HOMEBREW Digest #4574 Thu 05 August 2004

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  Re: NYC Beer (Jeff Renner)
  Re: Does Shangy's top that? ("Scott D. Braker-Abene")
  Re:  I Hate Bottling (Jeff Renner)
  FOAM Cup Entry Window Sep 10-17 ("philosophersstone")
  Fermented Coffee (Alexandre Enkerli)

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---------------------------------------------------------------------- Date: Thu, 5 Aug 2004 09:57:52 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: NYC Beer For those of you who know NYC and also know beer, what about McSorley's Ale House? http://www.hoganstand.com/kilkenny/images/mcsorleys/bio_page/mcsorleys.html Reviews at http://www.pubcrawler.com/Template/ReviewWC.cfm/flat/BrewerID=1155 and http://www.worldsbestbars.com/city/NewYork/McSorleysOldAleHouse.asp are generally very positive on atmosphere, although a few feel it is a tourist trap. And nearly all praise the ale, but I wonder if they are just taken in by the atmosphere. So, how is the beer? How would you describe it? I suspect it's American cream ale and American cream ale plus caramel, but I don't know. For that matter, what are your thoughts on the place? It was McSorley's (the place, not the beer) that inspired my McGinty's Irish-American Red Ale http://hbd.org/hbd/archive/3848.html#3848-21 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, 5 Aug 2004 07:04:57 -0700 (PDT) From: "Scott D. Braker-Abene" <skotrat at yahoo.com> Subject: Re: Does Shangy's top that? Don Hellen Writes: "Jungle Jim's grocery store has a selection of over 3,500 beers. Does Shangy's top that?" Most definitely Shangy's tops Jungle Jim's. Shangy's is 35,000 square feet of the best beer distributor on earth. I have been to Jungle Jim's and it is a great store. It is however no Shangy's. C'ya! -Scott ===== "My life is a dark room... One big dark room" - BeetleJuice http://www.skotrat.com/skotrat - Skotrats Beer Page http://www.brewrats.org - BrewRats HomeBrew Club Return to table of contents
Date: Thu, 5 Aug 2004 10:28:34 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: I Hate Bottling I think I may have made this observation after judging the second round of last year's NHC in Chicago, but it bears repeating. I often judge pale American lagers, and at this years' second round NHC, at MCAB weekend before last and again last weekend at the Michigan State Fair, I was disappointed in the many examples of oxidized beers that were evidently not bottle conditioned, judging by the lack of deposit. There were examples of the same problem in IPAs, though not as many. It's ironic that in the case of the NHC second round and MCAB, these were the best brewers showing off their best beers. And in the case of the State Fair, it was probably the more advanced brewers who had draft systems and were bottling from the tap, either CP or just with a tube. It has been well recognized for years, especially by British beer authors like Michael Jackson, that bottle conditioned beers are more stable. It's not that the yeast actually consumes all the O2 in the head space (I think George Fix demonstrated this). I think that it is that yeast is a powerful anti-oxidant. Our club brewed a Classic American Pilsner (CAP) for the 2000 National Homebrew Conference in Livonia, MI. We carefully counter-pressure bottled hundreds of bottles with an efficient bottler that pico-Brewing Systems' Mike O'Brien fabricated. It looks a little like a drill press, and really worked well. The beer was fine at the conference, but despite all the care that went into purging the bottles before they were filled, in six months, the remaining bottles had oxidized badly, even though they were refrigerated. My conclusion is that counter-pressure bottling is problematic. A second conclusion is that brewers of delicate styles should rebrew for MCAB and NHC second round. 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, 05 Aug 2004 10:15:01 -0500 From: "philosophersstone" <philosophersstone at gbronline.com> Subject: FOAM Cup Entry Window Sep 10-17 Fellow Homebrewers, The Fellowship of Oklahoma Ale Makers (FOAM) invites you to enter, to judge, and to participate in FOAM Cup 2004. The entry window for this BJCP-certified competition is September 10-17, with judging set for September 24 and 25 in Tulsa, Oklahoma. Once again, FOAM Cup is part of the High Plains Brewer Competition. It is the fourth of six High Plains events this year. Individual and club points earned at FOAM Cup will count toward the 2004 High Plains Brewer of the Year, and Club of the Year awards. Please ship or deliver your entries to the Mecca Coffee Company in Tulsa, OK to arrive between September 10 and 17, 2004. The fee for everybody is $6 per entry. Get all of the details, rules, and entry forms at the FOAM web site, www.alemakers.com. Potential judges and stewards please contact the FOAM Cup 2004 Judging Director at rogueale at earthlink.net. Robert Gulley, Competition Organizer okierat at alemakers.com Jeff Pursley, FOAM President philosopher at alemakers.com Return to table of contents
Date: Thu, 5 Aug 2004 12:42:43 -0400 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Fermented Coffee Jon Olsen in Minny, MN, wondered: > 1) coffee contains sugar, how else does roasted coffee get carmelized, > right? Right. But the proportion of sugar in a coffee bean must be pretty small. The berry's pulp should be much better in this respect. Now, one thing to keep in mind is that the taste of (brewed) coffee comes as much from roasting as from the green bean itself. This is easy to notice when you homeroast. So even if you do succeed at using any kind of unroasted coffee product, bear in mind it won't taste like coffee. Another thing is that coffee's very sensitive to overextraction. Think of the difference between a well-made espresso and the kind of coffee you get from those huge office percolators. Long term extraction by mashing or fermentation might also have unwanted results. No idea where to get berries but green beans are very easy to find. Among the best known resources is: http://www.sweetmarias.com/ Of course, you can't use green beans for anything you'd use berries for. But if you want to experiment with these two beverage hobbies, I'd suggest starting with green beans. BTW, a friend has mentioned a drink made with green coffee beans and cardamom. Didn't really look for information on it but I do have green beans and cardamom pods. Does anyone know how to make this green coffee beverage? In books about coffee history, they do talk about people using green beans and roasting only becoming popular fairly late in the game. > 5) should I *drink* as much coffee as I just did before posting to hbd? Well, some HBDers probably had a pint before posting at one point or another and it doesn't seem to have killed anyone just yet. Aren't we a very understanding bunch? AleX in Montreal [555.1km, 62.8] ApparentRennerianCoordinates Return to table of contents
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