Inside This Issue:
pg.2	REAL PUBS-REAL ALE-REAL NEAT!
pg.3	RECIPE - IPA
pg.3	Beer Styles - NEW
pg.4	Pale Ale/ Bitters
pg.6	Beer Trivia is Cool!
	and more...

 The APRIL meeting of the KOBB will be held at J. Gilligan’s Draft House in Arlington for a guided tasting

April 14^th 1999 at 7:30 p.m.
 
 

The Knights of the Brown Bottle Homebrew Clubis a group of people interested in brewing and enjoying quality beer. The regular club meetings are held monthly at 7:30 p.m. on the second Wednesday of each month at:

Dr. Jeckyll’s Home Brew Supply 2304 W. Park Row #18 Pantego, Tx. 817-274-7405

Visit the Knight’s Webpage at:

http://hbd.org/kobb/

President : Steve Wesstrom

VicePresident: Larry Jarvis

Secretary: J.B. Flowers

Treasurer: Jim Case

Competition Chairman: "just Dave" Girard

Newsletter Editor: Byron Eastwood
 
 

PART III of III

by Richard Graham

Of course I can’t write about British pubs without talking about British ales. There were far to many fine ales for me to list and describe individually, but some general comments are in order. In the 1960’s it was becoming evident that real ales were being replaced with cheaper, higher carbonated ales and lagers. In 1971 a group of beer lovers formed the Campaign for Real Ales, CAMRA, with the intent of insuring that real ales were not lost to future generations. Thanks in large part to CAMRA many, if not most, pubs today advertise "Real Ales" or "Traditional Ales." I estimate we stopped in about 20 pubs during our 13 days in England and Scotland. Of those 20 pubs’ I can recall only two that did not have a real or traditional ale on tap. Most had a minimum of three and some as many as eight handles to pull the ale off the cask.

Real Ales are what we normally refer to a "cask conditioned ales." Green beer is fined and then primed in the keg, usually a firkin, and allowed to condition in the pub cellar several days prior to serving. The cask has two holes -- a bung hole for serving the beer and a larger shive hole on top. When preparing the keg for tapping, the shive hole is knocked in and a soft spile is inserted to allow carbon dioxide to escape as the beer conditions. When conditioning is complete, a hard spile replaces the soft one. The hard spile is removed so beer can be served via the hand pump. At night, the hard spile is replaced to protect the beer from oxidation. However, since the "real ale" has no preservatives and air can enter the cask when the beer is dispensed, the life of the ale is measured in days. As air does mix with the ale, the ale will change in character from day to day and even from hour to hour. This change in character and its inherent smooth taste are what make real ales special to real ale aficionados. A traditional ale is a real ale except that the beer is capped with a blanket of carbon dioxide to prevent spoilage, increase shelf life and make the flavor consistent from the first pint to last. As long as the CO2 pressure is low, does not fizz the beer, or force it from the keg to the tap, most beer drinkers will not even notice the difference.Draught beer, ale or lager, is served in Imperial pint glasses (22 oz) or in half pints. The glasses are marked with a royal seal and fill line to insure a proper fill. (I told you the Brits take their beer very seriously.) Gentlemen normally drink pints and ladies half pints. If you ask for a beer without specifying a size, the publican will always draw a pint. The beer taps and handles list the percentage of alcohol by volume (ABV) for that beer. Most real ales average about 4% ABV. The price of pint will vary between tied pubs and free houses, location, and percentage of alcohol. I found that most real ales cost between One Pound Seventy Pence and Two Pounds ($2.80 - $3.50) per pint. There are many misconceptions about British ale. The first misconception is that Brit ales are "warm and flat." This is probably true if comparing a fine, real ale to a Bud Lite. Real ales are less carbonated than American lagers. You expect to see 2.5 volumes of CO2 per volume of beer in most American beers while real ales are normally carbonated at less than a one-to-one volume of CO2 to ale. Real ales are served at cellar temperatures, usually about 50 to 55 degrees Fahrenheit. These two factors, temperature and carbonation, are major contributors to the beer’s aroma and soft, smooth taste.

