---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY: 

         No "sponsor-level" donation yet this year

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Brewing a "Church Beer" (jeff)
  Ginger beer (Glyn and Mary)
  Brewing a "Church Beer" ("Michael R. Sherretz")
  Ginger Beer ("Michael R. Sherretz")
  Re: Brewing a "Church Beer" (David Huber)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to 
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to 
spare for next year. Please consider it.

Financial Projection as of 12 September 2012
***      Condition:  GUarded      ***
501(c)3 automatically revoked; New Form 1023 filed 
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress. 
       Projected 2012 Budget  $3191.79
 Expended against projection  $2277.36
      Unplanned expenditures  $ 315.93
Projected Excess/(Shortfall)  $  17.30

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  Spencer Thomas, and Bill Pierce



----------------------------------------------------------------------


Date: Thu, 13 Sep 2012 08:38:44 -0400
From: jeff <climbzen at pa.net>
Subject: Brewing a "Church Beer"

On 9/13/2012 1:10 AM, "Eric \"Rick\" Theiner" wrote:
> In case anyone has the thought that maybe there's a historical tie-in
> somehow
*******************
i would think this would be the way to go, but then i am fascinated by 
historical beers. something i have been wanting to try is traditional 
root beer, which was a beer at one time and was developed in PA (i'm 
also from PA) around the same time as your church was built (early 
1870's). so that would be fun to pull in the PA connection and the time 
period connection. it would be a really fun recipe to work on and tweak 
to get it just right and probably would have mass appeal. the only time 
i have had one was from an amish farmer i use to buy produce from and it 
was great. i would think a base of barley and molasses bittered with 
juniper and hops (both traditional root beer flavoring) would work good 
and be traditional and then flavored at the end of the boil or post 
fermentation with a tea made from the herbs, roots, and barks. if you go 
this route please share your recipe and results.
peace
jeff

Return to table of contents


Date: Thu, 13 Sep 2012 06:14:49 -0700 (PDT)
From: Glyn and Mary <graininfuser at yahoo.com>
Subject: Ginger beer

I have made ginger ale for my son, and ginger wit, I have not made a ginger
beer. 

My family makes ginger margaritas, ginger cakes and ginger ice cream. We
chew 

candied ginger and keep it in our cheeks while in class or driving. So I am 

obviously slacking by not doing a real ale.

Maybe a cream ale with ginger added?

Glyn

Southern Middle TN

Backwood Carboys

Return to table of contents


Date: Thu, 13 Sep 2012 22:12:34 +0800
From: "Michael R. Sherretz" <msherretz at me.com>
Subject: Brewing a "Church Beer"

> Rick,

> One nice recipe that comes to mind is a nice Summer Ale with sweet orange
and lemon.

> 

> If you want more of a holiday brew, then a brown ale (something like
Northern Brewer's Caribou Slober) with lots of sweet orange and a touch of
cinnamon.  NB have their recipes online under additional info if you want to
check it out.

> 

> I'd love to hear what you do.

> 

> Mike Sherretz

> Owner, My Homebrew Shop

> Shanghai, China

Sent from my iPhone

Return to table of contents


Date: Thu, 13 Sep 2012 22:16:56 +0800
From: "Michael R. Sherretz" <msherretz at me.com>
Subject: Ginger Beer

Hi Ralph,

I made a Pilsner last fall and decided to add 180g of fresh ground ginger in
the secondary  at  60deg F for a couple weeks and bottle conditioned with 25%
extra sugar(corn sugar) and it won 2 contests and is asked for everywhere I
go.  Least this would be a good start for you.

Mike

Owner, My Homebrew Store

Shanghai, China

Sent from my iPhone

Return to table of contents


Date: Thu, 13 Sep 2012 10:37:07 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: Re: Brewing a "Church Beer"

Historically, in 1863 lager beer was the craze so Pat's suggestion for a
cream ale is very appropriate.  It has apparently been established that
lager beer was originally introduced in America just down the road from
Allentown in Philadelphia by a brewer named Wagner in 1842.  You could also
go with a weissbier, which wouldn't have been out of place, particularly
with the wave of German immigration that hit Pennsylvania around that time.

Dave Huber
Jessup, MD

Return to table of contents

---