HOMEBREW Digest #5885 Mon 05 December 2011

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  Brett (Stephen Neilsen)
  Professional Beer Tasting & Styles Class (Siebel Institute)
  Hop aroma ("Dunn, Scott C FLNR:EX")

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---------------------------------------------------------------------- Date: Sat, 3 Dec 2011 19:31:49 +1100 From: Stephen Neilsen <stephen.neilsen at gmail.com> Subject: Brett Bottle as normal, Brett, like all yeasts will continue to work until all available food is eaten...I am not certain if you can get autolysis from Brett but your primary yeast might do so if left too long. K Return to table of contents
Date: Mon, 5 Dec 2011 11:01:50 -0500 (EST) From: Siebel Institute <klemcke at siebelinstitute.com> Subject: Professional Beer Tasting & Styles Class ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~ Professional Beer Tasting & Styles Course ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~ With the amazing array of beverage styles on the market, those involved in the production, distribution, sales and service of beer need to keep up with the emerging world of ales, lagers and specialty brews. For those people, the Siebel Institute of Technology is proud to present the Professional Beer Tasting & Styles [http://r20.rs6.net/tn.jsp?llr=mybnoobab&et=1108923433691&s=11965&e=001hg5FQm 4lAoVnR1vxOmEmgXfAUstBo64CN-2psFSlIiz3svN0UM-Vi-tDtZCqYrrihKSfn4oTS5E72xBf4k1 X56dTvJnHyjrqqYNRT0yqGuSJlPiVBe3ymdkE8hbj-hSISpma0A-n40x4yTttR8xGy_UuH6OyzpVi vqeYgYomMlI=]course (Feb. 2 -3, 2012). This two-day hands-on workshop gives participants a solid foundation of beer knowledge, with a special emphasis on beer styles and tasting. Designed and created by brewing historian and beer style expert Randy Mosher, students learn about the world of beer styles through presentations that include: Section 1 Introduction What is Beer? Beer in Context: Lifestyle & Diet, Culture, Seasons A Little Beer History: Beginnings, Medieval to Modern, The American Beer Story, Craft Beer Revolution Section 2 - Sensory Techniques for Sensory Evaluation:Practical Tips for Evaluating Beer, Sources of Flavor & Aroma The Taste of Beer:Beer Aroma & the Flavor Wheel The Formal Tasting: Types of Tastings, Competitive Judging, Evaluation Forms Informal Tastings: Settings & Methods, Tasting Glasses Section 3 - Beer by the Numbers Gravity / Strength of "wort", Alcohol, Color, Bitterness, A Question of Balance Section 4 - Common Defects of Beer Including tasting of beers spiked with off-flavors: Raw materials, Brewhouse, Fermentation/maturation: Yeast, Infection, Packaging Mishandling: Age, draft system problems, Light Section 5 - The Process of Brewing (and why you should care) Beer Ingredient Analysis: Malt, Other Grains & Fermentables, Hops, Water, Yeast, Other ingredients The Brewing Process: Malting, Mashing, Boiling, Chilling, Fermenting, Maturation, Filtration, Storage/Shipping Section 6 - What Is a style? An introduction to the definitions of beer styles, followed by more detailed presentations of the major beer styles. The styles presentations feature a combination of lectures, PowerPoint slides and numerous tastings, giving a thorough overview of the character of the majority of beer styles including: Section 7 - Ales of the United Kingdom Section 8 - Lager Section 9 - European Ales Section 10 - Belgium & France Section 11 - New American Classics Section 12 - Serving & Storing Beer Section 13 - Beer & Food Pairing Approaches: Classic Combinations, Some Surprising Pairs, Beer & Cheese, Beer with Desserts Beer Cuisine, Beer & Food Tastings & Dinners Course materials include: Bound printouts of PowerPoint lecture slides Beer Color Guide Beer Flavor Wheel World Beer Cup Beer Detailed Style Guidelines Glossary of Common Beer & Brewing Terms Food & Beer Styles Pairing Guide Bibliography of Useful Beer Books By the end of this informative course, attendees will have the skills they need to build winning beer portfolios, participate effectively in beer-related events, and speak with authority regarding specialty beers with their customers. Siebel Institute of Technology, America's leader in brewing industry education, offers courses that give students the skills they need to thrive in the specialty beer market. Register soon to reserve your space! You can download registration forms along with our complete catalog in PDF form at http://siebelinstitute.com/catalogs/pdfs/2011_wba_catalog.pdf [http://r20.rs6.net/tn.jsp?llr=mybnoobab&et=1108923433691&s=11965&e=001hg5FQ m4lAoXrEJy97-X1k_GSODSZSLmiWv5QG3ckO7X6tGvT8mZ6RQjMW6I9CKhqSyzMeq5jvoPgImQ4gc gwO29zXGNBSIjqoIBPe-TcoA3dIOUHxyM7Eee_M1uYknUH8aD4tDkOfcz1fduqKGwEwjpmZqTjArw og1mcaKUvg4Y=]. [http://r20.rs6.net/tn.jsp?llr=mybnoobab&et=1108923433691&s=11965&e=001hg5FQ m4lAoVkwxt1VWl5OBXgITvRm90Yqt2DGnjhsTnU3yQ1gVKbxfjsVijyjsAXs_ltZCgBJi7b5Oc3Za P-IvWqtmi5wY_afWWjvow-xen9khx1ijudXhmB0VzokTHDBX3tjTvCaER0KzYGNuUzZHjcBGuZMqw zu5bfuS9al4U=] NOTE:Discounts available for group bookings of 5 or more. For more information about the Professional Beer Tasting & Styles Course, contact Keith Lemcke at klemcke at siebelinstitute.com [mailto:klemcke at siebelinstitute.com] . ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~ Siebel Institute of Technology 1777 North Clybourn Ave Chicago, Illinois 60614 312-255-0705 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~ Forward email http://ui.constantcontact.com/sa/fwtf.jsp?llr=mybnoobab&m=1101070239500&ea=p ost at hbd.org&a=1108923433691 This email was sent to post at hbd.org by klemcke@siebelinstitute.com. Update Profile/Email Address http://visitor.constantcontact.com/do?p=oo&mse=001hKHmuNj9Yg2Xpf_3uNfJ_SmO_B Lfnw2Xa25kWdTAx-k%3D&t=001refPojNtQ35iemG4uJy2PQ%3D%3D&reason=001IqezpQbqEsU% 3D&llr=mybnoobab Instant removal with SafeUnsubscribe(TM) http://visitor.constantcontact.com/do?p=un&mse=001hKHmuNj9Yg2Xpf_3uNfJ_SmO_B Lfnw2Xa25kWdTAx-k%3D&t=001refPojNtQ35iemG4uJy2PQ%3D%3D&reason=001IqezpQbqEsU% 3D&llr=mybnoobab Privacy Policy: http://ui.constantcontact.com/roving/CCPrivacyPolicy.jsp Online Marketing by Constant Contact(R) www.constantcontact.com Siebel Institute | 1777 North Clybourn Ave | Chicago | IL | 60614 Return to table of contents
Date: Mon, 5 Dec 2011 08:36:07 -0800 From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca> Subject: Hop aroma Hello group: I have been having trouble getting hop aroma in my brews. I could use a bit of a refresher or perhaps some advise. I use a gravity feed counterflow chiller and I think that might be the root of the issue. I recently went from 23L to 50L. Will dry hoping help? Is there a special technique for using pellet hops in a hop back or to dry hop. My last experience with pellet dry hoping was okay but it turned out to be a gooey mess. The little buggers really expand when you put them hot water. Thanks for the help It is good to be back into brewing again Scott C. Dunn RPF Return to table of contents
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