The next misconception is that British ales are "strong and heavy." Except for strong or winter ales, most English and Scottish ales are fairly low in alcohol content -- 3.5% to 4.5% ABV. I think many people associate "darker" with "stronger." While darker than most of our ales or lagers, the final gravity of the beers I tasted were in the range of 1.010 to 1.015 -- not a "heavy" at all by my definition. Thirdly, real ales are not a biting, puckering bitter being in the range of 20 to 40 International Bittering Units. Most, in fact, will be on the lower end of the bittering scale. I only tasted one IPA on this trip that even approached the bitterness found in American ales such as Sierra Nevada. While not bitter, neither were these beers overly "sweet." The use of crystal malts was subdued to say the least. What they did possess was a delicate balance between malt and hops. This may be why a really good bitter or English Pale is so hard to make. It would be a very tough decision if the Brit’s had to choose between retaining their pubs or the Royal Family. I think I know what the outcome would be -- sorry Chuck, but real ales would probably win-out over a Prince of Wales. Fortunately, both pubs and the Royal‘s are British institutions. We should, therefore, be able to enjoy pub life, hoist a pint of real ale (thanks to the folks of CAMRA), and toast the Queen for years to come. God save the Queen and God Bless those real ales.

Thanks Richard for the great series on British Pubs!!!

India Pale Ale

India Pale is not for the hop cautious! This is an Americanized version which will smack you in the head with a dry slightly carmely body and wall of Cascade hops that pound even the heartiest taste buds into sweet submission. For a more English type India Pale Ale use Kent Goldings in place of the Cascades and try treating your water to obtain an accurate hardness (Ca=111, SO4=337,

Mg=18, Na=35, Cl=32, CO3=38, Hardness=352, Alkalinity=31), replace the American Ale yeast with a English or British Ale yeast and you’ve got a completely different monster. Pale Ales Rule!

They are easy to brew and taste like you went out of your way to do something special.

Ingredients:
 
 

9 pounds, Pale Malt

3/4 pound, Crystal Malt 20-30L

1/2 pound, Carapils Malt

1--1/2 ounce, (4.9 – 6.0%) Cascade

(60 Minutes)

1--1/2 ounce, (4.9-%) Cascade (15 Minutes)

1 ounce, Cascade (dry)

1 teaspoon, Irish Moss (15 Minutes)

2 teaspoons, Gypsum (optional to water

hardness)

2 ounces, Oak Chips

Wyeast 1056 American Ale
 
 

Procedure:

Mash Pale malt at 153 F for 30-60 minutes. Test for conversion after 30 minutes.

Add Crystal and Carapils and mash-out at 168 F for 10 minutes.

Sparge. Bring to boil for approx. 1 hour.

In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30

minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart to 1 gallon of 1056 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle.

Specifics:

Primary: 7 days

Secondary: 5 days

======================

Show some STYLE?

by Byron Eastwood

Last month, I kicked off this little treatise on beer styles with a tale about brewing with some friends and their brewing "JUST Beer" as opposed to brewing to a specific style. Later, those same friends reminded me that I had left out one important point in my article. Most home-brewers don’t brew their average "drinking beer" to a certain style and really enjoy the beer they make. I fully agree! Without a doubt some of the best homebrews that I have ever tasted were beers that were brewed to no specific style at all.

I’ll go even further and say that some of my own personal favorite beers are brewed to no particular style from recipes that came right off the top of my head back before I even knew the difference between a lager and an ale yeast.

So, if I offended anybody with the issue of brewing to style, just chalk it up to my being anal and go have a homebrew. Brewing to style is, however, fun; so is brewing anything that your little heart desires. The main object to any hobby is to enjoy yourself; so whether or not you want to try your hand at a certain style is all up to you. Because, when you brew beer, you are the head brewer. Whatever you brew, I hope it turns out to be your best yet. (if you’re unsure, invite me over for a few pints and I’ll help you decide). This month… Pales and Bitters.

