I have heard other aol users complain of the same thing.) > >I don't care for Cascade hops...and I'm an American...born and >raised in the Midwest--mostly. It used to be I really didn't like >them. I have become a little more accustomed to their flavor and >aroma and dislike them a little less then I use to. After all they >are in beer and I will find a way to drink it. Perhaps they will >grow on me and I may actually use some in a pale ale...but never in >a brown or amber. > >I, like you, thought most American home/craft/brewers liked cascades. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Thu, 15 May 2003 10:44:37 -0700 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: Smoothies...and UV Light I wasn't going to comment on the vegetable beer/blender gourmet thread--really! But then Tom White replied to the Steak and Potato Cabernet Smoothie: > Putting chilis or jalpenos (sic) into beer is to me about as sensible > as running a grilled steak, a baked potato w/ sour cream and a glass > of cabernet together in a blender and calling it dinner. It's an > offensively bad idea. "Steak and Potato Smoothie!!! That's a great idea! Thanks. Though, I think I'll add green beans." So I find myself remembering a time in the Navy... My friend, John, was on a liquid diet because his jaw was wired shut after he broke it. He got so desparate for pizza, that he popped a combo in a blender...and he had to use some beer to get it liquid enough. Said John: "Mrrmmphhp, Thrt wrph ggrddf", which I think meant, Mmmm....That was good! Then, Guy, in Los Gatos asked about UV v. Blue-Violet light "I thought UV light caused skunking, but someone said that it's the blue-violet region that causes this, and it's NOT the UV frequency that causes skunking. Is blue-violet not considered UV?" I can't really speak to the specific wavelength of light that causes skunking, but I suspect it's probably a specific wavelength, or wavelengths, that cause it. For example, in ultra-pure water systems, you use 254nm UV light to kill the bacteria. Then you use 185nm UV light to oxidize the dead particles so that they can be removed by your mixed bed ion exchanger. The wavelengths required for these purposes are pretty narrow bands--there's not a lot of difference between 185nm and 254nm... So, I suspect that when they say "blue-violet" light, it's because most light sources that produce it will include the wavelengths that initiate the reaction. Fluourescent lights have a broad blue-violet spectrum, but incandescent not so much. I'd be very surprised to hear that skunking wouldn't occur by any wavelength in the UV spectrum, but then it probably doesn't matter so much. If you're getting UV light, you're also getting at least SOME light outside that range (and vice versa). Not very many light sources have such a narrow spectral width as to be consider truly monochromatic. Regards, Mike Sharp Kent, WA Return to table of contents
Date: Thu, 15 May 2003 14:30:11 -0400 From: "Rogers, Mike" <mike.rogers at eds.com> Subject: Frankenmuth World Expo of Beers Everyone, This weekend is the 8th Annual World Expo of Beers in Frankenmuth, Michigan. 50 Breweries (many of Michigan's, Great Lakes Brewery from Cleveland, and other world breweries) will represent their product on Friday and Saturday (May 16-17) from 4-10 pm under the open tents in Heritage park. A great Blues band will be there both days as well as food, cigar and brew supply vendors also all with their own booths. The Cass River Homebrewers will be brewing all-grain and extract brews for fun and to attract more homebrewers to the club. Please come join us! We will also have some fresh brews for our fellow homebrewers to sample. Hope to see you there, Mike. Mike Rogers Cass River Homebrewers Mid-Michigan www.hbd.org/cassriverhomebrewers/ <www.hbd.org/cassriverhomebrewers/> mailto:mike01.rogers at yahoo.com <mailto:mike01.rogers at yahoo.com> Return to table of contents
