The Brewsletter

March 2006

The Official Newsletter of the Hampton Roads Brewing & Tasting Society (HRB & TS)

The President’s Podium – Tom Byrnes

As I write this article, the Showdown 06 contest is all over but the paperwork. Personally, I think it was very successful in most areas. We had 42 entries from 4 states (California, Tennessee, Maryland, Virginia) representing 7 clubs. 13 of our 18 judges that turned out to evaluate the entries were BJCP credentialed and one was a professional brewer. One surprising fact was that most of the entries were the British style beers including our Best of Show Winner. So I guess the British have won the day. While CJ will describe the actual results, I can tell you that HRBTS made a fine showing taking 9 of the 18 ribbons and also Best of Show. I did want to congratulate Richard Pidgeon for winning Best of Show for his English IPA, which was commercial quality. Other members did very well indeed including some of our newer members. While Victor could be heard chanting, “Hail to the Whale”, he also had the honor of winning a ribbon for all of his entries in the competition. After the smoke cleared we had a pub-crawl that seemed to impress our out of town judges. All in all it was a very good day and reaffirms the brewing talent that lies in our club.

I wanted to thank all of the members who worked hard to make this competition a success. Specifically I wanted to acknowledge Mellissa, who with the help of the HCCP Program did an outstanding job as registration coordinator and managing the details of this contest. Also Richard Pidgeon did an awesome job of the food manager. Richard also gets the obsessive award for hand wrapping each individual lettuce leaf in paper to preserve freshness. Diane did a great job of getting a large number of experienced judges and CJ served as Head Steward. Will, Jonna and Randy Gore provided transportation for all judges during the pub-crawl. Your hard work was acknowledged by the positive comments from the judges and stewards that attended.

The good news does not stop with the competition. Diane will be traveling to Wynkoop Brewery in Colorado on the 25^thof February to compete as 1 of 3 national finalists in their Beer Drinker of the year Award. Apparently they sell tickets to sample their beers and watch the judge’s question the finalists on beer knowledge, lore and trivia. Good luck Diane, we can’t wait to see you in the white wig! [Ed. Note: As of press time, no word on the competition results]

Also, I was notified by the organizers of Meadlenium 2006, that Phil Swanson for placed third with his Cherry Braggot. The Central Florida Homebrewers Club sponsored this competition. Phil has won our local competitions with his tasty braggots and now has received some national recognition. Phil will also earn HRBTS Cup points for finishing in this contest. Not to steal CJ’s material but Phil is on a roll and also placed 1^st with his Brown Ale at the Showdown. Great job, Phil!

Yes it’s been a great month to be an HRBTS member, looking forward at the American Ale meeting. We will also bring the remaining bottles from the competition, so you’ll get the opportunity to sample some great homebrew. We will also present the Showdown ribbons to all HRBTS members at this meeting. All members entering this contest will also get their scores sheets back at that time to save the club some postage.

March Meeting Location – Diane Catanzaro

March 1 the HRB&TS will meet at Hell’s Kitchen in downtown Norfolk. Located at 124 Granby Street, Hell’s Kitchen is in an historic building that was home to Wolfie’s Tavern back when your dad or grandpa was stationed in Norfolk in WWII. The building more recently housed Open Wide. Hell’s Kitchen’s phone number is 624-1906. Meeting officially kicks off at 7:30, but arriving around 7 gives extra time to chill and get a head start on dinner.

The restaurant GUARANTEES that their crabcakes are the best in town (sandwich or platter). They also have ribs, steaks, steak nachos, pizzas, and variety of interesting salads. The beer selection involves “the usual suspects”….Bass, Guinness, Newcastle, Blue Moon, and Sam Adams. Of course, homebrew will round out the selection nicely! Hell’s Kitchen is reserving most of the nonsmoking room to the right as you walk in, and it is a really cool bar/restaurant typically packed with urban hipsters and sailors who are too cool for Waterside. So, we should fit right in! Don’t forget to bring homebrew!!!

The location is the first block of Granby St, between Main St. and Plume St….right close to the big ship Wisconsin, around the corner from MacArthur Mall, and just up the street a couple of blocks from Station 2, where we met a few months ago.

Parking info: You can park in the Town Point Parking garage. From Waterside Drive, turn onto Main Street (Main Street is right between Waterside and the Wisconsin). The entrance to the Town Point garage is will be on your immediate left. Once you park, exit toward Granby Street (other side of garage) and you’ll be directly across the street from Hell’s Kitchen. Parking will set you back between $1.50 and $2.50. Such a deal. Of course, if you find a place on the street after 6 pm it’s free, but you might burn that much gas foraging for a space!

Directions from Virginia Beach, Chesapeake, Suffolk, Portsmouth, Currituck – Get thee to I-264 into downtown Norfolk, and exit at Waterside Drive. From Waterside Drive/Bousch street, as soon as you pass Waterside you’ll turn right onto Main Street and the Town Point parking garage is on the immediate left.