PALE ALE / BITTER

In Britain, there are no rules as to what a brewer must name his beer. As a result many brewers use the words "Bitter" and "Pale Ale" interchangeably. Traditionally, Pale Ale was a bottled product while Bitters were in casks or kegs. Now, even this separation is no longer in use. Today, the major difference between a Pale Ale and a Bitter is the name. They are light to full-bodied, have medium to high hop bitterness with good support from the low to medium maltiness and are well-attenuated. Some are dry and others are sweet. They have medium to high hop flavor and aroma. The styles vary along geographic lines, with the northern type being maltier, stronger and usually has a lower hop bitterness, while the southern type is more aggressively hopped and carbonated. They are fruity and estery and they can have low to medium diacetyl. Low caramel character is sometimes present. Pale ale malts are the principal grist; if crystal is used at all, it is employed with great restraint. The pale ale malts used may impart a light nuttiness to the flavor. The essential ingredient is the hearty smack of hops. Dry hopping is common, creating a fine hop aroma with malt for balance. English hops such as Fuggles and Goldings are usually used, though there are a very limited amount of examples using German hops for flavor and aroma. They are brewed with water that is extraordinarily hard. The calcium content makes for a firmness of body, while the sulfate will increase the perception of bitterness and will give the beer a long, lingering dry finish. The "Bitters" are generally available in three strengths (Ordinary, Special and Extra Special). The "Pale Ales" are usually around the ESB strength though some fall into the area of Special Bitter.
 
 

Ordinary Bitter

Mildest form of Bitter. Dark gold to medium copper-brown. Grain and malt tend to predominate over hop flavor and bitterness (although there are exceptions) with enough hop aroma to balance and add interest. Light to medium body. Low diacetyl and fruity-esters.

Commercial examples: Brakspear Ordinary Bitter, Young's Bitter, Fuller's Chiswick.

O.G.: 1.033 - 1.038; Alcohol: 3 - 3.5%; IBU's: 20 - 35; SRM: 8 - 12.
 
 

Special Bitter

Moderate strength. Similar to an ordinary bitter, but stronger and more robust with a more evident malt flavor and hop character.

Commercial examples: Sheffield Best Bitter, Theakston's Best, Fuller's London Pride, Tom Sheimo's Favourite.

O.G.: 1.038 - 1.045; Alcohol: 3.5 - 4.5%; IBU's: 28 - 46; SRM: 12 - 14.
 
 

Extra Special Bitter

A full-bodied, robust copper colored beer with a maltier, more complex flavor than either the ordinary or special bitter. Maltiness should be evident with medium to high hop bitterness, flavor and aroma.

Commercial examples: Young's Special, Adnams' Extra, Red Hook ESB, Fullers ESB, Mitchell's ESB, Theakston's XB, Belk's ESB.

O.G.: 1.046 - 1.060; Alcohol: 4.5 - 5.5%; IBU's: 30 - 55; SRM: 12 - 14.

Commercial examples of other various Bitters: Shepherd Neame's Masterbrew Bitter, Ind Coope Burton Ale, Marston's Pedigree, Timothy Taylor's

Landlord.
 
 

English Pale Ale

If a brewery produces both a Pale Ale and a Bitter, the Pale Ale will have the higher gravity. The Pale Ale may be less obviously hoppy than the Bitter. The colors range from light to pale amber with many as deep as copper. They are light to medium body, have medium to high hop bitterness and medium hop flavor and aroma.

Commercial examples: Worthington White Shield, Bass Ale, Royal Oak, Whitbread Pale Ale.

O.G.: 1.043 - 1.056; Alcohol: 4.5 - 5.5%; IBU's: 20 - 40; SRM: 6 - 12.
 
 

American Pale Ale

In comparison to its English counterpart, it is slightly less malty, in the range of low to medium. It is fruity and estery with some crystal malt providing a bit of residual sweetness. A distinction of the American version is the high hopping of American varieties. Dry hopping is appropriate. Stock ale is generally in the pale ale style, and is a slightly stronger version meant for longer storage. Pale to deep amber/red/copper. Low diacetyl is OK.

Commercial examples: Geary's Pale Ale, Sierra Nevada Pale Ale, Shoals Pale Ale, Hopland Red Tail Ale, Red Hook Ale, Long Trail Ale, Carrabassett Pale Ale, Harpoon Ale.

O.G.: 1.045 - 1.056; Alcohol: 4.5 - 5.5%; IBU's: 20 - 40; SRM: 4 - 11.
 
