HOMEBREW Digest #229 Wed 16 August 1989

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		Rob Gardner, Digest Coordinator

  Growing Hops (Terry Noe)
  Re: Chicago Brewpubs (beckley)
  Beer judge exam, Connecticut (drutx!homer)
  Moving to Houston... (Jerry Burch)
  Stouts and Mugs (Doug Roberts)

---------------------------------------------------------------------- Date: Tue, 15 Aug 89 7:30:54 PDT From: Terry Noe <terry at hpsadpe> Subject: Growing Hops I've seen several people commenting in this digest recently about growing their own hops. I've recently bought a house, and am in the process of landscaping my weed-filled yard. I was hoping some enlightened hops farmers out there could give me some more information about growing them. Specifically, what type of conditions do I need to grow hops? I live in Sonoma County, California (50 miles north of San Francisco). We have standard warm and dry California summers with cool nights, and heavy clay soil. Also, what do you think about hops as far as a landscaping plant - is it something you'd want in your back yard? And finally, I'd like to find a source for brewing-quality hops. Thanks in advance for your help. Any information or pointers to other sources would be appreciated. Terry Noe terry at hpsadpe.hp.com Return to table of contents
Date: Tue, 15 Aug 89 08:48 CDT From: beckley at beehive.att.com Subject: Re: Chicago Brewpubs I second the motion to visit the Goose Island Brewery in Chicago. To my taste, it has the best brews in town. However, the food isn't very good. BTW, it's located at 1800 N Clyborn (Just north of North Ave. at the corner of Willow, Sheffield, and Clyborn). Monday nights are Lager Nights and Tuesdays are Ale Nights. The special prices are $1.50 a pint. Usually everything is $3.00. In addition to their regular Ale and Lager, they also have a regular Pils and two or three specialty brews that change with the seasons. I haven't been to Sieben's in over a year. It was way too much the yuppie place to be, the beers were always too sweet, and the food was bad. The third place I know of is Tap and Growler. This place has some good beer, but wasn't very consistent. The food was the best of the three. They also sell other brands of bottled beer. They're at 901 W. Jackson. Outside of Chicago there is The Weinkeller. It has been a specialty beer bar for a long time boasting the largest beer selection in the world. They say they have over 500 kinds of beer, but I've never counted :-). Recently they started brewing they're own. I've had their pale ale, and root beer. Both were very tasty. The Weinkeller is located on Roosevelt Rd. in Berwyn. There is also a micro-brewery somewhere in Elmhurst. I don't think they have a pub, so you'll have to look for their beer at the bars in Chicago. I wish I could remember the name. I had their beer at a party, so I know you can order kegs. owen_d_beckley at att.com Return to table of contents
Date: Tue, 15 Aug 89 10:48:06 mdt From: att!drutx!homer at hplabs.HP.COM Subject: Beer judge exam, Connecticut Beer Judge Certification Program Exam Weston, Connecticut August 27, 1989 (Sunday) 2:00 PM Contact: Pat Baker (203) 356-2779 (203) 227-8028 As this is the first exam I have posted to the net, some introduction is in order. The purpose of the judge program is to recognize homebrewers and beer connoisseurs who have a thorough understanding of the brewing process, the flavor components in beer, and the characteristics and historical development of the different world beer styles. The program is sponsored by the AHA and the Home Wine and Beer Trade Association. There are five levels of certification Recognized, Certified, National, Master and Honorary Master Judge. Placement in the levels is determined by exam performance and experience points. Experience points are earned through efforts at a competition sanctioned by either the AHA or the HWBTA. The three hour written exam is given in two distinct parts: the essay and the taste section. The essay portion, worth 70 percent of the final score, is designed to determine an individual's overall knowledge of beer. The taste portion will be given concurrently with the written part of the exam. Each candidate will judge up to four beers as if they were entered in a competition. Upon certification, judges will receive a handsome certificate, and a wallet-sized card. Recognized and Certified Judges may also purchase a cloisonne pin denoting there status. In 1988 and 1989 Edme Malt Company sponsored silver pins for our National Judges and gold pins for Master Judges. Names and addresses of judges in the program are made available to organizers of sanctioned competitions. Organizers then invite these judges to judge in the sanctioned competition. Full details on the program are contained in a booklet that can be requested by sending a postal address to: att!drutx!homer, or AHA, PO Box 287, Boulder, CO 80306. Attn: BJCP Administrator Jim Homer Co-director BJCP att!drutx!homer Return to table of contents
Date: Mon, 14 Aug 89 15:20:49 19 From: ibmsupt!ibmpa!jburch at uunet.UU.NET (Jerry Burch) Subject: Moving to Houston... I am moving to Houston for the rest of the year. Does anyone know of any homebrew supply shops or brewpubs in the area? Thanks - Jerry Burch jburch at ibmpa.tcspa.ibm.com || uunet!ibmsupt!jburch || jburch at polyslo.calpoly.edu Return to table of contents
Date: Tue, 15 Aug 89 22:07:18 MDT From: roberts%studguppy at LANL.GOV (Doug Roberts at Los Alamos National Laboratory) Subject: Stouts and Mugs > I have a have a question about milk/sweet stouts. > > Does anyone have a good recipe for making a sweet stout? What I'm looking > for is a clone of a Mackeson Triple Stout for late night/after dinner sipping. Ah! Someone else who wishes to make Mackey. It took me three tries, but I finally got a batch that was closer to the original Mackeson sweet stout than I could have hoped for. IT WAS WONDERFUL! Here's the recipe: 7# of Australian Light Syrup (From Great Fermentations in Seattle) 1# Chocolate, cracked 1 1/2# Black Patent, not cracked 12 oz crystal, cracked 12 oz lactose (Again, from Great Fermentations: a good supply house) 2 oz Kent Goldings whole hops 1 tsp salt 1 tsp citric acid 2 1/2 tsp nutrient (Yep, Great Fermentations) I brought the wort to a boil (water & syrup to make about 3 gallons), then added the crystal. I boiled for about 10 minutes, then added the hops. Boiled for about 5 minutes, turned the heat off & added the chocolate & black patent in a grain bag and let it steep for about 10 minutes. I then sparged the grain bag with ~2 gallons of boiling water. Finally, I added the lactose. The start S.G. was 1.057, which translates to a potential alcohol of 7.8 percent. The end S.G. was 1.022 prior to kegging, (I use those 5 gallon stainless steel kegs that they use to distribute coke syrup to snack bars) six weeks after the boil. The 1.022 S.G. meant a residual of 3.0%, for an alcohol content of 4.8% I primed with 3/4# of light dry malt extract disolved in a couple cups of the (heated) wort. After aging about three months, it was as wonderfully smooth, dark and sweet as the real Mackeson. Maybe better. Cheers, Doug ================================================================ Douglas Roberts | Los Alamos National Laboratory |When choosing between two evils, Box 1663, MS F-602 |I always like to try the one Los Alamos, New Mexico 87545 |I've never tried before. (505)667-4569 | dzzr at lanl.gov | ================================================================ Return to table of contents
End of HOMEBREW Digest #229, 08/16/89
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