Directions from other parts of Norfolk, Ocean View, and the Peninsula: Take Granby Street and eventually you’ll pass Hell’s Kitchen, in the 100 block of Granby! Then turn right on Main Street and park in the parking garage on your immediate right.

Miscellaneous Brew Bits –Chris Jones

Chris Jones and Diane Catanzaro make the Wynkoop’s 2006 Beerdrinker of the Year Semifinals. That’s right, sports fans, the two of us made the semifinalist list for the second year in a row. Diane’s beer resume contained a “Top Ten Reasons Why I Should Be The Beerdrinker of the Year”, and it included “On State Department “watch list” for transporting a loaded Randall across state lines.” That’s a good reason to pick her as the winner, hands down. My resume contained this truism: “Beer is the perfect accompaniment to a Redskins victory over the Cowboys, and I’m pretty sure that if you have enough beer, watching C-Span could be an enjoyable experience.” OK, maybe I stretched the truth on that. We both win a t-shirt that you cannot wear when driving, a black shirt with bright yellow letters proclaiming “Beerdrinker of the Year Semifinalist 2006”, a shirt that’s guaranteed to draw attention when you’re behind the wheel.

Diane Catanzaro makes the Wynkoop’s 2006 Beerdrinker of the Year Finals. A panel of esteemed beer experts reviewed the ten semifinalist’s resumes, and selected the final three contenders for the championship. Our own credentialed judge, meadstress, and beer bon vivant, Diane, made the finals, the first Tidewater resident, and perhaps only the second Virginian, to do so in the history of the event. She is being flown to Denver on Friday, February 24, by the fine folks at the Wynkoop to Denver for a weekend of beer. That evening, she will schmooze with the panel that will select the winner, and perhaps sips a few beers. After a good night’s sleep, at 2:00 PM Denver time on Saturday, February 25, she and the other two finalists stand in front of a bunch of black robed, white wigged judges, and endure a grueling interview in front of a live audience. At the end of a vigorous session of questions and answers, a winner will be selected. For that person, there’s free beer for life for you at the Wynkoop in Denver, a nice t-shirt that reads “Beerdrinker of the Year 2006”, and two hundred bucks to spend at your favorite neighborhood brewpub or beer bar. If Diane wins, we may have to eventually settle in Denver to get our money’s worth of fine Wynkoop beers. For more information on the contest, go to this link (www.wynkoop.com).

Looking for a new book about beer? How about grabbing Charlie Papazian’s new book “Microbrewed Adventures: A Lupulin Filled Journey to the Heart and Flavor of the World's Great Craft Beers” (Collins, 393 pp, around $16.00 from most retailers). According to the publisher, “Microbrewed Adventures is your shotgun seat to unique, eccentric and pioneering craft-brews and the fascinating people who create them. Travel with Charlie as he crisscrosses America and circles the globe in search of the most flavor-packed beers.” It’ll make pretty good bedtime reading, eh?

Williamsburg Brewing is closed, but a new Williamsburg brewery is on the horizon. Hugh Burns, the driving force behind Williamsburg Brewing, has called it a day, ending a fine run of Peninsula beer making. In the February/March issue of Mid-Atlantic Brewing News (available for free at the Taphouse Grill in Norfolk’s Ghent), Chuck Haines hopes to have Williamsburg Ale Werks operating out of Mr. Burns’ former location by late spring or early summer. Mike Pensinger is going to be the head brewer, and they plan on knocking out at least five flavors for us to buy, sip and enjoy. That’s pretty cool.

Hilltop Brewing may have been sold. The Tidewater area’s only brewpub may have changed hands in the last month or so; who knows, maybe a yahoo from Norfolk bought the place.

Legend Hop Fest and Sierra Nevada’s Bigfoot 2006 is at the Total Wine store in Ghent. These beers won’t be around forever, so grab them while you can. The Bigfoot will run you pretty close to twelve dollars a six pack. Want it for less? Go to the Gene Walter’s Marketplace on 21^st St in the Ghent section of Norfolk (about one block away from the Total Wine store) and get it for $9.99 a six pack.

All six Trappist beers are available in bottles at the Taphouse Grill in Norfolk’s Ghent. That’s right, there are six Trappist breweries in Belgium, and you only have to drive as far as 21^st Street in Norfolk to taste each and every one of them. They also have the sole keg of Legend Imperial Stout in the Commonwealth, so get a glass of it while you can.

2006 HRB & TS Beer of the Month Schedule – C.J. Jones

Cut this out and tape it to your refrigerator along with those pictures drawn by your children!