 

India Pale Ale

A special style of pale ale that has high hop bitterness, medium to high hop flavor and aroma and a higher alcohol content. Originally brewed in England for the long trip to India. High hop rates were used for preservation. The beers continued to ferment during the journey, coming into peak condition at arrival. The effects of this heavy hopping might not be quite as severe as it seems. Hops were not as high in alpha acids as today, and they may have been aged to reduce bitterness. An IPA should have a medium body, medium maltiness with evident alcohol, though the finest examples tend to mask the alcohol well. It can have fruity or estery notes, yet the diacetyl should be low. Often paler than that of classic British Pale Ale, being a full gold to light orange-copper/deep amber. Oak flavor from aging in oak is not appropriate in traditional IPA's, but has shown up in American versions. Traditionally, English hops such as Fuggles and Goldings were usually used, but today Willamette, Cascade and other American varieties are normally associated with American Pales and India Pales brewed in the U.S..

Commercial examples: Ballantine's Old India Pale Ale, Sierra Nevada Celebration Ale, Anchor Liberty Ale, Harpoon IPA, Tupper's Hop Pocket,

Oregon Original IPA, Sea Dog Old East India.

My personal favorite, if you can find it, Pyramid India Pale Ale.

O.G.: 1.050 - 1.070; Alcohol: 5.5 - 7%; IBU's: 30 - 60; SRM: 6 - 18.

Try your hand at brewing a English or American style Pale Ale and you’ll be surprised at the tasty and very drinkable results. Want to know more about Pale Ales? Try asking any of the following guys in our club that I consider to be authorities on the subject. Tony Owens, Warren Moseley, Richard Graham.

See the Recipe of the month

on page three!!

Beer Trivia is Cool!

by: Byron Eastwood

(This months Trivia article is submitted by Dave May)

Notes and disclaimer: I stole these questions from a September 1996 edition of "The Malt Advocate" I am sure the questions were thoroughly researched but I'm not so sure about the answers. Since I stole, excuse me, plagiarized this information, I do not claim any credit for the information contained herein. I also can not be held responsible for any personal or property damage resulting from broken glass caused by "discussions" over these questions.
 
 

1. The original Bavarian Reinheitgebot (purity rule) promulgated in 1516, limited the ingredients in beer to:

a) Yeast, Barley Malt, and Hops

b) Hops, Malt, Yeast, and Water

c) Barley, Hops, and Water

1. Barley, Hops, Water and, "Belgian Lace"

a) herbs; bushes

b) cones; stalks

c) flowers; vines

d) cheap; trees
 
 

3. The biggest beer producing nation (in total volume) is _____; the biggest beer drinkers (per capita) are the _____.

a) Germany; Czechs

b) Russia; Irish

c) America; Germans

a) D.G. Yuengling & Son

b) Molson Breweries

c) Cuauhtémoc Cereveceria

d) Plank Road Brewery
 
 

5. The 18th Amendment ("Prohibition") prohibited the _____.of intoxicating liquors in the United States.

a) manufacture, sale or transportation

b) non-religious consumption

c) consumption for purposes of enjoyment

d) chiropractic use
 
 

6. The difference between 'pilsner' and 'pilsener' is one of:

a) spelling

b) the type of finishing hops used

c) Lovibond degrees

1. German and Czech/Bohemian strains of yeast

7. Which historical scenario concerning beer is true?
1. "Atila the Hun was diverted from sacking Rome in 453 by a cleverly placed decoy stockpile of beer."
2. "The Egyptian Pyramids were built by workers who lived mainly on a diet of beer, onions, and bread."
3. "Thomas Jefferson wrote the Declaration of Independence in 3 days, during which time he consumed only roast turkey, black walnuts, preserved ginger, and pots of Philadelphia ale."

a) Anchor; San Francisco

b) New Albion; Sonoma

c) D.L Geary's; Portland, ME

d) Spuds McKenzie's; St Louis
 
 

Answers:

1. C (Yeast was not "discovered" in 1516)

2. C

3. C

4. B

5. A

6. A

7. B

8. B

9. C

10. B
 
 

Scoring guidelines:

0-2 correct: You must be reading your friends' beer books. Go get 10 cases of Duvel and pour them in a bathtub. Take a long soak in it for a while you read every word Michael Jackson (not the white-gloved one) has ever written. Drink the Duvel. Take the quiz again then get your own beer books.

3-5 correct: You got the easy ones! In the future, only read or talk about beer with a big glass of homebrew in hand. Sip it often while talking to new people. Keep copies of every word Michael Jackson (not the white-gloved one) has ever written in your reference library.