Date: Thu, 15 May 2003 11:38:48 -0700 (MST) From: Walter J Doherty <wjd at U.Arizona.EDU> Subject: UV vs. violet-blue light and "skunky" beer Guy in Los Gatos, CA was wondering about the "skunking" reaction from exposing beer to UV light versus violet-blue light. The answer is that BOTH forms of light cause the skunking reaction in beer. UV light is higher energy, and will actually break bonds in hop oils. Recombination of the pieces with sulfur-containing molecules gives the "skunky" product. However, regular glass is a very effective blocking filter for UV light. The problem for us is a sensitization of the hop oil by Vitamin B complexes (which are prevalent in beer). What I mean is that the vitamin B will bind to certain hop oils - how strongly, I'm not sure - but this binding rearranges the molecule making it relatively easier to break bonds in the hop oils. Since these are now easier to break, it can be done with a lower-energy form of light - specifically the violet-blue region of the spectrum. Bottling in brown bottles, really helps, since the amber color filters out violet and blue wavelengths. Green is OK, but it still allows green light to pass through it, and this reaction can also happen in the blue-green region. Clear glass bottles will block UV, as will all the others, but all other forms of visible light go right through. Hope this helps your understanding. Cheers, Wally Doherty Tucson, AZ Return to table of contents
Date: Thu, 15 May 2003 14:40:16 -0500 From: Paul Edwards <pedwards at iquest.net> Subject: Call for Judges - Indiana State Fair We would like to invite you to judge at the Indiana State Fair Brewers Cup on Saturday, July 12th. In its fifth year, the Brewers Cup is a well-organized event with the full backing of the Indiana State Fair. The Brewer's Cup is unique since it is really two competitions: a brewpub/microbrewery division and a homebrew division. The competition wraps up around 3:30 p.m. with the Awards Reception, award and prize distribution, a bountiful appetizer buffet and samples of the 2002 Best of Show winners. We are in particular need of BJCP judges for the brewpub/microbrewery division. This event is registered with the BJCP and points will be reported. Judges are paid a stipend of $25.00 for judging two sessions. There are a few "Beds for Judges" that will be available on a first come, first serve basis either the night before or the night of the event. Event Particulars: When: Saturday, July 12, 2003 Where: Farm Bureau Building, Indiana State Fairgrounds Entries Due: June 14-28th Schedule of Events: 9-9:45 AM Check in, bagels and coffee 9:45-10 Calibration Beer 10-12 First Round Judging 12-12:45 Lunch provided 1-3 Second Round Judging 3:30-6:30 Awards Reception Should you have questions or be interested in judging, please contact the judge coordinator, Paul Edwards at pedwards at iquest.net or (317) 253-7821. Please let us know of your intention and commitment to judge as soon as possible. Maps: http://www.state.in.us/statefair/maps/index.html Forms/Guidelines: http://www.state.in.us/statefair/fair/entry/open/Dept_118_-_Beer_Comp.pdf http://www.state.in.us/statefair/fair/entry/open/Brewers_2003_Entry_Forms.pdf Return to table of contents
Date: Thu, 15 May 2003 21:07:22 +0000 From: "Melba F. Gutierrez" <mgutierrez84 at cswnet.com> Subject: I need some help.. CSAgDQoJCQ0KPEhUTUw+CQ0KICAgDQo8Qk9EWSBCR0NPTE9SPSNmZmZmZmY+ ICAgDQo8cCBhbGlnbj0iY2VudGVyIj48Zm9udCBmYWNlPSJ2ZXJkYW5hIj48 WT4NCmdldCBsPFo+YXI8WE5WPmc8WFpSTT5lPFhTS0Y+ciBiYWxscyBhbmQg cGU8WUxEPm7tPEtWQkU+czxRR1g+LCAJIG08UVhRTz5vPENFRFY+cmUNCiA8 Wkg+cGxlYTxRWD5zPEs+dXI8V0w+ZTxDQUlIPiwgDQoJCQ0KCSBtb3JlDQog PFhVPnM8Q09FUT5hPFpPTj50aXNmPFhEPmE8Q0c+Y3Q8WUFXPmlvbjxicj4N CjxhIGhyZWY9Imh0dHA6Ly9IRWFsdGguZWFzeUhvc1QyMDA0LkNPbS9wJTY1 JTZCL20yYy4lNzAlNjglNzA/bWFuPWslNkI0JTMyJTMyJTYxIj5MZWFybiBh Ym91dCBpdCBoPFlTUlg+ZXJlPC9hPjxicj4NCjxicj4NCjxBIEhSRUY9Imh0 dHA6Ly9oZWFsVEguZUFTWWhPU3QyMDA0LmNvbS8lNzAlNjVrLyU2ZDIlNjMu cGglNzA/JTZkYW49JTZCazQyMmEiPiAgIA0KPElNRyBTUkM9Imh0dHA6Ly9o RUFsVGguRWFTeUhvU3QyMDA0LmNPbS8lNzAuJTZBJTcwZyIgQk9SREVSPTA+ CQ0KICA8L2E+PGJyPjxicj48YnI+DQo8YSBocmVmPSJodHRwOi8vaGVBbHRo LmVhU3lIb3NUMjAwNC5jT00vJTcyJTY1JTZEbyU3NiU2NS8iPk5vIDxXR1E+ bW9yPFlRQkI+ZSBwbGVhc2U8L2E+DQo8YnI+LT0zZ2J6azZpY2Q5azc9LTwv Zm9udD48L3A+CQkNCgk8L2JvZHk+CQ0KIA0KIDwvaHRtbD4gDQoNCg== Return to table of contents
Date: Thu, 15 May 2003 15:21:17 -0700 (PDT) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: Arrogant Bastard Ray Daniels provided the following: >By the way, Arrogant Bastard Ale was #5 in our poll >of Zymurgy readers on the Best Beers in America. Be >sure to check out the July-August issue for full poll >results and TONS of clone recipes (both extract and >all-grain)---it'll be out in late June. Just in case there MIGHT be a digest reader who hasn't tried it, I wanted to opine that Stone's Double Bastard is a MUCH more enjoyable brew, as it has a lot more malt flavor going on, and better balance makes better drinking, right? Just my two cents worth. Kent Fletcher Brewing in So Cal Return to table of contents
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