Month (2006 unless stated otherwise)	Beer style name (and 2004 BJCP beer style category number)	Beer judging date ; usually two weeks before Club meeting)	Winner goes to an AHA Club Only Contest?
January	Imperial Stout (13F) & Imperial Pale Ale (14C)	21 December 2005
February	Doppelbock (5C) and Barleywine (19B & C)	18 January 2006
March	American ale (10)	15 February 2006
April	Extraction (extract recipes only)	22 March 2006	Yes
May	Wheat and Wit (6D, 15, 16A)	19 April 2006
June	India Pale Ales (IPA) (14)	24 May 2006
July	Meads (24, 25, 26)	21 June 2006	Yes
August	Stouts (13)	19 July 2006	Yes
September	Fruit beers (20)	23 August 2006
October	Octoberfest (3B)	20 September 2006
November	Thanksgiving Ales (an ingredient is associated with the Thanksgiving holiday) (23)	18 October 2006
December	Belgian (16, 17B-F, 18)	15 November 2006
January 2007	Holiday Season beers (21B)	20 December 2006
February 2007	Barleywines (19B & C)	24 January 2007
March 2007	To Be Determined (TBD)	21 February 2007

Competition Corner, February 2006 “C.J.” Jones

Out of town contest results: Well, before we get to our monthly contest results, here’s some news from early in February. Club member Phil Swanson made a Cherry Braggot that placed third at Meadlennium 2005, a contest put on by the Central Florida Homebrewers Club. That out-of-club contest earned Mr. S. one point in our HRBTS Cup standings.

Our monthly contest results: On February 15, we had a judging session at the home of Will and Jonna Walker, where we convened to judge American Ales, BJCP Style number 10. The judges were Bill Berry, Doug Boyd, Ernie Lang, J. P. Messier, and Will Walker.

The contest was tight, with nine entries that needed to be evaluated. When the last of the glasses were lowered, here’s how things stacked up:

First Place, Jason Kuller, with an American Pale Ale, good for three HRBTS Cup points;

Second Place, Chris Jones and Diane Catanzaro, with an American Pale Ale (from April of 2004), good for two HRBTS Cup points; and

Third Place, J. P. Messier, with an American Brown Ale, good for one HRBTS Cup point.

Transatlantic Showdown results: Our Transatlantic Showdown was held on Saturday, 18 February, and many of our Club members earned ribbons in this event. Here’s the straight skinny:

Phil Swanson, First place, Brown Ale category, good for three HRBTS Cup points;

Chris Jones and Diane Catanzaro, First place, Stout category, good for three HRBTS Cup points;

Victor Perotti, Third place, Stout category, good for one HRBTS Cup point;

Richard Pidgeon, First place, IPA category, good for three HRBTS Cup points;

Victor Perotti and Bill Berry, tied for Third Place in the IPA category, good for one HRBTS point each;

Victor Perotti, First place, Barleywine category, good for three HRBTS Cup points;

Brian Edgar, Second place, Barleywine category, good for two HRBTS Cup points; and

Mike and Melissa Pensinger, Third place, Barleywine category, good for one HRBTS Cup point.

Here’s the current HRBTS Cup Standings:

2006 HRB & TS CUP STANDINGS (as of 20 Feb 2006)

Name of Brewer(s)	Total Points Accumulated
Jason Kuller	7
Victor Perotti	5
Chris Jones and Diane Catanzaro	5
Brian Edgar	4
Phil Swanson	4
Mike and Melissa Pensinger	4
Tom Byrnes	3
Richard Pidgeon	3
J. P. Messier	1
Bill Berry	1
This could easily be you ….	…. if you get brewing

See you at the March meeting.

Style of the Month – American Ale – Will Walker

[…from the BJCP.org website. Recipes in these styles are available at http://hbd.org/recipator/ Ed.]

10. American Ale

Styles

1. 10A. American Pale Ale

2. 10B. American Amber Ale

3. 10C. American Brown Ale

10A. American Pale Ale

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.

Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.

History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.

Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Vital Statistics:

OG	FG	IBUs	SRM	ABV
1.045 - 1.060	1.010 - 1.015	30 - 45+	5 - 14	4.5 - 6%

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond

10B. American Amber Ale

Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.

Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.

Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

History: Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.

Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).

Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.

Vital Statistics:

OG	FG	IBUs	SRM	ABV
1.045 - 1.060	1.010 - 1.015	25 - 40+	10 - 17	4.5 - 6%

Commercial Examples: Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale

10C. American Brown Ale

Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.

Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.

Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.

Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty category.

Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.

Vital Statistics:

OG	FG	IBUs	SRM	ABV
1.045 - 1.060	1.010 - 1.016	20 - 40+	18 - 35	4.3 - 6.2%

Commercial Examples: Brooklyn Brown Ale, Great Lakes Cleveland Brown Ale, Avery Ellie's Brown Ale, Left Hand Deep Cover Brown Ale, Bell's Best Brown, North Coast Acme Brown, Lost Coast Downtown Brown, Big Sky Moose Drool Brown Ale

About the HRB & TS

The Hampton Roads Brewing and Tasting Society is dedicated to promoting the enjoyment of home brewing. The annual dues are $20 per individual and $25 per family. Members are encouraged to support the reasonable enjoyment of beer and observe the laws of the Commonwealth of Virginia, the Federal government, and the Golden Rule. Persons attending HRB & TS meetings and events are solely liable for actions attendant to their participation. HRB & TS maintains a NO SMOKING policy during all meetings so that members may better enjoy fine beers. Smoking is permitted in meetings held in restaurants in the facility’s designated smoking areas.

Visit the HRB & TS online at www.hrbts.org.