6-9 correct: You know something about beer. You probably impress your friends at beer stores and bars, you make insightful observations about the beer you drink, and you enjoy the bold horizons your beer awareness opens.

10 correct: Look, nobody should know all of this stuff; you need to get a real life! You probably hit the beer festivals and actually listen to the brewers instead of regaling them with endless stories about your home brewery. At the very least, you should publish your own beer trivia questions for the newsletter.
 
 

Thanks to Dave May for the great submission!

See ya next month.

Until then, listen to your beer! It has a tale to tell

"Got a strange beer fact or legend that you would like to see published in the coming months"?

Send to Byron Eastwood at:

2615 S. Center St.

Arlington, Tx. 76014

or

E-mail : eastwood@intrinsix.com
 
 

Watch for Info on the 1999 Celtic Brew-Off…

Coming to your mailbox soon

Events

1st round judging - ( at J. Gilligan’s Bar and Grill, Arlington)

Saturday, May 15th, 1999

Award Presentations - (at the Scottish Festival, UTA Maverick Stadium, Arlington)

Saturday, June 5th, 1999

KOBB Brewing Demonstrations - (at the Scottish Festival, UTA Maverick Stadium, Arlington)

Saturday - Sunday, June 5th-6th, 1999
 
 

Mission Statement

The mission of the Knights of the Brown Bottle and this newsletter is to serve as a forum to promote public awareness and appreciation of the quality and variety of homebrewed beer through the collection and dissemination of information regarding the art and science of homebrewing, and to promote the responsible use of beer as an alcohol - containing beverage.

The club newsletter is published monthly and highlights the events and meetings of the club, local beer events and technical information that will help everyone brew better beer. Items for publication are welcomed and encouraged. They should be directed to Byron Eastwood.

Byron’s e-mail: eastwood@intrinsix.com
 
 

Three guys in a bar; a Texan, a Californian, and a Seattlite. They drink, They get crazy. The Texan grabs a bottle of Tequila, unscrews the top, takes a good swig, and throws the bottle into the air. He then pulls out a .45 caliber pistol and shoots the bottle, spraying Tequila all over everything.

The other patrons at the bar shout "Hey why'd you waste that?!" The Texan says, "Heck, it's just Tequila, where I come from, we got lots’a Tequila."

The Californian, not to be outdone, whips out a corkscrew and opens a bottle of wine, pours some into a glass, swirls the glass, and sips it, then throws the bottle in the air, and shoots it with a little silver pistol.

The patrons again express their displeasure and astonishment at such a waste of a bottle of wine. The Californian says, "Napa Valley, we got lots of great wine down there."

The Seattlite borrows the corkscrew, pops the top off a bottle of Red Hook and downs the whole bottle. He throws the empty bottle into the air, turns and shoots the Californian while simultaneously catching the falling bottle. Now the people are screaming, "Why'd you do that???!!!!" The Seattlite replies, "We got lots of Californians in Seattle, but I gotta recycle this bottle or I could be arrested."

- Drew Carey

(In Seattle, it is a municipal offense to fail to recycle all glass containers)
 
 

The difference between higher and lower

forms of life is home-brewed beer.

• Anonymous

-WARSTEINER Slogan
 
 

It never rains in the brewhall.

-Old German Saying
 
 

BEER. It is the drink of those who think And feel no fear or fetter- Who do not drink to senseless sink, But drink to think the better

(argument against the U.S. Temperance movement)

- Anonymous 1903
 
 

He that buys land buys many stones. He that buys flesh buys many bones. He that buys eggs buys many shells. He that buys good ale buys nothing else.

- John Ray (1627 - 1705)
 
 

I know when to stop drinking beer..... When I go to brush something off my shoulder and its the floor........

- from "Deep Thoughts" by Jack Handey
 
 
 
 

Knights of the Brown Bottle

2615 S. Center St.

Arlington, Tx. 76014
 
 

From the Editor

Got any ideas for future articles? Would you like to see articles on certain types of equipment, or a particular procedure? Drop me an email or give me a call and I’ll do the research. Don’t be part of the "silent majority". If you are interested in reading about a certain brewing subject in your newsletter, just let me know and it will happen.

Byron

(817) 276-1370

email: eastwood@intrinsix.com